Vegan Mushroom Stroganoff


  • 1 pound of sliced mushrooms
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup of vegetable broth
  • 1 cup of unsweetened plant-based milk
  • 2 tablespoons of flour
  • 2 tablespoons of tomato paste
  • 2 tablespoons of soy sauce
  • 1 tablespoon of olive oil
  • Salt and pepper, to taste
  • 8 oz of cooked pasta of your choice


  1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
  3. In a small bowl, mix together the flour, vegetable broth, milk, soy sauce and tomato paste. Pour the mixture into the pan with the mushrooms and bring to a simmer. Cook until the sauce thickens, about 5 minutes.
  4. Season with salt and pepper to taste.
  5. Serve the stroganoff over cooked pasta.

Cooking Equipment:

  1. Cast iron skillet for browning the mushrooms.
  2. Measuring cups and spoons.
  3. Whisk for making the sauce.
  4. Wooden spoon for stirring.
  5. Pot for boiling pasta.

You can check out this cast iron skillet from Lodge, this set of measuring cups and spoons from OXO Good Grips, and this whisk from KitchenAid on Amazon.

“A masterpiece. The Fantastic Fungi Community Cookbook is, by far, the best culinary guide to cooking and pairing mushrooms. . . . This book makes me so hungry, I want to eat it.”
—Paul Stamets, mycologist