This vegan mushroom stroganoff is easy to make in under 20 minutes for a lunch or dinner that's comforting, savoury and definitely not missing any flavour, despite being entirely dairy-free. It's also gluten-free and made with with simple ingredients. Serve with rice and pasta for deliciousness!
When the weather is cold and the days are short, I'm craving comfort food all day every day even more than usual. If you're like me, then I would without a doubt recommend this vegan mushroom stroganoff - it's a plant based dish that you can make in no time, but that doesn't mean that it's missing out on any cosiness.
Stroganoff is a Russian dish that's traditionally made with beef and sour cream. It's most often served with egg noodles. However, it's super easy to veganise. This recipe uses mushrooms, with the addition of peas, peppers and capers for maximum deliciousness.
The sauce uses coconut milk, as well as ingredients such as garlic and l nutritional yeast to create the distinctive umami flavor of stroganoff. The result is creamy and rich, and the flavour is savoury and wholesome, with an earthy undertone. And what's great is that you don't need a lot of ingredients for an amazing lunch or dinner!
About this vegan mushroom stroganoff
As I mentioned, this is a vegan version of the stroganoff dish that's typically made with beef. Instead of serving it over egg noodles, you can serve it with rice or vegan pasta.
This recipe is:
- 100% vegan and dairy-free. Even the fussiest eaters and harshest skeptics won't be able to tell!
- Ready in around 20 minutes. Perfect for those busy days when you don't have a lot of time to spend in the kitchen.
- Great for a comforting weeknight dinner.
- Made with simple ingredients that you probably already have in the kitchen.
- Super flavourful and cosy.
Try it out, and I am sure you will be going back for seconds! I always do - it's one of those meals that never gets old.
How to make vegan mushroom stroganoff
It's super easy. Firstly, heat some olive oil in a large pan over a medium-high heat. Add the garlic, onion and red peppers, and cook for 5 minutes, until they soften.
Now add the mushrooms and cook for a further 5 minutes. Resist the temptation to stir them too often, because this will allow the mushrooms to brown.
Now add the coconut milk, plant based milk of your choice from a carton, nutritional yeast, cumin, onion powder, salt and pepper. Stir together for a couple of minutes, until the ingredients are thoroughly combined.
Now add the flour and green peas. Stir continuously for around 2 minutes, until the sauce starts to thicken, and then add the capers. The vegan mushroom stroganoff is now ready to serve!
Tips and substitutions
- You can add other vegetables of your choice, such as carrots and zucchini. It's a perfect way to use up whatever vegetables you have in the fridge.
- If you want to leave out the coconut milk, you can replace it with the same amount of plant based milk, or a vegan cream alternative.
- Or for an even creamier vegan stroganoff, replace the plant based milk from a carton with coconut milk or vegan cream.
- Instead of capers, you can add chopped pickles or leave them out completely if that's not your thing.
- To make this vegan mushroom stroganoff gluten-free, simply use gluten-free flour and cornstarch.
Storing and freezing mushroom stroganoff
Vegan mushroom stroganoff is best eaten straight away. You can, however, leave it in the fridge for up to around 3 days. Reheat either on the stove or in the microwave until warmed through, adding a splash of plant based milk if necessary.
You can also freeze it for up to around 2 months in individual freezer-friendly bags. Leave to thaw fully in the fridge overnight before reheating on the stove or in the microwave.
Other vegan comfort food ideas
- Vegan corn chowder is super easy to make.
- You can't go wrong with vegan tomato soup!
- Spicy butternut squash soup is comfort food perfection.
- Vegan scalloped potatoes are ideal for a side dish.
- Sweet potato pasta is one of my favorites.
Let me know in the comments: what's a dish you always make during the colder seasons? If you give this vegan mushroom stroganoff a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Equipment
- Large frying pan or saucepan
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 large onion diced
- 1 large red pepper diced
- 12 oz cremini mushrooms
- 1 cup coconut milk
- 1 ½ cups plant based milk
- ¼ cup nutritional yeast
- 1 tsp cumin
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup flour
- 1 cup green peas
- ½ cup capers
Instructions
- Heat the olive oil in a large pan over a medium-high heat. Add the garlic, onion and red peppers, and cook for 5 minutes, until they soften.2 tbsp olive oil, 3 cloves garlic, 1 large onion, 1 large red pepper
- Add the mushrooms and cook for a further 5 minutes. Resist the temptation to stir them too often, because this will allow the mushrooms to brown.12 oz cremini mushrooms
- Add the coconut milk, plant based milk of your choice from a carton, nutritional yeast, cumin, onion powder, salt and pepper. Stir together for a couple of minutes, until the ingredients are thoroughly combined.1 cup coconut milk, 1 ½ cups plant based milk, ¼ cup nutritional yeast, 1 tsp cumin, 1 tsp onion powder, ½ tsp salt, ½ tsp black pepper
- Stir in the the flour and green peas. Stir continuously for around 2 minutes, until the sauce starts to thicken, and then add the capers. The vegan mushroom stroganoff is now ready to serve!1 cup green peas, ½ cup capers
Video
Notes
- You can leave vegan mushroom stroganoff in the fridge for up to around 3 days. Reheat either on the stove or in the microwave until warmed through, adding a splash of plant based milk if necessary.
- You can also freeze it for up to around 2 months in individual freezer-friendly bags. Leave to thaw fully in the fridge overnight before reheating on the stove or in the microwave.
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