This simple and delicious creamy mushroom stroganoff recipe is a healthy meatless meal you’ll want to make over and over again… even if you’re not a vegetarian!
One Pot Mushroom Stroganoff
8 Ingredients
Dairy Free
Can Be Oil Free
Easy To Make
Ready In Just 20 Minutes
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Vegetarian Mushroom Stroganoff
This homemade mushroom stroganoff recipe is vegan, soy free, and can easily be gluten free.
It’s one of my favorite plant-based comfort food meals, especially on a chilly Fall or winter evening, because the blanket of thick mushroom gravy will warm you right up.
Don’t forget to make a batch of Black Bean Brownies for dessert!
NO heavy cream required.
The recipe is easy to customize – throw in a handful of spinach, peas, carrots, or diced sweet potato if you’d like.
Or to make this vegetarian version of traditional beef stroganoff even more filling, simply stir in your favorite protein source, such as tofu, black beans, or even chickpeas.
Leftovers reheat well and make a great on-the-go lunch, packed into a thermos alongside homemade Keto Muffins or these Banana Muffins.
You can cook the mushroom stroganoff in a slow cooker or crock pot or on the stove, whichever you prefer.
I haven’t tried it in an instant pot, so be sure to report back with results if you do try it that way.
I usually serve it with pasta, such as Tagliatelle, but you could also serve it with rice, quinoa, mashed potatoes or sweet potatoes, or anything else that sounds good to you.
For a keto or low carb version, the stroganoff would be perfect over roasted cauliflower or spaghetti squash – here’s the best way how to cook spaghetti squash.
(Above – watch the video of how to make mushroom stroganoff)
To thicken the mushroom stroganoff, pretty much any flour can be used, including spelt, white, sorghum, rice, or even almond flour for a low carb version.
Mushroom Stroganoff
Ingredients
- 1/2 cup diced onion
- 2 tsp oil, or oil spray
- 18 oz sliced mushrooms
- 2 1/2 tsp minced garlic
- salt and optional pepper
- optional 1/4 tsp dried thyme
- 2/3 cup vegetable broth
- 1/2 cup unsweetened creamer or canned coconut milk (or milk of choice for lower calorie)
- 2-4 tbsp flour of choice, including spelt, white, rice, sorghum, or almond
- optional protein of choice, such as lentils, tofu, or chickpeas
Instructions
- *Notes: Use the higher amount of flour for a thicker gravy, or add more broth if the stroganoff gets too thick. I add 1/2 tsp salt if eating on its own, or 1 tsp if using as gravy to go over pasta or a grain. If making the recipe in a slow cooker, simply combine all ingredients and let cook on high 3-4 hours.Sauté the onions in oil or spray over medium heat in a large nonstick pan until they begin to brown. Add the mushrooms, salt, garlic, and optional thyme. Stir occasionally. The mushrooms will get watery. Let it cook until the pan starts to look dry again (about 10 minutes). Whisk in broth, milk, and flour. Cook—stirring as needed—until it thickens. I like to add extra milk or creamer at the end before serving. If you make the recipe, be sure to give it a star rating at the bottom of this post!View Nutrition Facts
Notes
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(Reader Favorite Recipe)
KC says
Delish!!
Rita Avinger, Ph.D. says
Delish. I used vegie broth to sauce onions, mushrooms and garlic. Then used sourdough discard to thicken. Had chickpeas on the side. This recipe is so flexible!!
Rhonda says
This sounds delicious but I need meals with more protein. I make a daily smoothie using Casein Protein powder. Casein is milk protein. It’s a bit sweet with Splenda so I’m afraid to try to substitute the 1/2 cup of creamer or milk with the casein protein powder. What is your opinion?
Kathy says
I’m a little confused because in the recipe it didn’t mention that you need noodles. Is there a reason that the noodles were excluded from the ingredients?
Renee says
My husband and I made this when we hosted our extended family, and it was so delicious and easy to make! We liked it so much that we used our leftover coconut milk to make the recipe again the very next night. Since we were short on mushrooms for round two, we added zucchini and sweet green peas. Equally as delicious! We’ll be adding this to the regular rotation.