If you’re in the mood for something creamy, cozy, and properly satisfying, this Vegan Mushroom Stroganoff Recipe is the kind of dinner that just makes sense. It’s rich without being heavy, full of savoury depth, and exactly what you want when comfort food is calling.
Earthy mushrooms and hearty lentils simmer in a creamy sauce that clings beautifully to pasta, mashed potatoes, or rice. It’s the kind of meal that feels indulgent, but still simple enough to cook on a weeknight.
Hi, I'm Romy 👋
I'm a vegan recipe developer & food photographer. I test recipes weekly and share what actually works (and what doesn't).
I first made this on a busy evening when I needed something filling, fast, and low-fuss - and it’s been on repeat ever since. Forgiving, flexible, and endlessly cozy, this one’s easy to make your own.
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❤️ What You'll Love About this Recipe
- 🍄 Deep, savory flavor - mushrooms and lentils bring that rich, comforting base and umami flavor
- ⏱ Weeknight-friendly - ready in about 35 minutes, no complicated steps and only simple ingredients
- 🥄 Goes with everything - pasta, rice, or mashed potatoes all work beautifully
- 🌱 Creamy Texture - dairy-free cream adds a wonderful richness
- 🔁 Easy to adapt - add greens, tweak the seasoning, or adjust the sauce to your liking
🌱 Ingredients & Notes
Here’s everything you’ll need, plus a few helpful pointers:
- Olive oil - for sautéing and building the foundation of the sauce; alternatively use unsalted vegan butter
- Onion - finely diced so it softens and sweetens the sauce
- Garlic - grated or crushed so it melts straight in
- Chestnut mushrooms - these meaty mushrooms have an earthy flavor and they are great for texture; alternatively you can use cremini mushrooms, white button mushrooms, portobello mushrooms or even oyster mushrooms or shiitake mushrooms.
- Tamari soy sauce - adds umami and depth (swap for soy sauce if needed)
- Dried thyme & paprika - warm, savoury seasoning that keeps things classic
- Canned lentils - drained and rinsed; hearty and filling without extra prep
- Vegetable broth - forms the sauce base
- Bay leaf - optional, but adds subtle background flavor
- Dairy-free cream - optional but highly recommended for that classic stroganoff feel. You can also use coconut cream, cashew cream or a spoonful of cashew butter to add some creamy texture to the sauce.
- Fresh spinach - wilts straight into the sauce for color and freshness
To Serve
- Pasta, rice, or potatoes - whatever you’re in the mood for
- Fresh herbs - such as fresh parsley or fresh thyme to finish
- Vegan sour cream - to stir through before serving
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Large skillet or sauté pan - for cooking the sauce
- Wooden spoon or spatula - for stirring
- Large Pot - for pasta, rice, or potatoes
🧑🍳 Instructions (Step-by-Step)
- Cook pasta, potatoes, or rice according to package instructions until just al dente.
- Sauté onion in olive oil or vegan butter over medium heat until soft, then add garlic and mushrooms. Cook until mushrooms soften.
- Add tamari, thyme, and paprika, then stir in lentils, vegetable broth, and bay leaf. Simmer briefly.
- Stir in dairy-free cream, simmer until desired sauce texture is reached, and season with salt and pepper.
- Serve over your starch of choice and garnish with fresh herbs.
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🍽️ Serving
Serve this mushroom stroganoff hot, spooned generously over pasta, fluffy rice, or creamy mashed potatoes.
It pairs nicely with a simple green salad or steamed greens on the side, especially if you want a bit of contrast to the rich sauce. A sprinkle of fresh herbs right before serving really brings everything together.
You can even sprinkle it with a little nutritional yeast right before serving.
❄️ Storage
Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days.
How to reheat
Reheat gently on the stovetop over low heat or in the microwave. Add a splash of vegetable broth or dairy-free cream if the sauce has thickened too much.
💡 Additional Tips & Tricks
Give the mushrooms time. Don’t rush them - letting them cook down properly is key to flavor and texture.
Adjust the sauce to taste. Prefer it looser? Add a splash of broth. Thicker? Let it simmer a little longer.
Season at the end. Tamari already brings saltiness, so taste before adding extra salt.
Want extra depth? A small splash of white wine or a spoon of Dijon mustard added with the broth boosts flavor, or stir through a little fresh lemon juice before serving.
Making ahead? This tastes even better the next day once the flavors have settled.
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 More Recipes To Try
Some more easy recipes that are veg-forward for you:
If you love hearty, sauce-based comfort food, you might also like my Smoky Leek & Tomato Pasta Casserole, Hearty Minestrone Soup, or this cozy Butter Bean Stew.
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Lentil & Mushroom Stroganoff
Equipment
- 1 Large skillet or sauté pan for cooking the sauce
- 1 wooden spoon or spatula for stirring
- 1 large pot for pasta, rice, or potatoes
Ingredients
- 2 tablespoons Olive oil 30 ml, or vegan butter
- 1 Onion medium, finely diced
- 3 Garlic cloves grated or crushed
- 14 oz Chestnut mushrooms sliced (400 g)
- 1 tablespoon Tamari soy sauce 15 ml
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 can Canned lentils 400 g / 14 oz, drained & rinsed
- ¾ cup Vegetable broth 200 ml
- 1 Bay leaf optional
- ⅔ cup Dairy-free cream 150 ml, optional
- 1 handful Fresh spinach
To Serve:
- Pasta, Potatoes or rice 200g / 7 oz pasta as a guide
- Fresh herbs parsley or thyme
- Vegan sour cream to stir through before serving
Instructions
- Cook pasta, potatoes, or rice according to package instructions.
- Heat olive oil in a large pan. Sauté onion until soft.
- Add garlic and mushrooms, cooking 8-10 minutes until soft.
- Stir in tamari, cook 2 minutes.
- Add thyme, paprika, lentils, vegetable broth, and bay leaf. Simmer 5-7 minutes.
- Pour in dairy-free cream and simmer on low until sauce reaches desired consistency. Season with salt and pepper.
- Serve over cooked pasta, potatoes, or rice. Stir through a spoonful of vegan sour cream and garnish with fresh herbs.
Notes
- Sauce consistency: This stroganoff is easy to adjust. Add a splash of vegetable broth to loosen the sauce, or let it simmer a little longer if you prefer it thicker.
- Creaminess: The dairy-free cream is optional, but it really gives the sauce that classic stroganoff feel. Start with a smaller amount and add more to taste.
- Mushrooms matter: Let the mushrooms cook down properly before adding the liquid. This helps them release moisture and develop deeper flavor.
- Flavor boost: For extra depth, add a small splash of white wine or a spoonful of mustard when adding the broth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or dairy-free cream if the sauce has thickened.
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