The most delicious vegan mushroom stroganoff ever! It’s ready in 30 minutes, bursting with flavor and made with vegan sour cream and mushrooms.
This vegan mushroom stroganoff is so good. It has all that mushroom flavor you can dream of with that perfect stroganoff tang from some homemade vegan sour cream.
I basically looked at traditional (meat) recipes for stroganoff and went with a pretty classic way of making this dish, just minus the meat and dairy! And really, even your omni friends and family won’t mind eating this, they really won’t.
It’s creamy and rich and everything a stroganoff is supposed to be.
It’s also really quick and easy and comes together in around 30 minutes! So it’s a meal you will want to repeat many times over.
How to make vegan mushroom stroganoff
- Put your pasta on to cook according to your package instructions. And while that’s cooking, you can start your sauce.
- Add some vegan butter to a pot along with some chopped onions and sauté until the onions are softened.
- Then add in some sliced mushrooms and crushed garlic and fry until the mushrooms are softened.
- Add in some flour and fry the mushrooms with the flour for around 1 minute.
- Then add in some vegetable stock and stir until combined.
- Then add in soy sauce, dijon mustard and vegan sour cream and simmer until thickened.
- Serve with the pasta and some chopped chives.
Pro tips for Vegan Mushroom Stroganoff
Flat pasta shapes like linguine or pappardelle or wide fettucine are great to serve with this as they soak up the sauce nicely! But you can really use any pasta.
I used a full batch of our homemade vegan sour cream but if you want to use a store-bought vegan sour cream then you probably can (though I have not tested it this way). Just use 1 cup (8oz/226g).
Prepare the vegan sour cream before you start. It’s quick to make, but you want to have that ready when you start assembling the recipe. If your blender is a weaker model, then you may also need to soak your cashews beforehand for making the sour cream, so just bear that in mind.
Button mushrooms are great for this meal, we used brown button mushrooms which are also called baby bella’s, portobellini mushrooms or cremini mushrooms. White button mushrooms would also work fine for this.
Strain your vegetable stock if it has little bits of dehydrated vegetables in it. Those little bits of veg affect the overall creamy look of this delicious dish.
Can you make this Vegan Stroganoff Gluten Free?
If you’re gluten-free you can use a gluten-free all purpose flour blend instead of regular flour. You’ll also want to make sure your soy sauce is gluten-free or use tamari instead and of course, serve it with gluten-free pasta.
How To Store Vegan Mushroom Stroganoff
Keep leftovers in the fridge where they will keep very well for a few days (3-4). It is also freezer friendly if you want to freeze it!
More easy vegan pasta recipes!
- Vegan Carbonara
- Vegan Mushroom Pasta
- Vegan Pesto Pasta
- Vegan Pasta Salad
- Vegan Alfredo
- Vegan Mac and Cheese
Vegan Mushroom Stroganoff
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4
Print Recipe
Pin RecipeDescription
The most delicious vegan mushroom stroganoff ever! It’s ready in 30 minutes, bursting with flavor and made with vegan sour cream and mushrooms.
Ingredients
For the Vegan Mushroom Stroganoff:
- 3 Tbsp (45g) Vegan Butter
- 1 Onion (Finely Chopped)
- 1 Tbsp Crushed Garlic
- 18oz (500g) Button Mushrooms*
- 3 Tbsp All Purpose Flour
- 2 cups (480ml) Vegetable Stock (Strained)*
- 1 Tbsp Dijon Mustard
- 1 Tbsp Soy Sauce
- 1 Full Batch Vegan Sour Cream*
- Salt and Pepper (To Taste)
For Serving:
- 1/2 Pack (~9oz/250g) Pasta (Dry Weight)*
- Chopped Chives (For Serving)
Instructions
- Put the pasta on to cook according to the package instructions.
- Get all your ingredients ready for your sauce.
- Then add in the vegan butter to a pot along with the chopped onions sauté until the onions are softened. Then add in the sliced mushrooms and crushed garlic and fry until the mushrooms are softened.
- Add in the flour and fry with the mushrooms and onions for 1 minute. Then add in the vegetable stock and stir in until combined. Add the soy sauce and dijon mustard and then the full batch of vegan sour cream.
- Simmer until thickened.
- Serve over the pasta with some chopped chives.
Notes
*We used brown button mushrooms – also called portobellini mushrooms, baby bella mushrooms or cremini mushrooms. You can also use regular white button mushrooms in this recipe.
*You only need to strain your vegetable stock if it has pieces of dehydrated vegetables in it.
*If you are using a different vegan sour cream and not making your own, then the amount to use is 1 cup (8oz/226g). If you make your own using our recipe, then just use all of it in this recipe.
*We used papardelle pasta in this recipe (wide flat pasta noodles), but you can use any pasta that you like.
*If you’d like to make this meal gluten-free then serve it with gluten-free pasta and use 1 and 1/2 Tbsp cornstarch instead of all purpose flour or a gluten-free all purpose flour blend. Also make sure your soy sauce is gluten-free or switch it for tamari instead.
*The time for this recipe does not include the time spent making the vegan sour cream if you’re using the homemade version.
*Nutritional information is for everything including the pasta and a full batch of homemade vegan sour cream.
- Category: Entree, Savory
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 of the Recipe
- Calories: 593
- Sugar: 8.5g
- Sodium: 865mg
- Fat: 25.1g
- Saturated Fat: 5.7g
- Carbohydrates: 73.1g
- Fiber: 5.5g
- Protein: 20g
Keywords: vegan mushroom stroganoff
Looking forward to making this. Just wondering whether you’ve tried to reheat it? As I’d like to take leftovers to work for lunch the next day and often creamy pasta dishes don’t reheat well.
Hi Liz, it’s fine to reheat! The only thing that may happen is getting a little too thick so you can just add a little water while reheating if that happens. 🙂
Like all your other awesome recipes I have tried, loved the sour cream recipe, didnt realise how easy it was to make and love, love , love this recipe, its a keeper, where would I be without these awesome recipes, thank you so very much 🙂
★★★★★
Thanks so much for the wonderful review Rachel! So happy you loved the recipe! And yes, sooo easy to make your own sour cream. 🙂
Delicious! This was the first time I made a vegan sour cream. My blender is old school so I soaked the cashews for 7 hours. They blended pretty well but I couldn’t get that smooth texture you have. It was still wonderful in this dish & I loved it! I’ll definitely make it again.
★★★★★
So glad it turned out well! Yes, I think even with a coarser texture to the sour cream it would still work great in this recipe. Thanks so much for sharing and the awesome review! 🙂
Great recipe. I subbed vegan worchestire sauce for the soy sauce & added some parsley & Better Than Bouillon vegetable base. It was so good.
Thank you for this recipe!
★★★★★
So glad you enjoyed it! Thanks so much for the great review. 🙂
This is SO AMAZING!
I made it with chopped up Beyond Burger and peas. It reminded me of the creamy casseroles I grew up with. Thank you for sharing this recipe (and the Sour Cream, which be a staple in my kitchen now).
So glad you liked it Laurie, thanks for posting! 🙂
I love it. And its easy to prepare.
★★★★★
So happy to hear that! Thanks so much for the awesome rating. 🙂
Your recipe taught me there is vegan sour cream!!! And the cream itself was already delicious. I loved this pasta dish!! Ate the whole bowl by myself! I will experiment and improvise a bit in adding some tomato paste as it’s an ingredient in the original stroganoff recipe. Thank you! I love trying your dishes! Every one of them has been delicious and easy.
★★★★★
Yay for vegan sour cream, it is sooo delicious! So happy you loved the recipe, I think tomato paste would also be great in this! Thanks so much for the wonderful review and rating. 🙂
I prepare it and my family love it!! Thank you!!!
★★★★★
Wonderful! Thanks so much for the great review! xo
Thanks for this excellent recipe. Rich and creamy without being heavy. Added fresh rosemary, thyme and some puy lentils.
★★★★★
Awesome! So happy to hear you liked it, thanks for sharing and the wonderful review. xo
You have outdone yourself with this recipe! My husband absolutely loved it and said he could eat this every night, and he’s not even a vegan!
★★★★★
So happy to hear that! Thanks so much Amanda! xo
Love this. So rich and creamy and without the acid reflux problems I sometimes get with rich food. I will be inviting my non vegan family members to dinner and impress them with this dish.
★★★★★
So happy you enjoyed it, thanks so much for the awesome review. xo