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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
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Vegan Mushroom Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 large servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
A creamy and comforting vegan mushroom stroganoff made with sautéed mushrooms, onions, garlic, and a rich sauce thickened with flour and flavored with white wine, thyme, tamari, and nutritional yeast. This dish is tossed with rotini pasta and finished with vegan sour cream for a hearty, dairy-free meal that's perfect for weeknights.
Ingredients
Vegetables and Aromatics
- ½ medium yellow onion, finely chopped
- 6 garlic cloves, finely minced
- 10 ounces mushrooms, sliced
Dry Ingredients
- 3 tablespoons all-purpose flour
- 2 teaspoons fresh thyme, stems removed
- 2 teaspoons tamari (or soy sauce)
- 2 bay leaves
- 2 tablespoons nutritional yeast
- ½ teaspoon Dijon mustard
- 8 ounces rotini pasta
Liquids
- ½ cup vegan dry white wine (such as Sauvignon Blanc)
- 4 cups vegan beef broth
- 2 tablespoons oil (for sautéing, type not specified)
Dairy Alternatives and Seasonings
- ½ cup vegan sour cream
- Salt and pepper, to taste
- Fresh parsley, finely chopped (for garnish)
Instructions
- Sauté the onions and garlic. In a large pot or saucepan, warm 2 tablespoons of oil over medium heat. Add the finely chopped onions and minced garlic and sauté for about 3 minutes, stirring often, until fragrant and translucent.
- Add mushrooms. Add the sliced mushrooms to the pot and cook for about 3 minutes until they begin to soften and brown.
- Add the flour. Sprinkle 3 tablespoons of all-purpose flour evenly over the mushrooms and stir to combine. Continue stirring constantly for 2 minutes to cook the flour and prevent clumps.
- Stir in the remaining ingredients except sour cream. Pour in ½ cup of vegan dry white wine and stir to combine. Let cook for 1 minute. Then add 2 teaspoons fresh thyme, 2 teaspoons tamari, 2 bay leaves, 2 tablespoons nutritional yeast, and ½ teaspoon Dijon mustard. Slowly add 4 cups of vegan beef broth while stirring constantly until the sauce becomes smooth and creamy. Stir in the uncooked 8 ounces of rotini pasta.
- Cook until the noodles are al dente. Reduce heat to medium-low and let the stroganoff simmer for 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. Cook until the pasta is tender but still firm.
- Stir in the sour cream and season to taste. Remove the pot from heat. Stir in ½ cup of vegan sour cream until fully combined and creamy. Taste and adjust seasoning with salt and pepper as desired.
- Serve. Ladle the vegan mushroom stroganoff into bowls and garnish with freshly chopped parsley. Serve warm and enjoy.
Notes
- Instant Pot Method: Not provided in detail; stovetop preferred.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken overnight but can be thinned with a splash of broth when reheating. Creamy pasta dishes do not freeze well.
- Additions: Finely chopped carrot and celery (1 large carrot and 1 rib celery) can be added for extra flavor and texture.
- Wine: Ensure vegan-friendly wine by checking sources like Barnivore. Alcohol-free wine can be used as a substitute.
- Sour Cream Alternatives: Cashew butter, tahini, sunflower butter, or vegan cream cheese may be used instead of vegan sour cream.
- Pasta: Gluten-free pasta options such as rice or corn-based noodles may work, but results are not guaranteed.
- Flour Substitute: Cornstarch can be used instead of flour, using 1.5 tablespoons rather than 3.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
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