Vegan Mushroom Stroganoff (30 Minutes)

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!

1. Vegan Carbonara
2. Vegan Mushroom Pasta
3. Vegan Pesto Pasta
4. Vegan Pasta Salad
5. Vegan Alfredo
6. Vegan Mac and Cheese

Vegan Mushroom Stroganoff

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★★★★★

5 from 19 reviews

• Author: Alison Andrews
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 4

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Description

The most delicious vegan mushroom stroganoff ever! It’s ready in 30 minutes, bursting with flavor and made with vegan sour cream and mushrooms.

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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)

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Instructions

1. Put the pasta on to cook according to the package instructions.
2. Get all your ingredients ready for your sauce.
3. 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.
4. 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.
5. Simmer until thickened.
6. Serve over the pasta with some chopped chives.

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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