Vegan Mushroom Stroganoff with Creamy Polenta

There’s something about a creamy mushroom dish that just feels like a hug in a bowl. This plant-based stroganoff is full of earthy baby bella mushrooms, garlic, and thyme, simmered in a silky sauce that’s rich without the heaviness. Served over soft, creamy polenta—it’s the kind of meal that feels fancy but comes together in under 30 minutes.

Whether you’re feeding guests or just craving something cozy, this one’s a go-to.

🍄 Ingredients (Serves 4):

For the Stroganoff:

• 1 tbsp olive oil

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 16 oz baby bella mushrooms, sliced

• 1 tbsp tamari or soy sauce

• 1 tbsp Dijon mustard

• 1 tsp thyme (fresh or dried)

• ½ tsp smoked paprika

• ¾ cup vegetable broth

• ½ cup plant-based cream (or full-fat coconut milk)

• Salt & pepper to taste

• Fresh parsley, for garnish

For the Creamy Polenta:

• 1 cup quick-cooking polenta

• 4 cups water or unsweetened plant milk (I do 2 cups water, 2 cups almond or coconut milk)

• 1 tbsp olive oil or vegan butter

• Salt to taste

• Optional: 2 tbsp nutritional yeast or vegan parmesan for cheesy flavor

👩‍🍳 Instructions:

1. Sauté the veggies: In a skillet, heat olive oil over medium heat. Add onion and garlic, cook until soft.

2. Cook mushrooms: Add mushrooms, tamari, mustard, thyme, and paprika. Sauté until browned and reduced.

3. Make it creamy: Slowly add broth and plant-based cream, whisking to avoid lumps. Simmer until thickened. Season to taste.

4. Cook polenta: In a pot, bring water/milk to boil. Whisk in polenta and reduce heat. Stir until creamy (about 5 minutes). Stir in olive oil, salt, and optional cheese or nutritional yeast.

5. Assemble: Spoon polenta into bowls. Top with mushroom stroganoff. Garnish with parsley and a drizzle of olive oil.

💚 Kelly’s Notes

1. If you're on the fence about mushrooms—try slicing them thinner and cooking them until deeply golden. It brings out their rich, almost meaty umami flavor.

   Don’t skip the thyme! It adds that cozy, slow-simmered vibe even when dinner's on the table in under 30 minutes.

2. Polenta tip: Stir constantly at first and finish with a swirl of olive oil or vegan butter for peak creaminess.

3. Want to impress guests? A sprinkle of fresh parsley and flaky salt at the end makes it feel restaurant-worthy ✨

This is the kind of meal that will convert mushroom skeptics and transform a casual dinner into a full-on moment. Cozy, creamy, plant-based perfection.

✨ Tag @Kellysgreenkitchen_ if you make this and let me know how it turned out!