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Vegan Mushroom Stroganoff

This comforting vegan mushroom stroganoff uses a mix of hearty shiitake and cremini mushrooms, sautéed until golden and juicy. The dish is finished with smoky paprika, soy sauce, and dairy-free sour cream, resulting in a rich, creamy sauce with a glossy, velvety texture. Served over noodles or rice, it delivers a nostalgic, campfire-inspired flavor with plant-based warmth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Russian inspired, Vegan
Calories: 230
Ingredients Equipment Method

Ingredients
  

  • 500 g mixed mushrooms (shiitake and cremini) sliced 1/4 inch thick
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 250 ml vegetable broth preferably homemade
  • 3 tablespoons dairy-free sour cream cashew or coconut-based
  • 1 teaspoon smoked paprika adjust to taste
  • 1 tablespoon all-purpose flour or arrowroot for thickening
  • 2 tablespoons oil olive, coconut, or avocado oil
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Sharp knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Gather all your ingredients: sliced mushrooms, chopped onion, minced garlic, vegetable broth, sour cream, smoked paprika, flour, oil, soy sauce, and parsley.
  2. Heat a large skillet over medium heat, adding the oil until shimmering and warm.
  3. Add the chopped onion to the skillet and sauté for about 3-4 minutes until it becomes translucent and fragrant, filling the kitchen with a savory aroma.
  4. Stir in the minced garlic, cooking for about 30 seconds until it releases a warm, fragrant smell.
  5. Add the sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release moisture, turn golden brown, and develop a rich aroma.
  6. Sprinkle the flour over the mushroom mixture and stir well, cooking for about 1 minute to eliminate raw flour taste and help thicken the sauce later.
  7. Pour in the vegetable broth and soy sauce, scraping the bottom of the pan to loosen any browned bits, then bring the mixture to a simmer.
  8. Let the sauce simmer for 3-5 minutes until it thickens slightly and becomes glossy, coating the mushrooms beautifully.
  9. Remove the skillet from heat and stir in the dairy-free sour cream and smoked paprika, blending until smooth and creamy. Taste and adjust salt if needed.
  10. Sprinkle freshly chopped parsley over the top for a bright, herbal finish, then give everything a gentle stir to combine.
  11. Serve the rich, silky mushroom stroganoff hot over your favorite noodles, rice, or mashed potatoes, enjoying the comforting, campfire-inspired flavors.