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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.

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

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

Find it online: https://thefamilycooking.com/best-vegan-mushroom-stroganoff-recipe/