Are you a fan of mushrooms? Do you love the earthy flavor they add to dishes, but struggle to find delicious and easy-to-make vegan recipes that feature them as the star? Look no further! We’ve got 20 mouthwatering creamy vegan mushroom recipes that are sure to satisfy your cravings. From classic comfort foods like stroganoff and risotto, to innovative twists on international cuisine like Korean-style stir-fries and Indian-inspired curries, there’s something for everyone in this collection.
In the following pages, we’ll take you on a culinary journey through the world of creamy vegan mushroom recipes, each one showcasing the rich, meaty flavor of mushrooms paired with creamy sauces and satisfying textures. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, these recipes are sure to become new favorites.
Creamy Vegan Mushroom Stroganoff
A rich and satisfying vegan twist on the classic Russian dish, this creamy stroganoff is packed with sautéed mushrooms and a hint of tanginess.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegan sour cream (such as soy or cashew-based)
– 1 tablespoon Dijon mustard
– 1/4 cup vegetable broth
– 8 ounces cooked eggless noodles (such as rice noodles or gluten-free pasta)
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chopped onion and sauté until translucent, about 3 minutes.
3. Add sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Stir in paprika, garlic powder, salt, and pepper. Cook for an additional minute.
5. In a separate bowl, whisk together vegan sour cream, Dijon mustard, and vegetable broth.
6. Add the creamy mixture to the skillet and stir to combine.
7. Serve over cooked eggless noodles.
Cooking Time: 20-25 minutes
Garlic Butter Vegan Mushroom Pasta
Transform your pasta game with this mouthwatering Garlic Butter Vegan Mushroom Pasta recipe, packed with flavor and nutrients.
Ingredients:
– 8 oz. vegan pasta (such as brown rice or quinoa-based)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 1/4 cup vegan butter (such as Earth Balance), softened
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until tender, about 5 minutes.
3. Add garlic and cook for an additional minute, stirring frequently.
4. Stir in softened vegan butter, thyme, salt, and pepper. Cook for 1-2 minutes or until butter is melted and well combined with mushroom mixture.
5. Combine cooked pasta and mushroom mixture. Toss to coat pasta evenly.
6. Garnish with chopped parsley if desired. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Vegan Mushroom Risotto with White Wine
Elevate your comfort food game with this creamy, earthy, and wine-kissed vegan risotto. This dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1/4 cup white wine (vegan)
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the white wine and cook until absorbed, about 2 minutes.
6. Add 1/2 cup of warmed broth and stir until absorbed. Repeat this process, adding the broth in 1/2-cup increments and waiting for it to be absorbed before adding more.
7. Stir in the garlic, lemon juice, salt, and pepper.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-40 minutes
Vegan Mushroom and Spinach Lasagna
This hearty vegan lasagna is a perfect comfort food dish that combines the earthy flavors of mushrooms and spinach with the creaminess of dairy-free ricotta. A great option for a cozy dinner or a special occasion.
Ingredients:
– 8-10 lasagna noodles
– 1 cup cremini mushrooms, sliced
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup dairy-free ricotta cheese (such as tofu or soy-based)
– 1 cup marinara sauce (homemade or store-bought)
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender.
4. Add spinach leaves and cook until wilted.
5. In a separate bowl, mix dairy-free ricotta cheese with marinara sauce, basil, oregano, salt, and pepper.
6. Assemble lasagna by layering cooked noodles, mushroom-spinach mixture, and dairy-free ricotta mixture.
7. Bake for 30-40 minutes or until the top is golden brown.
Cooking Time: 45 minutes
Creamy Vegan Mushroom Soup
This comforting soup is a perfect blend of earthy mushrooms, creamy cashew sauce, and aromatic spices, sure to warm your heart and belly.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup cashews
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 8-10 minutes.
3. Pour in the vegetable broth and bring the mixture to a simmer.
4. In a blender or food processor, combine the cashews and 1/2 cup of the soup’s liquid (reserved before blending). Blend until smooth and creamy.
5. Return the blended mixture to the pot and stir to combine. Season with smoked paprika, salt, and pepper.
6. Simmer for 10-15 minutes or until heated through. Serve hot, garnished with fresh parsley or thyme.
Cooking Time: 30-40 minutes
Vegan Mushroom and Lentil Shepherd’s Pie
Vegan Mushroom and Lentil Shepherd’s Pie: A hearty, comforting dish perfect for a cozy night in. This recipe combines the earthy flavors of mushrooms and lentils with a crispy mashed potato topping.
Ingredients:
– 1 cup cooked lentils
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 3-4 large potatoes, peeled and diced
– 1/4 cup vegan butter or margarine
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, onion, and garlic in olive oil until tender.
3. Add lentils, vegetable broth, tomato paste, thyme, paprika, salt, and pepper. Stir to combine.
4. Bring mixture to a simmer and cook for 10-15 minutes or until thickened slightly.
5. Meanwhile, boil potatoes until tender. Drain and mash with vegan butter or margarine.
6. Transfer lentil mixture to a 9×13 inch baking dish. Top with mashed potatoes.
7. Bake for 25-30 minutes or until top is golden brown.
Cooking Time: 40-45 minutes
Vegan Mushroom Bourguignon
This rich and flavorful stew is perfect for a cozy night in, made with tender mushrooms, aromatic vegetables, and a depth of flavor from red wine. Serve over crusty bread or with eggless noodles for a satisfying meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup red wine (vegan)
– 1 teaspoon tomato paste
– 1 bay leaf
– 1 sprig fresh thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their moisture, about 10 minutes.
4. Add broth, wine, tomato paste, bay leaf, and thyme. Bring to a simmer.
5. Reduce heat to low and cook, covered, for 30 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Vegan Mushroom and Walnut Pâté
A rich and creamy pâté made with sautéed mushrooms, walnuts, and a hint of spice, perfect for spreading on crackers or serving as an appetizer.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup walnut halves
– 1 tablespoon soy sauce
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon lemon juice
– 1/4 cup cashew cream (see note)
Instructions:
1. Heat the olive oil in a skillet over medium-high heat.
2. Add the mushrooms, onion, and garlic; cook until the mushrooms release their liquid and start to brown (about 5 minutes).
3. Stir in the walnut halves, soy sauce, smoked paprika, salt, and pepper; cook for an additional 2 minutes.
4. Remove from heat and stir in the lemon juice and cashew cream.
5. Let cool, then transfer to a blender or food processor and blend until smooth.
Cooking Time: About 15-20 minutes
Note: To make cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Blend with 1/4 cup fresh water until smooth.
Vegan Mushroom and Coconut Curry
This creamy and flavorful curry is a perfect blend of Indian-inspired spices, tender mushrooms, and rich coconut milk. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 tablespoon coconut oil
– 1 small onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Stir in garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
5. Pour in coconut milk and stir to combine. Bring to a simmer.
6. Reduce heat to low and let cook for 10-15 minutes or until the sauce has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Vegan Mushroom and Kale Stir-Fry
Vegan Mushroom and Kale Stir-Fry Recipe
A flavorful and nutritious vegan stir-fry made with sautéed mushrooms, kale, garlic, and ginger.
Ingredients:
– 1 tablespoon vegetable oil
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon soy sauce (make sure it’s vegan)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their liquid and start to brown, about 3-4 minutes.
3. Add the garlic and ginger; cook for an additional minute, stirring constantly.
4. Add the kale and stir-fry until it’s wilted and tender, about 2-3 minutes.
5. Season with soy sauce, salt, and pepper to taste.
Cooking Time: 10-12 minutes
Vegan Mushroom and Chickpea Stew
This hearty stew is a perfect blend of earthy mushrooms, creamy chickpeas, and aromatic spices, making it a delicious and satisfying vegan meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 teaspoon dried thyme
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the mushrooms, garlic, thyme, cumin, smoked paprika, salt, and pepper. Cook until the mushrooms release their moisture and start to brown, about 10 minutes.
4. Stir in the chickpeas and vegetable broth. Bring the mixture to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together and the stew has thickened slightly.
Cooking Time: 35-40 minutes
Vegan Mushroom and Tofu Scramble
Vegan Mushroom and Tofu Scramble: A flavorful breakfast or brunch option that’s packed with plant-based protein and nutrients.
Ingredients:
– 1 block extra-firm tofu, drained and crumbled
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large non-stick skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-6 minutes.
4. Add the crumbled tofu, smoked paprika, turmeric, salt, and pepper. Stir well to combine.
5. Scramble the mixture with a spatula for about 2-3 minutes, breaking up any large clumps.
6. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: Approximately 15-20 minutes
Vegan Mushroom and Quinoa Stuffed Peppers
Transform bell peppers into a flavorful and nutritious meal with this vegan recipe. A savory mixture of sautéed mushrooms, quinoa, and spices fills the peppers, creating a delightful and satisfying dish.
Ingredients:
– 4 bell peppers, any color
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup nutritional yeast (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, sauté onion and mushrooms in olive oil until tender. Add smoked paprika, salt, and pepper; stir well.
4. Stuff each bell pepper with the mushroom-quinoa mixture, leaving some space at the top.
5. Cover baking dish with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-45 minutes
Vegan Mushroom and Sweet Potato Tacos
Get ready to savor the flavors of fall with this hearty, plant-based twist on traditional tacos.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 4 corn tortillas
– Chopped cilantro, lime wedges, and avocado or vegan sour cream for topping (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the sweet potato in a bowl coated with 1 tablespoon olive oil, salt, and pepper for about 20-25 minutes, or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and cook for 3-4 minutes, or until translucent.
4. Add the mushrooms, garlic, cumin, smoked paprika (if using), salt, and pepper to the skillet. Cook for an additional 5-6 minutes, or until the mushrooms release their liquid and start to brown.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by filling warmed tortillas with roasted sweet potato, sautéed mushroom mixture, and your choice of toppings.
Cooking Time: Approximately 45 minutes
Vegan Mushroom and Avocado Sushi Rolls
Elevate your sushi game with this innovative vegan recipe that combines the earthy flavors of mushrooms with creamy avocado. Perfect for a quick and satisfying snack or meal.
Ingredients:
– 1 cup cooked Japanese short-grain rice (preferably Koshihikari or Akita Komachi)
– 1/2 cup water
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– 1/4 teaspoon salt
– 1/2 avocado, sliced into thin pieces
– 1/2 cup mixed mushrooms (such as shiitake and cremini), sliced
– 1 sheet of nori seaweed
– Sesame seeds for garnish (optional)
Instructions:
1. Prepare the sushi rice according to package instructions or cook Japanese short-grain rice with 1 cup water, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt.
2. Cut the cooked rice into small pieces and set aside.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Arrange sliced mushrooms and avocado in the middle of the rice.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve with sesame seeds for garnish (if desired).
Cooking Time: 15-20 minutes
Vegan Mushroom and Cashew Alfredo
A rich and satisfying vegan twist on the classic Italian dish, this recipe combines sautéed mushrooms with a creamy cashew-based sauce. Perfect for a comforting weeknight meal or a special occasion.
Ingredients:
– 1 cup cashews
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 cup nutritional yeast
– Fresh parsley, chopped (optional)
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse cashews, then blend with remaining water until smooth.
3. Heat oil in a large skillet over medium-high. Add onion and cook until translucent, about 5 minutes.
4. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 10-12 minutes.
5. Stir in basil, salt, and pepper. Pour cashew cream sauce over mushroom mixture. Simmer for 2-3 minutes or until heated through.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Vegan Mushroom and Black Bean Burgers
A hearty and flavorful plant-based twist on traditional burgers, perfect for a quick weeknight dinner or a weekend BBQ.
Ingredients:
– 1 cup cooked black beans, rinsed and drained
– 1/2 cup rolled oats
– 1/4 cup finely chopped mushrooms (such as cremini or shiitake)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 minced garlic clove
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon breadcrumbs (gluten-free optional)
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a bowl, mash the black beans using a fork or potato masher until mostly smooth.
3. Add oats, mushrooms, olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper to the bowl. Mix well.
4. Using your hands, shape the mixture into 2-3 patties, depending on desired size.
5. Cook the patties for 3-4 minutes per side, or until golden brown and slightly charred.
6. Serve immediately on a bun with your favorite toppings.
Cooking Time: 12-15 minutes
Vegan Mushroom and Spinach Stuffed Shells
Vegan Mushroom and Spinach Stuffed Shells Recipe
Summary: A creamy vegan take on the classic stuffed shells, featuring sautéed mushrooms and spinach, packed into tender pasta shells.
Ingredients:
• 12 jumbo pasta shells
• 1 cup cooked brown rice
• 2 cups mixed mushrooms (button, cremini, shiitake), sliced
• 1 cup fresh spinach leaves
• 1/4 cup vegan ricotta cheese (see note)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add mushrooms; cook until tender, about 5 minutes.
4. Add spinach leaves to the skillet; cook until wilted, about 1 minute.
5. In a mixing bowl, combine cooked rice, mushroom-spinach mixture, and vegan ricotta cheese. Season with salt, pepper, and oregano.
6. Stuff each pasta shell with the filling mixture, placing them in a baking dish as you go.
7. Bake for 20-25 minutes or until shells are tender.
Note: You can make your own vegan ricotta by blending cashews, lemon juice, garlic powder, and salt. Alternatively, use store-bought vegan ricotta cheese.
Cooking Time: 25 minutes
Vegan Mushroom and Pea Risotto
This creamy risotto is a perfect blend of earthy mushrooms and sweet peas, all without the use of dairy or animal products. A great vegan option for a comforting and flavorful meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 1 cup frozen peas
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Vegan Parmesan cheese (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook for an additional 2-3 minutes.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Warm broth in separate pot; add to rice mixture 1/2 cup at a time, stirring until absorbed.
6. Stir in peas, thyme, salt, and pepper.
7. Cook for an additional 3-4 minutes or until liquid is absorbed.
8. Serve hot, topped with Vegan Parmesan cheese if desired.
Cooking Time: Approximately 25-30 minutes
Vegan Mushroom and Thyme Gravy
Vegan Mushroom and Thyme Gravy Recipe
Elevate your plant-based meals with this rich and savory gravy, perfect for accompanying roasted vegetables, mashed potatoes, or a hearty vegan roast. This recipe is easy to make and packed with umami flavor from sautéed mushrooms and thyme.
Ingredients:
– 1 tablespoon olive oil
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 2 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes.
5. Gradually whisk in the vegetable broth and thyme, bringing the mixture to a simmer.
6. Reduce heat to low and let the gravy simmer for 10-15 minutes, or until it has thickened to your liking.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the rich flavors of mushrooms with these 20 creamy vegan recipes! From classic dishes like Vegan Mushroom Stroganoff and Creamy Vegan Mushroom Soup, to innovative creations like Vegan Mushroom and Walnut Pâté and Vegan Mushroom and Cashew Alfredo, there’s something for every taste bud. Discover how easily you can elevate your meals with the savory goodness of mushrooms, all while staying vegan. Explore the variety of recipes that showcase the versatility of this beloved ingredient and treat yourself to a culinary adventure like no other.