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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I’d like to make this recipe, I see pasta in the picture, but I do not see pasta in the ingredient list. Just wondering if I missed something. Optional perhaps? Thank so much!
I’d like to make this recipe, I see pasta in the picture, but I do not see pasta in the ingredient list. Just wondering if I missed something. Optional perhaps? Thank so much!
Hi Ally, you can put the stroganoff over pasta if you wish 🙂
Jason
This was delicious. I’ll be making it often. Thanks for a great recipe.
Yours looks so good!!
Though I was excited to try this recipe, my expectations were low since most vegan (I know this isn’t a vegan labeled recipe but you get what I mean) recipes I find are really hit or miss. HOWEVER, this recipe is literally so good. I just tried it last week and I’m in love. Even my husband, who’s a huge meat fan, actually REQUESTED to have this dish again! It’s a must try. Delicious!
Tastes sooooo good.. I had 2 bowls.. will be making this again.. my only downfall is that I had to much spaghetti… but nonetheless it was delicious. … I would reccomend this recipe to everyone..
I became a vegan in late September so I am on the prowl for vegan cooks with great recipes! You tie with another cook in offering great recipes! The Mushroom Stroganoff is FANTASTIC! Thank you.
Could I use canned mushrooms instead of fresh? If so, how many ounces should I aim for?
It says 18 ounces of sliced of mushroom. Everyone doesn’t have scale. I would love it she measured the mushrooms in cups. A package of 18 oz sliced mushrooms fills the large cast iron skillet. I’m glad I caught it before the recipe was ruined
I just bought a 16 oz package of mushrooms and used that. They cook down a LOT so, I felt like it was perfect and the 2 ounces that I left out would have been just as perfect. 🙂
Love, love, love the mushroom stroganoff! It’s one of my husband’s favorite recipes. And it’s so easy to make. Thanks so much!
Omg this is soooo good !!! Just finished and the flavor is just mmmhmmm… it tastes like meat even though it’s vegetarian, delicious!
Has anyone used oat flour in this recipe? Thanks!
Amazing. I added beef, and a ton of kale. My hubby and kids devoured it.
I made this last night and it was AMAZING!!!!! I put it over spaghetti squash and I had to stop myself from eating too much! I can’t wait to have it for lunch today. 🙂 Thanks for another fantastic recipe!!!
Thank you so so much for trying it 🙂
Wow! Never do I leave a comment but this was exceptional! Everything a 5 year vegetarian could dream of! Thank you for sharing! I will say it’s super delicious so make a double batch!
❤❤
Love it! So easy to make too.
My daughter has been a vegetarian for just over a year… this is one of her FAVORITE recipes! Thank you for simple, easy-to-follow recipes. Delicious!
Thank you both so much for trying it!