Best Vegan Mushroom Stroganoff Recipe

Why You’ll Love This Recipe

This vegan mushroom stroganoff is the ultimate cozy dinner. It’s creamy, comforting, and deeply flavorful, thanks to the umami-packed mushrooms and silky sauce. Unlike traditional stroganoff, this version is entirely plant-based but still offers that familiar richness and texture. It’s easy to prepare, budget-friendly, and perfect for both weeknights and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta or noodles (egg-free if vegan, such as tagliatelle or fettuccine)
• Olive oil or vegan butter
• Yellow onion
• Garlic
• Cremini or button mushrooms (or a mix with portobello or shiitake)
• All-purpose flour (or cornstarch for gluten-free)
• Vegetable broth
• Soy sauce or tamari
• Dijon mustard
• Nutritional yeast (optional, for added depth)
• Unsweetened plant-based cream (cashew cream, oat cream, or coconut cream)
• Fresh thyme or parsley
• Salt and pepper

Directions

1. Cook pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil or vegan butter over medium heat. Sauté onions until soft and translucent, about 5 minutes.
3. Add garlic and cook for another minute.
4. Add sliced mushrooms and cook until browned and their moisture has evaporated, about 10 minutes.
5. Sprinkle in flour and stir well to coat the mushrooms. Cook for 1–2 minutes to eliminate the raw flour taste.
6. Gradually pour in vegetable broth while stirring to prevent lumps.
7. Add soy sauce, Dijon mustard, and nutritional yeast (if using). Simmer for 5–7 minutes until the sauce thickens slightly.
8. Stir in the plant-based cream and season with salt and pepper to taste. Simmer for another 2–3 minutes until creamy.
9. Add the cooked pasta to the sauce and toss gently to coat.
10. Garnish with fresh parsley or thyme before serving.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Gluten-Free: Use gluten-free pasta and replace flour with cornstarch or a gluten-free flour blend.
• Nut-Free: Choose oat cream or soy-based cream instead of cashew cream.
• Add Protein: Stir in cooked lentils or tofu for a protein boost.
• Low-Carb Option: Serve over spiralized zucchini or cauliflower mash instead of pasta.
• Extra Veggies: Add spinach, peas, or kale for more color and nutrients.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave. Add a splash of plant milk or broth if the sauce has thickened. Freezing is not recommended, as the creamy texture may change upon thawing.

FAQs

Can I use canned mushrooms for this recipe?

Fresh mushrooms are best for flavor and texture, but canned mushrooms can be used in a pinch—just drain and sauté well.

What’s the best plant-based cream to use?

Cashew cream, oat cream, or full-fat coconut milk are all great options. Choose based on your dietary needs and flavor preference.

Can I make this recipe oil-free?

Yes, sauté the vegetables in a bit of vegetable broth or water instead of oil.

How do I make this recipe gluten-free?

Use gluten-free pasta and substitute flour with cornstarch or arrowroot powder.

What pasta shapes work well with stroganoff?

Wider noodles like fettuccine, tagliatelle, or pappardelle are traditional, but penne or rotini also work well.

Is this recipe freezer-friendly?

It’s best enjoyed fresh, but you can freeze the sauce (without pasta) in an airtight container for up to 2 months.

Can I make this ahead of time?

Yes. Prepare the sauce in advance and reheat just before serving with freshly cooked pasta.

What mushrooms work best?

Cremini, white button, and portobello mushrooms offer the best balance of texture and flavor. A mix can add depth.

How can I make the sauce thicker?

Let the sauce simmer a bit longer or add a bit more flour or a cornstarch slurry.

What can I serve with mushroom stroganoff?

A green salad, steamed vegetables, or crusty bread make great sides.

Conclusion

This vegan mushroom stroganoff is proof that plant-based meals can be just as hearty and satisfying as their traditional counterparts. With its creamy texture, deep savory flavor, and simple ingredients, it’s sure to become a staple in your kitchen. Whether you’re vegan or just looking for a comforting meatless meal, this recipe delivers every time.

Best Vegan Mushroom Stroganoff Recipe

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Vegan mushroom stroganoff is a creamy, savory pasta dish made with tender mushrooms, aromatic herbs, and a rich plant-based sauce. It’s a comforting, dairy-free take on a classic favorite.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: European
• Diet: Vegan

Ingredients

• 8 oz pasta or noodles (egg-free, such as fettuccine or tagliatelle)
• 2 tbsp olive oil or vegan butter
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 16 oz cremini or button mushrooms, sliced (or mix with portobello/shiitake)
• 2 tbsp all-purpose flour (or 1 tbsp cornstarch for gluten-free)
• 1 1/2 cups vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp Dijon mustard
• 2 tbsp nutritional yeast (optional)
• 1/2 cup unsweetened plant-based cream (cashew, oat, or coconut cream)
• 1 tsp fresh thyme (or 1/2 tsp dried)
• Salt and pepper, to taste
• Fresh parsley, for garnish

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Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil or vegan butter in a large skillet over medium heat. Add chopped onions and sauté for about 5 minutes until soft.
3. Add garlic and cook for 1 minute more.
4. Add mushrooms and cook for 8–10 minutes, until browned and moisture has evaporated.
5. Sprinkle flour over mushrooms and stir to coat. Cook for 1–2 minutes.
6. Gradually add vegetable broth, stirring constantly to avoid lumps.
7. Add soy sauce, Dijon mustard, and nutritional yeast (if using). Simmer for 5–7 minutes until the sauce thickens.
8. Stir in plant-based cream, thyme, salt, and pepper. Simmer another 2–3 minutes until creamy.
9. Add cooked pasta to the sauce and toss to combine.
10. Garnish with fresh parsley before serving.

Notes

• Use gluten-free pasta and cornstarch for a gluten-free version.
• Choose oat or soy cream for a nut-free option.
• For extra protein, stir in cooked lentils or tofu.
• Add spinach or peas for a veggie boost.
• Store leftovers for up to 3 days in the fridge.

Nutrition

• Serving Size: 1.5 cups
• Calories: 430
• Sugar: 4g
• Sodium: 650mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 0mg