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.
Ingredients You’ll Need:
Ingredient Notes
- 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.
- 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.
- Dijon mustard works so great for flavor in this meal but you can also use any prepared yellow mustard.
- Vegan sour cream. 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 (240ml).
- 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 Sour Cream Ingredients:
Vegan Sour Cream Notes
- Apple cider vinegar – provides the tang for this sour cream.
- Nutritional yeast – adds flavor but can be omitted if needed.
- Lemon juice – can be freshly squeezed or bottled.
Top Tip: As mentioned above, you can make up a batch of your own homemade vegan sour cream as we did, or, if you prefer to buy a ready-made vegan sour cream, you can simply use 1 cup.
How To Make Vegan Mushroom Stroganoff – Step by Step
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 vegan butter to a pot along with chopped onions and sauté until the onions are softened.
- Add sliced mushrooms and crushed garlic and fry until the mushrooms are softened.
- Add all purpose flour and fry the mushrooms with the flour for around 1 minute.
- Add vegetable stock and stir until combined.
- Then add soy sauce, dijon mustard and vegan sour cream and simmer until thickened.
- Serve with the pasta and some chopped chives.
Chef’s Tips
If you’re making the vegan sour cream from scratch, then prepare it 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 so just bear that in mind. If you have a strong blender like a Vitamix or Blendtec then there is no need to soak the cashews first.
If you do want to soak the cashews, then add them to a bowl and pour over boiling hot water from the kettle. Leave to soak for 15 minutes.
Vegan Stroganoff Q&A
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
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Mushroom Stroganoff
Ingredients
For the Vegan Mushroom Stroganoff:
- 3 Tbsp Vegan Butter (45g)
- 1 Medium Onion White, Yellow or Brown, Finely Chopped
- 1 Tbsp Crushed Garlic
- 5 cups Cremini Mushrooms (480g) Sliced
- 3 Tbsp All Purpose Flour
- 2 cups Vegetable Stock (480ml)
- 1 Tbsp Dijon Mustard
- 1 Tbsp Soy Sauce
- 1 cup Vegan Sour Cream (240ml)
- Salt and Pepper To Taste
For Serving:
- 8 ounces Pasta (226g) 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.
Video
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.
- If your vegetable stock has pieces of dehydrated vegetables in it then it’s best to strain it first.
- If you make our homemade vegan sour cream then just use the full batch 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. It has been updated with lots of extra tips but the recipe itself is unchanged.
The recipe was fantastic specially the sour cream. Will definately make it again
Awesome! Thanks Rubi. 🙂
This is an excellent recipe. Easy to make loved it! Thanks
Thanks Heather! 🙂
Hi Alison, greetings from a rainy UK. Made this for dinner everyone loved it, empty plates all round and requests to make it again. Love your recipes keep up the good work
Wonderful! Thanks so much Catherine. 🙂
This recipe is delicious! As someone suggested in the comment for the sour cream recipe, I added half a cup of white wine and it turned out amazing! I made it twice already and the second time I served with the tofu bacon from La cuisine de Jean-Philippe. A match made in heaven ????
Sounds awesome! Thanks for sharing and the wonderful review Val. 🙂
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