Name: Vegan Mushroom Stroganoff Recipe
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: Vegan
Ingredients: 1/2 medium yellow onion, finely chopped; 6 garlic cloves, finely minced; 10 ounces mushrooms, sliced; 3 tablespoons all-purpose flour; 2 teaspoons fresh thyme, stems removed; 2 teaspoons tamari (or soy sauce); 2 bay leaves; 2 tablespoons nutritional yeast; 1/2 teaspoon Dijon mustard; 8 ounces rotini pasta; 1/2 cup vegan dry white wine (such as Sauvignon Blanc); 4 cups vegan beef broth; 2 tablespoons oil (for sautéing, type not specified); 1/2 cup vegan sour cream; Salt and pepper, to taste; Fresh parsley, finely chopped (for garnish)

Nothing beats a cozy, creamy dish on a chilly evening, and my Vegan Mushroom Stroganoff Recipe hits that spot every single time. If you're looking for a comforting, plant-based meal that's both hearty and luscious, stick around—I’m going to walk you through every delicious step to get it just right.

Vegan Mushroom Stroganoff - The image shows a round light beige pot filled with creamy rotini pasta and sliced mushrooms mixed together. The twisted pasta is pale yellow while the mushrooms are medium brown with lighter edges. Small pieces of green parsley are sprinkled over the pasta. A wooden spoon is inside the pot, partially covered with the pasta dish. The pot is placed on a white marbled surface with two whole mushrooms seen in the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Mushroom Stroganoff Recipe
Top Tip
How to Serve Vegan Mushroom Stroganoff Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Mushroom Stroganoff Recipe

Why You'll Love This Recipe

This Vegan Mushroom Stroganoff Recipe is one of those dishes that just feels like a warm hug from the inside. The mushrooms soak up all the creamy, tangy sauce, and it’s surprisingly easy to whip up for any weeknight dinner.

Creamy Comfort: This recipe uses vegan sour cream to give you that classic stroganoff texture without any dairy.
Simple Ingredients: You probably have most of these in your pantry already, so it’s an easy, quick meal.
Flavor-Packed: With tamari, Dijon mustard, nutritional yeast, and fresh thyme, every bite bursts with rich umami goodness.
Lots of Room to Customize: Whether you want to add some veggies or swap the pasta, you can tailor this dish just how you like it.

Vegan Mushroom Stroganoff - The image shows a close-up of a white deep pan filled with creamy mushroom pasta. The pasta is spiral-shaped and has a yellowish color, mixed well with sliced light brown mushrooms. The sauce is thick and creamy, coating the pasta and mushrooms evenly. Small pieces of green parsley are sprinkled on top, adding specks of color. A wooden spoon is resting in the pan on the right side, partially submerged in the pasta. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Mushroom Stroganoff Recipe plays a key role in balancing flavors and textures. The mushrooms provide meaty depth, while the flour and vegan sour cream create that signature creamy sauce. Pay attention to quality vegan broth and a good dry white wine—it really lifts the dish up.

Vegan Mushroom Stroganoff - Flat lay of fresh white and brown mushrooms sliced with their natural soft textures, a half medium yellow onion with visible layers, several garlic cloves whole and peeled showing smooth, pale skin, sprigs of fresh green thyme with delicate leaves, a small pile of golden nutritional yeast flakes, a fresh bunch of bright green parsley leaves finely chopped, a wedge of lemon yellow Dijon mustard with creamy texture, and a cluster of uncooked rotini pasta in pale yellow spirals, all beautifully arranged in a balanced and natural way, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Yellow onion: Sweetness and savory base; finely chopping helps it melt into the sauce smoothly.
Garlic cloves: Adds aromatic warmth; mince finely to evenly distribute the flavor.
Mushrooms: Sliced thin for quick cooking; I like cremini or white button, but your favorite variety works great too.
All-purpose flour: Thickens the sauce perfectly; cook it well to avoid any raw flour taste.
Vegan dry white wine: Brings acidity and brightness; Sauvignon Blanc is a personal favorite here.
Fresh thyme: Earthy and fragrant herb that complements mushrooms beautifully. Remove stems for best texture.
Tamari (or soy sauce): Deepens umami flavor and adds subtle saltiness.
Bay leaves: Infuse a subtle herbal note during simmering—don’t forget to fish them out before serving!
Nutritional yeast: Adds cheesy, nutty undertones essential for a rich vegan sauce.
Dijon mustard: Provides a gentle tanginess that brightens up the dish.
Vegan beef broth: The heart of the liquid base, make sure it’s flavorful for the best results.
Rotini pasta: Twisty shape holds the delicious sauce beautifully.
Vegan sour cream: Finishes the sauce with creamy, tangy richness.
Salt and pepper: Season gradually and taste as you go for balanced flavor.
Fresh parsley: Adds a fresh pop of color and brightness at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Vegan Mushroom Stroganoff Recipe is—once you know the basics, you can really make the dish your own. For example, sometimes I toss in finely chopped carrots and celery for extra texture and sweetness.

Variation: Adding a splash of smoked paprika adds a subtle depth that I really enjoy, especially in colder months.
Seasonal twist: Swap out rotini for egg-free, gluten-free pasta if needed, just watch the cooking time carefully as gluten-free noodles cook faster.
Make it heartier: Stir in cooked lentils or toasted walnuts for added protein and texture.

Step-by-Step: How I Make Vegan Mushroom Stroganoff Recipe

Step 1: Sauté your aromatics

Heat two tablespoons of oil in a large pot over medium heat. Once shimmering, add the finely chopped onions and garlic. Stir frequently for about 3 minutes until they’re soft, fragrant, and just starting to turn translucent. This step builds the flavor base, so don’t rush it!

Step 2: Cook mushrooms until golden

Add your sliced mushrooms and cook until they soften and pick up a lovely golden brown color, roughly 3 minutes. It’s key not to crowd the pan here—working in batches if needed keeps them from steaming and helps concentrate that rich mushroom flavor.

Step 3: Make the roux with flour

Sprinkle the flour over your mushrooms and stir constantly for about 2 minutes. This cooks out the raw flour taste and helps thicken your sauce later. Stirring continuously prevents lumps, so keep that wooden spoon moving!

Step 4: Add wine, spices & broth

Pour in the vegan dry white wine and stir to deglaze the pot. Let it cook for about a minute before mixing in fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Slowly add the vegan beef broth a little at a time, stirring constantly until the sauce turns creamy and smooth.

Step 5: Add pasta and simmer

Toss in the rotini pasta, stir well, and let everything simmer gently over medium-low heat for 8 to 10 minutes, or until the pasta’s perfectly al dente. Don’t forget to stir occasionally to stop the noodles from sticking to the bottom.

Step 6: Stir in vegan sour cream and season

Remove the bay leaves, then fold in the vegan sour cream for that signature creamy finish. Taste and adjust with salt and pepper as needed. The mixture should be silky and rich but not too heavy—just like the stroganoff you remember (but better, since it’s vegan!).

Step 7: Serve warm with fresh parsley

Serve immediately with a sprinkle of fresh parsley on top. It adds a lovely pop of color and a touch of freshness that lifts the whole dish.

Top Tip

Over the years of making this Vegan Mushroom Stroganoff Recipe, I've learned a few tricks that make all the difference between a decent dish and an unforgettable one.

Use fresh mushrooms: Freshness impacts both flavor and texture dramatically—avoid pre-sliced if you can.
Don’t skip the wine: It adds acidity and brightness that you just can’t replicate with anything else.
Cook flour well: Stir the flour for a full two minutes to avoid that pasty taste in your sauce.
Vegan sour cream timing: Always add it off the heat to keep it creamy and prevent it from curdling.

How to Serve Vegan Mushroom Stroganoff Recipe

Vegan Mushroom Stroganoff - Serving Suggestion

Garnishes

I always add a sprinkle of fresh parsley because it brightens the rich sauce beautifully. Sometimes, I toss a handful of toasted pine nuts on top for a little crunch and extra depth. A little cracked black pepper right before serving never hurts either.

Side Dishes

This stroganoff is hearty enough to stand on its own, but I love pairing it with a simple green salad tossed in a tangy vinaigrette, or roasted seasonal veggies like Brussels sprouts or asparagus to balance the richness.

Creative Ways to Present

For a special dinner, serve the stroganoff over mashed potatoes or creamy polenta instead of pasta—it turns the dish into an elegant comfort food centerpiece. You can also stuff filo pastry with this saucy filling for a fun twist that always wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Vegan Mushroom Stroganoff in an airtight container in the fridge for up to four days. It thickens quite a bit overnight, but a quick splash of broth while reheating brings back that creamy goodness without watering it down.

Freezing

Because of the creamy sauce and pasta, I don’t recommend freezing this one. The texture tends to suffer when thawed and reheated, so it’s best enjoyed fresh or within a few days.

Reheating

To reheat, gently warm it on the stove over low heat, stirring frequently and adding broth as needed. This keeps the stroganoff silky and prevents it from drying out or sticking to the pan.

Frequently Asked Questions:

Can I use other types of mushrooms for this recipe?

Absolutely! Cremini, shiitake, or even portobello mushrooms can all work nicely. Just slice them evenly and adjust cooking time slightly depending on thickness to get that lovely browning.

Is there a good substitute for the vegan dry white wine?

Yes! If you prefer to skip the wine or want an alcohol-free version, you can substitute it with an equal amount of vegan vegetable broth mixed with a teaspoon of white wine vinegar or lemon juice for acidity.

What if I don’t have vegan sour cream?

No worries! You can use cashew cream, tahini, vegan cream cheese, or even sunflower butter as alternatives. Each adds a slightly different flavor, so feel free to experiment and find what you like best.

Can I make this gluten-free?

You can swap the flour for cornstarch (use about 1.5 tablespoons instead of 3) and use gluten-free pasta like those made from rice or corn. Keep an eye on cooking times since gluten-free pasta can cook differently.

Final Thoughts

Honestly, this Vegan Mushroom Stroganoff Recipe is one of my go-to dishes when I need something nourishing, simple, and utterly satisfying. It checks all the boxes for comfort food but stays light enough that you don’t feel weighed down. I can’t wait for you to try it and discover just how easy it is to make a classic dish totally vegan and delicious. Trust me, your kitchen (and your taste buds) will thank you!