As a food blogger, I love sharing delicious recipes that are both tasty and healthy. One of my go-to recipes for a satisfying meal is vegan mushroom stroganoff. This dish is perfect for a cozy night in or for sharing with friends and family. It has rich flavors that will satisfy even the meat eater at your dinner table. Plus, it really is easy for anyone to make.
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Vegan Mushroom Stroganoff
One of the key ingredients in this vegan mushroom stroganoff dish is, of course, mushrooms. But not all mushrooms are created equal when it comes to making stroganoff. For this recipe, I recommend using a combination of cremini and shiitake mushrooms. Cremini mushrooms have a meaty texture and a slightly nutty flavor that pairs well with the creamy sauce in the stroganoff. Meanwhile, shiitake mushrooms add a rich, earthy flavor to the dish. Together, they create a delicious and satisfying meal that will have you coming back for seconds.
When it comes to serving this vegan mushroom stroganoff, there are plenty of options. Of course, you can always serve it with traditional pasta like vegan noodles, but you can also switch things up a bit. For a healthier option, try serving the stroganoff with zucchini noodles or spaghetti squash. If you’re looking for a heartier meal, try serving it with mashed potatoes or even over a bed of rice.
As with any recipe, the key to making a great vegan mushroom stroganoff is to use fresh ingredients and take your time. Sautéing the onions and mushrooms slowly will allow them to develop their flavors fully, resulting in a rich and satisfying dish. And don’t be afraid to adjust the seasoning to your liking – stroganoff is a versatile dish that can be tailored to your personal taste preferences.
Ingredients
Serves: 4
- ½ white onion, chopped
- 3 garlic cloves, minced
- 8 oz oyster mushrooms, chopped
- 8 oz cremini mushrooms, sliced
- 2 tablespoon vegetable oil
- 1 cup vegetable stock
- ⅔ cup soy milk
- 3 tablespoon all-purpose flour
- ⅓ teaspoon ground nutmeg
- ⅓ cup vegan cheese, mozzarella or cheddar flavored
- salt and pepper, to taste
- 1 sprig of fresh thyme, leaves only
Kitchen Tools Used
- Cutting board: I recommend having 2 to 3 cutting boards on hand. Plastic or wood is the most commonly used.
- Chef's knife: Invest in a quality knife and make sure it is sharpened regularly for the safest and best results.
- Skillet or Dutch oven: Nonstick is handy but not necessary for this recipe.
- Measuring cups and spoons: I recommend keeping a set of measuring spoons, dry measuring cups, and wet measuring cups on hand.
- Wooden spoon: Affordable, durable, and versatile, wooden spoons are a perfect addition to your kitchen tools.
How to Make Mushroom Stroganoff
In a medium skillet or Dutch oven, heat the olive oil over medium-low heat. Add in the onions and cook, stirring regularly, for 5 minutes.
Then, add in the cremini and oyster mushrooms. Bring the heat up to medium, and cook the mushrooms for 10 minutes. Stir regularly to prevent burning.
Now, add salt, black pepper, nutmeg, thyme, and garlic to the skillet and stir well. Once combined with the vegetables, sprinkle the top with flour and cook on low heat for 2 minutes.
To the skillet, add vegetable stock and soy milk. Stir, and cook on low for 10 minutes. Make sure to stir it on a regular basis to prevent it from burning.
Mix in the vegan cheese, and then taste and adjust the seasoning if needed.
Serve over pasta, rice, or potatoes.
Frequently Asked Questions
Yes. Use your preferred non-dairy milk for this recipe. Soy and almond milk have a mild flavor that pairs well with mushrooms.
Absolutely. To make this both vegan and gluten-free, just use a favorite 1:1 flour substitute. Bob's Red Mill and King Arthur both have excellent options.
While it isn't absolutely necessary, you will want to add something for flavor and creaminess. You can replace this with ⅓ cup of vegan sour cream or even vegan cream cheese if you prefer.
Yes. It can be made and refrigerated for up to 4 days. If you cannot eat it within 4 days, you can also freeze this for up to 3 months. Just label and date the containers so you know what is in them in the freezer.
More Mushroom Recipes
This vegan mushroom stroganoff is a delicious and satisfying meal that is perfect for any occasion. With the right combination of mushrooms and a bit of creativity, you can create a dish that is both healthy and indulgent. If you want more ideas for using mushrooms, check out a few of my favorites below! Bookmark your favorites, print out the recipes, or just pin them to Pinterest so they are easy to find when you are ready to cook!
- Vegan Stuffed Mushrooms
- Easy Vegan Mushroom Gravy
- Vegan Portobello Mushroom Burger
- Creamy Spinach and Mushroom Pasta
- Vegan Cream of Mushroom Soup
- Garlic and Balsamic Roasted Mushrooms
Mushroom Stroganoff
Ingredients
- ½ white onion chopped
- 3 garlic cloves minced
- 8 oz oyster mushrooms chopped
- 8 oz cremini mushrooms sliced
- 2 tablespoon vegetable oil
- 1 cup vegetable stock
- ⅔ cup soy milk
- 3 tablespoon all-purpose flour
- ⅓ teaspoon ground nutmeg
- ⅓ cup vegan cheese mozzarella or cheddar flavored
- salt and pepper to taste
- 1 sprig fresh thyme leaves only
Instructions
- Heat oil in a medium skillet over medium-low heat. Saute the onions for 5 minutes, stirring regularly.
- Add the mushrooms to the skillet and increase the heat to medium. Cook for 10 minutes, stirring regularly until browned.
- Season the mixture with salt, pepper, nutmeg, thyme, and garlic. Mix together and then sprinkle with flour. Stir this and cook for 1 minute.
- Then, add the vegetable stock and soy milk. Stir this and reduce the heat to low. Continue cooking for another 10 minutes, stirring occasionally.
- Lastly, stir in the cheese and stir until combined and melted. Serve hot over potatoes, rice, or pasta.
Video
Notes
- Use any preferred mixture of mushrooms for this stroganoff.
- Serve over pasta for a traditional serving, or with pasta or rice for an updated option. You can also keep this lower in carbohydrates by serving with zucchini noodles or riced cauliflower.
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