The most delicious vegan mushroom stroganoff ever! It’s ready in 30 minutes, bursting with flavor and made with vegan sour cream.
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.
Love mushrooms? Then also check out our delicious vegan mushroom sauce, vegan mushroom risotto, vegan mushroom gravy and vegan mushroom pasta.
How To Make Vegan Mushroom Stroganoff
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- 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 Recipe Tips
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 can. 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.
Cremini mushrooms are great for this meal, they’re also known as baby bella’s, portobellini mushrooms or brown button 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.
Vegan Stroganoff Q&A
Yes, you can use a gluten-free all purpose flour blend instead of regular flour in this recipe. You’ll also want to make sure your soy sauce is gluten-free or use tamari instead. And, of course, you’ll need to serve it with gluten-free pasta.
Keep leftovers in the fridge where they will keep very well for a few days (3-4).
Yes, it is freezer friendly if you want to freeze it.
More Easy Vegan Pasta Recipes
- Vegan Carbonara
- Vegan Mushroom Pasta
- Vegan Pesto Pasta
- Vegan Alfredo
- Vegetable Linguine
- Vegan Stuffed Shells
Vegan Mushroom Stroganoff
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4
- Diet: Vegan
Description
The most delicious vegan mushroom stroganoff ever! It’s ready in 30 minutes, bursting with flavor and made with vegan sour cream.
Ingredients
For the Vegan Mushroom Stroganoff:
- 3 Tbsp (45g) Vegan Butter
- 1 Medium Onion (White, Yellow or Brown, Finely Chopped)
- 1 Tbsp Crushed Garlic
- 5 cups (18oz/500g) Cremini Mushrooms (Sliced)*
- 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
*Cremini mushrooms are also called portobellini mushrooms, baby bella mushrooms or brown button 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 a gluten-free all purpose flour blend instead of regular flour. 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.
*This recipe was first published in May 2019.
- 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
I loved this. Simple, easy and delicious. Fun to make. Mum says this is her new favourite 🙂 only change I might make is to add some chilli, but only because i am a chilli fanatic 😂
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Thanks Krystal!
This was fantastic! I even wrote it down and added it to my recipe cards so I have the perfect stroganoff saved and ready.
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Awesome! thanks so much Olivia!
Hi! I just want to let you know that i really really love ur recipes!! I make alot of them n today i made this it was rlly good!! I didnt even have vegan sour cream for it. I just used plain soy milk and some whole canned mushroom n still turned out rllly great!! The first time i made one like this from a different recipe was rlly bad that i didnt want to do this dish again but you’re a life saver!! Hope u keep making recipes!! All of ur recipes r really easy to make and very delicious!! Im glad i found you!
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Wonderful to hear that it worked out great Jennie! Thanks so much for posting!