• Skip to main content
  • Skip to primary sidebar

Plant Based Jess

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • 📧 SUBSCRIBE
  • Contact Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Main dish » Vegan corn and mushroom stroganoff

    Vegan corn and mushroom stroganoff

    Published: Jul 2, 2020 · Modified: Nov 10, 2023 by Jessica

    JUMP TO RECIPE PIN SHARE

    Onion, garlic, mushrooms and fresh thyme come together to make this creamy mushroom stroganoff the perfect weekend dinner. Made extra special with white wine and fresh sweet corn, you won't need any cream to make this cozy meal so decadent!

    mushroom stroganoff

    Mushrooms are amazing to transform many meals into a more hearty and satisfying dish, especially due to their nice chewy texture. They also carry a good load of umami taste that boost the flavor of so many dishes.

    And I'm telling you, this savory and dairy free creamy sauce is the ultimate recipe to make if you need to satisfy a mushroom craving! It can be paired with either pasta, rice or mashed potatoes: it will make anything you serve it with so rich and delicious.

    mushroom stroganoff

    How to make this vegan mushroom stroganoff

    1. Get a good start by preparing all the ingredients first. The cooking process will go smoother if you are organized! Chop the onion, slice the mushrooms, peel and crush the garlic, chop the thyme. Remove the raw corn kernels from the cobs. Also, whisk together the veggie broth, flour, nutritional yeast, dijon mustard and soy sauce in a medium bowl. Whisk well until there are no clumps anymore.

    2. Cook the veggies: In a large pan, the chopped onion is first roasted in some of the vegan butter for a few minutes before adding the mushrooms, garlic and thyme. To get a sauce with a deeper flavor, make sure you give enough time for the mushrooms to roast and brown before moving them around in the pan.

    3. Make the gravy: When the mushrooms are cooked, add the raw corn and wine. Mix well and often at this point, for about 5 minutes.

    When the mixture has almost no liquid anymore, but still is moist, add the broth mixture. Whisk constantly until the sauce has thickened.

    4. Serve: Mushroom stroganoff is often served over noodles, but I like it with mashed potatoes for a fun change. Try over brown rice too for an extra rich in fiber meal.

    mushroom stroganoff

    Recipe variations


    - Looking for a meal higher in protein? Add a can of cannelini beans or roasted cubes of tofu at the end of the cooking process.

    - Use fresh corn when it is in season, but otherwise you can use frozen corn. Just add it to the pan, still frozen, at the same time you would with the fresh corn. Two corn cobs is equivalent to about 1 ½ cup of frozen corn. (Psst, during corn season, you should also give this squash, pepper and corn soup a try!)

    - Have fun and experiment while choosing the mushrooms for this recipe. In this case, I used a mix of baby bella, shiitake and enoki (the long stringy ones!). You can simply use white button mushrooms if you are looking for a low budget recipe, it will still be delicious!

    - You can adjust how thick you want the sauce to be. If served over pasta, you might prefer a thinner sauce, so I recommend to use 3 ½ tbsp of flour. If served over mashed potatoes, then a thicker sauce might be what you are looking for, so use 4 tbsp of flour. Also, the sauce will thicken a bit while cooling down, which is something to consider when serving this meal.

    mushroom stroganoff

    Other comfort food recipes you might like

    • Vegan baked ziti
    • Tofu tikka masala
    • Lasagna roll-up
    • Vegan garlic pasta bake
    • Butternut squash mac and cheese
    • White bean chili
    • Vegan wild rice mushroom soup
    • Vegan onion gravy
    • Mushroom aglio olio
    • Vegan lentil pot pie

    I hope you enjoy this mushroom stroganoff as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    mushroom stroganoff

    Vegan corn and mushroom stroganoff

    5 from 5 votes
    This vegan and hearty mushroom stroganoff won't make you miss the cream! The mushrooms bring a unique meaty texture and when combined to the white wine and sweet corn, they make this velvety sauce reach a delicious and complex taste. Serve it over noodles, mashed potatoes or brown rice.
    PRINT RECIPE PIN RECIPE
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Servings 4
    Author Jessica Laroche

    Ingredients
      

    • 2 cup veggie broth
    • 3 ½ to 4 tbsp flour - (see note)
    • 1 tbsp nutritional yeast
    • 1 tsp dijon mustard
    • 2 tbsp soy sauce
    • 3 tbsp vegan butter - separated
    • 1 small white onion (about 1 packed cup) - chopped small
    • 16 oz mushrooms - any types
    • 2 large clove of garlic - crushed
    • 1 tsp fresh thyme - finely chopped
    • salt and pepper - to taste
    • 2 fresh corn (still on the cob) - uncooked (see note)
    • ½ cup white wine

    Instructions
     

    • In a medium bowl, whisk together the broth, flour, nutritional yeast, mustard and soy sauce. Whisk until there are no clumps anymore. Set aside.
    • Remove the raw kernels from the corn cobs. Set aside. (see blog for visual explanation)
    • In a large pan, melt 1 tbsp of the butter on medium-high heat. Then, add the onions and cook for about 5 minutes or until soft. Add a little salt and pepper.
    • Then, add the remaining 2 tbsp of butter, mushrooms, garlic and thyme. Cook for another 7-10 minutes or until the mushrooms are soft and cooked through. Don't move them around constantly, give them some time to roast and brown in between stirring in the pan. This will help develop a deeper flavor.
    • Add the white wine and raw corn kernels. Cook until there is almost no liquid anymore but still moist, for about 3-5 minutes.
    • Add the broth mixture to the pan and bring to a low simmer while whisking often. Let the mixture cook, still on medium-high heat, until the sauce thickens. This should take about 5 minutes.
    • Remove from the heat and serve over pasta, brown rice or mashed potatoes. Enjoy!

    Notes

    - I recommend using 3 ½ tbsp of flour when looking for a thinner sauce, for example, when serving over pasta. I like using 4 tbsp of flour to reach a thicker consistency when serving with mashed potatoes. 
    - You can also use frozen sweet corn: add about 1 ½ cup of kernels still frozen to the pan at the same step as for the fresh corn. 
    CLICK TO SUBSCRIBE FOR UPDATES!
    SHARE ON FACEBOOK SHARE BY EMAIL
    « Vegan spiced coconut whipped cream
    Cherry Marmalade - Raw and Healthy »

    Reader Interactions

    Comments

    1. Jill says

      July 23, 2020 at 7:15 pm

      5 stars
      I made this tonight and served it over new PEI potatoes--it was terrific! I did what you said in the preparation...small steps, so it wasn't too difficult at all. I love all the detail you give about putting it together and the beautiful pictures. Are you considering putting a cookbook together? A printed one? I would buy it. Sometimes the wifi is sketchy here at the cottage and what would happen if i lost the connection half way through?! OK, not too likely i guess, but a book would still be wonderful. Keep 'em coming!

      Reply
      • plantbasedjess says

        July 24, 2020 at 9:31 pm

        A cookbook would be such a big achievement Jill, maybe one day! I'm glad you loved this recipe. Thanks for your message 🙂

        Reply
    2. Anonymous says

      July 24, 2020 at 9:01 am

      5 stars
      This was so delicious and full of flavour as are all of your recipes that I've tried! I love the combination of fresh corn and mushrooms and the creamy sauce - had it with fresh vegetables ( potatoes, green and yellow beans) and it was perfect. Will definitely make this again and try it with pasta next time - thanks so much!!

      Reply
      • plantbasedjess says

        July 24, 2020 at 9:28 pm

        Oh great, I'm glad you loved it! 🙂

        Reply
    3. Ariel says

      October 20, 2020 at 10:00 pm

      5 stars
      A delicious comfort food meal, perfect for a fall or winter evening. Using fresh corn cut off the cob really added something special. I served over mashed potatoes, and added diced zucchini and some green beans to the stroganoff for extra veggies.

      Reply
    4. Nancy says

      December 06, 2020 at 6:48 pm

      5 stars
      I made this tonight for the first time and it was sooo good. I served it over baked potatoes and that was delicious too. Thanks Jess!

      Reply
    5. Katharine Pike says

      January 21, 2021 at 11:59 am

      5 stars
      My husband licked his plate!! That was after he "mmmmm'd" and "yummmmmm'd" his way through the meal. We are gluten free household, so I thickened the sauce with cornstarch and served it over rice pasta. He was ecstatic.

      Reply
      • plantbasedjess says

        January 21, 2021 at 9:07 pm

        Thanks for your nice comment! I'm so glad it was a hit! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    SEARCH


    ABOUT JESS


    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

    CONNECT WITH ME


    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    POPULAR RECIPES


    • There is a hand holding on a tortilla chip that has been dipped in a dairy-free cheese sauce.
      The Best Vegan White Queso (6-ingredient)
    • Showing is a homemade easy buckwheat bread that's about half sliced. There are a few slices around the bread that are topped with peanut butter, yogurt and fruits.
      Easy Buckwheat Bread (No yeast, No kneading!)
    • Showing are 3 glasses containing ginger turmeric shots with a slice of orange on the side of the glass. There is another large juice container in the background.
      Healthy Lemon, Ginger and Turmeric Shots (No Juicer)
    • Overhead view on a bowl of pasta al pesto with a side of lemon.
      Easy Pasta al Pesto (Linguini with Basil Pesto Sauce)

    Footer

    Copyright © 2021 Plant Based Jess