Dairy-Free Mushroom Stroganoff

Meatless meals have never been as delicious with this mushroom stroganoff.  It’s vegan, dairy-free, and takes you under 30 minutes to whip up.  This works perfectly with brown rice, or on wholewheat pasta.   You can also meal-prep a big batch, and freeze half of it and just re-heat for those busy nights.

Stroganoff dishes are usually made with meat like beef and cooked with lots of cream.  For the health buffs like you, you can now enjoy the same delicious meal without the meat and the dairy if those are two of the foods that you are trying to eliminate or reduce in your diet.


MUSHROOMS. Mushrooms are one of the most versatile vegetables that I absolutely love.  They are nutrient-dense and quite an underestimated ingredient.   They are packed with protein so it’s perfect for plant-based eaters.  They are also high in selenium, vitamin D, potassium, copper, and other important nutrients. 

They are fleshy, and can be a great substitute for meats too. I love adding them into pasta dishes, soups, omelettes, meatballs, and even in spring rolls.

NONDAIRY MILK.  The nut milk I used in this recipe is cashew milk simply because I find it creamier than almond milk.  You can of course use your usual dairy milk for non-vegan option.

Now, who’s ready to create some mushroom magic in their kitchen?


  • 300-400 grams white or brown mushrooms, sliced

  • 1 medium onion, diced

  • 3 cloves garlic, crushed

  • 1 tablespoon olive oil

  • 3-4 tablespoons white wine

  • 1 tablespoon tamari or low-sodium soy sauce

  • 3/4 cup vegetable broth or water

  • 3/4 to 1 cup nut milk (almond, cashew, or coconut milk)

  • 2 tablespoons cornstarch

  • 1/2 teaspoon of each: onion powder, garlic powder, smoked paprika, ground cumin 

  • salt & pepper to taste

  • fresh herbs: thyme or parsley, chopped


Heat oil in a pan.  Cook the onions for about 3 minutes and then add the garlic.

Tip the mushrooms into the pan, and cook for about 5-7 minutes.  Then add the seasonings, onion powder, garlic powder, paprika and season with salt and pepper.  Add the broth and bring to a boil. 

Mix the cornstarch with your milk of choice.  And pour into the pan.  Lower the heat and let it cook for another 4-5 minutes or until it thickens.   Add your fresh herbs and turn off heat.

Serve warm with brown rice or whole wheat pasta.


Let me know if you ever get to try this recipe and if you have made your own variations too.  This recipe was adapated from Ela Vegan’s Vegan Mushroom Stroganoff.



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