Why You’ll Love This Recipe

• Creamy texture without dairy using vegan sour cream, cashew cream, or plant-based alternatives
• Umami flavor from mushrooms, soy/tamari, and optional wine or broth
• Flexible — works served over noodles, rice, or even mash
• Quick to pull together, yet still feels comforting and indulgent

Ingredients

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

• Pasta (your choice: noodles, fusilli, farfalle, etc.), or rice / mashed potatoes
• Mushrooms (cremini, baby bella, portobello, or a mix)
• Onion, finely chopped
• Garlic, minced
• Vegan butter or olive oil
• Flour (all-purpose or gluten-free) to thicken
• Vegetable broth or mushroom stock
• Vegan sour cream, cashew cream, or plant-based cream alternative
• Soy sauce or tamari (for depth/umami)
• Dijon mustard
• Paprika (sweet or smoked)
• Optional: white wine or dry sherry
• Fresh herbs (parsley, thyme) for garnish
• Lemon juice or vinegar (for brightness)
• Salt & pepper

Example Recipe Card (serves 4)

• 12 oz (≈ 340 g) pasta of choice
• 1 Tbsp olive oil + 1 Tbsp vegan butter
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 1 lb (≈ 450 g) mushrooms, sliced
• 2 Tbsp all-purpose flour
• 1 cup vegetable broth
• ½ cup vegan sour cream (or cashew cream)
• 1 Tbsp soy sauce or tamari
• 1 Tbsp Dijon mustard
• 1 tsp paprika
• ½ lemon, juice only
• Fresh parsley, chopped
• Salt & pepper, to taste

Directions

1. Cook the pasta (or prepare your base)
   Begin by cooking the pasta according to package directions until al dente. If using rice or mashed potatoes, have them ready.
2. Sauté onion and garlic
   In a large skillet, heat oil + vegan butter over medium heat. Add the chopped onion and cook until translucent, 3-5 minutes. Add garlic and sauté another minute, being careful not to burn.
3. Cook the mushrooms
   Add the sliced mushrooms. Let them cook until they begin releasing moisture and become nicely browned (about 5 to 7 minutes), stirring occasionally.
4. Thicken with flour
   Sprinkle flour over the mushrooms & onions. Stir well to coat and cook for about 1 minute to cook out raw flour taste.
5. Deglaze (optional) & add liquids
   If using wine, pour it in now to deglaze the pan, scraping up any browned bits. Let it simmer a minute or two until mostly evaporated. Then add vegetable broth, soy sauce/tamari, mustard, paprika. Stir to combine.
6. Add creaminess
   Lower heat, then stir in vegan sour cream (or cashew cream / plant cream). Let sauce simmer gently until it thickens a bit — 3-5 minutes. Taste and adjust seasoning: salt, pepper, acidity (lemon juice or a splash of vinegar) as needed.
7. Combine with pasta (or base)
   Drain pasta if used, then add into the skillet or sauce pot. Toss well so every piece gets coated. If needed, add a splash more broth to loosen sauce.
8. Finish & garnish
   Remove from heat. Stir in some fresh parsley (or thyme). Garnish with extra herbs. Serve hot.

Servings and timing

• Servings: 4
• Prep time: ~10-15 minutes
• Cook time: ~20-25 minutes
• Total time: ~30-40 minutes

Variations

• Cashew cream version: Soak raw cashews and blend into a cream instead of using store-bought vegan sour cream. (Connoisseurus Veg uses this approach.)
• Dairy-free cream substitutes: Coconut milk or plant-based crème fraiche from oat or soy — good if avoiding nuts.
• Mushroom mix: Use mixtures of cremini, shiitake, oyster, or swiss browns for texture & flavor.
• Add protein: Include vegan “meat” crumbles or tempeh for extra protein.
• Spice & herbs: Add smoked paprika, fresh thyme, rosemary, or a dash of nutmeg for warmth.
• Gluten-free: Use gluten-free pasta and substitute flour with a gluten-free thickener.

Storage/Reheating

• Cool completely, then store in an airtight container in the refrigerator for up to 3-4 days.
• To reheat: gently warm on stovetop or microwave, stirring often. Add a little extra broth or plant cream if it has thickened too much.
• Freeze? It can be frozen, though texture of cream may change slightly — defrost overnight and reheat.

FAQs

What mushrooms work best?

Cremini, portobello, baby bella or mixed mushrooms give good flavor and texture. More exotic mushrooms like shiitake or oyster can add extra depth.

Can I use a different base than pasta?

Yes — this sauce is delicious over rice, mashed potatoes, or even polenta.

Do I have to use vegan sour cream?

No — cashew cream or other plant-based creams work well. Some recipes also use coconut milk (full-fat) for richness.

Will the sauce separate if heated too much?

Avoid boiling after adding cream. Reduce heat to medium-low and heat gently to prevent separation.

How do I get more “umami” flavor?

Soy sauce/tamari, nutritional yeast, a splash of wine, or vegetarian Worcestershire sauce all help deepen the flavor.

Can I make it nut-free?

Yes — use vegan sour cream or coconut milk instead of cashew cream. Also use non-nut broths and creamy alternatives.

Is it possible to make a one-pot version?

Yes — some recipes combine cooking pasta in the same pot with the sauce, reducing cleanup.

How do I thicken the sauce if it’s too thin?

Let it simmer a little longer uncovered, or add a little extra flour (mixed into a slurry), or add more cream.

Can I adjust for spiciness?

Yes — add smoked paprika, black pepper, or a dash of chili powder to taste.

Conclusion

Vegan mushroom stroganoff is a comforting, flavorful, and versatile dish that proves you don’t need dairy or meat to get that rich, creamy feel. With a few simple ingredients you likely already have, and flexible options for mushrooms, cream, and base, you can tailor it to your taste or dietary needs. It reheats well and makes great leftovers — perfect for warming up on cooler days.

Vegan Mushroom Stroganoff

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This Vegan Mushroom Stroganoff is a rich, creamy, and comforting plant-based twist on the classic dish. Packed with umami from mushrooms, soy sauce, and Dijon mustard, it delivers a luxurious sauce without dairy or meat. Perfect over pasta, rice, or mashed potatoes for a cozy meal any night of the week.

• Author: Laura
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4 servings
• Category: Main Dish, Pasta
• Method: Sautéed, Simmered
• Cuisine: Vegan, Comfort Food

Ingredients

• 12 oz (≈ 340 g) pasta of choice
• 1 Tbsp olive oil
• 1 Tbsp vegan butter
• 1 medium onion, chopped
• 2–3 cloves garlic, minced
• 1 lb (≈ 450 g) mushrooms, sliced
• 2 Tbsp all-purpose flour (or gluten-free alternative)
• 1 cup vegetable broth
• 1/2 cup vegan sour cream or cashew cream
• 1 Tbsp soy sauce or tamari
• 1 Tbsp Dijon mustard
• 1 tsp paprika (sweet or smoked)
• 1/2 lemon, juiced
• Fresh parsley or thyme, chopped (for garnish)
• Salt & pepper, to taste
• Optional: 1/4 cup white wine or dry sherry for deglazing

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Instructions

1. Cook pasta according to package directions until al dente. Drain and set aside, reserving a little pasta water if needed.
2. In a large skillet, heat olive oil and vegan butter over medium heat. Add onion and sauté until translucent, about 3–5 minutes. Stir in garlic and cook for another minute.
3. Add mushrooms and cook until they release moisture and turn golden brown, about 5–7 minutes.
4. Sprinkle flour over mushrooms, stir well, and cook for 1 minute to remove raw flour taste.
5. If using wine, pour it in to deglaze the pan, scraping up any browned bits. Simmer until mostly evaporated.
6. Add vegetable broth, soy sauce, mustard, and paprika. Stir and simmer until slightly thickened.
7. Reduce heat to low and stir in vegan sour cream (or cashew cream). Let simmer gently for 3–5 minutes until creamy. Avoid boiling to prevent separation.
8. Add lemon juice, season with salt and pepper, and toss with cooked pasta (or serve over rice or mash). If the sauce is too thick, add a splash of broth or pasta water.
9. Garnish with fresh parsley or thyme and serve warm.

Notes

• Use a mix of mushrooms (cremini, shiitake, portobello) for the best depth of flavor.
• For a nut-free version, use vegan sour cream or coconut milk instead of cashew cream.
• To thicken the sauce further, simmer uncovered for a few extra minutes.
• A splash of lemon juice or vinegar at the end brightens the flavor.

Nutrition

• Serving Size: 1 bowl (approx. 1/4 of recipe)
• Calories: 360
• Sugar: 5g
• Sodium: 520mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 0mg