Vegan Mushroom Stroganoff

Last winter, I was scrolling through old family photos when I landed on one of my grandmother's stroganoff, creamy and rich over egg noodles. That night, I wanted to recreate that comfort, but without the dairy, and something shifted when the mushrooms hit the pan—suddenly the kitchen filled with this deep, savory warmth that felt both familiar and entirely new. This vegan version became my quiet rebellion against the idea that you need cream and butter to make something truly luxurious.

I made this for my partner on a rainy Tuesday after a long day at work, and watching him take that first bite—the way his expression softened—reminded me that food doesn't need to be complicated to matter. He went back for seconds and asked if I could make it again the next week, which felt like the highest compliment I could receive.

Ingredients

• Brown rice: Use 1 cup (200 g) rinsed under cold water to remove excess starch, which helps it cook fluffier and keeps the texture separate rather than mushy.
• Water: 2 cups (480 ml) is the standard ratio for brown rice, though you may need an extra splash if your kitchen runs hot.
• Salt: 1/2 tsp for the rice, plus more for final seasoning—taste as you go because salt is your friend in stroganoff.
• Olive oil: 1 tbsp for sautéing; I use a good quality one because you can actually taste it in the onion base.
• Yellow onion: 1 medium, finely chopped—this creates the sweet foundation that makes stroganoff unmistakable.
• Garlic cloves: 3 minced ones, because one clove feels shy and four can overpower if you're not careful.
• Mixed mushrooms: 500 g (about 1 lb) sliced—cremini, button, or portobello all work, though portobello gives the deepest flavor.
• Smoked paprika: 1 tsp brings that subtle smokiness that makes people ask what your secret ingredient is.
• Dried thyme: 1 tsp adds an earthy note that reminds you this is still classically Russian in spirit.
• All-purpose flour: 2 tbsp acts as a thickener and helps create that silky sauce texture you're after.
• Vegetable broth: 1 1/2 cups (360 ml) low-sodium so you can control the saltiness without guessing.
• Soy sauce or tamari: 2 tbsp for umami depth—use tamari if you need gluten-free, and don't skip this or the sauce tastes flat.
• Coconut milk or non-dairy cream: 1/2 cup (120 ml) canned works best, and make sure it's unsweetened unless you enjoy sweet stroganoff.
• Nutritional yeast: 2 tbsp gives a subtle savory richness that mimics the umami of traditional sour cream.
• Salt and black pepper: To taste at the end—this final seasoning round is where you balance everything.
• Fresh parsley: 2 tbsp chopped for cooking, plus extra for garnish because it brightens the whole dish and looks beautiful.
• Lemon juice: 1 tsp at the very end cuts through the richness and lifts all the flavors.

Instructions

Rinse and start your rice:

Place brown rice in a fine mesh strainer and rinse under cold water until the water runs mostly clear, which removes starch and prevents clumping. In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/2 tsp salt, then bring to a boil before reducing heat to low.

Let rice simmer covered:

Cover the saucepan and let it simmer gently for 35–40 minutes until the rice is tender and the water is completely absorbed. You'll know it's done when you fluff it with a fork and the grains separate easily.

Heat your oil and soften the onion:

While the rice cooks, warm 1 tbsp olive oil in a large skillet over medium heat and add your finely chopped onion. Sauté for 3–4 minutes, stirring occasionally, until the onion becomes translucent and smells sweet.

Add garlic and let it bloom:

Stir in 3 minced garlic cloves and cook for about 1 minute until the whole kitchen smells fragrant and you can almost taste the depth it's adding. Don't let it brown or it will taste bitter.

Cook your mushrooms until they release their moisture:

Add your 500 g sliced mushrooms to the skillet and cook for 6–8 minutes, stirring occasionally, until they release their liquid and the edges begin to brown slightly. This is when they develop real flavor instead of staying watery and pale.

Toast your spices and flour:

Sprinkle 1 tsp smoked paprika, 1 tsp dried thyme, and 2 tbsp all-purpose flour over the mushrooms and stir well to coat everything evenly. Cook for 1 minute to eliminate the raw flour taste and let the spices bloom in the heat.

Gradually add your broth:

Pour in 1 1/2 cups vegetable broth slowly while stirring constantly to avoid lumps and create a smooth base. Add 2 tbsp soy sauce, bring the mixture to a simmer, and let it cook for 3–4 minutes until the sauce begins to thicken.

Finish with creaminess and depth:

Stir in 1/2 cup coconut milk (or non-dairy cream) and 2 tbsp nutritional yeast, then simmer for another 2–3 minutes until the sauce is silky and coats the back of a spoon. The nutritional yeast dissolves into the sauce and adds a savory richness without any grittiness.

Season and taste:

Remove from heat and season with salt, freshly ground black pepper, 1 tsp lemon juice, and 2 tbsp fresh parsley. Taste a spoonful and adjust anything that feels off—more salt if it's flat, more lemon if it needs brightness, more pepper if you want boldness.

Serve over your fluffy rice:

Divide the cooked brown rice among bowls and ladle the mushroom stroganoff generously over the top. Garnish with extra fresh parsley and serve immediately while everything is warm and welcoming.

Save

A few weeks after that rainy Tuesday, my partner invited friends over and I made this stroganoff without telling them it was vegan until after they'd eaten. Their surprise when I revealed it felt like a small victory for cooking with purpose, for choosing kindness toward the earth without sacrificing the comfort of a bowl that tastes like home.

Why Brown Rice Matters Here

Brown rice has a nuttier, deeper flavor than white rice, which complements the earthy mushrooms in a way that feels intentional rather than accidental. The slightly chewy texture also stands up better to the creamy sauce without getting soggy, and it keeps the whole dish feeling wholesome without sacrificing any luxury. If you're in a hurry, you can substitute quinoa, which cooks faster, or even creamy mashed potatoes if you want the stroganoff experience to feel even more indulgent.

The Creamy Secret Without Dairy

The combination of coconut milk and nutritional yeast creates a sauce that tastes richer than it has any right to—the coconut milk provides the silky mouthfeel while the nutritional yeast adds savory depth that mimics traditional sour cream. If you've never worked with nutritional yeast before, it can seem mysterious, but it dissolves completely into the sauce when stirred well and adds an umami quality that rounds out all the flavors. I've found that cashew cream works beautifully here too if you want to experiment, though it requires soaking cashews and blending, which feels fancier but not necessarily better.

Variations That Actually Work

This stroganoff is forgiving enough to adapt to what you have on hand and what you're craving on any given night. Honestly, the foundation of caramelized onions, mushrooms, and that creamy sauce is flexible enough that you can build around it with confidence without worrying you'll ruin something special.

• For deeper flavor, add a splash of white wine when you put in the mushrooms and let it reduce slightly before adding the broth.
• If you want extra richness, replace the coconut milk with cashew cream or oat cream, which feel luxurious without being heavy.
• Swap the brown rice for mashed potatoes, egg noodles, or even polenta if you're feeling adventurous and want to change the meal entirely.

Save

This stroganoff reminds me that sometimes the best way to honor tradition is to make it your own, to feed people what they love without asking them to give anything up. Serve it warm, with crusty bread on the side, and watch how quickly the table goes quiet.

Recipe Q&A

→ What types of mushrooms work best?

Cremini, button, or portobello mushrooms provide a hearty texture and deep flavor, ideal for this dish.

→ Can I substitute the brown rice?

Yes, quinoa or mashed potatoes make excellent alternatives, offering different textures while complementing the sauce.

→ How do I make the sauce creamy without dairy?

Coconut milk or unsweetened non-dairy cream combined with nutritional yeast creates a rich, silky texture without dairy.

→ Is it possible to make this gluten-free?

Use tamari instead of soy sauce and gluten-free flour to maintain thickness and flavor while keeping it gluten-free.

→ What adds the smoky flavor to the dish?

Smoked paprika delivers a subtle smoky note, enhancing the savory profile of the mushrooms.

→ How long does it take to prepare?

The entire process takes about 50 minutes, with 15 minutes preparation and 35 minutes cooking time.