Creamy Vegan Mushroom Stroganoff
This super simple vegan mushroom stroganoff is rich, creamy, and full of flavor, without the use of any dairy products. It's made with a handful of simple ingredients that you probably already have on hand, and it comes together in under 30 minutes. Serve it over your favorite pasta or rice for a comforting and satisfying meal.
Stroganoff is a classic Russian dish that is traditionally made with beef or veal, mushrooms, and onions in a sour cream sauce. This vegan version of stroganoff is just as delicious as the original, but it's made with all plant-based ingredients. The key to this recipe is to use a good quality vegetable broth. I recommend using a broth that is made with a variety of vegetables, such as carrots, celery, and onions. This will give the stroganoff a rich flavor. I also recommend using a high-quality unsweetened plant-based milk. I like to use almond milk or cashew milk, but you can use any type of plant-based milk that you like.
Creamy Vegan Mushroom Stroganoff Creamy Vegan Mushroom Stroganoff Creamy Vegan Mushroom Stroganoff Creamy Vegan Mushroom Stroganoff
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 lb crimini mushrooms, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups vegetable broth
  • 1/2 cup unsweetened plant-based milk
  • 1/4 cup nutritional yeast
  • 1 tbsp Dijon mustard
Instructions
  1. In a large skillet over medium heat, sauté the mushrooms until softened.
  2. Add the onion and garlic and cook until softened.
  3. Whisk in the flour and cook for 1 minute.
  4. Gradually whisk in the vegetable broth until smooth.
  5. Bring to a simmer and cook until thickened.
  6. Stir in the plant-based milk, nutritional yeast, and Dijon mustard.
  7. Season to taste with salt and pepper.
  8. Serve over pasta or rice.
Why It Works
  • The combination of mushrooms, onions, and garlic creates a rich and flavorful base for the stroganoff.
  • The flour helps to thicken the sauce and give it a creamy texture.
  • The vegetable broth adds depth and flavor to the sauce.
  • The plant-based milk makes the sauce creamy and rich.
  • The nutritional yeast adds a cheesy flavor to the sauce.
  • The Dijon mustard adds a bit of tang and spice to the sauce.