Mushroom stroganoff


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Staff member
Jul 30, 2017
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Vancouver, BC
  1. Vegan
By the way folks, I only post recipes I've tried and tested. This one is delicious and faster than it looks to put together.

Mushroom Stroganoff


- 1/3 cup finely chopped onion
- 1 cup vegetable broth
- 1 garlic clove, minced
- 2 large carrots, peeled and sliced into rounds
- 8 oz. crimini (brown) mushrooms, thinly sliced
- 2 tbsp soy sauce
- 1/4 tsp ground nutmeg
- 1/2 tsp dried tarragon
- 1/2 tsp dried thyme
- 2 tbsp organic whole wheat flour (Gluten free flour can be used instead, if desired)
- Salt and pepper to taste
- 8 oz. noodles (cooked per package directions)


- In a large skillet over high heat, sauté
onions in broth for 2 minutes.
- Add garlic and cook another 2 minutes.
- Add carrots and cook another 5 minutes.
- Add mushrooms and cook, stirring
- Once mushrooms turn brown and release
their juices, add soy sauce and spices.
- Cook until carrots are tender to your
liking, then stir in flour.
- Allow stroganoff to thicken to desired
- Add extra broth if it becomes too thick
or extra flour for a thicker stroganoff.
- Serve over cooked noodles


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Reactions: hopeful
Thanks for sharing :)

I've made something similar but it had mustard and nut butter (for thickening instead of the flour I guess?) - super yummy!
I am DEFINITELY going to try this!! :yum My grandma used to make stroganoff all the time, it was such a comfort food for me when I was growing up. Her version wasn't vegan by any means, but it would be nice to find a vegan version that gave me the same feeling hers used to. I wish she had written down the recipe; that way I could've at least used it as a starting point to create my own vegan version.

Thank you for sharing this!
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Reactions: Veganite