30-Minute Vegan Mushroom Stroganoff – Rich & Creamy Comfort

Name: 30-Minute Vegan Mushroom Stroganoff - Rich & Creamy Comfort
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Russian-Inspired
Ingredients: 2 tbsp olive oil; 1 onion, diced; 3 garlic cloves, minced; 1 lb mushrooms, sliced; 1 tsp smoked paprika; 1 tsp dried thyme; 1 cup vegetable broth; 1 cup coconut milk; 2 tbsp soy sauce; 1 tbsp cornstarch (mixed with 2 tbsp water); Salt and pepper to taste; Fresh parsley for garnish

Author: lia

Published: December 18, 2025

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Oh my gosh, you have to try this vegan mushroom stroganoff! It’s my go-to comfort food on busy weeknights when I want something rich, creamy, and satisfying without any dairy. I remember the first time I made it – I couldn’t believe how such simple ingredients could create such incredible flavor. The mushrooms become so meaty and juicy, while the coconut milk gives it that luscious, velvety texture we all crave in a stroganoff. Best part? It comes together in about 30 minutes flat. Even my mushroom-skeptic friend licked her plate clean when I served this last winter – now that’s saying something!

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Why You’ll Love This Vegan Mushroom Stroganoff

Trust me, this isn’t your average weeknight dinner. Here’s what makes my vegan mushroom stroganoff special:

Creamy dreaminess without a drop of dairy – thank you, coconut milk!
Ready in 30 minutes flat (yes, really!) when those hunger pangs hit
Mushrooms that turn juicy and meaty – even carnivores won’t miss the beef
That smoky paprika kick dancing with thyme makes it taste fancy with zero effort
One pot = less cleanup (my favorite kind of cooking math)

It’s the kind of recipe you’ll scribble on a sticky note because you’ll want to make it again next week!

Ingredients for Vegan Mushroom Stroganoff

Here’s everything you’ll need for that creamy, dreamy stroganoff magic (and yes, I’ve tested every possible variation of these ingredients – these are the winners!):

2 tbsp olive oil – or whatever neutral oil you’ve got
1 onion, diced – yellow or white, whatever’s crying in your pantry
3 garlic cloves, minced – because more garlic is always better
1 lb mushrooms, sliced – cremini are my favorite, but buttons work too
1 tsp smoked paprika – the secret smoky flavor bomb!
1 tsp dried thyme – or fresh if you’re feeling fancy
1 cup vegetable broth – homemade or store-bought, no judgment here
1 cup coconut milk – full-fat for that luscious texture
2 tbsp soy sauce – or tamari if you’re gluten-free
1 tbsp cornstarch + 2 tbsp water – our thickening superhero
Salt and pepper – to taste (don’t skip tasting!)
Fresh parsley – optional but pretty

See? Nothing weird or hard-to-find – just simple ingredients that transform into something magical. I’ve made this when my fridge looked bare and it still worked wonders!

How to Make Vegan Mushroom Stroganoff

Alright, let’s get cooking! This vegan mushroom stroganoff comes together faster than you can say “comfort food.” Here’s exactly how I make it, step by step:

Heat the oil in a large skillet over medium heat. You want it shimmering but not smoking – about 30 seconds does the trick.
Sauté the onions and garlic until they’re soft and fragrant, about 3-4 minutes. That sweet onion aroma means you’re on the right track!
Add the mushrooms and let them work their magic. Stir occasionally until they release their juices and shrink down, about 5-7 minutes. Don’t rush this – those browned edges = flavor!
Sprinkle in the smoked paprika and thyme, stirring for 30 seconds until your kitchen smells incredible. This wakes up the spices!
Pour in the broth and coconut milk, scraping up any browned bits from the pan (that’s gold right there!). Let it simmer for 5 minutes to meld the flavors.
Whisk in the soy sauce and cornstarch slurry. Keep stirring as it thickens – about 2-3 minutes. You’ll see it transform into that perfect stroganoff consistency.
Taste and season with salt and pepper. Trust your palate here – maybe it needs an extra pinch of smoked paprika?
Garnish with parsley (if using) and serve immediately over your favorite base. Boom – creamy vegan mushroom stroganoff in under 30 minutes!

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Tips for Perfect Vegan Mushroom Stroganoff

Here’s my cheat sheet for stroganoff success: if it’s too thin, mix another teaspoon of cornstarch with water and stir it in. Too thick? Splash in more broth. For extra richness, swap coconut milk for cashew cream. And always use fresh garlic – dried just doesn’t hit the same. Happy cooking!

Serving Suggestions for Vegan Mushroom Stroganoff

Oh, the possibilities! My favorite way to serve this vegan mushroom stroganoff is over buttery egg noodles – just like grandma used to make (but vegan!). When I’m feeling fancy, I’ll spoon it over creamy mashed potatoes for ultimate comfort food vibes. For a lighter option, try it with fluffy brown rice or even zucchini noodles if you’re going low-carb.

Don’t skip the garnishes! A sprinkle of fresh parsley adds color and freshness, while a dash of smoked paprika makes it pop. Sometimes I’ll add a dollop of vegan sour cream for extra richness – because why not? Trust me, you’ll want to sop up every last bit of that creamy sauce!

Storage and Reheating Instructions

Here’s the scoop on keeping your vegan mushroom stroganoff tasting fresh: it’ll stay perfect in the fridge for 3-4 days in an airtight container. When reheating, add a splash of broth or water and warm it gently on the stove – microwaving can make the sauce separate. Freezing? Not my favorite – the coconut milk can get grainy when thawed. If you must, freeze for up to 2 weeks and stir well while reheating. Pro tip: the flavors actually deepen overnight, so leftovers might taste even better!

Vegan Mushroom Stroganoff Variations

One of my favorite things about this recipe? How easily you can mix it up! For a nuttier vibe, swap coconut milk with cashew cream – just blend soaked cashews with water until creamy. Feeling green? Toss in handfuls of fresh spinach right at the end. If you’re missing that traditional beefy flavor, a dash of liquid smoke or soy curls work wonders. And for gluten-free folks, tamari replaces soy sauce perfectly. See? Your stroganoff, your rules!

Nutritional Information

Just so you know, nutrition can vary based on your specific ingredients (like how much oil you actually use). But generally, one serving of this vegan mushroom stroganoff packs about 250 calories, with 18g fat (mostly the good kind from coconut milk!), 15g carbs, and a solid 6g protein from those mighty mushrooms. Not too shabby for a dish this creamy and comforting! The sodium comes in around 600mg – mostly from the broth and soy sauce – so you might want to go low-sodium if that’s a concern. But honestly? It’s plants doing delicious things – that’s nutrition I can get behind!

Frequently Asked Questions

Can I use different mushrooms?
Absolutely! While cremini mushrooms are my favorite for their meaty texture, white buttons work great too. For special occasions, I love mixing in some shiitake or oyster mushrooms – they add incredible depth. Just avoid portobellos unless you chop them small, as they can be too chewy.

How do I make this gluten-free?
Easy peasy! Simply swap the soy sauce for tamari or coconut aminos. Double-check your vegetable broth too – some brands sneak in wheat. Everything else in the recipe is naturally gluten-free, so you’re good to go!

Can I make it without coconut milk?
You bet! Cashew cream is my favorite substitute – just blend soaked cashews with water until smooth. For nut-free options, try unsweetened oat milk with a teaspoon of cornstarch to maintain thickness. The flavor changes slightly, but still delicious!

Why does my sauce look separated?
Don’t panic! This sometimes happens if the heat’s too high. Just whisk vigorously while it simmers – it’ll come back together. If that doesn’t work, blend a tablespoon of cornstarch with cold water and stir it in gently.

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Now go make this vegan mushroom stroganoff and tell me how it turns out! Tag me on Pinterest with your creamy creations – I love seeing your versions!