This ultra-creamy, nut-free, dairy-free mushroom stroganoff is delicious! It’s so tasty you’ll find it hard to believe it’s completely vegan. Not to mention, this Vegan Mushroom Stroganoff Recipe is made in one pot, in under 30 minutes, and can easily be made gluten-free too! It’s the perfect weeknight dinner or cozy Sunday feast if you ask me!
Dairy-free Mushroom Stronganoff
Traditionally, stroganoff is made with marinated beef pieces in a creamy mushroom sauce, served over wide egg noodles or rice. So, in order to make it vegan, we’ve swapped out the cream for coconut milk, and the beef for Impossible meat. If you haven’t tried Impossible meat, it’s pretty dang tasty and almost tastes like beef. Except, no animals were harmed!
This vegan mushroom stroganoff made with coconut milk, nutritional yeast, and mushrooms is so rich and creamy! The sauce tastes like the traditional German classic, but it’s completely dairy free and a lot healthier too!
How to make one-pot vegan mushroom stroganoff
Anytime I see the words one-pot in a recipe title, I’m like sign me up! I mean who has time for dishes and making the whole kitchen a mess just for a healthy plant-based dinner? Not me! So, I wanted to keep this recipe simple to show you how easy and delicious eating plant-based can be. Let’s see how this vegan beef stroganoff is made! For the full recipe and ingredients, see the recipe below!
First, you’ll want to chop the onion and begin cooking it in a little oil. Then add in the spices and the ground beyond meat crumbles or the protein you are choosing to use.
Then add in the vegetable broth and sliced mushrooms and bring to a boil. Next, pour in the noodles, coconut milk, and nutritional yeast and cook for 10-15 minutes. After the noodles have cooked stir well and remove from heat. Allow the vegan mushroom stroganoff to cool for 5-10 minutes before serving! And there you have it, your one-pot vegan mushroom stroganoff in under 30 minutes, it couldn’t be easier!
Meatless alternatives for beef:
A plant-based diet is becoming more and more popular and because of that, there are so many options for meat alternatives. With all of these products on the market, it’s easy to make all your family favorites meatless. Just check out my vegan white chickenless chili if you don’t believe me!
For this recipe, I used Beyond Meat ground meat crumbles. There are lots of other brands out there like the Impossible Burger, Quorn, and Pure Farmland. If you don’t have access to a meat alternative, this recipe is delicious without it! It’s full of flavor and the mushrooms add a nice meaty texture all on their own.
FAQ and Substitutions:
Can this vegan mushroom stroganoff be made gluten-free?
Yes! The only part of this recipe that contains gluten, is the noodles. There are many different options for a gluten-free noodle and they will work awesome in this recipe!
What if I don’t like coconut milk? What is an alternative to coconut milk?
There are recipes out there that use cashews, other non-dairy milk, and even vegan cream cheese! I really like coconut milk because it’s rich and creamy but alternatively, you can use oat milk or regular cream if remaining dairy-free is not a concern to you. Please note that this recipe will not be as creamy if using oat milk!
More vegan comfort food you’ll love:
Vegan Mushroom Stroganoff RecipePrint
is made in one pot, in under 30 minutes, and can easily be made gluten-free too!
- 2 Tablespoons extra virgin olive oil
- 1 cup onions, diced
- 1 teaspoon thyme, dried
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 teaspoons fennel seeds * optional
- 2 Tablespoons garlic, minced
- 10 oz Beyond Meat crumbles or plant-based ground beef
- 5 cups vegetable broth
- 2 cups mushrooms, sliced
- 5 cups of noodles about 1 lb.
- 3/4 cup coconut cream full fat- the thick cream at the top of a can of coconut milk
- 2 tablespoons nutritional yeast
- First, wash and slice your veggies! Dice the onions, mince garlic, and slice the mushrooms.
- In a large pot heat 2 tablespoons of extra virgin olive oil. Once heated, add in 1 cup of diced onions and sautee.
- Then add in 1 teaspoon of dried thyme, 1/4 teaspoon smoked paprika, 1/4 teaspoon of salt and pepper, 2 teaspoons of fennel seeds, and 2 tablespoons of minced garlic. Sautee until the onions are translucent and fragrant or about 3 minutes on medium heat.
- Then add in 10 oz or 1 package of Beyond Meat crumbles.
- Next pour in 5 cups of vegetable broth and add 2 cups of sliced mushrooms to the pot. Cover the pot and bring to a boil.
- Once boiling, remove the lid and add in 5 cups or 1 lb of noodles, 3/4 cup of coconut cream full fat, and 2 tablespoons of nutritional yeast. Recover the pot and reduce the heat to low. Cook the noodles for 12 minutes then remove the lid and continue cooking for about another 5-10 minutes or until the noodles are fully cooked.
- Remove from heat, stir well, and allow the stroganoff to cool for 10 minutes with the lid off to thicken.
- Dish and enjoy!
Please note that coconut cream varries by brand so the final texture may be slightly different. If the stroganoff is too runny, you can whisk in 1-2 tablespoons of arrowroot flour to thicken it.
- Serving Size: 1 cup
- Calories: 370
Keywords: mushroom, mushroom stroganoff, meatless stroganoff, dairy-free stroganoff, one pot dinner, easy dinner, one pot stroganoff, beyond meat,