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
More Healthy Vegetarian Recipes:
(Reader Favorite Recipe)
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!
Just made this recipe and the meat eating boys in my household loved it! Particularly young 7.5. I chose not to open a can of coconut milk as I had some carton coconut milk in the fridge, we then added a dollop of natural greek yoghurt to serve which made it creamy. Will be making this again.
What are your thoughts around freezing leftovers?
Thankyou
Thank you for making it! Honestly, we feel like mushrooms tend to have a strange texture once frozen in general… but maybe freeze just a tiny bit the next time and see how it is?
First time I tried a recipe from this site it was so good! I can’t wait to try more recipes!
Thank you so much for trying it!
I made this with half and half and served it over spaghetti squash. Delicious and filling! I will happily add this to my recipe rotation. Thank you!
Thank you so much for making it 🙂
If you cook in a crock pot do you add the milk at the beginning?
I found the recipe needed more flavor. I didn’t notice the addition of 1 tsp salt that is in the instructions. I’ll try that extra sale, next time. I did use the thyme and had added several shakes of Spike seasoning while cooking. My husband liked it, so much, he ate some of the sauce without the pasta as a second helping!
This I made this tonight for dinner and it was absolutely amazing and super easy. I used both baby Portabella mushrooms and shiitake mushrooms.
I made this tonight for dinner and it was absolutely amazing and super easy. I used both baby Portabella mushrooms and shiitake mushrooms.
Thank you so much for making it 🙂
looks ok.