This Vegan Mushroom Stroganoff is a take on the one my mom made when we were kids. My mom made a mean beef stroganoff and I remember it was always a treat when she did. I remember the first time I tasted it. It was sooooo creamy and delicious.
One of the commitments I made to my husband as he has shared this healing journey with me, is that I would strive to make delicious, healthy versions of recipes so it would make his transition to eating vegan and clean more easy.
This is the inspiration behind the mushroom stroganoff recipe. I hope you devour it just like he does.
Mushroom Stroganoff
Ingredients
- 2 onions
- 6 cloves garlic, peeled & chopped
- 1 knob ginger
- 6-8 cups of mixed mushrooms, chopped
- 6 tbsp coconut aminos
- 1 cup coconut milk (the one linked is gum free)
- 1/2 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Herbed Salt (Trocomare brand), to taste
- Veggie Pepper (Frontier Organic brand) to taste
Directions
Firstly, water saute the onions, garlic and ginger with about ½ cup filtered water. You can use a little oil if you prefer, but I did not use any oil in this recipe. Then add the mushrooms, saute a little longer, until they are soft. Add a little more water (¼ cup), if needed, however, the mushrooms start to release their own water, which usually makes adding more water unnecessary. Then add the coconut aminos, coconut milk and all the seasoning. Cook until soft and all ingredients are well mixed together. Usually another 5 – 7 minutes.
Serving ideas: serve with my Quick And Dirty Cauliflower Rice recipe, pasta, or use as a taco filling – you can add it on top of my Vegan Three Bean Chili, paired with a beautiful green salad (my favorite way) or with mashed potatoes!
There’s no better way to complement a great vegan mushroom stroganoff!
Muneeza's Vegan Mushroom Stroganoff
Ingredients
- 2 onions finely chopped
- 6 cloves garlic peeled & chopped
- 1 knob ginger grated
- 6-8 cups of mixed mushrooms chopped
- 6 tbsp coconut aminos
- 1 cup coconut milk
- 3 tbsp tomato paste
- ½ cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Herbed Salt Trocomare brand, to taste
- Veggie Pepper (Frontier Organic branto taste
Instructions
- Water saute the onions, garlic and ginger with about ½ cup filtered water. You can use a little oil if you prefer, but I did not use any oil in this recipe.
- Add the mushrooms, and sauté a little longer, until they are soft.
- Add a little more water (¼ cup), if needed. The mushrooms start to release their own water, which usually makes adding more water unnecessary.
- Then add the coconut aminos, coconut milk, tomato paste, and all the seasoning.
- Cook until soft and all ingredients are well seasoned and the flavors have infused through the whole dish. Usually another 5 - 7 minutes.
16 thoughts on “Vegan Mushroom Stroganoff”
This looks divine! I can almost smell it. I broke my overt fat free streak of 3.5 years with a coconut curry last night. You bet I’m going to try this yummy recipe. Thank you so much for sharing, Muneeza!❤️
I hope you love it, Michelle, let me know what you think! It’s my pleasure! – Muneeza
I love mushrooms! Can’t wait to make this dish tonight.
Beth thank you so much for trying it! Let me know how it went.
So I didn’t have Veggie pepper or aminos, but instead used black pepper and 1 tsp Trocomare. Had a simple green salad and steamed potatoes with it. I’m amazed, it made me so happy how it turned out! Didn’t know I missed ol stroganoff so much! This is an incredible recipe. Love it!
Johan thanks for trying the recipe and sharing your tweaks to it!
Muneeza,made the mushroom stroganoff for lunch over chick pea pasta and side of green salad and got raves from my husband and son. Reminded hubs of his Mom’s ! Thank you for a flavorful healthy new addition!
awww Diane! Thank you so much for sharing. Glad you enjoyed the recipe.
Just made this; it was fantastic. It is sure to become one of my regular meals!!! Thank you Muneeza.
You are so welcome, Erica. I am happy to hear you like it so much.
I’m going to try this tonight without the cocnit milk to make it fat free – I’m sure it should still be tasty!
That sounds great. Let us know how it turned out!
Thank you Muneeza for this recipe. I made the mushroom stroganoff for my family. Everyone loved the stroganoff it was creamy, savory, and had a wonderful balance of spices. Our family finished this stroganoff, and asked me how I made it.
I LOVE that your family loved it. It makes me so happy to share healing recipes that the entire family can enjoy.
Hi, did you add red peppers to this recipe cause it looks like it in the picture? thanks
Yes! Red peppers make a delicious addition to this recipe.