Vegan Mushroom Stroganoff (Printable)

Hearty mushrooms cooked in a creamy sauce, served atop nutty brown rice for a comforting main.

# What You'll Need:

→ Brown Rice

01 - 1 cup brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Mushroom Stroganoff

04 - 1 tablespoon olive oil
05 - 1 medium yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 pound mixed mushrooms (cremini, button, or portobello), sliced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - 2 tablespoons all-purpose flour
11 - 1.5 cups low-sodium vegetable broth
12 - 2 tablespoons soy sauce or tamari
13 - 0.5 cup canned coconut milk or unsweetened non-dairy cream
14 - 2 tablespoons nutritional yeast
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped
17 - 1 teaspoon lemon juice

# How to Make It:

01 - Rinse brown rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 35 to 40 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.
02 - While rice cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
04 - Add sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
05 - Sprinkle smoked paprika, dried thyme, and flour over mushrooms. Stir well to coat and cook for 1 minute to eliminate raw flour taste.
06 - Gradually pour vegetable broth while stirring to avoid lumps. Add soy sauce, bring to a simmer, and cook for 3 to 4 minutes until sauce begins to thicken.
07 - Stir in coconut milk and nutritional yeast. Simmer for another 2 to 3 minutes until sauce achieves creamy consistency.
08 - Season with salt, pepper, lemon juice, and fresh parsley. Taste and adjust seasonings as needed.
09 - Serve stroganoff over bowls of brown rice and garnish with additional fresh parsley.

# Expert Suggestions:

01 -
  • It tastes indulgent and creamy without any dairy guilt, so you can eat seconds without that heavy feeling.
  • Brown rice and mushrooms pack real nutrition, meaning this dish fills you up and keeps you satisfied for hours.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something that feels restaurant-quality.
02 -
  • Don't skip the step of cooking flour in the fat—raw flour tastes dusty and will ruin the whole dish, but one minute of heat transforms it completely.
  • Stir in the broth gradually while whisking; dumping it all at once creates lumps that are nearly impossible to break up later.
  • The sauce will look too thin at first, but it thickens as it simmers and cools slightly—be patient and don't add extra flour thinking you've made a mistake.
03 -
  • Make the stroganoff ahead and reheat gently on the stove—it actually tastes better the next day when flavors have had time to deepen and marry together.
  • If your sauce breaks or gets grainy, strain it through a fine mesh sieve and blend it smooth with an immersion blender for a second chance at silkiness.
Go Back