Why You’ll Love This Recipe
- Creamy and comforting without any dairy.
- Mushrooms provide a hearty, meaty texture.
- Rich and savory sauce packed with flavor.
- Easy to prepare with simple ingredients.
- Perfect for cozy dinners or weeknight meals.
- Naturally plant-based and satisfying.
- Great for serving over pasta, rice, or mashed potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
onion, finely chopped
garlic, minced
mushrooms, sliced
vegetable broth
unsweetened plant-based milk
vegan sour cream or cashew cream
soy sauce
dijon mustard
smoked paprika
all-purpose flour
salt
black pepper
egg-free pasta or noodles
fresh parsley, chopped
Directions
- Cook the pasta according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for about 3–4 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and cook until they release their moisture and become tender.
- Sprinkle the flour over the mushrooms and stir well to coat.
- Gradually pour in the vegetable broth while stirring to avoid lumps.
- Add the plant-based milk, soy sauce, dijon mustard, and smoked paprika.
- Let the sauce simmer for about 5 minutes until it thickens.
- Stir in the vegan sour cream or cashew cream and season with salt and black pepper.
- Add the cooked pasta and toss until well coated with the creamy sauce.
- Garnish with chopped parsley and serve warm.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Use a mix of mushrooms such as cremini, portobello, and shiitake for deeper flavor.
Add spinach or kale for extra greens.
Include cooked lentils or chickpeas for additional protein.
Serve the stroganoff over mashed potatoes instead of pasta.
Add a splash of white wine while cooking the mushrooms for extra depth of flavor.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheating on stove: Warm gently in a saucepan over medium-low heat, adding a splash of plant-based milk if needed.
Reheating in microwave: Heat in short intervals, stirring occasionally until warmed through.
Freezing is possible, but the creamy sauce may change texture slightly after thawing.
FAQs
What makes this stroganoff vegan?
The recipe replaces traditional dairy ingredients with plant-based milk and vegan sour cream or cashew cream.
What mushrooms work best for stroganoff?
Cremini, white button, portobello, or shiitake mushrooms all work well.
Can I make this recipe gluten-free?
Yes, use gluten-free pasta and substitute the flour with gluten-free flour or cornstarch.
Can I use cashew cream instead of vegan sour cream?
Yes, cashew cream works very well and adds a rich, creamy texture.
Can I prepare this recipe ahead of time?
Yes, the sauce can be prepared ahead and reheated before serving.
How do I make the sauce thicker?
Simmer it a bit longer or add a small cornstarch slurry.
Can I add protein to this dish?
Yes, lentils, chickpeas, or tofu are great additions.
What can I serve with mushroom stroganoff?
A side salad, roasted vegetables, or crusty bread pair well with this dish.
Is this recipe kid-friendly?
Yes, the creamy sauce and mild flavors make it appealing for many kids.
Can I use rice instead of pasta?
Yes, stroganoff can also be served over rice, quinoa, or mashed potatoes.
Conclusion
Vegan Mushroom Stroganoff is a creamy, hearty, and comforting plant-based meal that’s perfect for cozy dinners. With tender mushrooms and a rich dairy-free sauce served over pasta, it delivers classic stroganoff flavors in a completely vegan form. Easy to prepare and full of flavor, it’s a satisfying dish that everyone can enjoy.
PrintVegan Mushroom Stroganoff
Vegan Mushroom Stroganoff is a rich and comforting plant-based version of the classic dish featuring tender mushrooms in a creamy, savory sauce. Served over pasta or noodles, it delivers satisfying flavor and texture without any dairy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups mushrooms, sliced
- 1 cup vegetable broth
- 3/4 cup unsweetened plant-based milk
- 1/2 cup vegan sour cream or cashew cream
- 1 tablespoon soy sauce
- 1 teaspoon dijon mustard
- 1/2 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz egg-free pasta or noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the pasta according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 3–4 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the sliced mushrooms and cook until they release moisture and become tender.
- Sprinkle the flour over the mushrooms and stir well to coat.
- Gradually pour in the vegetable broth while stirring to prevent lumps.
- Add the plant-based milk, soy sauce, dijon mustard, and smoked paprika.
- Let the sauce simmer for about 5 minutes until it thickens.
- Stir in the vegan sour cream or cashew cream and season with salt and black pepper.
- Add the cooked pasta and toss until evenly coated with the sauce.
- Garnish with chopped parsley and serve warm.
Notes
- Use a mix of mushrooms such as cremini, portobello, and shiitake for deeper flavor.
- Add spinach or kale for extra greens.
- Cooked lentils or chickpeas can be added for extra protein.
- Serve over mashed potatoes, rice, or quinoa instead of pasta.
- Store leftovers in the refrigerator for up to 4 days and reheat with a splash of plant-based milk if the sauce thickens.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
