Vegan Mushroom Stroganoff

Updated: Nov 7, 2021

I love mushrooms! Mushrooms are packed with essential micronutrients such as selenium. Selenium is a type of mineral packed with antioxidants that aid in maintaining the skins elasticity, boosting our immune system, and protecting the body from toxicities such as heavy metals in the environment caused from pollution. Growing up we didn’t eat many mushrooms.

When I started the vegan diet, that's when I realized how beneficial mushrooms were for the body. They are low in calories and high in macronutrients like protein. There are over 10,000 kinds of mushrooms and they are split into categories based on how the organism feed itself. (

Most people lump mushrooms into the vegetable category, but they are a fugus. Mushrooms go great in breakfast scrambles, burritos, salads, soups, and the list is endless. In this blog post, I share with you my newest creation, a Vegan Mushroom Stroganoff. This Vegan Mushroom Stroganoff has been shared on several of my social media accounts, and the feedback has been incredible. I hope that you will enjoy this Vegan Mushroom Stroganoff. Feel free to tag me when you create the recipe. Give this post a heart if you enjoy this recipe and subscribe so you will not miss another recipe.

Vegan Mushroom Stroganoff

Servings 4-6


16oz Macaroni Pasta

2 Tbsp. Vegan Butter

20oz baby Bella Mushrooms, sliced

1 Yellow Onion, chopped

4 Cloves Garlic, minced

1.5 Cup Light Coconut Milk, can

8oz Vegan cream cheese

1 Tbsp. Bragg Liquid Amino Acids

2 Tbsp. Nutritional yeast

1/8 tsp. Turmeric

1/2 tsp thyme

1 tsp salt

Sprinkle pepper

1/2 C Vegan Shredded Cheese *Optional and highly recommended


Set vegan cream cheese out while prepping vegetables for this recipe. Dice onions, slice mushrooms, mince four cloves of garlic, and set to aside until ready to use. Heat medium saucepan and melt two tablespoons of vegan butter. Add mushrooms, onions, and garlic and allow the vegetables to cook until tender. Once vegetables finish cooking, remove from pan and place into a bowl until ready to use.

Now make the vegan cheese sauce. Add coconut milk, vegan cream cheese, and spices (turmeric, salt, pepper, thyme) to the same medium saucepan. Mix the ingredients in the pan. Now add nutritional yeast and Braggs Liquid Amino acids. Bring mixture to a boil and allow it to simmer and thicken for about five minutes. Please stir throughout this process to prevent sticking.

While the sauce cooks, bring a pot of water to a boil and cook 16 ounces of macaroni noodles. Drain the noodles and place back in pan until sauce is finish.

Add the mushroom, onion, and garlic mixture back to the pan with the vegan cheese sauce and mix together. Pour the content into the pot with the noodles and mix. Now add the vegan cheese and stir evenly throughout. Sprinkle fresh thyme and serve.