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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.

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

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

Find it online: https://thefamilycooking.com/vegan-mushroom-stroganoff-2/