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This easy Vegan Mushroom Stroganoff recipe requires simple ingredients, one pot, and just 30 minutes to make. If you’re a mushroom lover, this creamy mushroom stroganoff is an absolute must-try comfort food recipe!
Table of Contents
What is Mushroom Stroganoff?
Mushroom stroganoff is a popular vegetarian variation of the classic Russian dish, Stroganov. Instead of using the traditional beef, mushroom stroganoff uses mushrooms as the star of the show.
We’re taking the dish to the next level and swapping the dairy butter and sour cream gravy sauce in the typical vegetarian versions with vegan butter and sour cream for the ultimate vegan stroganoff. Plus, the whole dish comes together in one pot in just 30 minutes.
Ingredients You’ll Need
- Aromatics: Simple onion and garlic are an essential aromatic base to start this dish off right.
- Mushrooms: Meaty mushrooms make a great replacement for beef in stroganoff. We use cremini mushrooms, but if you’d like to use a combination of mushrooms, try cremini, shiitake, and/or chopped portobello mushrooms will add a great earthy flavor. Avoid white button mushrooms as they are too mild in flavor.
- Flour: This will act as a thickener in our mushroom stroganoff. We like to use Bob’s Red Mill organic all-purpose flour. If you’d like to make this recipe gluten-free, replace the all-purpose flour with 1.5 tablespoons of cornstarch.
- Wine: A dry white wine is ideal for this mushroom stroganoff. We like to use a Sauvignon Blanc, but other dry white wine options to consider are Chardonnay and Pinot Grigio. If you aren’t sure if the wine you want to use is vegan, you can use the website Barnivore to check.
- Fresh herbs: We recommend using fresh thyme, fresh parsley, and bay leaves to add bright, herbaceous flavor to the otherwise creamy, hearty dish.
- Tamari: Adds a necessary salty, umami flavor to the pasta dish. If you are not gluten-free, soy sauce is a great alternative.
- Pasta: Traditional stroganoff is typically made with wide egg noodles. In order to make this meal vegan, we are using rotini wheat pasta, but any pasta of choice can work. If you are gluten-free, opt for your favorite gluten-free pasta. From experience, rice or corn-based gluten-free pastas will work best as their textures are most similar to wheat-based pastas.
- Nutritional Yeast: While classic stroganoff recipes do not typically include cheese, nutritional yeast adds a subtle savory, umami flavor that enhances the overall flavor and creaminess in the dish.
- Broth: We used a Vegan Beef Broth for an authentic beef-like broth, but you can use any store-bought or homemade vegetable broth.
- Sour Cream: A must-add ingredient in any creamy stroganoff is sour cream. We like to use either Tofutti or Follow Your Heart, but if you don’t want to use a store-bought vegan sour cream, try using a creamy alternative such as cashew butter, tahini, or even sunflower butter. A vegan cream cheese would probably be tasty as well!
Equipment Needed
How to Make Vegan Mushroom Stroganoff
- Sauté the onions and garlic. In a large pot or large saucepan over medium heat, warm 2 tablespoons of vegan beef broth or oil. Once warmed, add the onions and garlic and sauté for about 3 minutes, stirring often, until fragrant and translucent.
- Add mushrooms. Add the mushrooms to the pot and cook until they begin to soften and brown, about 3 minutes.
- Add the flour. Sprinkle the flour over the mushrooms and mix to combine. Stir constantly for 2 minutes to cook the flour through.
- Stir in the remaining ingredients, except the sour cream. Pour in the white wine and mix to combine. Allow to cook for 1 minute, then stir in the spices, nutritional yeast, and Dijon mustard. Then, slowly begin to add the vegan beef broth, stirring constantly until smooth and creamy. Finally, stir in the pasta noodles until well combined.
- Cook until the noodles are al dente. Allow the mushroom stroganoff to simmer and cook over medium-low heat for 8-10 minutes, or until the pasta is al dente.
- Stir in the sour cream and season to taste. Remove the vegan mushroom stroganoff and stir in the vegan sour cream until combined and creamy. Season with additional salt and black pepper to taste.
- Serve. Serve while warm with a sprinkle of fresh parsley, or as desired. Enjoy!
Instant Pot Method
Want to make this Creamy Vegan Mushroom Stroganoff in your Instant Pot? Check out our Instant Pot Mushroom Stroganoff Recipe!
Serving Suggestions
Traditional beef stroganoff is typically served over pilaf rice, fresh pasta, or even mashed potatoes. We chose to make this vegan mushroom stroganoff with pasta noodles, but if you prefer to serve it over rice or creamy potatoes, reduce the broth to just 1 cup and simmer until thick and creamy.
It’s also the perfect delicious dish to serve with classic sides like Vegan Garlic Bread, Roasted Vegetables, and simple salads like this Brussels Sprouts Caesar Salad or this Grilled Romaine.
Storage Instructions
Leftover mushroom stroganoff will keep in an airtight container in the refrigerator for up to 4 days. Overnight, the creamy sauce will thicken considerably but can be made creamy again with a splash of broth when reheating. Creamy pasta dishes do not freeze well and freezing is not recommended.
More Vegan Mushroom Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Mushroom Stroganoff Recipe
- Total Time: 27 minutes
- Yield: 4 large servings
- Diet: Vegan
Description
This easy Vegan Mushroom Stroganoff recipe requires simple ingredients, one pot, and just 30 minutes to make. If you’re a mushroom lover, this creamy mushroom stroganoff is an absolute must-try comfort food recipe!
Ingredients
- 1/2 medium yellow onion, finely
- 6 garlic cloves, finely minced
- 10 ounces mushrooms, sliced
- 3 tablespoons all-purpose flour
- 1/2 cup vegan dry white wine (we used a Sauvignon Blanc)
- 2 teaspoons fresh thyme (stems removed)
- 2 teaspoons tamari (or soy sauce)
- 2 bay leaves
- 2 tablespoons nutritional yeast
- 1/2 teaspoon Dijon mustard
- 4 cups vegan beef broth
- 8 ounces rotini pasta
- 1/2 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 large saucepan over medium heat, warm 2 tablespoons of oil. Once warmed, add the onions and garlic and sauté for about 3 minutes, stirring often, until fragrant and translucent.
- Add mushrooms. Add the mushrooms to the pot and cook until they begin to soften and brown, about 3 minutes.
- Add the flour. Sprinkle the flour over the mushrooms and mix to combine. Stir constantly for 2 minutes to cook the flour through.
- Stir in the remaining ingredients, except the sour cream. Pour in the white wine and mix to combine. Allow to cook for 1 minute, then stir in the spices, nutritional yeast, and Dijon mustard. Then, slowly begin to add the vegan beef broth, stirring constantly until smooth and creamy. Finally, stir in the pasta noodles until well combined.
- Cook until the noodles are al dente. Allow the mushroom stroganoff to simmer and cook over medium-low heat for 8-10 minutes, or until the pasta is al dente. Be sure to stir a few times to ensure the noodles do not stick to the bottom.
- Stir in the sour cream and season to taste. Remove the vegan mushroom stroganoff and stir in the vegan sour cream until combined and creamy. Season with additional salt and black pepper to taste.
- Serve. Serve while warm with a sprinkle of fresh parsley, or as desired. Enjoy!
Notes
- Instant Pot Method
- Storage Instructions: Leftover mushroom stroganoff will keep in an airtight container in the refrigerator for up to 4 days. Overnight, the creamy sauce will thicken considerably but can be made creamy again with a splash of broth when reheating. Creamy pasta dishes do not freeze well and freezing is not recommended.
- Carrots and celery are both great additions! We suggest adding in 1 large carrot, finely chopped, and 1 rib of celery, finely chopped.
- White wine: Not all wines are vegan due to the refining process they go through. To ensure your wine is vegan, check out Barnivore. Check out this website for alcohol-free wine substitutions.
- Sour cream: If you don’t want to use vegan sour cream, other options are cashew butter (see this recipe), tahini, sunflower butter, or vegan cream cheese.
- Pasta: We have not tested this with gluten-free noodles and cannot guarantee the results. From experience, rice or corn-based gluten-free pastas will work best as their textures are most similar to wheat-based pastas.
- Flour: You can use cornstarch in place of flour, just use only 1.5 tbsp.
- Prep Time: 8 minutes
- Cook Time: 19 minutes
- Category: Entree, One Pot
- Method: Stovetop
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Tried it. Liked it. We’ll be making this on repeat.
I have made the mushroom stroganoff twice. It is awesome! I highly recommend.
SO good. Just made this. Next time I will cook the noodles separately and put the sauce over it like another viewer suggested. Can you use something else besides white wine? I didn’t like the taste too much.