There’s something magical about creamy, savory stroganoff—it’s hearty, comforting, and downright soul-soothing. This Best Vegan Mushroom Stroganoff recipe takes all the classic flavors you love and transforms them into a plant-based delight!
It’s rich, earthy, and velvety, with tender mushrooms and perfectly cooked pasta tossed in a luscious vegan sour cream sauce.
The beauty of this recipe is its simplicity. In less than 30 minutes, you can create a dish that tastes like it simmered all day. I first experimented with this when I wanted to recreate the nostalgic flavors of stroganoff for a vegan friend.
The secret? A combination of dry white wine, vegan sour cream, and a generous dose of parsley to elevate the flavors. The result was a rich, comforting meal that quickly became a favorite in my kitchen.
Whether it’s a weeknight dinner or a cozy weekend meal, this dish always delivers.
Why I Love This Recipe?
- Rich and Creamy Texture: Vegan sour cream and butter combine to create a sauce that’s silky and indulgent.
- Earthy, Umami Goodness: Cremini mushrooms bring depth and flavor to every bite.
- Quick and Easy: Ready in under 30 minutes, this is a perfect recipe for busy weeknights.
- Versatile: Swap out the pasta for gluten-free noodles, rice, or even zucchini noodles.
- Classic Flavors, Reimagined: All the comfort of stroganoff with a plant-based twist.
Best Vegan Mushroom Stroganoff Recipe
Equipment
- Large pot
- Medium pot or skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 4 5 tablespoons vegan butter
- 1 small yellow onion or large shallot, finely diced
- 3 cloves garlic minced
- 1 2 lbs. mushrooms pref. cremini, ends trimmed and sliced
- 2 tablespoons flour
- 3/4 cup dry white wine
- 1 1/4 cup low-sodium vegetable broth
- 1/2 3/4 cup vegan sour cream
- 2 tablespoons chopped parsley plus more to serve
- salt + pepper to taste
- 12 16 oz. pasta
Instructions
- Cook pasta as per package instructions until al dente. Reserve ½ cup pasta water, then drain.
- Heat butter in a medium pot over medium-high heat. Sauté diced onion for 5 minutes until golden.
- Add garlic and mushrooms, cooking for another 5 minutes until mushrooms soften.
- Stir in flour, cook for 1 minute. Add wine and broth, bringing to a boil. Reduce heat and simmer for 5 minutes until sauce thickens.
- Stir in vegan sour cream, parsley, salt, and pepper.
- Combine pasta with sauce, tossing well. Add reserved pasta water if needed for desired consistency.
- Serve with extra parsley on top.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 380kcal |
| Carbohydrates | 48g |
| Fibre | 4g |
| Fat | 15g |
| Protein | 12g |
| Sugar | 4g |
Tips for Making Vegan Mushroom Stroganoff!
- Use Cremini Mushrooms: Opt for cremini mushrooms for a richer flavor. However, feel free to mix with button or wild mushrooms for variety.
- Prep Ingredients Before Cooking: Dice onions, mince garlic, and slice mushrooms in advance for smooth and efficient cooking.
- Don’t Overcook the Mushrooms: Cook mushrooms just until soft to retain their texture and avoid a rubbery consistency.
- Deglaze the Pan with Wine: Use a dry white wine to deglaze the pot, scraping the bottom to incorporate flavorful bits into the sauce. If avoiding alcohol, substitute with extra vegetable broth and a splash of white wine vinegar or lemon juice.
- Control Flour Browning: Stir flour evenly into the mushroom mixture and cook briefly to avoid a raw flour taste.
- Simmer to Thicken: After adding the broth and wine, let the sauce simmer and thicken naturally. Stir occasionally to prevent sticking.
- Adjust Sour Cream Quantity: Start with ½ cup of vegan sour cream and add more based on your preference for creaminess.
- Reserve Pasta Water: Don’t skip reserving pasta water—it’s starchy and helps the sauce adhere to the pasta for a creamy finish.
- Season Gradually: Add salt and pepper in stages and taste-test to avoid over-seasoning.
- Garnish with Fresh Parsley: Fresh parsley adds a burst of flavor and vibrant color to the dish. Sprinkle generously before serving.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
