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vegan mushroom stroganoff

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people


  • 2 tbsp oil of choice
  • 1 white onion sliced thinly
  • 4 cups brown mushrooms sliced
  • 3 cloves garlic minced
  • 2 tbsp fresh thyme
  • 2 tbsp brown rice flour
  • 3/4 cup red wine
  • 2 tsp brown rice miso paste
  • 2 tsp balsamic vinegar
  • 1 tbsp tamari
  • 1 1/2 cups vegetable broth
  • salt and pepper to taste
  • 2 tbsp vegan butter
  • 1/4 cup full fat coconut milk
  • 4 cups pasta of choice (I used GF rotini)
  • 1/3 cup fresh parsley to garnish


  • Bring a pot of water to boil. Cook pasta accordingly, drain and set aside.
  • While the pasta is cooking, prepare the sauce. Heat 2 tbsps of oil in a medium saucepan. Thinly slice your onion and mushrooms. Once the pan is hot, and the oil covers the bottom of the pan. add the onion. Saute for roughly 5 minutes until golden brown. Then add the sliced mushrooms. Toss to coat and let saute for 5 minutes, until the mushrooms have shrunk and are looking brown.
  • Add the garlic and the thyme. Then add the 2 tbsps of brown rice flour over the mushrooms and stir to evenly coat.
  • Add the red wine, miso paste, balsamic vinegar, tamari, salt and pepper and the veggie broth. Stir to incorporate all the ingredients. Bring the sauce to a low boil and then simmer (uncovered) for 10 minutes. The sauce should be thicker at this point.
  • Add vegan butter and the coconut milk and let simmer for another 5 minutes.
  • Add the pasta to the saucepan with the mushroom sauce, and toss. Evenly dish out the pasta and top with parsley. Best enjoyed fresh.