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Dairy Free Mushroom Stroganoff

Categories Dairy free, Easy Recipes, Gluten Free, Healthy Recipes, Low Carb, Main Course, Vegan/Vegetarian

When I grew up my mom made beef stroganoff pretty regularly and I always loved it when she did. This dairy free mushroom stroganoff is a healthy vegan version of the classic and I have to say I love this one just as much as the original.

I love to use chickpea pasta to increase to protein and fiber in this recipe but you can make this with egg noodles if desired.

I topped the recipe in the pictures with freeze dried chives but that is completely optional, I actually prefer it without them.

What you need to make dairy free mushroom stroganoff:

Serves 4

  • 1 cup onions – diced
  • 4 cups of sliced mushrooms
  • 1 teaspoon olive oil
  • 5 cups vegetable stock
  • 1 teaspoon ground sage
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup almond milk or milk of choice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon onion powder
  • 2 tablespoons soy sauce or coconut aminos
  • 8 ounces chickpea pasta
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • Optional – chives

Instructions

  1. In a large skillet pan, add olive oil, onions and mushrooms and stir over medium heat until onions and mushrooms start to sweat and soften slightly.
  2. Add vegetable stock, ground sage, garlic powder, salt, black pepper, almond milk, balsamic vinegar, onion powder, soy sauce or coconut aminos and chickpea pasta.
  3. Bring mixture to a boil and simmer and stir occasionally until pasta is cooked ~8-10 minutes.
  4. Whisk together the cornstarch and water and stir into the sauce and noodle mixture. Stir until sauce thickens slightly.
  5. Add optional chives on top.

Here are a few other vegan versions of classic comfort food dishes you might be interested in:

Print Recipe
4.75 from 4 votes

Dairy Free Mushroom Stroganoff

Easy and delicious vegan mushroom stroganoff.
Prep Time5 minutes
Cook Time15 minutes
Course: Dinner, Main Course, vegan
Cuisine: Dinner, main course, vegan
Keyword: Dinner, Easy Recipes, Healthy, main course, Mushrooms, Vegan
Servings: 4 people

Ingredients

  • 1 cup onions – diced
  • 4 cups of sliced mushrooms
  • 1 teaspoon olive oil
  • 5 cups vegetable stock
  • 1 teaspoon ground sage
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup almond milk or milk of choice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon onion powder
  • 2 tablespoons soy sauce or coconut aminos
  • 8 ounces chickpea pasta
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • Optional – chives

Instructions

  • In a large skillet pan, add olive oil, onions and mushrooms and stir over medium heat until onions and mushrooms start to sweat and soften slightly.
  • Add vegetable stock, ground sage, garlic powder, salt, black pepper, almond milk, balsamic vinegar, onion powder, soy sauce or coconut aminos and chickpea pasta.
  • Bring mixture to a boil and simmer and stir occasionally until pasta is cooked ~8-10 minutes.
  • Whisk together the cornstarch and water and stir into the sauce and noodle mixture. Stir until sauce thickens slightly.
  • Add optional chives on top.