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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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Wow!! Eating this right now and it’s delicious! I used gluten free flour and pasta (cassava) and water in place of wine. Threw in some spinach at the end. Perfect comfort food. Thank you!!
This recipe is AMAZING!! I’m in heaven right now! I added a little extra sour cream just because I had it and I added some left over celery I had. Came out absolutely amazing!! Will definitely be making this again 🙂 Thanks for sharing this recipe!
Omg this was so good ! I used red wine instead of white and vegetables broth and it was still bomb. Would 100% recommend this recipe.
Delicious, I put tofutti sour cream in it and lil bit vegan cream cheese I had left plus a small amount cashew yoghurt I had. I used rotini and veggie penne also some Mini Xmas tree pasta too. I had no bay leaves but added thyme, parsley and Italian seasoning. I put some cooking sherry in it as well as no white wine so good, yummy def. fave now
Could I use coconut aminos instead of tamari?
Yes you can!
This looks great, what is the calories per serving
We are estimating around 313, but this is not exact 🙂
Is there nutritional info on this recipe?
I just added it!
YUM!!
Can I substitute vegan mayonnaise instead of sour cream which I’m allergic too? Looks so delicious and I’m also a vegan now for the last 4 years.. thanks..
That should be a fine substitution. Since sour cream has more of a tang, we recommend tasting it first and maybe adding some lemon juice as well.
This recipe was absolutely amazing! I didn’t have any vegan sour cream at hand so I used coconut cream instead, it gave off a tiny coconut flavour but it was still amazing. I also substituted the flour for chick pea flour and it worked perfectly! 10/10 would recommend, so easy and so delicious! Thank you!!!
This recipe is SO GOOD. I use a full box of sfoglini porcini trumpet pasta, and add a bit more of everything else as well. I can’t stop making this for people because I’m so amazed at how delicious it is, and easy!!
Wow. This is so good. I’ve been vegan for about 2 months and I’ve made this 5 times. This is a really great recipe. If I would change one thing it would be to add more mushrooms. Other than that it’s about perfect.
Just need to pop on here and let everyone know how amazing this recipe is. I’ve made it twice, once with white wine and tonight with red. Both turned out incredible…I think I may actually favor the red wine! 🙂 I used dried thyme tonight and tasted just as yummy. My husband can’t get enough of this dish. I gotta remember to double this next time!
What kind of red wine did you use? Making it asap!
We use a dry red wine for this recipe. If you want to make sure your wine is vegan you can use barnivore.com 🙂
This was excellent and super easy to put together! Will definitely make it again and again. Thank you.
I used mushroom broth and it was fantastic. I’ve made this twice and it’s now one of my favorite recipes.
My wife and I just started the vegan diet. I found this recipe and loved it. I made it with Simply Natural Red Lentil Rotini. It was fantastic. I shared some with a friend at work, who is not vegan and he also loved it. I also used a combination of white button and baby bellas and that worked great. I am looking forward to trying several recipes. Thanks for sharing!
So happy to hear that, thanks for sharing! 🙂
We made this a few nights ago and everyone loved it so much! Can’t wait to make it again!!!
What noodles did you use? They look more like egg noodles than traditional rotini, and I know my non-vegan husband would enjoy that more. Thanks!
These were just boxed rotini from Kroger!
This was INCREDIBLE. It was hard not to eat it all myself. The only thing I did differently was I subbed sunflower seed sour cream and added maybe a teaspoon of Worcestershire. This is hands down one of the best recipes I’ve ever made! And the leftovers are fantastic heated up for breakfast haha
Really should have doubled this because it’s JUST. THAT. GOOD.
Side note vegan sour cream tastes just like the one I remember. It’s things like that that make it so easy to be vegan. Thanks!
I used Kite Hill unsweetened Greek style almond milk yogurt instead of the sour cream as that was what was available and it worked great!
Awesome thanks for sharing, we will definitely try that!
Just made this and it is SO GOOD. Recommend 10/10. I subbed cashew sour cream since I didn’t have anything else and it was still bomb!