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Vegan Mushroom Stroganoff

This vegan mushroom stroganoff features a savory blend of wild mushrooms, garlic, and onions simmered in a creamy coconut milk sauce, resulting in a velvety, hearty dish. The mushrooms release their juices, creating a rich, umami-packed base, while the sauce thickens to coat each slice, offering a comforting and visually appealing meal. Served over rice, noodles, or mashed potatoes, it’s a plant-based twist on a classic with an indulgent texture and deep flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cloves garlic minced
  • 1 large onion sliced
  • 16 oz mixed wild mushrooms shiitake, portobello, cremini, sliced
  • 1 teaspoon smoked paprika
  • 1/2 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 cup coconut milk full-fat for creaminess

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula

Method
 

  1. Heat a large skillet over medium heat and add a splash of oil. Once shimmering, add the sliced onions and cook until they soften and become translucent, about 3-4 minutes, releasing a fragrant aroma.
  2. Add the minced garlic to the skillet and cook for another 30 seconds, stirring constantly until fragrant, taking care not to burn it.
  3. Stir in the smoked paprika, allowing its warmth and smoky aroma to fill the kitchen, about 30 seconds.
  4. Add the sliced wild mushrooms to the skillet, stirring to coat them evenly with the spices and onion mixture. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their juices and become tender.
  5. Pour in the vegetable broth and splash of soy sauce, stirring well to deglaze the pan and lift any flavorful bits from the bottom. Let it simmer for 3-4 minutes, allowing the liquid to reduce slightly.
  6. Stir in the coconut milk, mixing until the sauce becomes smooth and begins to thicken slightly, about 5 minutes. Keep an eye on the consistency; if it gets too thick, add a splash more broth.
  7. Taste the sauce and adjust the seasoning with additional soy sauce or salt if needed. Once the sauce is velvety and coats the mushrooms nicely, remove from heat.
  8. Serve the mushroom stroganoff hot over cooked rice, pasta, or mashed potatoes for a comforting, plant-based meal.

Notes

Feel free to add a squeeze of lemon or fresh herbs like thyme or parsley for extra brightness and flavor.