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Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff cooked in the Instant Pot in just 15 minutes. Yay! It's keto and more budget-friendly than beef stroganoff. This super creamy and delish stew makes the perfect quick and easy dinner idea for busy weeknights. We enjoy it over zoodles (or noodles) for a comforting meatless meal!
Course:Main Course
Cuisine:American
Keywords:mushroom stroganoff, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people
Calories251 kcal
Cost $ 2.25 per person

Equipment

  • instant pot
  • wooden spoon

Ingredients

  • 3 tablespoons olive oil
  • 1 ½ pounds of mushrooms cleaned and sliced (I used a combination of white button, baby Bella, and shitake)
  • 1 small onion chopped
  • 4 garlic cloves minced
  • 1 tsp paprika
  • 2 tsp salt or more to taste (if your broth is not low sodium, use less salt)
  • ¾ tsp ground black pepper
  • 1 tbsp Worcestershire sauce get a vegan one or replace it with Dijon mustard
  • 2 tbsp tomato paste
  • 1/2 cup dry white wine use a vegan one
  • 1 ¼ cups vegetable broth I used low sodium
  • ¾ cup canned coconut milk
  • 1 tsp Xanthan gum if you are not on a keto diet, use the same amount of cornstarch or double the amount of all-purpose flour. Either cornstarch or flour must be fully dissolved in a small amount of water before being added to the stroganoff
  • 3 tbsp chopped parsley

Instructions

  • To make this vegan mushroom stroganoff in the Instant Pot, press the sauté button and let the pot heat for about 2-3 minutes. Then add olive oil, onion, and mushrooms. Cook for about 5-10 minutes, stirring occasionally until the onion has softened and the mushrooms are brown. Then add the garlic and let it cook for one minute. NOTE: In order to sear the mushrooms properly, you may have to cook them in 2-3 batches.
  • Stir in paprika, salt, pepper, Worcestershire sauce, tomato paste, and wine. Let the wine evaporate a little and stir in the broth and coconut milk.
  • Cancel the sauté function, lock the lid, turn the valve to sealing, and cook on High Pressure for 3 minutes. Do a quick release!
  • Press the sauté button and stir in the xanthan gum until the stroganoff sauce has thickened (about 1-2 minutes). Sprinkle fresh parsley on top.
  • Serve over zoodles or cauliflower rice (low carb options) or over noodles, white rice, or mashed potatoes.

Recipe Video

Recipe Notes

Storage
Store vegan mushroom stroganoff in an airtight container in the fridge for up to 3 days. It’s one of those easy freezer meals – you can freeze it for up to 2 months!
Thaw overnight in the fridge and gently reheat over low heat, stirring well.

Nutrition

Calories: 251kcal | Carbohydrates: 18g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1288mg | Potassium: 688mg | Fiber: 6g | Sugar: 7g | Vitamin A: 627IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 2mg

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Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor it it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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