Name: Creamy Vegan Mushroom Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Plant-based
Ingredients: 300 g pasta of choice (10.6 oz, gluten-free if needed); 2 Tbsp olive oil (divided); 1 onion (chopped); 3 garlic cloves (minced); 400 g mushrooms (mixed cremini and button, thinly sliced); ⅓ cup dry white wine (80 ml, optional); 1½ cups vegetable broth (360 ml); 3 Tbsp soy sauce or tamari; 2 Tbsp all-purpose flour or 1½ Tbsp cornstarch; 2 tsp dijon mustard; 2 Tbsp nutritional yeast (optional); 1 tsp smoked paprika; 1½ cups non-dairy milk (360 ml, oat or soy preferred); 2 cups baby spinach (60 g, optional); salt and black pepper (to taste); vegan parmesan (for garnish); fresh parsley or thyme (for garnish)

1

Searing the Beef

Substitutions: Use cashew cream or coconut cream instead of non-dairy milk for extra richness.
Gluten-free option: Swap pasta and flour for GF versions.
Serving suggestions: Delicious over rice or mashed potatoes instead of pasta.
Make-ahead: Sauce can be made 1 day in advance, just reheat and toss with fresh pasta.
Leftovers: Refrigerate 3 days, reheat gently with a splash of broth to loosen.

Notes

1

Cook pasta until al dente, drain, and set aside.

2

Heat 1 Tbsp oil in a skillet, sauté onion for 3 minutes. Add garlic, remaining oil, and mushrooms. Cook until tender, 6–7 minutes.

3

Deglaze with wine (if using). Whisk broth, soy, and flour until smooth, then add to skillet with mustard, nutritional yeast, paprika, and non-dairy milk.

4

Simmer 5–8 minutes until thickened. Stir in spinach, season with salt and pepper.

5

Toss with pasta and serve hot, topped with vegan parmesan and herbs.

Instructions

300 g pasta of choice (10.6 oz gluten-free if needed)

2 Tbsp olive oil (divided)

1 onion (chopped)

3 garlic cloves (minced)

400 g mushrooms (mixed cremini and button thinly sliced)

⅓ cup dry white wine (80 ml optional)

1½ cups vegetable broth (360 ml)

3 Tbsp soy sauce or tamari

2 Tbsp all-purpose flour or 1½ Tbsp cornstarch

2 tsp dijon mustard

2 Tbsp nutritional yeast (optional)

1 tsp smoked paprika

1½ cups non-dairy milk (360 ml oat or soy preferred)

2 cups baby spinach (60 g optional)

salt and black pepper (to taste)

vegan parmesan (for garnish)

fresh parsley or thyme (for garnish)

Creamy Vegan Mushroom Stroganoff

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

This vegan mushroom stroganoff is comfort food made simple: mushrooms simmered in a silky sauce of broth, soy, and non-dairy milk, with just a hint of smoked paprika. A handful of spinach adds color and freshness, while pasta turns it into a full meal in less than half an hour. Creamy and deeply satisfying, it’s a dish that feels indulgent yet is entirely plant-based.

Servings :

4

Calories:

Prep Time

10 min

Cooking Time

20 min

Rest Time

0

Total Time

30 min