Mushroom Stroganoff by ElaVegan

This mouth-watering mushroom stroganoff recipe is an original creation by ElaVegan from page 145 of Ela's latest cookbook Simple and Delicious Vegan. Read our exclusive interview with the prolific food blogger taking the world of vegan and gluten-free cooking by storm.

Serves 2 | Prep time: 10 mins | Cooking time: 20 mins


  • 1 Tbsp vegetable oil
  • 1 medium onion, diced
  • 2–3 garlic cloves, minced
  • 300 g (10.6 oz) fresh mushrooms, sliced (white button or cremini)
  • 4 Tbsp (50 ml/1.8 oz) white wine (or use more vegetable broth)
  • 3/4 cup (180 ml/6.3 oz) vegetable broth or water
  • 1 Tbsp tamari, GF soy sauce, or coconut aminos
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 pinch of red pepper flakes
  • Salt and black pepper to taste
  • 1 Tbsp nutritional yeast (optional)
  • 3/4 cup (180 ml/6.3 oz) plant-based milk or cream
  • 2 Tbsp cornstarch or arrowroot flour
  • Fresh thyme leaves and/or parsley (and/or tarragon), chopped
  • Serve with cooked rice or pasta of choice


  1. Heat oil in a large pan/skillet, add the onion, and sauté for about 5 minutes. Then, add the garlic and sauté for a further minute.
  2. Add the mushrooms and sauté over medium heat for 5 minutes.
  3. Mix in the white wine (if used), vegetable broth, tamari, and all the spices, including the nutritional yeast. Bring to a boil.
  4. Add cornstarch to the plant-based milk or cream and stir to dissolve. Then, pour that into the pan and simmer over medium-low heat for about 10 minutes until the sauce thickens. Taste and adjust any of the seasonings.
  5. Finally, add fresh thyme leaves, parsley, and/or tarragon to taste! Enjoy with rice, pasta, or mashed potatoes (page 107). Store leftovers covered in the fridge for 3 days or in the freezer for up to 3 months.

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