Dairy Free Mushroom Stroganoff

This staple is easier than you think! Seriously. You only need 11 ingredients...yep, 11! And it can all be made in only two pots, which means prep and cleanup is a breeze!
As always, I encourage making each meal as nutrient dense as possible, so you can easily pair the stroganoff with a colorful green salad (with all the toppings!) or a medley of freshly steamed veggies.

Ready in 30 minutes

Serves 4-6


  • 1 cup vegetable broth

  • 1 cup oat or soy milk

  • 9 oz vegan pasta of choice

  • 1/4 cup oat flour, or other flour of choice

  • 2-3 dried bay leaves, you could also sub fresh rosemary or dried thyme

  • 6 cups button mushrooms, or 1, 16oz (454g) pre-sliced mushrooms

  • 4 Tablespoons vegan butter, less if preferred

  • 1 medium yellow onion, chopped

  • 4-5 cloves garlic, minced

  • 1 cup fresh parsley, slightly chopped

  • 1/2 cup Violife Parmesan cheese, freshly grated + more for garnish

  • Sea salt and pepper, to taste


  1. Bring a large pot of water to a boil and cook your pasta until tender.

  2. Next, in a large bowl, combine your milk, broth, flour, bay leaves, salt and pepper, and whisk to combine.

  3. Grab a large pot of skillet and melt butter over medium-high heat. Once it's melted, add onion and garlic and saute for 5 minutes, or until the onions are translucent and aromatic. Add the mushrooms and continue cooking, stirring frequently, until mushrooms have softened and begin to release their moisture. About another 5-10 minutes.

  4. Add your milk/broth mixture, stir to combine, and continue cooking. Stir frequently until your sauce thickens and reaches your desired consistency. If your sauce gets too thick, add a bit more broth. If its too thin, simply continue cooking until it thickens up.

  5. Add the Parmesan cheese along with your cooked pasta and mix well to combine.

  6. To serve, top with additional Parmesan along with the chopped parsley!