Creamy Vegetarian Mushroom Stroganoff

Chad Montano

by | Read time: 2 minutes

Where’s the beef? Not in this vegetarian mushroom stroganoff. Instead of sirloin and sour cream, this dish features mushrooms, egg noodles and coconut milk, flavored with onion, garlic, shallot, vegetable broth and paprika. Easily make the recipe vegan by using plant-based fettuccine or serving the mushrooms and sauce over rice or potatoes. Another perk? You can get this meal to the table in less than 45 minutes, so it’s perfect for Meatless Mondays or any day of the week you need a simple, one-pot meal!

Vegetarian Mushroom Stroganoff in White Dutch Oven |

Vegetarian Mushroom Stroganoff in White Dutch Oven |
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Creamy Vegetarian Mushroom Stroganoff

Servings 6
Calories 348.09 kcal
Author Chad Montano



  1. Cook noodles according to package directions. Drain. Set noodles aside. (To make dish in only one pot, cook noodles in Dutch oven, then remove once cooked. To save time, prepare rice noodles first and while they cook, chop veggies.)
  2. Heat Dutch oven over medium. Once hot, add oil and sauté diced onion for about 3 minutes.
  3. Add garlic and shallot to pot and cook for 1 minute more.
  4. Add butter and mushrooms and stir. Season with smoked paprika, salt and pepper. Cook for about 3 minutes.
  5. Add broth, coconut milk and flour, making sure there are no clumps in the flour.
  6. Add noodles and stir well to combine.
  7. Top mixture with sprig of rosemary. Reduce heat to low, cover and cook for 20 minutes.
  8. Adjust seasonings to taste.

Recipe Notes

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Nutrition Facts
Creamy Vegetarian Mushroom Stroganoff
Amount Per Serving
Calories 348.09 Calories from Fat 123
% Daily Value*
Fat 13.66g21%
Saturated Fat 8.18g41%
Cholesterol 52.64mg18%
Sodium 350.05mg15%
Potassium 432.02mg12%
Carbohydrates 47.98g16%
Fiber 2.66g11%
Sugar 3.54g4%
Protein 10.21g20%
Vitamin A 424.49IU8%
Vitamin C 2.48mg3%
Calcium 39.31mg4%
Iron 2.49mg14%
* Percent Daily Values are based on a 2000 calorie diet.