If you’re craving a cozy, comforting meal that’s rich in flavor but totally plant-based, you’ve got to try my Creamy Vegan Mushroom Stroganoff Recipe. This dish is one of my all-time favorites because it’s bursting with umami, silky smooth, and surprisingly easy to make. Trust me, once you taste it, your family or friends will be asking for seconds!
Why You’ll Love This Recipe
- Ultra creamy, dairy-free sauce: Thanks to coconut milk and tahini, the sauce is rich and velvety without any dairy.
- Loaded with flavor and umami: A blend of mixed mushrooms, tamari, and nutritional yeast give it depth you won’t find in typical vegan recipes.
- Comfort food that’s healthy: Packed with veggies and whole ingredients, it’s hearty but nourishing—something you’ll feel good about eating.
- Perfect for entertaining or weeknights: Easy enough to whip up after work, but elegant enough to impress guests.
Ingredients You’ll Need
Every ingredient in thisCreamy Vegan Mushroom Stroganoff Recipe works together to create layering flavors and creamy texture. When shopping, fresh mushrooms and good-quality olive oil will really make a difference.
- Olive oil: Use extra virgin for the best flavor – it helps caramelize the mushrooms beautifully.
- Leeks: They add sweetness and depth; make sure to clean them thoroughly as they can be sandy.
- Mixed mushrooms: A combo of cremini, shiitake, oyster, and maitake works wonders for flavor and texture.
- Garlic: Freshly minced to give that aromatic punch.
- Fresh thyme: Adds earthy herby notes; dried thyme works in a pinch.
- Vegetable broth: Use a good-quality broth or homemade for richer taste.
- Tamari or soy sauce: Brings out umami; tamari is gluten-free if you prefer.
- Vegan Worcestershire sauce (optional): Adds a subtle tangy depth.
- All-purpose flour: To thicken the sauce perfectly.
- Dry white wine: Pinot Grigio or Sauvignon Blanc; it brightens and deglazes the pan spots.
- Full-fat coconut milk: Provides silky creaminess without dairy.
- Tahini: Adds body and a subtle nutty flavor.
- Nutritional yeast: Gives cheesy, savory depth.
- Paprika: For a mild smoky warmth.
- Dijon mustard: A touch of tang to balance flavors.
- Pasta of choice: Egg-free varieties like penne or fettuccine are great; cook al dente.
- Fresh dill: Chopped for brightness at the end, though parsley is a good substitute.
- Black pepper and kosher salt: To taste – seasoning is key here!
Variations
I love making this Creamy Vegan Mushroom Stroganoff Recipe just as is, but I also enjoy switching it up depending on the season or what I have on hand. Feel free to make it your own!
- Adding smoked paprika or chipotle powder: I tried this once, and the smoky kick took it to a whole new level, especially in colder months.
- Using gluten-free flour: If you’re avoiding gluten, swapping all-purpose flour for a gluten-free blend works great in the broth roux.
- Replacing white wine with extra broth: If you don’t drink alcohol, replace the wine with more vegetable broth—the flavor is slightly less bright but still delicious.
- Adding greens: Stirring in spinach or kale at the end gives a pop of color and nutrition.
How to Make Creamy Vegan Mushroom Stroganoff Recipe
Step 1: Prep and Clean the Mushrooms and Leeks
Start by wiping off any dirt from your mushrooms with a damp paper towel—don’t soak them in water or they’ll get soggy. For oyster and maitake mushrooms, I like tearing them by hand to keep a rustic texture, while firmer mushrooms get sliced. For the leeks, slice off the tough green tops (save for broth!) and cut the whites and light greens in half lengthwise, then chop. Because leeks can be gritty, I always soak them in cold water, giving them a good swish to loosen dirt, then scoop them out with a slotted spoon. Pat them dry to avoid splatter when cooking.
Step 2: Sauté Mushrooms and Leeks in Batches
Heat a large deep sauté pan over medium-high heat with some olive oil. Cook half of the mushrooms and leeks without stirring too often—letting them brown creates incredible flavor. Once browned, reduce heat to medium, add half the garlic, thyme, and salt, and keep cooking until mushrooms get crispy edges. Transfer to a bowl and repeat the same process with the second batch in fresh oil. This batch method is key because overcrowding the pan steams mushrooms instead of browning. Patience here pays off!
Step 3: Make the Broth Roux and Deglaze
While mushrooms cook, whisk together vegetable broth, tamari, Worcestershire sauce (if using), and flour in a medium bowl until smooth—this mixture will thicken the sauce beautifully. Once mushrooms are cooked, pour white wine into the pan to deglaze, scraping up all those browned bits that pack so much flavor. Let it simmer gently for a few minutes until the alcohol cooks off.
Step 4: Build the Creamy Sauce
Pour in the broth roux and whisk rapidly to avoid lumps. Then add coconut milk, tahini, nutritional yeast, paprika, and a pinch of salt. Let this simmer gently for about 10 minutes, stirring occasionally until thick and creamy. This sauce is where the magic happens—I discovered that simmering it slowly helps develop richer flavors and silky texture without curdling.
Step 5: Cook Pasta and Finish Stroganoff
Cook your pasta in salted boiling water until al dente, then drain and keep warm. Stir Dijon mustard into your creamy mushroom sauce for a subtle tang, then toss in the hot pasta and fresh dill or parsley. Coat everything evenly so every bite is luscious and herbaceous.
Step 6: Serve with Crispy Mushrooms and Garnish
Plate the pasta and spoon over that first batch of crispy mushrooms you set aside—you’ll get the best textural contrast with those. Finish with more fresh dill or parsley and freshly cracked black pepper. This final step always impresses guests and delights my family!
Pro Tips for Making Creamy Vegan Mushroom Stroganoff Recipe
- Don’t crowd the pan: Cooking mushrooms in batches gives them that irresistible caramelized crust instead of steaming.
- Use full-fat coconut milk: This ensures the sauce stays creamy and doesn’t separate during simmering.
- Whisk the broth and flour well: To prevent lumps in your sauce, mix these ahead and add slowly while whisking.
- Fresh herbs at the end: Adding dill or parsley just before serving keeps their flavor bright and fresh.
How to Serve Creamy Vegan Mushroom Stroganoff Recipe
Garnishes
I always garnish with a handful of fresh chopped dill, which adds a lovely brightness and color contrast. If I don’t have dill, parsley works just as well. Sometimes I’ll add a sprinkle of freshly cracked black pepper on top for a little extra zing—it really wakes up the dish.
Side Dishes
This stroganoff stands well on its own, but I love pairing it with a light green salad dressed simply with lemon juice and olive oil. Roasted green beans or steamed asparagus are also great for adding a crisp texture alongside the creamy pasta.
Creative Ways to Present
For special occasions, I sometimes serve the stroganoff in individual ramekins topped with crispy fried shallots and a tiny sprig of fresh thyme. It makes the dish feel thoughtful and elegant without much extra work. Using colorful pasta shapes also adds a playful touch that guests love.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so just add a splash of water or veggie broth when reheating to loosen it back up. My family loves having this reheated for quick lunches.
Freezing
This Creamy Vegan Mushroom Stroganoff Recipe freezes well, although the pasta can get a bit soft. To avoid that, I prefer to freeze the sauce separately and cook fresh pasta when ready to eat. Thaw sauce overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often and adding a little liquid as needed to prevent sticking and maintain creaminess. Microwaving works too, but stir every minute to ensure even heating without drying out.
FAQs
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Can I make this Creamy Vegan Mushroom Stroganoff Recipe gluten-free?
Absolutely! Just swap out the all-purpose flour for a gluten-free flour blend when making the broth roux, and choose gluten-free pasta. Make sure your tamari or soy sauce is gluten-free too. The recipe holds up beautifully with these changes.
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What types of mushrooms work best?
I recommend a mix of mushrooms like cremini, shiitake, oyster, and maitake for varied textures and deep flavor. But feel free to use whatever you have—button mushrooms will also work in a pinch, just be mindful they may have less robust flavor.
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Can I skip the white wine?
Yes, you can replace the white wine with additional vegetable broth. While the wine adds brightness and helps deglaze the pan, the stroganoff still turns out tasty and creamy without it.
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How do I keep the sauce from separating?
Using full-fat coconut milk is key here. Also, avoid boiling the sauce too vigorously; a gentle simmer while stirring will keep it smooth and creamy.
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What pasta pairs best with this dish?
I love hearty shapes that hold onto the sauce well, like penne, fettuccine, or even wide egg-free noodles. But really, any pasta you enjoy will work fine—just cook it al dente for the best texture.
Final Thoughts
This Creamy Vegan Mushroom Stroganoff Recipe has quickly become a favorite in my kitchen because it’s the ultimate comforting, flavor-packed dish that’s easy to make and nourishes both body and soul. I remember the first time I made it, my family couldn’t believe how creamy and decadent it was without any dairy at all. It’s one of those recipes you’ll want to make over and over, whether for a cozy solo dinner or sharing with friends. I really hope you give it a try and enjoy every bite as much as I do!
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Creamy Vegan Mushroom Stroganoff Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Creamy Vegan Mushroom Stroganoff is a rich and flavorful plant-based twist on the classic comfort dish. Featuring a variety of sautéed mushrooms, leeks, and a luscious coconut milk-based sauce thickened with a vegetable broth roux and seasoned with tahini, nutritional yeast, and paprika, this recipe delivers umami-packed, creamy goodness without any dairy. Perfectly paired with pasta and fresh dill, it’s a wholesome and satisfying vegan meal that feels indulgent yet nourishing.
Ingredients
Vegetables
- 2 large leeks or 3 small-medium leeks
- 20 ounces mixed mushrooms (~560g)
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, roughly chopped (or 1 teaspoon dried thyme)
- ¼ cup fresh dill, chopped
Sauces and Liquids
- 1 ½ cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce (optional)
- ½ cup (120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 (13.5 ounce) (400 ml) can full-fat coconut milk
Other Ingredients
- 3 to 4 tablespoons olive oil, divided
- ¼ cup (~30g) all-purpose flour
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- ½ teaspoon Dijon mustard or coarse-grain mustard
- Kosher salt
- Freshly cracked black pepper to taste
- 12 ounces (340g) pasta of choice
Instructions
- Prep the mushrooms: Wipe off any dirt patches from the mushrooms with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them by hand—oyster and maitake mushrooms are easier to tear.
- Prep the leeks: Slice off the dark green tops and discard or save for broth. Cut each leek in half vertically, then slice horizontally into thicker slices. Wash thoroughly by submerging in cold water, agitating to remove dirt, then scoop out and pat dry.
- Sauté first batch of mushrooms and leeks: Heat a large sauté pan or Dutch oven over medium-high heat. Add 1 ½ to 2 tablespoons olive oil. When shimmering, add half the leeks and mushrooms. Cook 8-10 minutes, stirring occasionally, until mushrooms brown nicely.
- Add aromatics to first batch: Reduce heat to medium. Add half the garlic, half the thyme, and ¼ teaspoon kosher salt. Cook for 2-4 minutes until mushrooms become browned and crispy. Transfer batch to a bowl or plate.
- Repeat sauté for second batch: In the same pan, add remaining oil, mushrooms, leeks, garlic, thyme, and salt. Cook following the same procedure until browned and crispy.
- Make vegetable broth roux: In a medium bowl, whisk together vegetable broth, tamari, Worcestershire sauce (if using), and flour until no lumps remain.
- Deglaze pan: Pour white wine into the pan with cooked mushrooms. Use a wooden spoon or spatula to scrape any brown bits off the bottom. Simmer for 3 minutes until alcohol smell dissipates and most wine evaporates.
- Add broth roux and build sauce: Whisk the vegetable broth roux into the pan to combine, avoiding lumps. Bring to a simmer, then stir in coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Simmer over medium-low heat for 10 minutes until sauce thickens and becomes creamy.
- Cook pasta: While sauce simmers, bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Drain and keep warm.
- Finish sauce and combine: Stir Dijon mustard into the stroganoff sauce. Add cooked pasta and chopped dill (or parsley). Toss gently to coat evenly.
- Serve: Portion pasta into bowls or plates. Top each serving with a handful of crispy mushrooms from the first batch and garnish with extra dill or parsley.
Notes
- This is the best vegan mushroom stroganoff packed with umami and creamy texture, making it a perfect comfort food without any dairy.
- Use mixed mushrooms such as cremini, oyster, shiitake, maitake, or button for a more complex flavor.
- Leeks should be cleaned thoroughly as they often contain dirt between layers.
- Tahini adds richness and depth, but can be omitted if unavailable.
- Vegan Worcestershire sauce is optional but adds extra umami flavor.
- White wine can be substituted with additional vegetable broth if preferred.
- Ensure the pasta is al dente so it holds well in the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 525 kcal
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 0 mg
