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Creamy Vegan Mushroom Stroganoff Recipe with Tender Egg-Free Noodles Made Easy

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A rich and creamy vegan mushroom stroganoff made with tender egg-free noodles, delivering comfort food without dairy or eggs. Ready in about 30 minutes, this dish is perfect for cozy dinners and is both satisfying and easy to prepare.

Ingredients

Scale
  • 12 oz (340 g) cremini or white mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp olive oil or vegan butter
  • 2 tbsp all-purpose flour (use gluten-free flour if needed)
  • 2 cups (480 ml) vegetable broth
  • 1 cup (240 ml) full-fat coconut milk
  • 1 tbsp Dijon mustard
  • 1/4 cup (60 ml) dry white wine (optional)
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • 8 oz (225 g) egg-free pasta noodles (brown rice or chickpea pasta recommended)
  • Water and salt for boiling noodles

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) of egg-free pasta noodles and cook according to package instructions until al dente (usually 7-9 minutes). Drain and set aside. Toss with a bit of oil to keep from sticking.
  2. Heat 2 tablespoons of olive oil or vegan butter in a large sauté pan over medium heat. Add the finely chopped onion and cook for 3-4 minutes until translucent and slightly golden. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the sliced mushrooms to the pan in a single layer. Let them cook undisturbed for about 5 minutes to develop a good sear. Stir and continue cooking for another 5 minutes until browned and moisture is released. Add more oil if pan looks dry.
  4. Sprinkle 2 tablespoons of all-purpose flour evenly over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove raw flour taste.
  5. Pour in 1/4 cup (60 ml) dry white wine (optional) and scrape the bottom of the pan to lift browned bits. Allow wine to reduce for 2-3 minutes. If skipping wine, add an equal amount of vegetable broth here.
  6. Slowly whisk in 2 cups (480 ml) vegetable broth, 1 cup (240 ml) full-fat coconut milk, and 1 tablespoon Dijon mustard. Stir to combine, add thyme leaves, salt, and pepper to taste. Bring to a gentle simmer and cook until sauce thickens, about 5-7 minutes.
  7. Add cooked noodles to the sauce and toss gently to coat. Heat together for 2-3 minutes to let noodles soak up the sauce.
  8. Taste and adjust salt and pepper if needed. Serve hot, optionally garnished with fresh parsley.

Notes

Avoid overcrowding mushrooms to ensure they brown properly instead of steaming. Use full-fat coconut milk for best creaminess. If sauce is too thick, add broth or coconut milk; if too thin, simmer longer uncovered. Egg-free noodles can be finicky—taste test to avoid overcooking. Leftovers keep well refrigerated for up to 3 days; reheat gently with added broth or plant milk. Not recommended for freezing due to noodle texture changes.

Nutrition

Keywords: vegan mushroom stroganoff, creamy vegan pasta, egg-free noodles, plant-based stroganoff, dairy-free stroganoff, vegan comfort food

Find it online: https://magnetmeal.com/creamy-vegan-mushroom-stroganoff-recipe-with-tender-egg-free-noodles-made-easy/