top of page

Creamy Mushroom Stroganoff

Need a hearty, decadent meal made from pantry staples? Try this Creamy Mushroom Stroganoff

This pared down take on the classic mushroom stroganoff is seriously delicious (and so simple). It utilizes pantry staples like veggie broth, pasta, coconut milk, and canned mushrooms and you can easily adapt it to use what you have using the substitutions list below.


  • 8-10 oz pasta

  • 1 lb (16 oz) mushrooms, canned or fresh

  • 2 C veg broth (or water) - when I don't have homemade veg broth I use a refrigerated bouillon paste and stir it into water as it heats in a pot

  • 1 yellow onion, chopped

  • 4 cloves garlic, minced

  • 3 tbsp olive oil, divided

  • 1, 15 oz can full fat coconut milk

  • 2 tbsp tamari (or liquid aminos/coconut aminos/low sodium soy sauce)

  • 1 tbsp Worcestershire sauce (Annie's makes a vegan version)

  • 2 tbsp nutritional yeast

  • 1 tbsp Herbs de Provence (this is what I had on hand, I would normally use dried thyme)

  • 1/3 C flour (or 2 tbsp cornstarch)

  • 1/4 tsp sea salt

  • cracked black pepper

  • juice of 1/2 lemon

  • optional: handful fresh parsley


Grocery stores can be sparse right now so don't worry if you don't have one or more of the ingredients!

Mushrooms - If you don't like or can't find mushrooms, you can roast another vegetable like carrots, asparagus, cauliflower, broccoli, etc. instead. For an even quicker cook time, add in frozen peas or a pea/carrot/corn mix in step 5.

Parsley - No fresh parsley? No problem - it won't affect the final flavor much.

Herbs de Provence - For a dish like this, I would normally use dried thyme but all I had on hand was Herbs de Provence (which contains dried thyme), so either one works. You could also use dried oregano.

Lemon - can use a splash of dry white wine if you have it instead of lemon, but add during step 4 so the alcohol has time to cook off

Worcestershire/ nutritional yeast - both optional ingredients, use if you have but no sweat it if you don't (can use grated parmesan cheese instead of nutritional yeast if you eat cheese)


There are two options for the mushrooms - I prefer roasted mushrooms vs sautéed (less of a mushroom-y spongey texture) but it's an extra step, either works for this recipe

  • Roasted mushrooms - preheat oven to 400F, slice into 1/2 inch slices, toss with 2 tbsp olive oil, salt and pepper, roast for about 20 min until crispy (if using canned, drain and rinse then blot excess moisture off with kitchen towel, toss with 1 tbsp olive oil, salt and pepper and roast for 30-35 min)

  • Sautéed mushrooms (fresh or canned) - add in with onions during step 2, can add more olive oil if necessary

  1. prepare pasta according to package directions, drain and set aside (adding a little olive oil to keep from sticking if necessary)

  2. in a small pot, heat the veggie broth until warm, add in the flour then whisk until there are no clumps

  3. heat 2 tbsp olive oil in pan on medium heat, add in onions (and mushrooms if sautéing) and cook for 5 min, add in garlic and sauté another 2 min

  4. add broth/flour mixture, tamari, Worcestershire sauce, Herbs de Provence, and nutritional yeast, to the pan and bring to a boil, reduce heat and simmer for 3-4 min

  5. add in coconut milk and lemon juice, simmer for 5-7 min until sauce thickens

  6. stir in cooked pasta and handful of chopped parsley if using

  7. if roasting mushrooms, stir in with pasta or top when plating


Xx, Kara

44 views0 comments

Recent Posts

See All


bottom of page