Creamy Vegan Mushroom and Spinach Stroganoff

Why You’ll Love This Recipe

• All the cozy, nostalgic comfort of classic stroganoff, made completely vegan with rich coconut or oat cream.
• Deep, savory flavor from browned cremini mushrooms, paprika, soy sauce, and Dijon mustard.
• Ready in under 45 minutes with simple supermarket ingredients and just one skillet plus a pot.
• Family-friendly and flexible: swap the cream, adjust the spice, or use your favorite noodle shape.

Grocery List

• Produce: Yellow onion, garlic, cremini mushrooms, baby spinach, fresh parsley (optional).
• Dairy (vegan): Vegan butter, coconut cream or oat cream.
• Pantry: Wide vegan egg-style noodles, olive oil, fine sea salt, black pepper, sweet or smoked paprika, soy sauce or tamari, all-purpose flour, vegetable broth, Dijon mustard.

Full Ingredients

For the Mushroom and Spinach Stroganoff

• 2 tbsp olive oil
• 1 tbsp vegan butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 lb (450 g) cremini mushrooms, cleaned and sliced 1/4 inch (0.5 cm) thick
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to finish
• 1 tsp sweet or smoked paprika
• 1 tbsp soy sauce or tamari (for depth and umami)
• 1 tbsp all-purpose flour (for thickening; use a 1:1 gluten-free blend if needed)
• 1 cup (240 ml) low-sodium vegetable broth
• 1 cup (240 ml) coconut cream or barista-style oat cream
• 2 tsp Dijon mustard
• 2 cups packed baby spinach (about 60 g), roughly chopped if leaves are large
• 1 tbsp nutritional yeast (optional, for a subtle cheesy note)
• 1–2 tsp lemon juice or red wine vinegar (optional, to brighten at the end)

For the Buttered Noodles

• 12 oz (340 g) wide vegan egg-style noodles or other wide ribbon pasta
• 1 tbsp kosher salt (for the pasta water)
• 2 tbsp vegan butter
• 1 tbsp finely chopped fresh parsley (optional)

To Serve (Optional)

• Additional chopped fresh parsley
• Freshly ground black pepper
• Pinch of smoked paprika for color

Step-by-Step Instructions

Step 1: Prep your ingredients

Before you start cooking, set yourself up for success. Finely chop the onion and mince the garlic. Clean the cremini mushrooms with a damp cloth or paper towel (avoid soaking them in water), then slice them about 1/4 inch (0.5 cm) thick. Rinse and dry the spinach; if the leaves are large, give them a rough chop so they wilt more evenly. Measure out the vegetable broth, cream, soy sauce, flour, paprika, mustard, and vegan butter. Having everything ready will make the cooking process smooth and quick.

Step 2: Cook the noodles

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt to the water; it should taste pleasantly salty. Add the vegan egg-style noodles and cook according to the package directions until just al dente (usually 7–9 minutes). Once cooked, reserve about 1/2 cup (120 ml) of the pasta cooking water, then drain the noodles well. Return the hot noodles to the pot, add 2 tbsp vegan butter, and toss until the noodles are glossy and well coated. Cover loosely to keep warm while you prepare the stroganoff.

Step 3: Brown the mushrooms

While the noodles cook, heat 2 tbsp olive oil and 1 tbsp vegan butter in a large, wide skillet over medium-high heat. When the fat is hot and shimmering, add the chopped onion and a pinch of salt. Sauté for 4–5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 30 seconds, just until fragrant.

Add all the sliced cremini mushrooms in an even layer. Sprinkle with 1 tsp fine sea salt and 1/2 tsp black pepper. Let the mushrooms cook undisturbed for 3–4 minutes so they can brown on one side, then stir and continue cooking for another 5–7 minutes, until they release their moisture and it evaporates. You are looking for deep golden-brown edges and a concentrated mushroom aroma. This browning step is key to a rich, savory stroganoff.

Step 4: Build the base of the stroganoff sauce

Reduce the heat to medium. Stir in the paprika and cook for 30 seconds to bloom the spice. Add the soy sauce or tamari and stir well, scraping up any browned bits from the bottom of the pan. Sprinkle the flour evenly over the mushrooms and onions, then stir to coat everything in a thin paste. Cook this mixture for 1 minute, stirring frequently, to cook off the raw flour taste.

Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Once the broth is incorporated, slowly add the coconut cream or oat cream, continuing to stir. The mixture should come together into a smooth, creamy sauce. Bring it to a gentle simmer and cook for 4–5 minutes, stirring occasionally, until slightly thickened and glossy. If using nutritional yeast, stir it in now.

Step 5: Finish with spinach and mustard

Once the sauce has thickened, reduce the heat to low. Stir in the Dijon mustard until fully incorporated. Add the baby spinach a handful at a time, folding it into the hot sauce until just wilted. This should take 1–2 minutes. Taste the stroganoff and adjust the seasoning: add more salt or pepper if needed. If you prefer a brighter flavor, stir in 1–2 tsp of lemon juice or red wine vinegar at the end.

If the sauce feels too thick, loosen it with a splash of reserved pasta water or a bit more vegetable broth until it coats the back of a spoon but still feels silky and rich.

Step 6: Serve over buttered noodles

Fluff the warm buttered noodles with a fork to separate them. Divide the noodles among 4 shallow bowls. Spoon a generous amount of the mushroom and spinach stroganoff over each portion of noodles, making sure everyone gets plenty of mushrooms and sauce. Garnish with chopped fresh parsley, a sprinkle of smoked paprika if you like, and a final twist of freshly ground black pepper.

Serve immediately while everything is hot and creamy. The contrast of tender noodles, rich mushroom sauce, and fresh herbs is at its best right out of the pan.

Pro Tips

• Get serious browning on the mushrooms. Do not overcrowd the pan; a wide skillet helps. Let the mushrooms sit undisturbed for a few minutes at a time to develop a deep golden crust and complex flavor.
• Control the creaminess. Coconut cream will give a slightly sweeter, richer, more luscious sauce, while oat cream is milder and more neutral. Choose based on your taste and what you have on hand.
• Adjust thickness at the end. If the sauce is too thick, add a splash of pasta water or broth. If it is too thin, let it gently simmer for a few extra minutes to reduce.
• Season in layers. Salting the mushrooms as they cook, and then tasting again after adding the cream and mustard, gives you better control and rounder flavor.
• Serve immediately for best texture. The noodles will continue to absorb sauce as they sit, so plate just before eating for the ideal silky coating.

Variations

• Gluten-free: Use a gluten-free wide noodle or tagliatelle, swap the all-purpose flour for a 1:1 gluten-free blend or cornstarch (use 2 tsp mixed with a bit of cold broth), and ensure your soy sauce is tamari.
• Extra protein: Add 1 cup cooked green or brown lentils or 8 oz (225 g) pan-seared marinated tofu cubes to the sauce along with the spinach for a heartier meal.
• Herby version: Stir in 1–2 tbsp chopped fresh herbs such as dill, thyme, or chives at the very end for a lighter, more aromatic twist on classic stroganoff flavors.

Storage & Make-Ahead

For best texture, store the stroganoff sauce and noodles separately. Cool leftovers completely, then refrigerate in airtight containers for up to 3–4 days. The sauce may thicken in the fridge; thin with a splash of water or vegetable broth when reheating. Reheat the sauce gently in a saucepan over low heat, stirring frequently, until hot but not boiling. Warm the noodles separately with a small knob of vegan butter or a drizzle of olive oil to refresh them. You can freeze the mushroom stroganoff sauce (without noodles) for up to 2 months; thaw overnight in the refrigerator before reheating. Avoid freezing the cooked noodles, as they tend to become mushy.

Nutrition (per serving)

Approximate values for 1 of 4 servings, made with oat cream: about 540 calories, 18 g fat, 78 g carbohydrates, 14 g protein, 6 g fiber, and 820 mg sodium. Using coconut cream will increase the fat and calorie content slightly. Actual values will vary based on specific ingredients and brands used.