Creamy Vegan Mushroom Stroganoff

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This is the BEST vegan mushroom stroganoff you will ever try! It’s packed with umami, is super flavorful, and is so creamy you won’t believe it’s dairy-free and vegan. It’s the ultimate comfort food!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins

Guys and gals, I cannot wait for you to try my Creamy Vegan Mushroom Stroganoff!

Mushrooms are one of my favorite vegetables to cook. Sure, they are kind of weird because they’re fungi or whatever. And yes, they get a bad rap for being slimy and mushy.

BUT, if you know how to cook mushrooms the right way, you will be treated to one of the most delicious foods on the planet! The smell of mushrooms cooking in olive oil or (vegan) butter, with garlic and fresh herbs, is one of my favorite scents. If it were acceptable, I would bottle up that scent into a perfume and spritz it on my neck and wrists daily. I’d probably call it Shiitake No. 5.

Anyhoo, in this Creamy Vegan Mushroom Stroganoff, mushrooms and leeks get cooked down until deeply browned, then paired with a luscious and umami-packed sauce, tossed with pasta, and then topped with more browned mushrooms. This dish is SO good that it got my lifelong mushroom-hating boyfriend to fall in love with mushrooms.

mushroom stroganoff in a bowl

What is Vegan Mushroom Stroganoff?

Stroganoff is a rich meat-and-cream stew from Russia (not surprising, Russians love their meat). Traditionally, stroganoff contains mushrooms along with beef and sour cream. If I’m being perfectly honest, even before I became vegan, that combination sounded gross.

My version of mushroom stroganoff delivers the flavorful comfort food factor that people enjoy about this dish, but without any of the animal products. The copious amount of meaty mushrooms keeps this dish feeling hearty and substantial, and a combination of coconut milk and tahini make this so luxurious that no one would ever guess it’s dairy-free.

mushroom stroganoff on a plate

Mistakes to Avoid when Cooking Mushrooms

Mushrooms get a bad rap for two main reasons (this is according to my mushroom-hating boyfriend). First, they can be soggy, watery, and slimy in texture. Second, they can be not so flavorful (e.g., mushrooms on your standard pizza delivery).

But once you learn the secrets behind getting beautifully browned, even crispy mushrooms that are packed with flavor, a whole new culinary world opens up to you. So here are mistakes to avoid when cooking mushrooms + tips on how to cook mushrooms the right way.

1. Washing mushrooms.

Mushrooms are porous, like sponges, so when you wash them, you add water to them. And since mushrooms already have a high-water content, you end up with a soggy, watery texture. Which is precisely why some people hate mushrooms.

Do this instead: When you find dirt patches, just use a paper towel or dry kitchen cloth to wipe them off. A lot of store-bought mushrooms are grown on indoor farms and so they’re actually pretty clean.

2. Crowding the pan.

When you stuff a bunch of mushrooms in a pan on the stove, they don’t have enough surface area to sear. Instead, they’ll start steaming, and steaming mushrooms are rubbery and squishy.

Do this instead: if cooking a big pot of mushrooms, cook in batches (e.g., this recipe calls for cooking 20 ounces of mushrooms in two batches).

3. Stirring frequently.

It can be very tempting to stir a pan of food frequently. You don’t want the food to burn, you’re bored, etc. But if you stir mushrooms frequently, you rob them of their ability to brown.

Do this instead: Stir every few minutes.

4. Using low or medium heat.

Cooking mushrooms at low or medium heat will not help them brown, which means you’re not going to get the best texture.

Do this instead: Cook at medium-high or high heat.

5. Salting at the start

While I typically salt most vegetables at the start of cooking (it’s all about layering in the flavor at various stages), mushrooms are an exception to my rule. When you add salt, it draws out the moisture in food, and as mentioned, mushrooms have a ton of moisture. So, salting at the beginning means you’ll be helping your mushrooms steam more than sear.

Do this instead: wait until the last few minutes of cooking, once the mushrooms are already fairly browned, to season with salt.

6. Sticking with just one mushroom variety

If the white button mushroom is the only mushroom you’ve cooked, it’s time to expand the culinary tool chest. Don’t get me wrong, white button mushrooms cooked properly can be quite tasty. But if you just leave it at that, you’re truly missing out on some meaty deliciousness.

From velvety chanterelle mushrooms that almost melt in your mouth and meaty shiitake mushrooms to maitake mushrooms that taste like chicken and king oyster mushrooms that mimic scallops remarkably well, there is an amazing variety of mushrooms that deserve your attention, especially when you eat a plant-based diet and eschew meat.

mushroom stroganoff in bowl

Watch! How to make the best Vegan Mushroom Stroganoff

Ingredient Spotlight


Mushrooms are the star of this show! You can use any combo of shrooms you like, but I recommend trying at least two different mushroom varieties that aren’t too similar so you can get a mix of tastes and textures.

To keep this meal reasonably priced, you can try ~70% cremini mushrooms (brown button mushrooms) and try a more exotic mushroom for the remaining mushrooms. Options to consider include shiitake, maitake, oyster, enoki, chanterelle, king oyster, or portobello. Or, you can splurge and try a variety of exotic or wild mushrooms.

I’ve made this recipe with several different combinations, but most recently, I used this combination.

  • Cremini mushrooms: AKA brown button mushrooms. These are inexpensive and can be found at almost any grocery store but have more flavor than white button mushrooms.
  • Shiitake mushrooms: these have a robust flavor and meaty texture
  • Oyster mushrooms: these are velvety and not watery in texture; they have a subtle woodsy flavor but not too earthy.
  • Maitake mushrooms: AKA “hen of the woods.” They have deep, rich flavor that’s almost like, well, chicken. They naturally contain L-glutamate, which is basically the essence of umami. They crisp up very nicely.


Relatives of onions but milder and more delicate in flavor. I often opt for leeks over onions in mushroom recipes because the combination of the slightly sweet leeks and earthy, bold, nutty mushrooms is just delightful.

mushrooms and leeks on wooden cutting board

Worcestershire sauce

An ingredient traditionally used in Stroganoff, it brings a lot of savory depth of flavor. It’s also a bit vinegary, and that helps enhance and balance rich meaty dishes.

Typically, Worcestershire sauce is not vegan (it contains anchovies). However, there are some vegan Worcestershire sauces available on the market. I recently purchased the Whole Foods 365 brand which is vegan, and have also used the one from Annie’s in the past. This brand is also gluten-free.

Check out this link for more vegan Worcestershire sauce options. If you can’t find it, though, you can omit it.

Coconut Milk

As mentioned above, classic stroganoff is thickened with sour cream. But I find full-fat coconut milk to be an excellent substitute. Along with the flour, it helps thicken this sauce incredibly well. And don’t worry, you can’t taste the coconut – it gets masked by all of the other bold flavors.


Since stroganoff is intended to be very rich, I add a couple tablespoons of tahini for even more creaminess and subtle nuttiness.

Nutritional Yeast

And since stroganoff is packed with umami-containing animal products, I also add in a bit of nutritional yeast to accentuate the natural umami notes in the mushrooms.


Another ingredient commonly found in stroganoff. If you use regular paprika, the primary benefit is its beautiful red color – it lends an orange-ish hue to the color of the sauce.

But if you have Hungarian paprika, use that. It has a more complex flavor that is pungent, peppery, and sweet.

Dijon Mustard

If you’ve made some of my savory recipes before or watch my Youtube videos, you know I’m a big fan of finishing creamy, heavy dishes with a splash of acid. It helps balance the richness of the meal and brightens the flavors. Here, just a tiny bit of Dijon mustard perks up the flavors of this dish with a sharp tang.


I originally wrote this recipe to include flat-leaf parsley as a garnish, and it was nice, but swapping it out for fresh dill really transformed this dish. Dill’s grassy, citrus freshness help enhance and freshen balance all the flavors, and the dill-mushroom-leek combo is just fantastic.

mushroom pasta in a bowl

How to Make Creamy Vegan Mushroom Stroganoff

Slice the mushrooms and/or tear them into roughly even pieces. Trim and slice the leeks, but don’t slice too thinly.

bowls containing mushrooms and leeks arranged on a table

Cook HALF of the mushrooms and leeks over medium-high heat in olive oil. Cook for 8-10 minutes, then add HALF of the minced garlic and fresh thyme with a bit of salt and cook for 2-4 minutes. Set aside this mixture and repeat with the remaining mushrooms, leeks, garlic, and thyme.

mushrooms and leeks sautéing in pan

Deglaze the pot with the second batch of mushroom with white wine, then pour in the “vegetable broth roux” mixture and bring to a simmer.

Pour in the coconut milk, tahini, nutritional yeast, paprika, and salt.

Simmer the sauce for 10 minutes until thickened and very creamy. Finish with Dijon mustard.

Stir in hot cooked pasta and toss to coat.

Add the reserved first batch of mushrooms and fresh chopped dill.

Why I updated this mushroom stroganoff recipe

When I first posted this recipe in February 2019, I really liked the dish. And they say, “if it ain’t broke, don’t fix it.”

BUT, when I remade it a few months ago, I did a few things differently, and it truly blew my mind. It also got my boyfriend (who has been a mushroom hater for 30+ years) to fall in love with this dish. So I decided that even if it wasn’t broke, it was worth upgrading.

The major updates to this recipe include (1) using a variety of different mushrooms and (2) cooking the mushrooms in separate batches.

In the original recipe, I cooked all 20 ounces of mushrooms in the same large frying pan. They were not soggy or watery by any means, but I felt like I didn’t give the mushrooms an opportunity to truly shine. The sauce was the star of the show, with the mushrooms in a clear second place.

Now, however, I cook the mushrooms and leeks in two separate batches, and it does a few different things. First, it allows the mushrooms to truly sear and brown because they’re not overcrowded. That enhances their texture, making them less rubbery and more crisp. Second, reserving the first batch of mushrooms and using it as a last-minute topper introduces textural complexity into this dish.

Instead of this being a uniformly creamy dish, there’s now a slightly crispy element introduced and the contrast between the two is exquisite. I truly think this updated recipe will blow your mind, but if this recipe happens to have been a regular in your rotation, I’m pasting the original version of step 3 so you have it handy.

Heat a large sauté pan with deep sides (or a Dutch oven) over medium-high heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the 2 diced leeks and sauté for 2-3 minutes, stirring occasionally, until lightly browned. Add another 1 tablespoon of olive oil, along with the garlic, sliced mushrooms, and thyme, and stir to combine. Sauté for 4-5 minutes or until the mushrooms are lightly browned and tender. Add 1/2 teaspoon of kosher salt and cook for one more minute.

How to make vegan mushroom stroganoff gluten-free

Flour. Sub with gluten-free all-purpose flour, or use half the amount of cornstarch.

Vegan Worcestershire sauce. Omit, unless you can find a vegan, gluten-free variety like this one.

Soy Sauce. The recipe calls for tamari, which is gluten-free soy sauce, so be sure to use tamari, not soy-sauce (which usually contains gluten).

Pasta. I used this twisted pasta shape because it mimics the classic egg noodles commonly used in stroganoff, but I’ve made this recipe with many pasta varieties and it’s always delicious. To make it gluten-free, use your favorite gluten-free pasta

mushroom stroganoff in a bowl

Frequently Asked Questions

What can you serve mushroom stroganoff with? 

If you’re not keen on serving the stroganoff sauce over pasta, you can serve it over millet, rice, quinoa, or even mashed potatoes (talk about comforting!).

What can I substitute for the white wine?

The alcohol cooks off, but if you do not buy or consume any alcohol, you can do omit the wine and deglaze with (1) a bit of vegetable broth (1/4 cup), or (2) two tablespoons white vinegar mixed with two tablespoons water.

Can I use something besides full-fat coconut milk?

Coconut milk is what makes this recipe so creamy, but if you want to scale back on the richness a bit, use “lite” coconut milk. If allergic to coconut milk, you can try vegan sour cream (Tofutti brand is my fave) and thin it somewhat with water. I don’t recommend a thin plant-based milk like almond milk, as you won’t get the creamy factor.

mushroom stroganoff in a bowl

More delicious pasta recipes

Ready for even more delicious pasta recipes?

I hope you give this incredibly delicious and satisfying Creamy Vegan Mushroom Stroganoff recipe a try! If you do, please leave a rating and review below with your feedback and tag me on Instagram with your remakes :)


Creamy Vegan Mushroom Stroganoff

4.94 from 119 votes
This is the BEST vegan mushroom stroganoff you will ever try! It’s packed with umami, is super flavorful, and is so creamy you won’t believe it’s dairy-free and vegan. It’s the ultimate comfort food!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Course: Dinner, Lunch
Cuisine: Russian
Diet Vegan
Keyword: mushrooms, nut-free, pasta
Serving size: 6 people


  • 3 to 4 tablespoons olive oil*, divided
  • 2 large leeks or 3 small-medium leeks
  • 20 ounces of mixed mushrooms (~560g) (see “Ingredient Rundown” section for which variety I used)
  • 6 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme
  • Kosher salt
  • 1 1/2 cups vegetable broth
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon vegan Worcestershire sauce (optional)
  • ¼ cup (~30g) all-purpose flour**
  • ½ cup (~120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 (13.5 ounce) (400 ml) can of full-fat coconut milk
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 teaspoon paprika
  • ½ teaspoon Dijon mustard or coarse-grain mustard
  • 12 ounces (340g) pasta of choice
  • ¼ cup fresh dill, chopped
  • Freshly cracked black pepper to taste


  • Prep the mushrooms. Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them with your hands (oyster and maitake are much easier to tear than slice).
  • Prep the leeks. Slice off the dark green tops and discard or save for making vegetable broth. Cut each leek in half vertically and then slice horizontally, but not too thinly, as they’ll cook down with the mushrooms for quite a while.
    NOTE: Leeks are very dirty, so you need to wash them at this stage. Submerge chopped leeks in a bowl of cold water, run your hands through the bowl to loosen the dirt, and then scoop the leeks out using your hands or a slotted spoon. Pat dry the washed leeks.
  • Heat a large sauté pan with deep sides (or a Dutch oven) over medium-high heat and add 1 1/2 to 2 tablespoons of olive oil. Once the oil is shimmering, add HALF of the leeks and mushrooms. Cook for 8 to 10 minutes until mushrooms are nicely browned, stirring occasionally but not too frequently.
  • Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl.
    Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt.
  • While the mushrooms are cooking, make the “vegetable broth roux.” In a medium bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour in. Whisk until until no clumps remain.
  • Pour the white wine into the pan with the cooked mushrooms, and use a wooden spoon or flat-ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan. Reduce the heat as needed to simmer for 3 minutes, or until the smell of alcohol has dissipated and the wine has mostly evaporated.
  • Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.
  • Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.
  • Stir the Dijon mustard into the stroganoff sauce and stir. Add the hot cooked pasta and chopped dill (or parsley), and toss to coat.
  • Divide the pasta among plates or bowls, and top each with a handful of the first batch of crispy mushrooms and extra dill (or parsley) to garnish.


* If using a Dutch oven or ceramic pan (as opposed to a nonstick pan), you’ll need to use a bit more oil.
** For instructions on how to make this recipe gluten-free, see the section above “how to make this recipe gluten-free.”

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177 comments on Creamy Vegan Mushroom Stroganoff

  1. Marina S.

    I grew up eating traditional stroganoff in my Russian family and it is such comfort food for me. Now that I don’t eat meat I am always looking for healthy ways to recreate these dishes. Thank you for this recipe. I cannot wait to try it.

    1. Nisha Vora

      Hi Marina! That’s so cool to hear. I hope you tried the recipe and enjoyed it :) Let me know what you think!

    2. Aesha

      5 stars
      I just made this recipe after watching your video on YouTube. I’m like your boyfriend who wasn’t a fan of mushrooms but I tried my best to follow your recipe to the T and the outcome was amazing!! Thank you so much for the recipe and step by step details.

  2. Sanna Kontinen

    Oooooh Nisha, love this recipe. A definite must try

    1. Nisha Vora

      Thank you Sanna! I hope you try it and enjoy it :) Thanks for stopping by!

  3. Emily

    Just made this tonight – divine! Such a lovely tapestry of flavors. This will be added to our weekly dinner rotation for sure!

    1. Nisha Vora

      Thank you Emily! So happy you liked this mushroom stroganoff and I love the description of a "lovely tapestry of flavors" :)

      1. Kim

        5 stars
        I made this for my special friend’s V- Day dinner….!
        Well let me tell you, girl……!
        This mushroom sauce amd noodles were spot on…..!
        Everything in the recipe was outstanding!
        RAVE REVIEWS!!!!!!

  4. Leann

    Wowwwww. That’s all my kids could say last night when I made this for dinner. We all really loved how creamy it was. Thanks for another tasty recipe, Nisha!

    1. Nisha Vora

      Thank you Leann! So happy you and your kiddos loved it. It really is a creamy delight :)

    2. Diane

      3 stars
      I cut the nutritional yeast by half and still found it too invasive. Will leave it and the worteshire sauce out next time. They dominated in a way I didn’t care for. I added black pepper which helped a smidge.
      Cooking the mushrooms this way yielded a beautiful texture.
      I will make again and revamp the sauce.
      Thank you I wouldn’t have known how to get the great mushroom results.

  5. This looks so delicious!! Can’t wait to try this 💚 version. Thanks for sharing!

    1. Nisha Vora

      Thanks Alison! I hope you enjoy it :) Let me know if you try it out!

  6. Lori

    My husband and I made this for our Valentine’s Day dinner, and it was wonderful! My hubby said, "It’s a keeper!" I think this could become our traditional Valentine’s meal. Thank you!

    1. Nisha Vora

      Hi Lori,
      I’m so very happy to hear that my stroganoff made it onto your valentine’s day menu. I am so flattered you both enjoyed the special meal :)

  7. Heather

    I made this for dinner last night and it was SO delicious! The texture was completely on point! The flavors were wonderful. My husband who doesn’t really love mushrooms enjoyed it too. I’ll definitely be making this again! Thank you so much for creating and sharing this recipe!

    1. Nisha Vora

      Thank you so much for stopping by to let me know, Heather! Really very happy that you and your husband loved it. My partner is a bit squeamish about mushrooms too and also loved it, yay!

  8. Linh

    This sounds delicious! Is it possible to make this without the wine? Would we need to replace it with anything?

    1. Nisha Vora

      Hi Linh! Yes, it is really delicious :) Yes, you can substitute vegetable broth or a 50:50 mixture of water and white wine vinegar. You can also check the below link for white wine substitutes in cooking. Hope that helps!

  9. Maggie Holst

    Loved this! Will definitely be making again!

    1. Nisha Vora

      Yay! Thanks for letting me know, Maggie! So happy you loved it.

  10. Anais

    I made this amazing dish yesterday and wish I had some leftovers ! The sauce is so good, creamy and full of flavor.The ingredients are simple, which is nice. I had no tahini, so I replaced it with the same amount of cashew purée and it was perfect !

    1. Nisha Vora

      Hey Anais! So very happy to hear that you enjoyed this dish. That was my biggest problem too – not enough leftovers haha. My boyfriend ate three servings in a row lol. Good to know that you could use cashew puree, thanks for the tip!

  11. Klaudia

    Hi Nisha x I’ve just finished making this beautiful meal but no alcohol version ;). It’s so tasty. I’ve never made pasta sauce based on coconut milk as I’m at the very beginning of my vegetarian journey. You really inspired me 🤩 thank you so much for sharing this amazing recipe with us. Can’t wait to do it again with the wine ! Thanks Klaudia

    1. Nisha Vora

      Hi Klaudia, I am so happy you enjoyed the recipe and great to know you can make it without the wine. Thank you for your sweet words, I really appreciate you stopping by to let me know!

  12. Lyn

    Your recipes look wonderful. It would be great if a print button was associated with each recipe. With that being said, the recipe could be printed hopefully on less than 3 pages. Or….am I missing it someplace?

    1. Nisha Vora

      Hi Lyn! Thank you for your lovely comment. Squarespace makes it a little difficult to add a print button unfortunately. I’m looking into it though, so I hope to be able to add one soon!

  13. Marcy Patterson

    Made this for my family this weekend and WOW! We all loved it so much. The only change I would make is…make a double batch! It was all gone in an instant and I was hoping for some leftovers ha!

    1. Nisha Vora

      Hi Marcy! That’s such great news! I totally understand what you mean…my boyfriend and I alone demolished the dish!

  14. Stephanie

    Saw this recipe on theFeedfeed IG page and had to tryout the recipe. At first I was kinda iffy on the use of coconut milk and if the flavor would be too strong but it was perfect! The flavors were all on point and I would definitely make this recipe again. SO. GOOD.

  15. Sara

    Everything about this recipe is decadent & delicious! When the combination of the meatiness of the mushrooms and the richness of the sauce touch your lips I promise you all of your problems will melt away. It is a wonderfully satisfying & satiating recipe. I served mine with green lentil pasta last night & am having more for breakfast this morning! Try it out, you will not be disappointed.

    1. Nisha Vora

      Hi Sara! Thank you so much for stopping by and for your sweet comment. I am thrilled that you loved the meaty richness of this dish. And what a great idea to serve it with a protein-packed lentil pasta. So cool!

  16. Marguerite

    This is so delicious! Thank you Nisha for sharing such wonderful recipes.

  17. Aimee Maree

    This was so delicious. I’m hesitant with puttinc coconut milk in recipes because it overtakes every other flavour but the flavours in this held their own and it was delicious and creamy with the coconut milk. Great for a freezing cold day like today. Thank you!

    1. Nisha Vora

      Hi Aimee! So happy you enjoyed the recipe. The coconut milk really does make it so delicious and cozy. Thanks for stopping by :)

  18. Maneesha

    Oh em gee! Made it, loved, it, will definitely make this again! I love how creamy it is, without any dairy! What a brilliant idea to add the tahini and mustard! Thanks for a great recipe, Nisha! I’ve shared it with a lot of my friends and family already, and I just made it last night!

    1. Nisha Vora

      YAY! So happy to hear that, Maneesha! Thank you for your wonderful feedback.So happy you and your family/friends enjoyed it. Tahini and mushrooms is a secret superstar combo!

  19. Alannah

    BEST. STROGANOFF. EVER. thankyou!! I’ll now be using this as my new meal to show people how good vegan food can be!

  20. Lee Vanderlin

    Now that we know what ALL oils do to endothelial cells, there is no need to use oils!

  21. Sam

    Is it possible to make this recipe without the white wine? What can I substitute instead? Thank you

    1. Nisha Vora

      Yes you can definitely substitute the wine – I would use vegetable broth!

  22. Scottie

    We had to cater for a wedding that required 126 servings so we tweaked this by using 2 cups of chopped sweet onion, dark soy sauce and used vermouth for the wine.
    Absolutely deliciously rich flavor. A big hit for our vegan bride and lots of compliments.

    1. Nisha Vora

      Wow, that’s so cool that you served this recipe at a wedding :) That must have been a lot of mushrooms hehe. Thank you for letting me know!

  23. Laura Harshbarger

    This looks amazing Nisha! Definitely trying this one

    1. Nisha Vora

      YAY! Thanks, Laura! It’s a family favorite around here :)

  24. PoetRevelation

    WOW!! This was delicious and of course per my usual I went off on some of the ingredients but the flavors were still great! I used a rose’ instead of white wine, 2 tbsp of Worcestershire sauce, ground thyme, liquid amino vs tamari, Himalayan pink salt vs kosher, and portobello and oyster mushrooms. Definitely will be making this again :)

    1. Nisha Vora

      Hi there! I am so happy you loved it and were able to customize it to your taste. I am obsessed with the idea of using rose wine, my favorite of all wines! Can’t wait to try that myself :)

  25. Jen

    The fact that my husband not only ate this but even ate leftovers the next day or so speaks volumes! He’s a newly converted plant based – mostly vegan (baby steps) and I loved it just as much! Used arrowroot since I didn’t have the flour and don’t use cornstarch, served mine over gluten free quinoa pasta and quinoa the following night. Absolutely loved cannot race about it enough. Even better the next day, or two! Making it again tonight! Second week in a row.

    1. Nisha Vora

      Hey Jen! That’s such great feedback, thank you for sharing! Congrats on getting your husband to move towards a vegan lifestyle – I’m sure you are so excited and proud! Good to know that arrowroot powder worked well, thanks for letting me know. And enjoy the next batch :)

  26. Melanie Farley

    I wish I could post a picture in addition to talking about it: two thumbs up, success! Looked good and tasted good! And disclaimer about me: I’m not vegan, but for Veganuary I had a goal to have minimum one meal per day be vegan and not just copping out and having peanut butter sandwiches or various salads or cereal with almond milk, but to really make myself branch out and try some really new things. Never before have I eaten nutritional yeast – today I did! I’ve also been using SunBasket with great success. Somehow in searches I stumbled across this website and thought I’d try this recipe, as you had it listed first in your list of easy recipes for Veganuary. I’ll be trying some more before the month is over. Thanks for sharing the recipe.

    1. Nisha Vora

      Hi Melanie! Aww that’s so lovely. I am so happy you loved it. And great to hear that you are taking the vegan meal challenge seriously. Nothing wrong with a PB&J but it’s great to explore your culinary repertoire :) Hope you’ll enjoy some of the other recipes too!
      PS: if you do want to share a photo, you can always post it to Pinterest or tag me on Instagram @rainbowplantlife!

  27. L

    I cannot believe there are no onions in this recipe!! I’m sure it’s the first time I’ve ever seen a stroganoff recipe without them! Curious; what does the tamari do in this recipe? I know it’s a good secret ingredient in cheeze sauces but I haven’t seen it in this application, it may be brilliant.

    1. Nisha Vora

      Hi there! You can use onions in lieu of the leeks if you prefer, but I just love the combination of leeks and mushrooms – such a delicious flavor! The tamari is one of the ingredients that brings in some of those bold, savory umami flavors :)

  28. Lpellelletier

    Wow!Just made it, ate it with homemade noodlesBest meal I have made in a long timeThank you!!

  29. Maria

    Made this for my parents tonight, they absolutely loved it!

    1. Nisha Vora

      So happy to hear that, Maria! Thank you for letting me know. That’s so sweet you made it for your parents :)

  30. Rayven

    This is one of the most delicious meals I’ve ever made. I won’t ever be fully vegetarian or vegan but I’m adding more of these recipes to my arsenal. This one will be a permanent staple. Thank you!

    1. Nisha Vora

      Aww yay! That’s fabulous to hear. I am glad to hear that you are adding more plant based meals to your arsenal and that this recipe will be a staple. Thank you Rayven!

    2. David

      Why say you’ll never be vegan?

  31. Talisa

    I was so excited to come across this recipe, because I LOVE mushrooms! I made this dish tonight and it truly is yummy! Thanks so much

    1. Nisha Vora

      Aw yay! That’s so wonderful to hear. Thank you for your feedback, Talisa. I love mushrooms so much too :)

  32. One of my absolute favorites! Have made this for several people, and it’s a home run every time. Meat eaters love it, vegans love it…. a definitely keeper! I wouldn’t change a thing, maybe cut back on the Tamari sauce amount. But otherwise, it’s pure perfection. Even made with gluten free pasta. LOVE THIS RECIPE! Thank you!

  33. Sam

    I made this the other day for some friends, none of whom are vegan (but maybe veg-curious?), and one of them asked for the recipe because it was so damn good. Going to make this whenever I’m craving something creamy.

    Also, I omitted a few ingredients – worcestershire sauce, white wine, fresh thyme – since I didn’t have them, and it still turned out amazing.

    1. Nisha Vora

      That’s the best feeling! Love when you can get non-vegan friends to get more excited about vegan food. Glad it was delicious with your substitutes!

  34. I made this and I keep thinking about it! I can’t wait to make it again :) the recipe is very malleable to some extent

    1. Nisha Vora

      That’s so fabulous to hear. I am glad you love it, and I agree – it works well even if you have to make some substitutions!

  35. I’m so glad I was drawn to your recipe, as there are many on the web to choose from. I cooked this tonight and my whole family loved it! I’ve added this to my favourite vegan recipes. Thank you for sharing it.

  36. Philippa

    Would this freeze ok? I have a surplus of mushrooms and want to freeze some as ready meals. Thanks.

  37. Silvia

    Just made this! super good and easy to follow the recipe. Thanks!

  38. Angela

    Great thorough recipe! My family isn’t vegan but we eat plant based Monday-Friday. This recipe has so much layered depth of flavor. The Dijon is the secret weapon that took away the coconut edge, in my opinion. Bob’s Red Mill Gluten Free Baking Flour worked in place of wheat flour. Well done!

  39. David Duffy

    I make the stock from dried porcini and chanterelle mushrooms. makes it very flavorful.

  40. Abigail

    I was craving stroganoff but am vegan, and my husband and I aren’t mushroom fans. In their place, I used gardein beefless tips and caramelized them a touch longer than the mushrooms would have been. It was so delicious and I will certainly be making again, possibly with seitan! Even if you’re not a mushroom lover, this recipe still kicks!

  41. Sam

    5 stars
    This is part of my regular rotation of “special meals”, for dinners with friends (well, back when you could have them…) and for when I feel like something rich and indulgent. I love mushrooms, I love pasta, and I love the creaminess of this!

  42. Kelsie

    5 stars
    I love this recipe so much! My omnivore husband says this is his favorite recipe.

  43. Ashley

    Love love love this recipe! I used chickpea pasta and arrowroot (instead of flour, using the same recommended amount for corn starch) to keep this gluten free. I also only had lite coconut milk which I was nervous about, but it was still super creamy and delicious! Perfect for a cold winter night.

  44. Nikki B

    5 stars
    I made this for a part of Christmas night dinner. My husband is vegan (I am not) and he loves mushrooms, so this was a perfect main dish for him. I didn’t have any white wine, so I used a 50% diluted rice wine vinegar. And I had no leeks, though, I’m sure it would have been even better with a different texture — so next time! It was creamy, thick and so flavorful; perfect for a colder evening. I also only had white button mushrooms, so I’m excited to create another with a mushroom medley.

  45. Leah

    5 stars
    Made this for our christmas feast and WOW was all I could keep saying as the flavours came together- unlike anything I have smelt in a while! I was excited before making it but when i poured the roux into the mushrooms and added the coconut cream etc… OMG that buttery, rich smell, I got REALLY excited haha. Everyone loved it, thank you so much!

  46. MR

    5 stars
    This might be the best thing I’ve ever made. Wow.

  47. Liz Pearson

    5 stars
    OMG this is SO good! Beef stroganoff was a tradition at Christmas in my family and this is a fantastic substitute. Thank you!!!!

  48. Benita

    Hi Nisha,

    I am getting ready to make this in the next few days and, as the daughter of Baltic immigrants, I have to say that I grew up eating (and loving) sour cream in many, many dishes and gravies. We are eating vegan now and I am wondering if I can sub the same, or similar, amount of vegan sour cream for the coconut milk?

    Thanks in advance, and thanks for this amazing looking recipe! I might just “wing it” and see what happens : )

    1. Hi Benita, you can sub vegan sour cream (my fave store-bought one is from Tofutti), but it’s considerably thicker than coconut milk so you’ll need to either (1) water down the sour cream or (2) add more liquid than the recipe calls for. hope that works out!

      1. Benita Veskimets

        5 stars
        Hi Nisha – We finally made this tonight. It was delicious! I did use vegan sour cream. I just kinda eye-balled it (like mother, like daughter) along with some extra liquid (one set of our mushrooms were rehydrated shiitakes). Success!

        This was also our first foray into using homemade pasta. We made this back at my original post; it has been patiently waiting in the pantry.

        Thank you for this great recipe. It was amazing. Perfect for a cold winter evening. Into the rotation it goes! Thank you.

        Happy New Year!

  49. Mimi

    5 stars
    I was blown away when you said your partner didn’t like mushrooms… until now. I had the 2 pickiest children and tofu and mushrooms were a staple of their diet growing up because they didn’t care for the texture of meat. Go figure?! Since going plant based (my husband had 2 heart attacks) I struggled to find recipes that make us happy and full. Then I found Rainbow Plant Life! Thank you, thank you, thank you! I’ve had only success with your recipes and empty plates or bowls. We don’t use oil and keep salt at a distance but other than that… everything I’ve cooked has been absolutely delicious! One day I will get it together and take pictures but until then I will continue to gleefully devour your recipes!

  50. Jackalyn Divine

    5 stars
    I am not a fan of mushrooms, but my husband is, so I tried this recipe out more-or-less as a kind gesture. Admittedly, I also thought “if any recipe creator could come up with something to sway me on mushrooms, it’s Nisha.” And it truly did! This is now one of my go-to recipes to impress non-vegans with how delightful vegan cooking can be.

  51. Meera Khosla

    5 stars
    Delicious! My sister and I made this for my non-vegan parents for their anniversary at home :-) They loved it!

  52. Sravya

    5 stars
    O. M. G.
    my husband asked if we could make this recipe after he saw your post, and i was like UMM YES.
    Nisha, this is so so good!! it’s so creamy, packed with umami…so decadent!! i can’t wait to make it again!

  53. Karen Daniels

    5 stars
    By far my favorite vegan recipe.

  54. María Lucía Bravo

    5 stars
    This has become our favorite dish! We do it weekly, is so easy to make and sooo good.

  55. Caroline

    5 stars
    This is the best👏🏼 dish👏🏼 ever👏🏼 Seriously. I’ve made this several times in the past few weeks, and it will be in rotation forever. A perfect pasta dinner.

  56. Sarah Lingley

    5 stars
    I loved this recipe, and I even more loved that I had never heard of mushroom broth before (somehow?!). I have been plant based for a year and am super excited about mushroom broth haha. This recipe is in my opinion better than any meat stroganoff I had prior to going plant based.

  57. Heidi Koppenberg

    5 stars
    Super delicious!

  58. Maanasa

    5 stars
    I made this for my partner’s birthday dinner and we absolutely loved it! Followed the directions to a T and have never loved mushrooms more. I am usually not a huge mushroom fan.

  59. 5 stars
    This is a “good enough for company“ recipe. I’ve made this, so many times I can’t count. I have forwarded your recipe to family and friends and anyone who asks for a recipe. Everyone who’s had it at my house, insists on taking the recipe home with them. Another delicious recipe from Rainbowplantlife! Love you

  60. Kerry C.

    5 stars
    I loved this recipe! I made it with a mix of shiitake, oyster, and baby bella mushrooms. It was hearty enough for the omnivore members of my family, and we enjoyed the leftovers for several days afterwards. Thanks for the wonderful recipe!

  61. Pamela James

    5 stars
    I have made this yummy dish twice. I have much greater appreciation for the flavor and texture of various mushrooms— now that I’m not accidentally steaming them! The tips are incredibly helpful, and watching your entertaining videos twice before preparing also helped.

  62. JoAnne Bennett

    What pans do you use.

  63. Ritesh Sahani

    5 stars
    We tried it for New Years Night and it was simply Amazing.
    Thanks for sharing your recipes, I had tried your Palak paneer recipe earlier and that was amazing too.

  64. Barbara

    5 stars
    I made it twice in the last month. It was so good and satisfying. The tips on cooking mushrooms also very much appreciated.

  65. Carlton

    4 stars
    My family enjoyed it. This recipe joins the regular rotation of meals!

  66. Erin Langmead

    5 stars
    Holy Moly! My family is fairly new (1 1/2 years) to being vegetarian and grew up eating traditional stroganoff. This recipe is amaaazing! We loved it! Thank you for sharing your creation!

  67. Elizabeth W.

    5 stars
    Made this recently for a Friday night dinner with my boyfriend and we both loved it! It was creamy and thick and felt indulgent without being too heavy. Definitely a great recipe for omnivores trying to incorporate more plant-based/vegan meals into their rotation (like us).

  68. Kiera

    5 stars
    I just made the updated version of this recipe and absolutely LOVED it. It has so much flavor and depth. Even my boyfriend who isn’t a huge fan of mushrooms loved it and said he would like this to become a staple meal. 5/5!!

  69. Virginie

    5 stars
    Made this for my parents who are not vegan and we all loved it! It was a little long, but worth it. I’ll be making it again :)

  70. Sophie

    5 stars
    Absolutely delicious! I’m not vegan but my daughter is and since she’s home from college, I have been cooking vegan dishes to show her there’s more to being vegan than canned beans and fake cheese on toast . She’s also pretty picky, so I was shocked when she said it was “actually really delicious” which is very high praise coming from her; I don’t think she’d even eaten a mushroom without gagging before. I can’t wait to make more of your dishes. Thank you, Nisha!

  71. Lorelle

    5 stars
    OMGoodness Nisha!, I’ve only recently switched to a vegan diet and this is the first actual recipe I have tried to make. A little costly for me as I had to buy alot of things i didn’t have so I was really hoping this would turn out as good as it looked. Well, I wasn’t disappointed! I loved beef stroganoff before I gave away the meat and dairy, but this recipe beats the beef version hands down! Thank you so much for sharing this. I have one question: I halved the recipe as i only need to cook for me, and i still have leftovers. Can I reheat? I only ask as I’m not familiar with alot of the ingredients used, like nutritional yeast or tahini etc. I’m going to try to reheat in a pot, but if you have any other suggestions on reheating vegan food in general I’d be grateful. I can’t tell you how happy I am to have found you on youtube and that my first attempt was this absolutely delicious dish of yours and it turned out perfectly. Thank you thank you thank you.

  72. Flávia

    5 stars
    This recipe is super yummy! Extremely! I bought way too many mushrooms so had to cook them in four parts, but the amount of liquid was nonetheless enough!

  73. Sheelah

    5 stars
    This was delicious! I can’t wait to make it again!

  74. Barb

    5 stars
    Delicious!! This recipe is wonderful on so many levels. I grew up in a “meat eating” environment, which I struggled with morally my entire life. I recently left that environment to begin the vegan path and this was my first recipe to experiment with, which exceeded all expectations. It actually tasted better than previous stroganoff recipes I’ve had which contained meat. Thank you for sharing how tasteful vegan life can be!

  75. Jennifer K.

    5 stars
    I love this recipe! All our non vegan friends love it too. Really delicious, creamy goodness.

  76. Abigail Morales

    5 stars
    Creamy, velvety deliciousness! All the flavors compliment so well, thank you, Nisha!

  77. Ozden

    5 stars
    This is the third recipe I tried from your blog within a week! I don’t think I managed to crisp the mushrooms enough, next time I should use a larger pan where I can space the mushrooms better. It still was a lovely dish and we enjoyed it thoroughly as we did the other two recipes. We have some leftovers which I’m sure will disappear soon enough.
    Thank you for trying new recipes and sharing them with us. It is like alchemy in a way, and some people just don’t have the knack for it! :)

  78. 5 stars
    This recipe is absolutely delicious!! So creamy and so good! The only thing I changed was I used almond milk with a little cornstarch instead of the coconut milk. I will definitely be making this recipe again!

  79. Etsuko McGinnis

    5 stars
    It was delicious. All of your recipes are awesome. They are the best by far.

  80. Amber

    5 stars
    O.M.G!!!! This was soooo good! I licked my bowl. And then I licked my husband’s bowl. And then I licked the pan. This was part of my make-my-husband-like-mushrooms campaign, and he said it had really great flavor and he kind of likes the hen-of-the-woods variety. I will make a convert of him yet! The grocery store didn’t have any leeks, so I made it with green onions which worked just fine. Thanks for the great recipe!

  81. Lori T

    4 stars
    Overall great recipe, very creamy and comforting. Personally, I would reduce the amount of garlic and leave out the tahini because it tends to make the dish too bitter.
    Otherwise perfect, will definetely add this to my cooking routine!

  82. Meera

    5 stars
    This was the most amazing recipe, turned out beautifully! I cannot rate your recipes enough, everything I make from your recipes is packed with flavour and so yummy! Can’t wait to try more of your recipes!

  83. Rachel

    5 stars
    This is an outstanding, restaurant quality recipe. I can scarcely think of another vegan dish I’ve had that’s so rich in flavor. It’s not too heavy – the wine and mustard provide just the right amount of zip. I’ll be making this again and again and again. Thank you, Nisha.

  84. Adam F.

    5 stars
    This turned out so great! I’m normally not crazy about pasta dishes, but this was a winner. I didn’t make any adjustments, except I left out half of the dill. I found the flavors to be very balanced. The only thing I would change next time is I’d cut out about half the salt. But my blood pressure runs a little high so I’m used to eating less salty foods. Thank you for this awesome recipe!

  85. Susan

    5 stars
    This will be an all time favorite. Filling, delicious comfort food. I didn’t have dry white wine so instead I used Rice wine vinegar. I left out the vegan worcestershire sauce. Not needed. It has a very rich flavor without it.

  86. Jes

    4 stars
    Mine didn’t end up looking like yours – it looked like the food you see people serve up at jails on TV. It was delicious though!

    I had a lot of liquid in my pan, even by the time I cooked it down and I didn’t use wine and reduced the coconut milk amount.

    Nonetheless, it is a win for the beautiful flavour. It will be a staple recipe :-)

  87. Mario

    May i ask, how many calories a serving is this??

  88. Jackie

    5 stars
    Made this for dinner tonight. Oh my goodness it was so delicious. I liked adding the crispy mushrooms at the end. I will use the sauce recipe for other dishes.
    Thanks for another great recipe.

  89. Miet

    4 stars
    Hi Nisha!

    I just prepared this this and it was delicious and … filling… fieuw!
    I’ve noticed in your other recipes that you reaaaally love garlic, so for non-garlic lovers – like me – I would suggest 4 cloves of garlic instead of 6 and a bit more mustard.
    Other than great recipe!

  90. 5 stars
    This was so yummy! I accidentally used coconut cream instead of milk. Quite thick but I managed to thin it out with some pasta water and lemon juice.
    I love the combo of the mushrooms, so good! So flavorful, and my newly plant-based hubby was a big lover too!

    Thank you!

  91. Josie

    4 stars
    Made it for my carnivorous family and they loved it, even went back for seconds! I used capsicum instead of leeks. Absolutely lovely, thank you!

  92. Bri

    5 stars
    Holy moly this was delicious! I used oat flour and served over brown rice. The oat flour didn’t work quite as well as I think normal flour would have as a thickening agent but that was easily solved by adding a T of arrowroot flour. The flavors were incredible!

  93. Chrissy

    5 stars
    I LOVED this recipe. The mushrooms were meaty and delicious. The sauce was creamy and flavorful. I will definitely make this again. So delicious!! Your recipes do not disappoint.

  94. Gabrielle Godehardt

    Good morning Nisha,
    Thank you for another great recipe! This is just a little remark about not stirrring mushrooms frequently. I should think that it only works in a ceramic pan 🤔.
    Have great day, ♥️

    1. Yes, I only cook this dish in a ceramic pan (like a dutch oven) or nonstick pan. If you are using stainless steel, you likely need to stir a bit more often to prevent sticking.

  95. Kimberlee

    5 stars
    I’m curious what the nutritional facts are for this dish?

    I made this last night and it turned out amazing! I think I should’ve let the wine sit a little longer before moving on, but next time I’ll do that! Thank you so much for all that you do :)

  96. Kristen Jenkins

    I have never bought a dry white wine. What is your favorite for cooking and drinking?

  97. Kristina

    5 stars
    Another well earned 5 star rating!! I’ve been plant based for a year and I still struggle with indulging in creamy meals because my brain tells me it’s full of cream and butter!!😆
    Everyone loved it, and I’m the only vegan in the house. I’m finding that all of your recipes so far seem to satisfy the meat lovers in my life. Picking another RPL recipe for tonight!!
    Thanks Nisha!!🙏

  98. Shannon

    5 stars
    Great recipe!

  99. Susan K Day

    5 stars
    This was amazing, thank you! I made it as written and it was so delicious, and it was even better the next night as the flavors melded together. I loved the fresh dill, too, which was unexpectedly good – I guess I haven’t used fresh dill in a while.

  100. Victorious Vegan Gen129

    5 stars
    This dish was absolutely AMAZING! As a whole food plan-based lifestyler, I am always looking for recipes that taste good, I mean REALLY taste good. The combination of all the ingredients was amazing. I normally do not cook with oil but I did use it to get the full authentic taste of the recipe. I am making it again this weekend and will use vegetable broth instead of oil to see how it comes out.
    EVERYONE in my family loved it!

  101. Sonja

    I’ve done the recipe twice now, it is SIMPLY fantastic! I used soaked cashew puree instead of coconut milk and left out the workestershire sauce – buuut it was still absolutely amazing! Thank you so much for your work ♥️

  102. Anita Kasmir

    5 stars
    This was delicious! I didn’t have access to the different mushrooms but that was fine. Still good. Didn’t change anything else. I’m not sure it tastes like stroganoff, but I really didn’t need it to. This will definitely go into my rotation. Thank you!

  103. Barbara

    5 stars
    One of the best mushroom recipes I have ever had. Thanks so much for offering vegan recipes that are as delicious as they are easy to prepare. Really love this and so many of your other recipes!

  104. Pam Campbell

    My husband loved it. Said it was as good as our Italian pasta restaurant in town. He had no idea it was vegan. I’d give it five stars.

  105. Tricia DiBartolomeo

    5 stars
    I made this last night for my husband and it was a complete hit. He really enjoyed it and I love your much it reminded of my Mom’s Stroganoff from my childhood. Thank you so much for sharing.

  106. Rosi

    5 stars
    I have just made this mushroom stroganoff – Wow! It is sensational! I only had dried dill and thyme, looking forward to making it again with fresh herbs. Highly recommend this 😋

  107. Maricruz Arias Higgins

    5 stars
    So delicious!! I’ve made this multiple times and my husband loves it. But all your recipes are always amazing!

  108. Leigh

    5 stars
    I loved this recipe! It was creamy, flavorful, and had all the comfort food goodness. My only issue was that I misread the instructions and thought I was supposed to put BOTH batches of cooked mushrooms in with the wine for Step 6! Definitely my fault for not looking over the whole recipe beforehand, but it might be worth clarifying. Even with the extra mushroom-y sauce, it turned out great.

  109. Warren B

    5 stars
    Absolutely delicious! I didn’t have coconut milk so used coconut cream instead. I completely forgot the yeast and paprika but it didn’t need it. Even my wife, who puts down my plant-based diet, thought it was outstanding and made sure I saved some for her lunch the next day. I will be making this again.

  110. Jessica Cummings

    5 stars
    I cannot got my mushrooms chrispy I’m cooking in very small batches so I don’t know If I’m not cooking them for long enough or what? Still very delicious though!!

  111. Melanie

    5 stars
    4 year old loved the sauce over the noodles!! This is HUGE. It is really hard to find vegan options for my son that he will like. This was great. I made it with what I had on hand in regard to mushrooms (bella and white). The kid did not eat the mushrooms LOL … The magic is in the sauce… Now, I don’t like nutritional yeast, but I used it. The dijon mustard kicks that taste down a bit. Next time I will try it without the yeast. Keeping this sauce mix for future recipes. LOVE IT. THANKS!!!!

    1. Hi Melanie, so happy to hear that you and your son loved this mushroom stroganoff! The sauce really is quite magical haha. Thanks for your feedback!

  112. Melanie

    5 stars
    One more thing… I love the setup of the blog…. “jump right to recipe to see if i have ingredients on hand. also helps to see if allergies etc… ALSO I like the video snippets of each stage.. bravo!

  113. Lindsey Mitchell

    5 stars
    This was fantastic!! I used a combo of button, shitake and portabella mushrooms. Also used light coconut milk and parpadelle pasta. Thank you for sharing!

  114. Tricia

    5 stars
    I made this dish for the second time last night and it was great! Very creamy, earthy, and rich. I didn’t have fresh parsley or dill, but it was just as tasty.

  115. Kathy

    5 stars
    My vocabulary is insufficient so all I can say is this was delicious and very satisfying. And because I’ve made a few out-of-the-park recipes now from Rainbow Plant Life I’m a fan and would totally recommend them for tasty unfussy recipes, recipes that would fool a meat eater without necessarily using fake meat products!

    For this recipe I used fresh oyster mushrooms for the first time and some creminis, and fresh thyme. I used real Worcestershire sauce. I have learned that compared to Nisha, I am a slow cook. This took me almost two hours to have dinner on the table. I’ll make again in batches! I’m starting to look for recipes I can make in bulk to freeze for a later easy leash meal and I will include this one…hope the sauce freezes and reheats well.

  116. Michelle

    5 stars
    My entire family (many of whom aren’t vegetarian/vegan) loves this dish. It has a lot of flavor and texture and nobody missed the meat. Thank you Nisha for your delicious recipes! :)

  117. Kat

    5 stars
    This dish is both comforting and unctuous. It was a joy to make. The aroma had my household hovering to try it. They thoroughly enjoyed it without missing the meat from traditional stroganoff. Thank you!

  118. Lorraine waters

    As always you are so wonderful and so are your recipes. Through you I will be, for the first time cooking with wine. Please guide me to the best dry white wine to use in this recipe ( Mushroom Stroganoff ). I can’t wait to see what you come up with next!

  119. cora

    5 stars
    Very nice.. just think I charred the bottom of my pan when cooking mushrooms & leeks, so I tasted the burnt taste… I was pleasantly pleased with sauce- in the past I have not been able to tolerate Nutritional Yeast.. but this sauce was fabulous- changed my perspective on using it. Dill did give this dish a pop.. i think I’ll try cilantro next time( i ❤️ cilantro)

  120. Ruth Ann

    5 stars
    First attempt at making this and was very unsure about all the ingredients coming together until almost the end…. Wow, the blends of ingredients are delicious. Really impressed and tastes awesome 🤩
    Thank you 🙏

  121. LESLIE

    5 stars
    Nisha I looooved the mushroom stroganoff recipe. I’m not new to mushrooms & the delicate “dance” that goes along with cooking them. But if you are good to them they will be great to you. This was my first time making stroganoff. I must say I was not sure I was going to like it when it was all said and done. But I let it relax come together and I put it in the fridge for a day. To let the ingredients get to know each other. The results were fantastic! The Campanella pasta was perfect for this sauce. My husband was loving it too. It’s definitely a once a biweekly dish in our house. After all you have so many other dishes that I love making too! Thanks to you our new journey into veganism isn’t as hard!

  122. Anthony B.

    5 stars
    I just made this for myself for a solo Valentine’s Day dinner — it was by far the best stroganoff I’ve ever had! It wasn’t missing any of the flavor without the meat, it didn’t taste at all like coconut milk, and it was just so creamy and luscious! It is a bit spendy and time consuming, but it’s SO worth it as a meal for any special occasion!

  123. Kim

    5 stars
    I made this for my special friend’s V- Day dinner….!
    Well let me tell you, girl……!
    This mushroom sauce amd noodles were spot on…..!
    Everything in the recipe outstanding!
    RAVE REVIEWS!!!!!!

  124. WW

    5 stars
    Wow, umami explosion! Made this last night, followed recipe verbatim. This was the bomb. Used oyster, king oyster and shitake mushrooms. I think it is the best vegan recipe I have ever eaten. I’m not 100% vegan, but if I could find more vegan recipes that tasted this good, I think I would be. Thank you!

  125. Weronika

    5 stars
    Nisha, I just made it and loved it! I will also make it for my boyfriend who hates mushrooms so fingers crossed ;)

  126. Monika

    5 stars
    Definitely a 5 star, Valentine’s Day-worthy recipe! We couldn’t stop eating it. I left out the tahini because I didn’t want to spend $9 for a jar when I only needed 2 tablespoons. The texture and taste was fantastic!!! Thank you for the recipe!

  127. Diane

    Loved making this and loved eating it.
    I’ve been vegan for a few years but I’ve been getting bored with the same old weekly menu so I got on the internet and stumbled onto your site. There are a few of your recipes that have caught my eye but this one excited me. I made this for myself and a friend, it was deliciously creamy and screaming out with flavour…thank you so much.

  128. Logan Post

    5 stars
    So yummy! I added hot sauce to the final product and only had red wine on hand but this was so delicious and easy to make!

  129. Meghan M

    5 stars
    This was yum yum yum delicious! At first glance the ingredient list intimidated me but in action, the flavors melded together into meaty goodness. I think this would be a great dish to impress a crowd :)

  130. Ruth

    4 stars
    Beef stroganoff was one of my favorite meals growing up, so I was excited to try this. The look and texture were on point, but I found that the coconut milk and tahini stood out too much, and distracted from the otherwise beautiful flavors. Next time I will try with a cashew cream and omit the tahini.

  131. M. Helms

    5 stars
    Absolutely delicious and creamy.

  132. Madonna Sawyer

    5 stars
    Delicious!! Made it per the recipe except for the dill, so rich and creamy. I had a hard time staying out of it until the noodles were done and was unsuccessful. Definitely fine enough for entertaining.

  133. Laura

    5 stars
    One of my fave meals I’ve eaten in a while! Thank you for your well thought out recipe and clear guidelines as to how to make this! I love the variety of flavours and how complementary they are! Sending much love from South Africa ❤️


    SO DELICIOUS!!!!! I love this site—thank you !!!!

  135. Perci

    What can you sub for white wine ?

    1. I mention this in the blog post, but I would omit the wine and deglaze with (1) a bit of vegetable broth (1/4 cup), or (2) two tablespoons white vinegar mixed with two tablespoons water.

  136. Rani

    5 stars
    This was so decadent. Thank you so much for the tips on how to cook mushrooms. They turned out so well!

  137. Lisa Breneman

    5 stars
    Amazing dish! When I was a non-vegan. This was my go to food. I’ve missed it so much until now. Now I can enjoy again!

  138. Alessandra

    5 stars
    I made this today and it was easily one of the best meals I’ve had in lockdown. Even my mushroom-hating mum loved it and went back for seconds! Thank you Nisha, your recipes are always so reliably amazing. 10/10

  139. Marija

    5 stars
    This recipie is fantastic. It is relatively time consuming to make but so well worth it in the end!

  140. Katie

    5 stars
    This is now one of my favorite pasta recipes!! It was absolutely delicious, rich, creamy, and so full of flavor. I will for sure be making this again and highly recommend trying this recipe. Thanks for the wonderful recipe and great tutorial video!

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