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Vegan Mushroom Stroganoff Recipe

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5 from 12 votes
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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! 

bowl of vegan mushroom stroganoffYou guys.

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I took a classic – beef stroganoff – and health-i-fied/vegan-i-fied it.

And . . .

it . . .

is . . .

AWESOME!

While Trevor and I are not vegan (or even vegetarian), we do enjoy eating meatless at least a couple times a week. While we both do LOVE meat, some of our favorite dishes just happen to be vegetarian or vegan:

Paneer Tikka Masala <– heaven on a platter

Roasted Tomato Soup

Thai Peanut Noodles

and now, of course,

this Vegan Mushroom Stroganoff.

Whether you’re vegan or not, I promise you, you’re going to fall head over heels for this meatless stroganoff.

bowl of vegan mushroom stroganoff above

The day this Vegan Mushroom Stroganoff Recipe was born, the weather was cold, snow-y, and just overall dreary.

You know what that means?

Comfort food.

You know what that means?

Pasta.

BUT.

Summer is going to be here before you know it, so that means taking comfort food and health-i-fying it just a bit.

Who’s with me?

closeup of fork in mushroom stroganoffIt starts with a little coconut oil <– melt it.

Then onion and spices happen: salt, pepper, garlic powder, parsley, paprika <– cook it.

Next some vegetable broth, almond milk, white wine and cornstarch get added to the mix <– whisk it.

Then, the main event, the mushrooms <– buy pre-sliced baby bellas to keep this Vegan Mushroom Stroganoff ultra easy and ultra flavorful.

This mixture simmers until the sauce is thick and the mushrooms are tender and then all that’s left is to stir in a teeny tiny touch of vegan cream cheese.

Serve it over pasta, spaghetti squash, mashed potatoes . . . the choice is yours!

The result is an ultra creamy, pretty darn healthy, full of flavor, amazingly textured: Vegan Mushroom Stroganoff.

bowl of mushroom stroganoffMake it. Love it. Devour it. 😉

– Jennifer

This Vegan Mushroom Stroganoff Recipe is a healthy twist on the classic beef stroganoff & it's loaded w/ mushrooms, spices, almond milk, & a little wine! showmetheyummy.com

Vegan Mushroom Stroganoff Recipe

5 from 12 votes
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!
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 people
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Equipment for this recipe

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Ingredients

US Customary - Metric
  • 1 tablespoon coconut oil
  • ½ yellow onion minced
  • 1 ½ teaspoons salt more or less to taste
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley flakes
  • 1 teaspoon Paprika
  • 1 ½ cups vegetable broth
  • ¼ cup almond milk
  • ¼ cup white wine
  • 2 tablespoons cornstarch
  • 2 (8 oz) packages sliced baby bella mushrooms
  • ¼ cup vegan cream cheese melted in the microwave

Recipe Video

Instructions

  • In a large stockpot, melt oil over medium heat.
  • Once melted, add in onions and spices, and cook for 3-5 minutes, or until onions start to soften. Stir regularly to prevent burning.
  • Slowly whisk in broth, milk, and white wine.
  • Whisk in cornstarch.
  • Add in mushrooms and bring to a simmer.
  • Simmer for 8 minutes or until the mushrooms are looked to your liking.
  • Remove from heat and slowly stir in the melted cream cheese.
  • Taste and re-season, if necessary, and serve over pasta/potatoes/spaghetti squash!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:4-5 Days
Freezer:N/A
*Storage times may vary based on temperature and conditions

Notes

Nutritional information does not include pasta. It's just for the mushroom "sauce".

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Nutrition Information

Nutrition Facts
Vegan Mushroom Stroganoff Recipe
Amount Per Serving
Calories 140 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Sodium 1309mg57%
Potassium 559mg16%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 435IU9%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: baby bella mushrooms, easy, vegan
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dinner, Pasta
Cuisine: American
Author: Jennifer Debth

Reader Interactions

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  3. Mary

    Methuen, Massachusetts

    5 stars Loved the recipe. Thanks so much. I would substitute vegetable broth for the oil and nutritional yeast for the vegan cheese. Can’t afford any more fat in my diet.
    Reply

  4. Ray

    Berkeley, California

    5 stars I love this recipe, thank you so much!! I do make two very very slight adjustments: 1. I like to make this recipe a lot, and dried mushrooms at Costco are much more cost-effective than buying fresh mushrooms elsewhere; so I reconstitute dried ‘shrooms in very hot water for about 15 min, then reserve 1.5 c of the resulting cooking liquid to use in place of the vegetable broth. (I add more salt, pepper, and garlic powder, as well as some onion powder, rosemary, and thyme since broth is usually seasoned.) 2. Second, my partner’s in recovery and I don’t keep alcohol at home, so I use white wine vinegar in place of the white wine, and I don’t think you’d be able to tell the difference! (You can water it down 1:1 if you want, but I like the tanginess, personally.) Bonus suggestion: After reserving the 1.5 c of mushroom liquid, I add enough water to that pot to make my pasta in it. Gotta sneak in every last bit of that mushroom flavor! Thank you so much!
    Reply

    • Jennifer @ Show Me the Yummy

      So glad you love this Ray!! I love tang too, so the white wine vinegar sounds great!

  5. Amanda

    Minneapolis, Minnesota

    5 stars Tried it with russet potatoes and substitute mushrooms for broccoli and vegan cream cheese for Neufchâtel cheese. A really tasty meal with good flavor!
    Reply

  7. De

    5 stars I’m vegan I made this mushroom stroganoff for dinner this evening it was awesome served it over pasta along with green beans and lima beans I omitted the oil I used vegetable broth to cook onion and seasonings Thank you very much for the recipe
    Reply

  8. Ellen

    This looks so great but I have to make it a holiday dish for a gluten free guest—should I try to find GF noodles or switch to rice, a different grain or potatoes?
    Reply

  9. Cal

    5 stars This was amazing! I made it last night and used the ‘free from’ sainsburys vegan cream cheese, I also added some red wine and used leeks instead of onions. Everyone was raving about it and couldn’t believe it was vegan! Thank you so much! Next time I make it I’m going to try stirring through some spinach at the end
    Reply
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