This simple and delicious creamy mushroom stroganoff recipe is a healthy meatless meal you’ll want to make over and over again… even if you’re not a vegetarian!
One Pot Mushroom Stroganoff
8 Ingredients
Dairy Free
Can Be Oil Free
Easy To Make
Ready In Just 20 Minutes
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Vegetarian Mushroom Stroganoff
This homemade mushroom stroganoff recipe is vegan, soy free, and can easily be gluten free.
It’s one of my favorite plant-based comfort food meals, especially on a chilly Fall or winter evening, because the blanket of thick mushroom gravy will warm you right up.
Don’t forget to make a batch of Black Bean Brownies for dessert!
NO heavy cream required.
The recipe is easy to customize – throw in a handful of spinach, peas, carrots, or diced sweet potato if you’d like.
Or to make this vegetarian version of traditional beef stroganoff even more filling, simply stir in your favorite protein source, such as tofu, black beans, or even chickpeas.
Leftovers reheat well and make a great on-the-go lunch, packed into a thermos alongside homemade Keto Muffins or these Banana Muffins.
You can cook the mushroom stroganoff in a slow cooker or crock pot or on the stove, whichever you prefer.
I haven’t tried it in an instant pot, so be sure to report back with results if you do try it that way.
I usually serve it with pasta, such as Tagliatelle, but you could also serve it with rice, quinoa, mashed potatoes or sweet potatoes, or anything else that sounds good to you.
For a keto or low carb version, the stroganoff would be perfect over roasted cauliflower or spaghetti squash – here’s the best way how to cook spaghetti squash.
(Above – watch the video of how to make mushroom stroganoff)
To thicken the mushroom stroganoff, pretty much any flour can be used, including spelt, white, sorghum, rice, or even almond flour for a low carb version.
Mushroom Stroganoff
Ingredients
- 1/2 cup diced onion
- 2 tsp oil, or oil spray
- 18 oz sliced mushrooms
- 2 1/2 tsp minced garlic
- salt and optional pepper
- optional 1/4 tsp dried thyme
- 2/3 cup vegetable broth
- 1/2 cup unsweetened creamer or canned coconut milk (or milk of choice for lower calorie)
- 2-4 tbsp flour of choice, including spelt, white, rice, sorghum, or almond
- optional protein of choice, such as lentils, tofu, or chickpeas
Instructions
- *Notes: Use the higher amount of flour for a thicker gravy, or add more broth if the stroganoff gets too thick. I add 1/2 tsp salt if eating on its own, or 1 tsp if using as gravy to go over pasta or a grain. If making the recipe in a slow cooker, simply combine all ingredients and let cook on high 3-4 hours.Sauté the onions in oil or spray over medium heat in a large nonstick pan until they begin to brown. Add the mushrooms, salt, garlic, and optional thyme. Stir occasionally. The mushrooms will get watery. Let it cook until the pan starts to look dry again (about 10 minutes). Whisk in broth, milk, and flour. Cook—stirring as needed—until it thickens. I like to add extra milk or creamer at the end before serving. If you make the recipe, be sure to give it a star rating at the bottom of this post!View Nutrition Facts
Video
Notes
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(Reader Favorite Recipe)
I just made a beef stroganoff in the pressure cooker last week. The recipe I have states to thinly slice the beef; saute the onion and garlic; then add the beef and cook for 2 minutes. Add broth, sherry, and seasonings; cook on high pressure for 18 minutes. Release pressure and add the mushrooms and tomatoes; cook on medium pressure for 1 minute. Release pressure and add the sour cream/mustard/potato starch gradually until thickened. I use corn starch instead of potato starch and this version tastes more like hungarian goulash but you get the idea of how to cook it with your ingredients. The beef is sooooo tender and delicious when done in the pressure cooker! I’m definitely going to give your version a try! p.s. I’m just now eating the last piece of Blueberry Crisp that I made with your recipe and it is delicious!!!
I’m confused about when to add the creamer/milk? I never saw you add it on the video and the only mention of it in the recipe is adding additional at the end. ? I just added it at the end and it seemed to work out fine, but I wasn’t sure if I was missing something.
Hi! You are completely correct it’s not in the video, and thank you for pointing out the error of it not being in the instructions either. Katie had initially made the recipe with broth only and later updated it to be more creamy by subbing some of the broth with milk or creamer. But as you found out, it still works either way!
(To answer the first part of your question, you add the initial 1/2 cup of milk or creamer in at the same time as the broth. Then you can also add extra at the end if desired.)
Jason (media relations)
How much pasta should be used? 8 oz?
Completely your choice! The recipe makes 2-3 servings worth so I’d say 2-3 servings of pasta would also work well as a compliment.
Jason
This sounds so great! Thank you so much for sharing because it can be a challenge to be able to find this type of recipe that is actually vegan or vegetarian. Also, I love how simple it is!
I made this yesterday over roasted spaghetti squash (which I also learned to roast from your site) and added chickpeas for protein. So delicious! I’ll definitely make this again!
I made this last night: will add it to my dinner rotation! I used plain pea protein (Trader Joe’s brand) instead of flour and it thickened it right up! I’ll definitely try pea protein in all my gravy recipes now!
That sounds so intriguing!
About how many cups of mushrooms is 18 ounces? That seems like a lot. The packages of sliced mushrooms I got from the grocery store are only 8 ounces each.
Mushrooms cook down a LOT. Just use two of those packages if you don’t want to buy a third package, and 16 oz is close enough to 18 that you should be fine.
If cooking in a crock pot can the optional protein source such as lentils just be added to that?
I tripled this recipe and used it as an additional choice to a traditional Thanksgiving dinner because, like so many families, we also have vegetarians and vegans amongst our family. This was a low cost, nutritional and tasty dish! I served it with optional rice and black beans. I used almond milk, minimal oil and salt and also made my own rice flour, which adds additional savings! This is a very simple, tasty, ‘clean’ recipe and extremely appreciated by everyone. A big hit including the cook!!
To be clear, I followed the recipe with the optional choices I noted above. For mushrooms, I used both Bella and white, bought them whole a couple of days prior to Thanksgiving, wiped the dirt off the night before, placed in paper lunch bags and stored in the fridge, then I sliced them before putting into the pot. Cooked everything on the stove. And seriously, the hardest part of making this recipe was to brush dirt off of the mushrooms. I’ve made stroganoff with meat and served with noodles for years, but I am now a huge fan of this recipe. Really is a no-fail dish.
Thank you so much for making it. Happy Thanksgiving 🙂
I would like to take this dish to a pot luck. Will it hold up over a period of time staying warm?
You definitely can!