Vegan Mushroom Stroganoff


A bowl of vegan mushroom stroganoff next to a carton of Milkadamia milk
Prep Time: 30M
Cooking Time: 15M
Serves: 6



  • 3 tablespoons of Milkadamia macadamia oil
  • 2 leeks
  • 20 ounces of mixed mushrooms
  • 3 minced garlic cloves
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh dill chopped
  • 13.5 ounces of Milkadamia Unsweetened Macadamia Milk
  • 1 cup vegetable broth (or your preferred broth)
  • 1 tablespoon vegan Worcestershire sauce
  • 2 tablespoons tahini
  • ½ teaspoon of mustard
  • ¼ cup all-purpose flour
  • 2 tablespoons of non-salted nutritional yeast
  • Salt, Pepper, and Paprika to taste

This recipe by Milkadamia is a recreation of the delicious stroganoff dish with mixed wild mushrooms and creamy macadamia milk for the vegan lovers. Without any of the moo, but all the flavor. Serve it over your favorite side – pasta, basmati rice, mashed potatoes, or quinoa.


  1. Wash well the mushrooms and leeks before slicing them.
  2. Add the Milkadamia macadamia oil to a medium-warm pan and add the garlic, the sliced leeks, and mushrooms. Sauté for 5 minutes with Salt, Paprika, and Pepper to taste.
  3. While the mushrooms and the leeks are cooking, prep the broth with vegan Worcestershire sauce and flour and whisk until blended.
  4. Add the broth mixture to the pan and bring to a simmer on medium heat. When it is simmering, add the Milkadamia Unsweetened Macadamia Milk, the tahini, the mustard, and the nutritional yeast. Cook for 10 minutes while occasionally stirring. Season it to taste while adding the dill and thyme.
  5. Add to a bowl with your favorite side – basmati rice, pasta, mashed potatoes, quinoa.


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