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Mushroom Stroganoff

4.95 from 74 votes

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! 

Homemade Mushroom Stroganoff Recipe

One Pot Mushroom Stroganoff

8 Ingredients

Dairy Free

Can Be Oil Free

Easy To Make

Ready In Just 20 Minutes

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The Best Vegan Mushroom Stroganoff Recipe
Easy Creamy Vegan Mushroom Stroganoff Recipe

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!

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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.

tagliatelle noodles

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.

The Best Secretly Healthy Creamy Mushroom Stroganoff Recipe
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Mushroom Stroganoff

This simple vegetarian mushroom stroganoff recipe is a healthy and delicious meatless meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 2 – 3 servings
5 from 74 votes


  • 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


  • *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


Also be sure to try this Vegan Mac And Cheese.

Have you made this recipe?

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(Reader Favorite Recipe)

Published on September 22, 2019

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  1. Rhonda L Russell says

    I just made a beef stroganoff in the pressure cooker last week. The recipe I have states to thinly slice the beef; saute the onion and garlic; then add the beef and cook for 2 minutes. Add broth, sherry, and seasonings; cook on high pressure for 18 minutes. Release pressure and add the mushrooms and tomatoes; cook on medium pressure for 1 minute. Release pressure and add the sour cream/mustard/potato starch gradually until thickened. I use corn starch instead of potato starch and this version tastes more like hungarian goulash but you get the idea of how to cook it with your ingredients. The beef is sooooo tender and delicious when done in the pressure cooker! I’m definitely going to give your version a try! p.s. I’m just now eating the last piece of Blueberry Crisp that I made with your recipe and it is delicious!!!

  2. Tera says

    I’m confused about when to add the creamer/milk? I never saw you add it on the video and the only mention of it in the recipe is adding additional at the end. ? I just added it at the end and it seemed to work out fine, but I wasn’t sure if I was missing something.

    • Jason Sanford says

      Hi! You are completely correct it’s not in the video, and thank you for pointing out the error of it not being in the instructions either. Katie had initially made the recipe with broth only and later updated it to be more creamy by subbing some of the broth with milk or creamer. But as you found out, it still works either way!
      (To answer the first part of your question, you add the initial 1/2 cup of milk or creamer in at the same time as the broth. Then you can also add extra at the end if desired.)
      Jason (media relations)

    • Jason Sanford says

      Completely your choice! The recipe makes 2-3 servings worth so I’d say 2-3 servings of pasta would also work well as a compliment.

  3. Melissa says

    This sounds so great! Thank you so much for sharing because it can be a challenge to be able to find this type of recipe that is actually vegan or vegetarian. Also, I love how simple it is!

  4. Wendy says

    I made this yesterday over roasted spaghetti squash (which I also learned to roast from your site) and added chickpeas for protein. So delicious! I’ll definitely make this again!

  5. Erin says

    I made this last night: will add it to my dinner rotation! I used plain pea protein (Trader Joe’s brand) instead of flour and it thickened it right up! I’ll definitely try pea protein in all my gravy recipes now!

  6. Christina says

    About how many cups of mushrooms is 18 ounces? That seems like a lot. The packages of sliced mushrooms I got from the grocery store are only 8 ounces each.

    • Jason Sanford says

      Mushrooms cook down a LOT. Just use two of those packages if you don’t want to buy a third package, and 16 oz is close enough to 18 that you should be fine.

  7. Diane says

    I tripled this recipe and used it as an additional choice to a traditional Thanksgiving dinner because, like so many families, we also have vegetarians and vegans amongst our family. This was a low cost, nutritional and tasty dish! I served it with optional rice and black beans. I used almond milk, minimal oil and salt and also made my own rice flour, which adds additional savings! This is a very simple, tasty, ‘clean’ recipe and extremely appreciated by everyone. A big hit including the cook!!

    • Diane says

      To be clear, I followed the recipe with the optional choices I noted above. For mushrooms, I used both Bella and white, bought them whole a couple of days prior to Thanksgiving, wiped the dirt off the night before, placed in paper lunch bags and stored in the fridge, then I sliced them before putting into the pot. Cooked everything on the stove. And seriously, the hardest part of making this recipe was to brush dirt off of the mushrooms. I’ve made stroganoff with meat and served with noodles for years, but I am now a huge fan of this recipe. Really is a no-fail dish.

  8. Allegra B says

    Just made this, it is absolutely delicious! I used coconut flour as my thickener and chickpea pasta for extra protein! I personally like a little spice, so I sprinkled with crushed red pepper flakes! Thanks so much for this awesome recipe!

  9. Christine says

    I made the mushroom stroganoff tonight and LOVE it!! I used unsweetened almond milk for the creaminess, and it tasted great. My only difficulty was adding the flour, which got a little clumpy, even though I was whisking it into the hot liquids.

  10. Ally says

    I’d like to make this recipe, I see pasta in the picture, but I do not see pasta in the ingredient list. Just wondering if I missed something. Optional perhaps? Thank so much!

  11. Ally says

    I’d like to make this recipe, I see pasta in the picture, but I do not see pasta in the ingredient list. Just wondering if I missed something. Optional perhaps? Thank so much!

  12. Kelli says

    Though I was excited to try this recipe, my expectations were low since most vegan (I know this isn’t a vegan labeled recipe but you get what I mean) recipes I find are really hit or miss. HOWEVER, this recipe is literally so good. I just tried it last week and I’m in love. Even my husband, who’s a huge meat fan, actually REQUESTED to have this dish again! It’s a must try. Delicious!

  13. Cheryl says

    Tastes sooooo good.. I had 2 bowls.. will be making this again.. my only downfall is that I had to much spaghetti… but nonetheless it was delicious. … I would reccomend this recipe to everyone..

  14. Mal-Lee says

    I became a vegan in late September so I am on the prowl for vegan cooks with great recipes! You tie with another cook in offering great recipes! The Mushroom Stroganoff is FANTASTIC! Thank you.

  15. Micheri Etheridge says

    It says 18 ounces of sliced of mushroom. Everyone doesn’t have scale. I would love it she measured the mushrooms in cups. A package of 18 oz sliced mushrooms fills the large cast iron skillet. I’m glad I caught it before the recipe was ruined

    • Brenda Walker says

      I just bought a 16 oz package of mushrooms and used that. They cook down a LOT so, I felt like it was perfect and the 2 ounces that I left out would have been just as perfect. 🙂

  16. Diane Banowetz says

    Love, love, love the mushroom stroganoff! It’s one of my husband’s favorite recipes. And it’s so easy to make. Thanks so much!

  17. Alicia Lippens says

    Omg this is soooo good !!! Just finished and the flavor is just mmmhmmm… it tastes like meat even though it’s vegetarian, delicious!

  18. Brenda Walker says

    I made this last night and it was AMAZING!!!!! I put it over spaghetti squash and I had to stop myself from eating too much! I can’t wait to have it for lunch today. 🙂 Thanks for another fantastic recipe!!!

  19. Katie says

    Wow! Never do I leave a comment but this was exceptional! Everything a 5 year vegetarian could dream of! Thank you for sharing! I will say it’s super delicious so make a double batch!

  20. Melissa says

    My daughter has been a vegetarian for just over a year… this is one of her FAVORITE recipes! Thank you for simple, easy-to-follow recipes. Delicious!

  21. Anne-Marie Hagan says

    Just made this recipe and the meat eating boys in my household loved it! Particularly young 7.5. I chose not to open a can of coconut milk as I had some carton coconut milk in the fridge, we then added a dollop of natural greek yoghurt to serve which made it creamy. Will be making this again.
    What are your thoughts around freezing leftovers?

    • CCK Media Team says

      Thank you for making it! Honestly, we feel like mushrooms tend to have a strange texture once frozen in general… but maybe freeze just a tiny bit the next time and see how it is?

  22. JS says

    5 stars
    I made this with half and half and served it over spaghetti squash. Delicious and filling! I will happily add this to my recipe rotation. Thank you!

  23. Liz Taylor says

    4 stars
    I found the recipe needed more flavor. I didn’t notice the addition of 1 tsp salt that is in the instructions. I’ll try that extra sale, next time. I did use the thyme and had added several shakes of Spike seasoning while cooking. My husband liked it, so much, he ate some of the sauce without the pasta as a second helping!

  24. Jo Blinman says

    This I made this tonight for dinner and it was absolutely amazing and super easy. I used both baby Portabella mushrooms and shiitake mushrooms.

  25. Jo Blinman says

    5 stars
    I made this tonight for dinner and it was absolutely amazing and super easy. I used both baby Portabella mushrooms and shiitake mushrooms.

  26. Rita Avinger, Ph.D. says

    5 stars
    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!!

  27. Rhonda says

    5 stars
    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?

4.95 from 74 votes (67 ratings without comment)

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