Some vegan stroganoff recipes call for homemade cashew cream or a roux, which I personally don’t have time for. This vegan mushroom stroganoff recipe utilizes canned full fat coconut milk to deliver that classic creamy stroganoff texture. But don’t worry – you won’t taste the coconut at all! The aromatic flavors from the dried herbs and the fresh veggies will completely transform the slightly sweet coconut milk into a smooth, savory sauce that will perfectly coat every nook and cranny of your noodles!
The flavors of this stroganoff are cozy, comforting, and outrageously delicious! It tastes just like your mom used to make – minus the canned condensed soup and sour cream! Traditional Midwestern beef stroganoff was a staple in our house growing up and it was one of my absolute favorite meals. But I always enjoyed the mushrooms, gravy, and noodles the most. I’ve been pretty obsessed with using coconut milk to recreate my family favorites in a vegan way lately – like in my Cucumber Pasta Salad, Creamy Sun-Dried Tomato Cream Sauce, and White Chickpea Chili – and this recipe is no exception! It tastes like the real deal, but it’s totally vegan and totally made with real ingredients!
It’s really quick and easy to throw together! It takes just 25 minutes to make from start to finish! You can even buy pre-sliced mushrooms if you’re in a hurry and want to cut down on prep time. Either way, this recipe comes together using mostly pantry staple ingredients which makes it one of our family’s favorites.