Creamy Vegan Mushroom Stroganoff

  • Author: Emily Weeks, RDN, LD
  • Total Time: 30 minutes
  • Yield: Serves 4 1x


  • 12 oz fettuccine pasta
  • 1 large yellow onion, small diced
  • 1 tbsp extra virgin olive oil
  • 1 1/2 lb white mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 (13.5 fl oz) can coconut milk
  • 1/4 cup cornstarch
  • 1 1/2 cups vegetable broth
  • 2 tbsp soy sauce
  • 1 Tbsp balsamic vinegar
  • 4 sprigs fresh thyme, leaves removed and minced
  • 1 (5 oz) pkg baby spinach


  1. Cook the pasta according to package directions.
  2. Preheat a large skillet over medium heat. Once the skillet is hot, add 1 Tbsp oil and swirl to coat the bottom.
  3. Add the onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes.
  4. Add the mushrooms and garlic to the skillet; season with the garlic powder, onion powder, paprika, salt, and pepper. Cook, stirring frequently, until the mushrooms are softened, 4-5 minutes.
  5. In a small bowl, whisk together the coconut milk and cornstarch.
  6. Add the coconut milk mixture, broth, soy sauce, and vinegar to the skillet. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the sauce has thickened, 5-6 minutes.
  7. Add thyme leaves to the skillet and stir to combine.
  8. Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
  9. Drain pasta and add to skillet with the sauce. Toss to combine.

  • Category: vegan
  • Cuisine: pasta