Vegan Mushroom Stroganoff | Recipe

Vegan Mushroom Stroganoff

How beautiful is this? In my opinion, creamy dishes are the best! This comforting warm dish takes 20 minutes and is highly satisfying! It’s a great option for busy days when you just want something warm and a little bit on the naughty side….except it isn’t!

Vegan Mushroom Stroganoff

  • Servings: 3 servings
  • Difficulty: easy
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Deliciously quick creamy dinner


  • 6 cups raw Chopped Mushrooms
  • 1/2 a cup organic coconut cream
  • 1 cup Plant milk of choice
  • 1 medium onion diced
  • 6 garlic cloves
  • 2 Tbsps Soy sauce (tamari or coconut aminos)
  • 4 Tbsps of Nutritional Yeast
  • 4 tbsps Tapioca flour
  • 1/4 a tsp of salt (preferably pink Himalayan salt)
  • 1 vegetable Bouillon cube (preferably organic)
  • 1 tbsp Olive oil
  • Your choice of rice/pasta


  1. Dice the onions and fry in a tbsp of oil for 2 mins, crush the garlic then add them to the pot and fry for another 2 mins.
  2. Add the mushrooms and soy sauce to the onion garlic mix and cook for another 2 mins.
  3. Add in the Coconut cream and plant milk and mix.
  4. Stir in the Bouillon cube, nutritional yeast, tapioca flour and salt.
  5. Allow to simmer over medium heat until the sauce thickens
  6. Enjoy it with your choice of rice/pasta
  7. Store in the fridge.
Per serving
(1/3 the recipe)
30.8g13.5g29g410 kcals