Description
A creamy, savory, and deeply umami-rich vegan mushroom stroganoff made in just one pot. This foolproof recipe uses simple pantry staples like coconut milk and mushrooms to create a luxurious dairy-free sauce that rivals traditional stroganoff.
Ingredients
Scale
- 1.5 pounds (680g) mushrooms (mix of cremini and white button), sliced ¼ inch thick
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can (13.5 oz / 400ml) full-fat coconut milk, shaken well
- ½ cup (120ml) low-sodium vegetable broth
- 1 tablespoon Dijon mustard
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- ½ teaspoon smoked paprika
- 1 tablespoon all-purpose flour
- Salt and black pepper to taste
- Optional: 1 tablespoon vegan butter for finishing
- Optional: Fresh parsley for garnish
Instructions
- Prep ingredients: Slice mushrooms, dice onion, mince garlic, and measure spices.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer (do not crowd). Cook for 5 minutes, stir, and continue cooking until water evaporates and mushrooms brown and sizzle (8-10 minutes total). Remove mushrooms and set aside.
- In the same pan, add a little more oil if needed. Sauté diced onion for 3-4 minutes until soft and translucent.
- Add garlic, thyme, and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the garlic.
- Sprinkle flour over the onions and stir for 1 minute to cook off the raw taste.
- Pour in vegetable broth, scraping up browned bits from the bottom of the pan. Whisk in coconut milk and Dijon mustard.
- Return browned mushrooms to the pan and stir well.
- Reduce heat to medium-low and simmer gently for 5 minutes until the sauce thickens and coats the back of a spoon.
- Season with salt, pepper, and vegan Worcestershire sauce. Adjust consistency with more broth if too thick or simmer longer if too thin.
- Serve immediately over egg noodles, rice, or mashed potatoes. Top with fresh parsley or a swirl of vegan butter if desired.
Notes
Ensure mushrooms are browned well to avoid a watery sauce. Use full-fat coconut milk for richness; do not use light coconut milk. If coconut milk is cold, let it come to room temperature to prevent separation. For a gluten-free version, serve over rice or gluten-free noodles. The sauce thickens upon refrigeration; add liquid when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with noodles
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 16
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 4
- Protein: 8
Keywords: vegan stroganoff, one pot dinner, mushroom stroganoff, dairy free, comfort food, easy vegan recipes, budget friendly dinner