Vegan Mushroom Stroganoff Recipe
This Vegan Mushroom Stroganoff Recipe is a healthy twist on the classic beef stroganoff and it’s loaded with tons of mushrooms, spices, almond milk, and a little splash of wine! Serve it over pasta, spaghetti squash, mashed potatoes . . . the choice is yours!
  • Course
    Dinner
Servings
4 people
Prep Time Cook Time
10 minutes 15 minutes
  • Course
    Dinner
Servings
4 people
Prep Time Cook Time
10 minutes 15 minutes
Vegan Mushroom Stroganoff Recipe
This Vegan Mushroom Stroganoff Recipe is a healthy twist on the classic beef stroganoff and it’s loaded with tons of mushrooms, spices, almond milk, and a little splash of wine! Serve it over pasta, spaghetti squash, mashed potatoes . . . the choice is yours!
  • Course
    Dinner
Servings
4 people
Prep Time Cook Time
10 minutes 15 minutes
  • Course
    Dinner
Servings
4 people
Prep Time Cook Time
10 minutes 15 minutes
Ingredients
  • 1 tablespoon coconut oil
  • 1/2 yellow onion minced
  • 1 1/2 teaspoons salt more or less to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley flakes
  • 1 teaspoon Paprika
  • 1 1/2 cups vegetable broth
  • 1/4 cup almond milk
  • 1/4 cup white wine
  • 2 tablespoons cornstarch
  • 2 (8 oz) packages sliced baby bella mushrooms
  • 1/4 cup vegan cream cheese melted in the microwave
Instructions
  1. In a large stockpot, melt oil over medium heat.
  2. Once melted, add in onions and spices, and cook for 3-5 minutes, or until onions start to soften. Stir regularly to prevent burning.
  3. Slowly whisk in broth, milk, and white wine.
  4. Whisk in cornstarch.
  5. Add in mushrooms and bring to a simmer.
  6. Simmer for 8 minutes or until the mushrooms are looked to your liking.
  7. Remove from heat and slowly stir in the melted cream cheese.
  8. Taste and re-season, if necessary, and serve over pasta/potatoes/spaghetti squash!
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