Vegan mushroom stroganoff

Vegan Mushroom Stroganoff

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


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


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)


  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.


*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


  • 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