This Vegan Mushroom Stroganoff is not only delicious but can be made in one pot and is ready in 30 minutes or less. Are we talking about the perfect meal, or what? Let’s get cookin’!
Who would want to make beef stroganoff when you can use mushrooms? This creamy dish is 100% free from dairy, eggs, and meat, and guess what, it tastes incredible. It packs a delicious savory flavor and is the perfect comfort food. But who doesn’t love a big bowl of pasta?
What is Mushroom Stroganoff?
Stroganov is a famous Russian dish traditionally made with beef, butter, garlic, and onions, combined with sour cream. You serve it with pilaf rice, noodles, or even mashed potatoes. The dish we know today as stroganoff was named after a famous Russian family by a French chef working for them. Since we are making this dish vegan today, we are swapping beef for mushrooms and using dairy-free butter and vegan sour cream to bring the dish to life.
Here’s What You Need For this Vegan Mushroom Stroganoff:
Garlic & Onion: Simple yet essential aromatic flavor base to start this dish off right.
Mushrooms: In order to make a traditional beef stroganoff vegan, we are using cremini mushrooms for the hearty and umami focus of this recipe.
Wine: A dry white wine is ideal for this recipe. 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.com to check.
Herb: We are using fresh thyme, fresh parsley and bay leaves to lighten up and brighten up the dish.
Tamari: A Japanese fermented soy sauce. You can also you soy sauce instead. Tamari or soy sauce will both add saltiness and umami to the recipe.
Pasta: Normally, this dish uses egg noodles, but we are using rotini wheat pasta to make this vegan.
Nutritional Yeast:A deactivated form of brewers or bakers yeast often used in cheesy vegan recipes and helps give it that extra oomph.
Mustard: It’s tangy, sharp flavor complements the other ingredients quite nicely.
Sour Cream: A must-add ingredient for a creamy stroganoff. We like to use either Tofutti or Follow Your Heart. If you don’t want to use vegan sour cream, other options are cashew butter (see this recipe), tahini or even sunflower butter. A vegan cream cheese would probably be tasty as well!
Salt & Pepper – Just a touch more spice to round out the vegan mushroom stroganoff.
Large pot or pan
Wooden spoon or spatula
If you’re new to cooking, this is the perfect recipe to embark on your culinary journey. It requires simple ingredients, one pot, and under an hour to make this vegan mushroom stroganoff recipe. If you’re a mushroom lover, this stroganoff is an absolute must-try.
Since it’s January and we know many people are eating more plants, we wanted to give you an arsenal of easy vegan meals to enjoy. This one-pot, 30-minute vegan mushroom stroganoff is an absolute lifesaver. It’s nut-free and can easily be made gluten-free too. We find ourselves enjoying this recipe time and time again.
Love this recpie? Here are some more one pot recipes you’ll love:
In a medium pot or pan over medium heat, add in 2 tablespoons of vegan beef broth. Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.
Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.
Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through.
Add in the vegan white wine and mix through. Cook for 1 minute.
Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.
Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or until until the noodles are cooked through. Be sure to stir a few times to ensure the noodles do not stick to the bottom.
Remove the pan from the heat and stir in the vegan sour cream. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley, for garnish.
We didn’t include these in our recipe, but carrots and celery are both great additions! We suggest adding in 1 large carrot, finely chopped, and 1 rib of celery, finely chopped.
Not all wines are vegan due to the refining process they go through. To ensure your wine is vegan, check out Barnivore.
If you don’t want to use vegan sour cream, other options are cashew butter (see this recipe), tahini or even sunflower butter. A vegan cream cheese would probably be tasty as well!
We have not tested this with gluten-free noodles and cannot guarantee the results.
You can use corn starch in place of flour, just use only 1.5 tbsp.
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