Best Vegan Button Mushroom Stroganoff (Easy and Hearty)

Posted byJeanniePosted ininto the kitchenTags:, , ,

Easy, hearty and healthy this vegan button mushroom stroganoff is a perfect meal whether it’s paired with rice, pasta or mashed potato. Another best thing about this recipe, the sauce can be made dairy-free and gluten-free.

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Originally from Russia, this recipe is made with sauteed beef with sour cream sauce.  Although this recipe existed a long time ago it was named after a prominent family in Russia which is the stroganov.

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Vegan-Button-Mushroom-Stroganoff
Easy Recipe Stroganoff

The best thing about this vegan button mushroom stroganoff after its popularity there have been so many versions and one of it like in Japan it is paired with a white rice top with parsley and butter. In other countries, it is served with twisted egg noodles, sausage and beef.

And for me, I want to have it as a vegan version and so I make vegan button mushroom stroganoff. It’s cheap, healthy, and makes a quick recipe thanks to its ingredients that are rich with nutrients and at the same time, you can make it gluten-free.

This vegan stroganoff is so versatile when it comes to your choice of mushroom and we all know that edible mushroom has lots of good benefits. You can use button mushroom (white or regular), shiitake, or portobello mushrooms.

Vegan Button Mushroom Stroganoff

Ingredients

  • 1 packed white button mushroom (or canned mushroom)
  • 1 medium-sized yellow onion diced
  • 1-2 cloves garlic chopped
  • 2 tbsp cornstarch
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • pinch of red chili flakes
  • pinch of salt and pepper to taste
  • 4 tbsp cooking wine or white wine (optional)
  • 3/4 cup (180ml) water or vegetable broth
  • 3/4 cup dairy-free milk
  • 1 tbsp soy sauce or tamari gluten-free sauce
  • 1 tbsp nutritional yeast
  • fresh parsely (for garnishing)
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Instructions

  1. Heat oil in a pot or pan, add onion and saute for 3 minutes or until brown then add garlic and saute again.
  2. Add mushroom and fry for about 5 minutes until they are brown and soft.
  3. In a separate bowl mix cooking wine, water, and soy sauce. Pour in the pot and mix well.
  4. Add onion and garlic powder, salt and pepper, and chili flakes. Let it boil.
  5. Make a mixture of cornstarch and dairy-free milk. ( I tried using almond milk and soy milk. You can also use coconut milk or oat milk).
  6. Pour in the pot and mix well. Lower the heat and let the sauce thicken. (you can add nutritional yeast on this step)
  7. Taste and add spice or seasoning according to your taste preference.
  8. Serve with white rice or pasta of your choice and garnish with fresh parsley.
vegan button mushroom stroganoff ingredients
Ingredients

 

Notes

> Using wine for this vegan button mushroom stroganoff is optional. You can also use white wine, I tried with and without cooking wine. The flavor is strong and overpowered the garlic so I prefer without cooking wine.

>To make this gluten-free you can use gluten-free all-purpose flour to replace cornstarch.

>Feel free to add another clove of garlic for that extra strong flavor.

> I use both white button mushroom and canned button mushroom.

Nutrition

102 cal(per serving) | Total Fat 1.3g | Saturated Fat 0.1g || Cholesterol 0mg | Sodium 372mg | Carbohydrates 14.6g | Dietary Fiber 2.5g | Sugar 2.8g | Protein 5.9g | Calcium 21mg | Iron 1mg

Mushroom Stroganoff

Vegan Button Mushroom Stroganoff

A hearty and quick vegan button mushroom stroganoff recipe for everyone. Pair it with a cup of rice or pasta of your choice.
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine russian
Servings 3 servings
Calories 102 kcal

Ingredients
  

  • 1 200g packed white button mushroom sliced
  • 1 medium-sized yellow onion diced
  • 1-2 cloves garlic chopped
  • 2 tbsp cornstarch
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika (optional)
  • Pinch of red chili flakes
  • Pinch of salt and pepper to taste
  • 4 tbsp cooking wine (optional, you can also use white wine)
  • ¾ cup (180ml) water or ( or vegetable broth)
  • ¾ cup (180ml) dairy-free milk (I use unsweetened soy milk)
  • 1 tbsp soy sauce (or tamari sauce-gluten-free sauce)
  • 1 tbsp nutritional yeast (optional)
  • Fresh parsley (for garnishing)

Instructions
 

  • Heat oil in a pot or pan, add onion and saute for 3 minutes or until brown then add garlic and saute again.
  • Add mushroom and fry for about 5 minutes until they are brown and soft.
  • In a separate bowl mix cooking wine, water, and soy sauce. Pour in the pot and mix well.
  • Add onion and garlic powder, salt and pepper and chili flakes. Let it boil.
  • Make a mixture of cornstarch and dairy-free milk. ( I tried using almond milk and soy milk. You can also use coconut milk or oat milk).
  • Pour in the pot and mix well. Lower the heat and let the sauce thicken. (you can add nutritional yeast on this step).
    thickened mushroom stroganoff
  • Taste and add spice or seasoning according to your taste preference.
  • Serve with white rice or pasta of your choice and garnish with fresh parsley.
    Vegan Button Mushroom Stroganoff

Video

Notes

Notes:
  1. Using wine for this recipe is optional. You can also use white wine, I tried with and without cooking wine. The flavor is strong and overpowered the garlic so I prefer without cooking wine. 
  2. To make this gluten-free you can use gluten-free all-purpose flour to replace cornstarch.
  3. Feel free to add another clove of garlic for that extra strong flavor.
  4. I use both white button mushroom and canned button mushroom.
 
Nutrition 
102 cal(per serving) | Total Fat 1.3g | Saturated Fat 0.1g || Cholesterol 0mg | Sodium 372mg | Carbohydrates 14.6g | Dietary Fiber 2.5g | Sugar 2.8g | Protein 5.9g | Calcium 21mg | Iron 1mg
 
 
Did you make this recipe? Tag me on Instagram @therunningbaker24 or #therunningbaker24
Keyword mushroom stroganoff, Vegan

Benefits of Mushroom

Mushrooms if added into your plate have great benefits they are a good source of protein needs and it’s cholesterol-free. They are good antioxidants, rich in vitamins and minerals. Aside from it’s a better and cheap substitute for meat.

  • Antioxidant
  • Vitamin C
  • Fiber
  • Potassium
  • Vitamin B


If you would like to know what other edible plants are a good source of protein do check my article about The ultimate guide to plant protein.

If you want another recipe that uses mushrooms try this All Vegetable Shepard‘s Pie, by Conflicted Vegan. She makes delicious vegan recipes.

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46 thoughts on “Best Vegan Button Mushroom Stroganoff (Easy and Hearty)”

  2. 5 stars
    Yum! This was so delicious and so hearty! I love that it contained no canned soup like other stroganoff recipes. It was quick and easy to prepare, and my family loved it! Thanks for sharing!

    Reply
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  13. Looks amazing! And it comes at a perfect time. I was just looking for some mushroom dishes for the holidays. A nice toasted loaf of crusty bread would make this the perfect meal for my family. Do you think you could make it ahead of time?

    Reply

    1. Hi Christine you may do so and you can just reheat if you want to. This recipe is just about 30 minutes and best serve while its hot. The last time I made I stored leftovers in a glass container and reheat the following day, 🙂 Let me know how it goes when you make it!

      Reply

  21. Yum! This sounds amazing! I love mushrooms in anything so this makes my mouth water. My brothers girlfriend is vegetarian and we are always looking for veg friendly recipes for when she comes over. Definitely adding this one to the rotation!

    Reply
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  26. I pinned this to make for this coming week. Looks delicious! Thanks for the extra tips as well. When you said you use fresh button and canned mushrooms, are you saying at the same time or you rotate between them when making them different nights?

    Reply
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  30. 5 stars
    I love this recipe! I am making it from time to time and it’s really good and delicious!
    Btw. I didn’t know that I can add there a white wine and I also wasn’t sure where this dish is coming from. So, thank you for a small introduction and the idea next time to add white wine!

    Reply

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