Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a creamy, savory dish with tender mushrooms in a rich, dairy-free sauce over noodles. Quick, comforting, and gluten-free optional, it’s perfect for cozy weeknight dinners or meal prep.

Why You’ll Love This Recipe

This Vegan Mushroom Stroganoff is a plant-based take on a classic comfort dish, delivering all the creamy, savory goodness you crave without any dairy. Earthy mushrooms shine in a velvety, umami-packed sauce made with coconut milk and nutritional yeast, creating a hearty meal that’s both satisfying and wholesome. Ready in under 30 minutes, it’s ideal for busy weeknights, family dinners, or impressing guests with its gourmet flavor. Naturally vegan and adaptable for gluten-free diets, this stroganoff pairs perfectly with noodles, rice, or mashed potatoes. Its rich texture and deep flavors make it a crowd-pleaser, with leftovers that reheat beautifully, ensuring a delicious, fuss-free meal every time.

Recipe Tips and Tricks

• Sauté Mushrooms Well: Cook until golden to enhance umami and avoid watery sauce.
• Use Full-Fat Coconut Milk: Ensures creamy texture; shake can before opening.
• Don’t Boil Sauce: Simmer gently after adding coconut milk to prevent separation.
• Taste and Adjust: Balance salt, mustard, or lemon for perfect flavor.
• Slice Mushrooms Evenly: Uniform pieces ensure consistent cooking and texture.
• Cook Noodles Separately: Prevents sogginess and maintains sauce integrity.
• Thicken if Needed: Add a cornstarch slurry for a thicker sauce.
• Add Nutritional Yeast Gradually: Ensures cheesy flavor without overpowering.

Yield: 4 Servings

Vegan Mushroom Stroganoff

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Creamy vegan mushroom stroganoff with rich, savory sauce over pasta.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• 1 cup full-fat coconut milk
• 1 cup low-sodium vegetable broth
• 1 lb cremini or button mushrooms, sliced
• 1 small onion, diced
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 8 oz wide noodles (fettuccine or pappardelle)
• Salt and pepper to taste

Instructions

1. Cook Pasta: Boil noodles in salted water until al dente; drain and set aside.
2. Prep Mushrooms: Clean mushrooms with a damp cloth; slice thinly for even cooking.
3. Sauté Onion: Heat olive oil in a large skillet; cook onion 3-4 minutes until soft.
4. Add Mushrooms: Add mushrooms; sauté 6-8 minutes until golden and moisture evaporates.
5. Add Garlic: Stir in garlic; cook 1 minute until fragrant, stirring constantly.
6. Add Broth: Pour in vegetable broth and mustard; simmer 3 minutes to meld flavors.
7. Add Coconut Milk: Stir in coconut milk and nutritional yeast; simmer gently 2-3 minutes.
8. Season: Add lemon juice, salt, and pepper; taste and adjust for savory-tangy balance.
9. Combine: Toss noodles with sauce in skillet, or serve sauce over noodles for better texture.
10. Serve: Garnish with parsley; enjoy warm with a side salad or crusty bread.

Notes

• Use a wide skillet for even mushroom cooking and sauce reduction.
• Store sauce and pasta separately to maintain noodle texture.
• Leftovers are great over quinoa or as a casserole base.
• Add lemon juice at the end to preserve its bright flavor.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 260Total Fat 18gSaturated Fat 10gUnsaturated Fat 7gSodium 5865mgCarbohydrates 22gFiber 4gSugar 1gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushrooms (1 lb): Cremini or button for robust flavor; sliced for quick cooking.
• Coconut Milk (1 cup, full-fat): Creamy base; light version for lower calories.
• Pasta (8 oz): Wide noodles or fettuccine; gluten-free for dietary needs.
• Vegetable Broth (1 cup): Low-sodium for control; enhances savory depth.
• Onion (1 small, diced): Yellow for sweetness; shallots for milder flavor.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder as substitute.
• Nutritional Yeast (2 tbsp): Adds cheesy flavor; adjust for taste.
• Dijon Mustard (1 tsp): Tangy depth; yellow mustard as backup.
• Lemon Juice (1 tsp, fresh): Brightens flavors; white wine vinegar as alternative.
• Parsley (2 tbsp, chopped): Fresh garnish; cilantro or chives as options.

Variations and Substitutions

• Gluten-Free: Use gluten-free pasta or serve over rice/quinoa.
• Mushroom Mix: Try shiitake, oyster, or portobello for varied flavor.
• Protein Boost: Add tofu, lentils, or chickpeas for heartiness.
• Spicy Kick: Include ½ tsp red pepper flakes or sriracha.
• Creamy Swap: Use cashew cream or vegan sour cream instead of coconut milk.
• Herb Twist: Swap parsley for thyme, dill, or rosemary.
• Veggie Add-In: Stir in spinach, peas, or zucchini for extra nutrition.
• Low-Fat: Use light coconut milk or almond milk.

Storage Options

• Refrigerator: Store sauce and pasta separately up to 4 days.
• Freezer: Freeze sauce only up to 2 months; thaw overnight.
• Reheating: Warm sauce on stove with splash of broth; microwave gently.

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Until you can read, Vegan Mushroom and Sweet Potato Curry