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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! 

white bowl of mushroom stroganoff styled on grey background with blue towel

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.

overhead image of mushroom stroganoff ingredients on grey background

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

overhead close up image of mushroom stroganoff with wooden spoon

How to Make Vegan Mushroom Stroganoff

  1. 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.
  2. Add mushrooms. Add the mushrooms to the pot and cook until they begin to soften and brown, about 3 minutes. 
  3. Add the flour. Sprinkle the flour over the mushrooms and mix to combine. Stir constantly for 2 minutes to cook the flour through. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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 BreadRoasted 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. 

overhead image of stroganoff in large pot with done spoon.

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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overhead close up image of mushroom stroganoff with wooden spoon

Vegan Mushroom Stroganoff​ Recipe


  • Author: Sweet Simple Vegan
  • 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

  1. 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.
  2. Add mushrooms. Add the mushrooms to the pot and cook until they begin to soften and brown, about 3 minutes. 
  3. Add the flour. Sprinkle the flour over the mushrooms and mix to combine. Stir constantly for 2 minutes to cook the flour through. 
  4. 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. 
  5. 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.
  6. 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. 
  7. 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

Keywords: mushroom, holiday, entree

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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51 Comments

  1. I’ve made this recipe multiple times and I always use Trader Joe’s gluten free brown rice rotini and it always comes out amazing. I love this recipe! I’ve also subbed the vegan sour cream for vegan cream cheese and vegan unsweetened coconut yogurt. I liked the coconut yogurt better! (And it’s healthier)

  2. This was amazing!! First time using vegan sour cream, and it was so good! The wine really adds something too! I used whote wheat rotini because I like the texture! Thanks!!

  3. I have made this recipe probably 20 times now. I’m not one to write reviews but felt compelled to do so for this because it is SO SO GOOD! And it is EASY! I love making this to have leftovers, or to feed a small group. Stroganoff was one of my top 3 favorite meals as a kid, so I love making a satisfying vegan version 🙂 I usually add some soy crumbles or vegan chicken for protein, but is amazing on its own. Thank you for creating one of my favorite recipes!!

  4. This dish was amazing! I used a GF corn based pasta and it turned out perfect. We looked forward to leftovers for 3 days!!

  5. I love your recipes and this one looks delicious! My question is about the vegan beef broth: it seems high in sodium to me. Is there something I can substitute for this?

    1. Hey Emily,

      You could substitute the vegan beef broth with low-sodium vegetable broth if you’d like!

  6. Okay I actually followed the recipe to a T, which I rarely do, and honestly this BLEW my mind. It was one of those meals that you go to taste and literally SCREAM. Or at least I did! Definitely doubling it next time! Incredible…. *round of applause*

  7. i just made this recipe for my parents and i… and it was SO GOOD!! i totally recommend this recipe! it’s super easy to make and totally worth your time :)))