Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a plant-based twist on the creamy classic, packed with tender mushrooms and a rich, savoury sauce. Perfectly comforting and satisfying, this dish is ideal for a hearty dinner that everyone will love.

Ingredients

• 250g pasta (fettuccine, penne, or any pasta of choice)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 500g mushrooms, sliced (button, cremini, or a mix)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/4 teaspoon nutmeg (optional, for depth)
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1 cup unsweetened plant-based milk (soy, almond, or oat)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water for the sauce.

Sauté the Vegetables

In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

Cook the Mushrooms

Add the sliced mushrooms to the skillet and cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. Stir in the smoked paprika, thyme, and nutmeg (if using).

Create the Sauce

Sprinkle the flour over the mushrooms and stir well to coat evenly. Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Add the plant-based milk, soy sauce, and Dijon mustard, mixing until the sauce is smooth. Let it simmer for 5–7 minutes, stirring occasionally, until the sauce thickens.

Combine with Pasta

Add the cooked pasta to the skillet and toss to coat it in the creamy mushroom sauce. If the sauce is too thick, stir in a splash of the reserved pasta water to loosen it. Season with salt and black pepper to taste.

Serve

Divide the stroganoff into bowls or plates. Garnish with fresh parsley and serve immediately. Pair with a side salad or crusty bread for a complete meal.

Tips for the Perfect Vegan Mushroom Stroganoff

• Use a mix of mushrooms like shiitake, oyster, or portobello for more complex flavours.
• Add a splash of white wine to the skillet while cooking the mushrooms for extra depth.
• For a gluten-free version, use gluten-free pasta and substitute flour with cornstarch or a gluten-free flour blend.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of plant-based milk to maintain creaminess.

This Vegan Mushroom Stroganoff is rich, creamy, and full of earthy flavours, making it a perfect plant-based comfort food. Enjoy!