Vegan mushroom stroganoff - this easy, creamy mushroom stroganoff is rich, hearty and full of umami flavour.
Serve with pasta or rice for a filling, comforting meal.
This vegan mushroom stroganoff is a flavour packed, filling, comfort food dinner that is easy to make and sure to satisfy everyone.
Stroganoff originates in Russia and is generally made with beef and sour cream, but recipes for it vary greatly around the world. This version may not be "traditional", but it sure is tasty!
Lots of meaty mushrooms keep it feeling hearty and satisfying as well as adding umami flavour; and the sauce is so rich and creamy you would never guess that it is dairy free.
What Do I Need To Make Vegan Mushroom Stroganoff?:
Mushrooms: Obviously. I use chestnut mushrooms as they have more flavour than regular white mushrooms, but feel free to use different varieties. A mix of wild mushrooms would work really well. 800g may seem excessive but they cook down a lot.
Oatly creme fraiche: I like to use Oatly creme fraiche as it adds loads of creaminess but also a hint of tang, it is a great replacement for sour cream. Other brands of vegan creme fraiche would be fine too, as would vegan sour cream or regular vegan cream such as cashew cream or Elmlea plant cream.
If you are not using creme fraiche or sour cream you may want to add a squeeze of lemon juice (to taste) to replace the tang.
Flour: Plain (all-purpose) flour is used to thicken the sauce. I haven't tried using gluten-free flour but it should work ok.
White wine: This is optional but adds loads of flavour so I do recommend adding it if you have it.
Stock: Use a good quality stock. I like to use Kallo mushroom stock for extra shroomy flavour but a beef flavoured (vegan) stock would work well too.
Herbs and spices: Paprika is a classic addition to stroganoff, I use both regular and smoked along with dried thyme and bay leaf.
Flavour ingredients: Onion and garlic fried in a mix of vegan butter and olive oil form the base of the sauce. Wholegrain mustard, nutritional yeast, soy sauce and worcestershire sauce add tonnes of savoury flavour.
Regular worcestershire sauce isn't vegan as it contains anchovy, so make sure that you buy a vegan one, I use Henderson's relish.
You can use dijon mustard instead of wholegrain if you prefer.
Use tamari instead of soy sauce for gluten-free.
How To Make Vegan Mushroom Stroganoff:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Fry the onion in the oil and butter for 5-10 minutes until soft and translucent.
Add the sliced mushrooms and garlic and cook over a high heat until the mushrooms are cooked and the excess liquid has evaporated.
Add the paprika, thyme and flour and cook for a minute.
Add the white wine and cook until the liquid has mostly evaporated then gradually stir in the stock.
Add the bay leaf, mustard, soy sauce, worcestershire sauce and nutritional yeast then bring up to a simmer and cook until the sauce has thickened.
Stir in the creme fraiche and simmer for five minutes then serve.
Serve with pasta or rice, or even with mashed potato. You will need enough for four people.
This mushroom stroganoff is best freshly cooked, but it will keep in the fridge for 3-4 days. Reheat in a pan on the hob or in the microwave to serve.
I don't recommend freezing it.
Try adding in a finely chopped leek along with the onion.
You may wish to cook the mushrooms in two batches if your pan isn't very large.
This dish would also be great with some chopped up cooked vegan sausages mixed in at the end of cooking. Alternatively you could add some seitan chicken pieces or fried tofu.
It would be delicious garnished with some chopped fresh dill.
More Vegan Mushroom Recipes:
- Vegan mushroom risotto with truffle oil
- Vegan pasta bake
- Vegan lentil walnut bolognese
- Vegan spinach and mushroom crepes
- Creamy vegan mushroom pasta
- Chickpea, leek and mushroom pie
- One pot mushroom pasta
- Vegan cottage pie
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Mushroom Stroganoff
- 1 Tablespoon olive oil
- 1 Tablespoon vegan butter/margarine
- 1 large onion finely chopped
- 800 g (28 oz) chestnut mushrooms sliced
- 6 cloves garlic peeled and crushed
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- 1 teaspoon dried thyme
- 4 Tablespoons plain (all-purpose) flour
- 120 ml (½ cup) white wine
- 500 ml (2 cups) stock (I use mushroom stock)
- 1 bay leaf
- 1 ½ teaspoons wholegrain mustard
- 2 Tablespoons nutritional yeast
- 1 Tablespoon soy sauce
- 1 Tablespoon vegan Worcestershire sauce
- 200 ml (½ + ⅓ cup) Oatly creme fraiche or vegan cream alternative
- Fry the onion in the oil and butter in a large pan over a low heat for 5-10 minutes until soft and translucent.
- Add the sliced mushrooms and garlic and cook over a high heat until the mushrooms are cooked and the excess liquid has evaporated.
- Add the paprika, smoked paprika, thyme and flour and cook for a minute while stirring.
- Add the white wine and cook until the liquid has mostly evaporated then gradually stir in the stock.
- Add the bay leaf, mustard, soy sauce, worcestershire sauce and nutritional yeast then bring up to a simmer and cook for about 5 minutes until the sauce has thickened.
- Stir in the creme fraiche and simmer for a few minutes then serve with pasta or rice.