If you’re craving a creamy, comforting dish that’s totally plant-based and bursting with flavor, you’re in for a treat. My Creamy Vegan Mushroom Stroganoff Recipe is hands down one of my favorite go-to dinners — rich, luscious, and wildly satisfying without a drop of dairy. Whether you’re vegan, cutting back on meat, or just love mushrooms, this recipe will quickly become your new obsession. Trust me, once you try it, you’ll be making it again and again!
Why You’ll Love This Recipe
- Ultra-Creamy & Flavorful: The combination of coconut milk, tahini, and nutritional yeast creates a velvety sauce that’s incredibly rich without dairy.
- Loaded with Umami: Mixed mushrooms and tamari add deep, savory goodness that makes this dish crave-worthy.
- Comfort Food Vibes: This recipe is perfect for cozy nights in when you want something hearty and satisfying.
Ingredients You’ll Need
Every ingredient in this Creamy Vegan Mushroom Stroganoff Recipe plays a star role — from juicy mushrooms to aromatic leeks, and the creamy coconut milk that ties it all together. I recommend using a mix of mushrooms for the best flavor and texture, and if you’re new to leeks, a good soak and rinse will keep things dirt-free and fresh.
- Olive oil: Use good quality extra virgin olive oil for sautéing to get a lovely flavor base.
- Leeks: They add subtle sweetness and depth — just remember to wash them really well because they hold a lot of dirt between their layers.
- Mixed mushrooms: I usually blend white button, cremini, oyster, and maitake for variety; their mixed textures make this dish extra interesting.
- Garlic cloves: Minced fresh garlic is essential for that punch of savory aroma.
- Fresh thyme leaves: Or dried if that’s what you have — thyme brings that herby earthiness that pairs perfectly with mushrooms.
- Kosher salt: Balances and enhances all the flavors.
- Vegetable broth: Use a rich, homemade or store-bought broth to add a full body to the sauce.
- Tamari or soy sauce: Adds umami and a slight saltiness, be mindful if your broth is already salty.
- Vegan Worcestershire sauce (optional): This is my secret boost for depth and a hint of tanginess.
- All-purpose flour: Helps thicken the sauce into that luscious stroganoff consistency.
- Dry white wine: Pinot Grigio or Sauvignon Blanc work beautifully; if you don’t use wine, a splash of extra broth works too.
- Full-fat coconut milk: Don’t skimp here — it’s key for the creamy texture.
- Tahini: Adds richness and a subtle nutty flavor.
- Nutritional yeast: Gives you that cheesy, savory vibe without any dairy.
- Paprika: A little touch of smoky warmth.
- Dijon mustard or coarse-grain mustard: Rounds out the sauce with a bit of tang and punch.
- Pasta of choice: I love using egg-free fettuccine or wide noodles to catch the sauce perfectly.
- Fresh dill: Or parsley if you prefer, chopped for a bright, fresh finish.
- Freshly cracked black pepper: To taste, for that final layer of seasoning.
Variations
I love to tweak this Creamy Vegan Mushroom Stroganoff Recipe depending on what I have on hand or my mood. Feel free to make it your own — that’s part of the fun! Here are a few ways I’ve jazzed it up over time.
- Adding plant-based protein: Sometimes I toss in cooked lentils or chickpeas for a hearty boost, and my family totally goes crazy for this twist.
- Using other greens: Spinach or kale stirred in near the end adds color and extra nutrients without overpowering the creamy sauce.
- Gluten-free option: Swap regular flour for gluten-free flour or cornstarch, and pair with gluten-free pasta to keep it allergen-friendly.
- No alcohol version: I simply skip the wine and use extra broth plus a splash of apple cider vinegar to brighten the sauce.
How to Make Creamy Vegan Mushroom Stroganoff Recipe
Step 1: Prep Your Mushrooms and Leeks With Love
This step might seem tedious, but it makes all the difference. I gently wipe mushrooms with a damp paper towel to clean them without sogging them down, then slice or tear them according to their type — oyster mushrooms tear easily and keep a great texture. For the leeks, slice and then soak in cold water, running your fingers through to dislodge any grit. Trust me, this washing step is key to avoid crunchy dirt surprises later!
Step 2: Sauté Mushrooms and Leeks in Batches
Heat your pan and add a couple tablespoons of olive oil. I always cook the mushrooms and leeks in two batches — that way they brown beautifully and get crispy rather than stewing in their own juices. Once the mushrooms start to turn golden, add garlic, thyme, and salt to build layers of flavor. Patience here pays off with deep, caramelized mushrooms that will take your stroganoff to the next level.
Step 3: Whisk Up the Vegetable Broth Roux
Mix the vegetable broth, tamari, optional vegan Worcestershire, and flour together until smooth. This mixture will thicken the sauce and help it cling perfectly to the pasta. I discovered this trick after several attempts at thinner, runnier sauces and now never skip it — it’s the magic behind that luscious texture.
Step 4: Deglaze the Pan and Build Your Sauce
Pour white wine into the pan with the cooked mushrooms to deglaze — scraping up all those delicious browned bits stuck to the bottom. Let the wine simmer away for a few minutes until its sharpness softens. Then whisk in the vegetable broth roux, followed by coconut milk, tahini, nutritional yeast, paprika, and salt. Simmer gently for about 10 minutes until thick, creamy, and irresistible.
Step 5: Cook Pasta and Bring It All Together
While the sauce is thickening, boil your pasta until just al dente — this helps it keep a nice bite when mixed with the sauce. Stir Dijon mustard into the stroganoff sauce for that subtle tang, then toss the hot pasta and fresh chopped dill right into the pan. Give everything a good swirl so every noodle is coated in creamy mushroom goodness.
Step 6: Serve With Crispy Mushrooms and Fresh Herbs
Plate your creamy stroganoff and top with a handful of the reserved crispy mushrooms and a sprinkle of dill or parsley. These little mushroom “croutons” add delightful texture contrast and punch of flavor that your taste buds will thank you for.
Pro Tips for Making Creamy Vegan Mushroom Stroganoff Recipe
- Batch Cooking Mushrooms: Cooking mushrooms in batches ensures they brown instead of steam — this locks in flavor and texture.
- Don’t Skip the Deglaze: Those brown bits at the bottom of the pan carry intense flavor — scraping them up with wine or broth makes your sauce sing.
- Use Full-Fat Coconut Milk: The richness here is key for creamy texture without dairy; lighter versions just won’t give you that silky finish.
- Wash Leeks Thoroughly: Leeks are notorious for hidden grit — soaking and rinsing multiple times makes sure your stroganoff stays dirt-free.
How to Serve Creamy Vegan Mushroom Stroganoff Recipe
Garnishes
I love finishing this stroganoff with fresh dill because its slightly citrusy, herbal flavor brightens up the creamy sauce beautifully. Parsley is also a great alternative if you want something milder. For an extra touch, I sometimes sprinkle toasted pine nuts or a little cracked black pepper to add crunch and warmth.
Side Dishes
This dish shines on its own, but I often serve it alongside a crisp green salad with a tangy vinaigrette to balance the richness. Roasted or steamed green beans and garlic bread (vegan, of course) also make for perfect companions that turn this into a full-on feast.
Creative Ways to Present
For special occasions, I’ve served my creamy vegan mushroom stroganoff over roasted spaghetti squash or creamy cauliflower mash instead of pasta. It’s unexpected and adds a lovely twist. Spoon it into individual mini cocottes for an elegant dinner party vibe — guests love the rustic, cozy presentation!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamy Vegan Mushroom Stroganoff Recipe keep really well in an airtight container in the fridge for up to 4 days. I usually store the mushrooms mixed with the sauce rather than separately, and the flavors actually deepen overnight, making reheated portions even better.
Freezing
I’ve frozen this stroganoff a few times and it holds up wonderfully. Just cool it completely, portion it out into freezer-safe containers, and freeze for up to 3 months. When you thaw and reheat, you might notice the sauce thickens a bit — just stir in a splash of vegetable broth or plant milk to loosen it back up.
Reheating
To reheat, I prefer warming it gently on the stovetop over low heat, stirring frequently until hot and creamy again. If reheating in the microwave, stir every 30 seconds with a splash of broth to keep the sauce from drying out or separating.
FAQs
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Can I make this Creamy Vegan Mushroom Stroganoff Recipe gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free alternative like cornstarch or arrowroot powder for thickening. Also, be sure to use gluten-free pasta and tamari or soy sauce labeled gluten-free, and you’ll have a delicious gluten-free version that doesn’t sacrifice flavor or creaminess.
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What mushrooms work best for this recipe?
I recommend using a mix of mushrooms like cremini, white button, oyster, and maitake because they each bring unique textures and flavors. This mix creates a nice balance between meaty and tender bites, delivering that classic stroganoff umami punch.
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Can I skip the white wine?
Yes! If you prefer not to use wine, simply replace it with an equal amount of vegetable broth and add a teaspoon of apple cider vinegar or lemon juice to brighten the sauce a bit. The flavor will still be rich and delicious.
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Is this recipe suitable for batch cooking?
Definitely. This vegan stroganoff reheats beautifully and tastes even better the next day as the flavors meld. You can double the recipe and freeze portions for quick meals later on.
Final Thoughts
I absolutely love how this Creamy Vegan Mushroom Stroganoff Recipe turns out every single time — it’s my cozy-food champion on cold nights or when I want a meal that feels special without any fuss. The first time I made it, I couldn’t believe how rich and satisfying it was without a trace of dairy or meat. Now, whenever I whip it up, I’m reminded that plant-based cooking can be indulgent and decadent in the best way. You’re going to enjoy making this dish just as much as eating it, so grab those mushrooms, and let’s get cooking!
Print
Creamy Vegan Mushroom Stroganoff Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Description
A rich and creamy vegan mushroom stroganoff that combines a medley of sautéed mushrooms and leeks in a flavorful, dairy-free sauce made with coconut milk, tahini, and nutritional yeast. This comforting plant-based dish is enhanced with fresh herbs, white wine, and a touch of mustard, served over your choice of pasta for the ultimate umami-packed meal.
Ingredients
Mushrooms and Vegetables
- 3 to 4 tablespoons olive oil (divided)
- 2 large leeks or 3 small-medium leeks, cleaned and sliced
- 20 ounces (560g) mixed mushrooms (such as oyster, maitake, cremini, shiitake)
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, roughly chopped (or 1 teaspoon dried thyme)
- Kosher salt, to taste
Sauce
- 1 1/2 cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce (optional)
- 1/4 cup (30g) all-purpose flour
- 1/2 cup (120 ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 (13.5 ounce) (400 ml) can full-fat coconut milk
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- 1/2 teaspoon Dijon mustard or coarse-grain mustard
To Serve
- 12 ounces (340g) pasta of choice
- 1/4 cup fresh dill, chopped (or parsley)
- Freshly cracked black pepper, to taste
Instructions
- Prepare the mushrooms: Wipe mushrooms clean with a paper towel, then slice or tear them depending on the variety. Oyster and maitake mushrooms tear easily by hand.
- Prepare the leeks: Slice off and discard dark green tops, halve the leeks vertically, then slice horizontally into moderately thick slices. Wash thoroughly by submerging in cold water, agitating to remove dirt, then drain and pat dry.
- Sauté first batch of mushrooms and leeks: Heat 1 1/2 to 2 tablespoons olive oil in a large sauté pan or Dutch oven over medium-high heat until shimmering. Add half the leeks and mushrooms and cook, stirring occasionally but not too often, for 8 to 10 minutes until mushrooms brown nicely.
- Add aromatics to first batch: Lower heat to medium, then add half the garlic, thyme, and 1/4 teaspoon kosher salt. Cook for 2 to 4 minutes more until mushrooms are browned and crispy. Transfer this batch to a plate or bowl.
- Cook second batch of mushrooms and leeks: Repeat the sauté process with remaining oil, mushrooms, leeks, garlic, thyme, and salt until browned and crispy. Keep warm with the first batch.
- Make vegetable broth roux: In a medium bowl, whisk together vegetable broth, tamari, Worcestershire sauce if using, and flour until smooth with no clumps.
- Deglaze pan with white wine: Pour white wine into the pan used for cooking mushrooms, scraping up any browned bits with a wooden spoon. Simmer for 3 minutes or until alcohol smell dissipates and wine has mostly evaporated.
- Add vegetable broth roux: Pour the broth-flour mixture into the pan and whisk to combine smoothly. Bring to a simmer.
- Finish the sauce: Stir in coconut milk, tahini, nutritional yeast, 1/2 teaspoon kosher salt, and paprika. Simmer over medium-low heat for about 10 minutes until sauce thickens and becomes creamy.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then drain and keep warm.
- Combine mustard and pasta: Stir Dijon mustard into the stroganoff sauce. Add hot pasta and chopped dill or parsley, tossing gently to coat evenly.
- Serve: Divide pasta among bowls or plates. Top each serving with a handful of crispy mushrooms from the first sauté batch and garnish with extra fresh dill or parsley and freshly cracked black pepper.
Notes
- This vegan mushroom stroganoff is exceptionally creamy and packed with deep umami flavor, making it a perfect comforting plant-based meal.
- Ensure to clean the leeks thoroughly as they tend to hold dirt between layers.
- Using a mixture of mushrooms adds texture and rich flavor complexity.
- Dry white wine is essential for deglazing and adds brightness to the sauce; substitute with extra broth if preferred.
- Vegetable broth roux acts as a thickener to give the sauce a luscious texture without dairy.
- Serve immediately for best texture, but leftovers keep well refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 525 kcal
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 0 mg
