Vegan Mushroom Stroganoff

Mushroom goodness.
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This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet.  She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet.  When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis's best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories! 


  • 5 Tablespoons of olive oil (or vegan butter)
  • 1/2 cup minced yellow onion
  • 8-12 oz sliced mushrooms
  • 1 Tablespoon fresh thyme
  • 1 Teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup + 1 Tablespoon all-purpose flour
  • 3 cup vegetable broth
  • 1/2 cup full-fat coconut milk (use an immersion blender to fully combine first if the coconut milk has separated in the can)
  • 1/4 cup Unsweetened Almondmilk
  • 16oz spaghetti of choice


In medium/large saucepan add 3 Tablespoons olive oil and add the onion. Cook on medium, stirring constantly until they reduce.
Add mushrooms and cook on medium/high, stirring constantly until they cook down (approx. 5-7 mins) and start to brown. Stir fairly constantly, add additional olive oil, as needed to ensure pan doesn't dry out. Add a pinch of salt and the thyme. Stir. Add remaining 2 Tablespoons of olive oil and let melt. Add flour and stir to fully combine.
Add broth, 1/2 cup at a time, stirring after each pour and let simmer about 10 minutes, stirring softly, and you will see it start to thicken, then add coconut milk and almond milk. Stir to combine. Taste and add additional salt, pepper or thyme - as desired.
Add under-cooked pasta and stir to combine, allowing pasta to finish cooking and soak up some of the sauce.
Serve immediately.