This divinely creamy vegan mushroom stroganoff, which comes together in less than 30 minutes, will become one of you firm favourites. Whether it’s a family weeknight dinner, a dinner party with friends or you’re making it for a meal prep, this traditional classic with a diet-friendly twist will become your go-to budget-friendly recipe. Vegan, gluten free, dairy free & nut free.
I’ve been making this creamy vegan mushroom stroganoff at home for as long as I can remember but I have no idea why I never thought of sharing the recipe on my blog. In my mind, I thought it was too simple of a recipe to share. However, as I’m all about easy, quick and ‘no-frills’ recipes, I thought I’d put a quick real time video of this creamy vegan mushroom stroganoff on my Instagram reels last week and to my surprise, I received so many messages asking for the recipe, that I had to hop onto the blog to share the recipe.
WHY YOU’LL FALL IN LOVE WITH THIS DAIRY FREE MUSHROOM STROGANOFF
- First and foremost, it’s super easy to make, so anyone can recreate it at home, regardless of their cooking skills!
- It’s ready in under 30 minutes, which makes it a great super speedy meal – a perfect quick fix when you haven’t got much time on your hands.
- It’s a great option for people with dietary requirements: it’s vegan, free from gluten, nuts & dairy.
- This recipe is really versatile: you can serve it with rice, mashed potatoes or pasta – it’s totally up to you.
- It’s a great recipe for meal prep & making in advance.
- This recipe only calls for a handful of key ingredients, which makes it a budget-friendly version.
WHAT INGREDIENTS DO I NEED?
- Extra virgin olive oil (you can use any oil of your preference: coconut oil, rapeseed oil, sunflower oil)
- Mushrooms – I used chestnut mushrooms but you can also a mixed variety of mushrooms for extra flavours
- Onion & garlic
- Rice milk – you can sub with any milk of your choice. Nut milk or soya milk would work well too. If using soya milk, just make sure you use sugar free version, otherwise the stroganoff will taste quite sweet.
- Corn flour, which acts as a thickening agent for the sauce. You can also use arrowroot flour (starch).
- Dry/fresh herbs: oregano or thyme work really well with mushrooms. I like adding bay leaves for extra flavour.
- Spices: smoked paprika for a subtle smokey flavour, chilli flakes for a little spicy kick
- Nutritional yeast flakes to add an extra layer of savory flavour. If you haven’t got yeast flakes to hand, you can use a teaspoon of Dijon mustard.
- Vegetable stock (just make sure you’re using non-animal version if catering for vegan diet).
- Salt & pepper
HOW LONG WILL THE MUSHROOM STROGANOFF KEEP IN THE FRIDGE?
- If you’re making this recipe ahead of time, you can cook it the day before. Once you’ve cooked the mushroom stroganoff, let it cool down completely. Transfer to an airtight container and refrigerate overnight. To reheat, either use a microwave or re-heat on the stove in a pan. If you find the sauce is a little too thick, just add hot water, a little at a time, until you reach the desired consistency. To thicken the sauce, add more cornflour. If adding more cornflour, mix a teaspoon of cornflour with a little cold water in a separate small bowl & then add the mixture to the pan. This way you’ll avoid clumps of cornflour in your sauce.
- Making the mushroom stroganoff for a meal prep? It’ll keep in the fridge in an airtight container for 3 to 5 days.
CAN I FREEZE MUSHROOM STROGANOFF?
Yes you can. You can either freeze it in an airtight container or zip lock bag. It’ll keep in the freezer for up to 3 months. To defrost the vegan mushroom stroganoff, take it out of the freezer the night before and keep it refrigerated overnight. When ready to cook, re-heat it in the microwave or in a frying pan on the stove.
Want some more meat-free inspiration for your weeknight dinners or meal prep? Check out:
- The all time family favourite vegan shepherd’s pie
- Oh-so-delicious vegan stuffed pasta
- Vegan cottage pie
- Quick & easy vegan sticky aubergine
- Easy butternut squash & chickpea stew
- Family favourite vegan chili
As always, if you give this recipe a try, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
THE BEST CREAMY VEGAN MUSHROOM STROGANOFF
- 2 tbsp extra virgin olive oil
- 500 g chestnut mushrooms sliced
- ½ large onion finely chopped
- 3 garlic cloves crushed
- ½ cup (125ml) rice milk (or any nut milk or soya milk)
- 2 tbsp corn flour
- 1 tbsp dry oregano or thyme
- 1 tbsp smoked paprika
- 1 tsp chilli flakes optional
- 2 tbsp nutritional yeast flakes
- 1 organic vegetable stock cube dissolved in 1 ½ cup (350ml) hot water
- 2-3 bay leaves optional
- Salt & pepper to taste
- Heat up a large non-stick frying pan until very hot & add the olive oil. When the oil is hot, add the mushrooms into the pan and sautee on high heat for 5-7 minutes, stirring regularly, until the mushrooms have crisped up slightly. If your pan is not big enough, you might want to fry the mushrooms in two batches.
- Add onion and garlic into the pan and fry for 1-2 minutes, stirring continuously to prevent from burning.
- In a jug, combine the milk with corn flour and whisk until well incorporated. Pour the mixture into the frying pan and stir well to combine. Now add the spices, nutritional yeast flakes, vegetable stock & bay leaves (if using) into the pan and season with salt & pepper. Turn the heat to medium low, cover with a lid and simmer for 8-10 minutes until thick & creamy. Serve with rice, mashed potatoes or pasta – whichever you prefer.