Creamy Vegan Mushroom Stroganoff
This classic comfort food with a vegan spin will give you all the cozy feels. Let’s make some Creamy Vegan Mushroom Stroganoff!
This Creamy Vegan Mushroom Stroganoff is a personal childhood favourite of mine that my mom used to make for my family all the time. Traditionally made with ground beef and cream of mushroom soup (at least that’s how I remember it!), this recipe has been veganized with lots of tender, meaty mushrooms, creamy coconut milk, and gluten-free pasta.
JUMP TO RECIPEINGREDIENTS
With only 8 ingredients and minimal prep-work involved, this hug in a bowl comes together in just 25 minutes. Quick cozy comfort? That sounds nice.
- Gluten-Free Rotini: Personally, I love using legume pastas, like Chickpea or Lentil as they offer more protein other GF pastas and tend to be more filling.
- White Mushrooms: Our ‘beef’ alternative, however if you want your dish to be extra indulgent feel free to add some vegan grounds for a more traditional ‘beefy’ texture and flavour. Cremini Mushrooms are also great here, too.
- Fragrant Alliums: The winning combination of sautéed Garlic and Onion always makes for a wonderfully flavourful base.
- Indulgent Creamy Sauce: Combining Canned Coconut Milk, Nutritional Yeast, Red Wine Vinegar, and a touch of vegan Sour Cream makes a luscious, savoury sauce.
HOW TO MAKE CREAMY VEGAN MUSHROOM STROGANOFF
Boil, slice, pour, stir, serve. This Creamy Vegan Mushroom Stroganoff is just so simple to make, and is sure to become a family favourite!
- Bring a pot of salted water to a boil and cook your pasta according to package directions.
- In a large saucepan, sauté the onion for 3-4 minutes until slightly translucent and fragrant.
- Add the garlic, mushrooms, nutritional yeast, red wine vinegar and can of coconut milk and stir to combine. Cover and bring to a boil, then reduce heat to medium and allow the mushrooms to cook down, about 10 minutes.
- Add the cooked pasta, 1/4 cup of pasta water, sour cream and salt and pepper to the mushroom sauce. Stir until well combined, turn off the heat and allow to sit uncovered for 5 minutes.
- Serve and garnish with fresh parsley and lots of black pepper. Enjoy!
GET COZY
This Creamy Vegan Mushroom Stroganoff is seriously a bangin’ combo of savoury, salty and fragrant, with loads of meaty mushrooms. Plus, that heavenly creamy sauce with al dente pasta… are you drooling yet? 🤤 While this vegan version of my childhood favourite isn’t exactly the same as when I was younger, it still checks off all the boxes when it comes to insanely delicious, creamy comfort.
If you enjoyed this recipe, you might be interested in my other cozy comfort recipes like Butter Chickpeas, Fajita Pasta, or Loaded Lazy Noodle Bowls!
Lastly, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen and use hashtag #SteamyVeganKitchen! I seriously love seeing what yummy dishes you’re creating!
Creamy Vegan Mushroom Stroganoff
Ingredients
- 1 package gluten-free rotini (or pasta of choice)
- 1 pound white or cremini mushrooms, quartered
- 1 can coconut milk
- 1 medium yellow onion, quartered and thinly sliced
- 4 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1.5 tbsp red wine vinegar
- 1/3 cup vegan sour cream
- salt and pepper, to taste
Instructions
- Bring a pot of salted water to a boil and cook your pasta according to package directions.
- Warm 1/4 cup of water or veggie broth in a large saucepan on medium-high heat. Sauté the onion for 3-4 minutes until slightly translucent and fragrant.
- Add the garlic, mushrooms, nutritional yeast, red wine vinegar and can of coconut milk and stir to combine. Cover and bring to a boil, then reduce heat to medium and allow the mushrooms to cook down, about 10 minutes, stirring occasionally.
- Once the pasta has cooked, strain and reserve 1/4 cup of the pasta water.
- Add the cooked pasta, 1/4 cup of pasta water, sour cream and salt and pepper to the mushroom sauce. Stir until well combined, turn off the heat and allow to sit uncovered for 5 minutes to thicken, stirring once or twice.
- Serve and garnish with fresh parsley and lots of black pepper.
