Save
This simple vegetarian mushroom stroganoff is my go to comfort meal when I want something hearty yet healthy. Bursting with flavor and ready in just a half hour this creamy dish uses basic ingredients to create a luscious dinner that feels like a treat any night of the week.
I first tried this when cutting back on meat and could not believe how comforting it is. Even family members who claim to dislike mushrooms ask for seconds whenever I make it.
Ingredients
- Onion diced: adds sweetness and depth to the sauce choose a firm onion with tight skin for best flavor
- Oil or spray: needed for sautéing choose olive or avocado oil for a neutral taste
- Mushrooms sliced: create the meaty texture pick firm mushrooms with no soggy spots I like a blend of cremini and white
- Garlic minced: brings bold savory flavor fresh garlic cloves make all the difference
- Salt and optional pepper: essential for balancing flavors go for kosher salt if possible
- Dried thyme optional: adds an earthy herbal touch use fresh if you have it and crush leaves for the most aroma
- Vegetable broth: forms the base of the sauce choose low sodium if watching salt and look for broth with clean ingredients
- Unsweetened creamer or canned coconut milk: brings creaminess without dairy full fat coconut milk gives extra richness
- Flour of choice: for thickening use more for a stew like consistency or less for a saucier finish all purpose or gluten free both work well
- Optional plant based protein such as lentils tofu or chickpeas: makes this even more filling I love stirring in pan fried tofu cubes
Step-by-Step Instructions
- Sauté the Onions:
- Cook onions in oil over medium heat in a nonstick pan for six to eight minutes until golden and fragrant. Stir often so nothing burns and you have a sweet soft base to build flavor.
- Cook the Mushrooms and Aromatics:
- Add mushrooms salt pepper garlic and thyme to the pan. Stir every couple minutes. The mushrooms will release their liquid. Keep cooking about ten minutes until most moisture is gone and things look browned.
- Build the Gravy:
- Whisk in vegetable broth creamer or milk and flour so no lumps remain. Raise the heat to medium high and continue to stir as it simmers and thickens. Scrape the bottom of the pan so all browned bits mix into the gravy.
- Finish and Adjust:
- If you want it creamier add a splash more milk or creamer. Taste for salt and adjust seasoning as needed. If adding optional protein stir it in now and let it warm through for two to three minutes.
Save
Mushrooms are my secret star here because they soak up all the savory goodness and cook down to a texture even picky eaters enjoy. Once my cousin who swore he hated mushrooms devoured a whole bowl and was shocked when I told him what was in it.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. The flavor gets even better on day two. Reheat gently on the stove adding a splash of milk or broth if it gets too thick.
Ingredient Substitutions
No creamer on hand Use unsweetened cashew milk oat milk or a blend of milk and a spoonful of plain yogurt. For gluten free use rice or almond flour and double check broth labels. Chickpeas roasted in the oven also make a tasty protein addition.
Serving Suggestions
Spoon mushroom stroganoff over rice egg noodles mashed potatoes or even toast for a filling main dish. Add a sprinkle of fresh parsley or a squeeze of lemon juice just before serving to brighten the flavors.
Save
A Bit of History
Stroganoff originated in Russia as a beef dish with onions and sour cream. Over time cooks around the world began making lighter vegetarian versions that are just as satisfying. This recipe captures all the creamy nostalgic flavors in a plant based way.
Recipe FAQs
- → What type of mushrooms work best for this dish?
Button, cremini, or portobello mushrooms all deliver great flavor. Choose a mix for a heartier texture and earthy richness.
- → Can I make this stroganoff gluten-free?
Yes, opt for gluten-free flours like rice or sorghum instead of wheat-based options to maintain a smooth, thick sauce.
- → What can I use instead of coconut milk?
Feel free to substitute any unsweetened plant-based creamer or regular dairy milk for a lighter or richer finish.
- → How do I serve mushroom stroganoff?
Spoon it over pasta, rice, mashed potatoes, or your favorite grains. It's also delicious with crusty bread on the side.
- → Can I add protein to this meal?
Absolutely! Toss in cooked lentils, tofu cubes, or chickpeas during the simmering process for added nutrition.
- → How do I store leftovers?
Let the stroganoff cool, then refrigerate in an airtight container for up to three days. Reheat gently before serving.