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Close-up shot of cooked pasta being served in the creamy mushroom sauce in the skillet, with a sprinkle of fresh parsley on top, ready to serve

Best Vegan Mushroom Stroganoff Recipe

This Vegan Mushroom Stroganoff is a comforting twist on a classic dish, featuring a creamy mushroom sauce infused with garlic, white wine, and fresh parsley for a delightful vegan meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: main course, vegan
Calories: 380
Ingredients Equipment Method

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

Equipment

  • Large pot
  • Medium pot or skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Cook pasta as per package instructions until al dente. Reserve ½ cup pasta water, then drain.
    Close-up shot of a large stainless steel pot on the white marble cooktop, with salted water bubbling as pasta cooks to al dente. Steam rises above the pot.
  2. Heat butter in a medium pot over medium-high heat. Sauté diced onion for 5 minutes until golden.
    Close-up shot of the black skillet on the white marble cooktop, with minced garlic and sliced cremini mushrooms added to the golden onions, cooking and softening.
  3. Add garlic and mushrooms, cooking for another 5 minutes until mushrooms soften.
  4. 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.
    Close-up shot of white wine and vegetable broth being poured into the skillet with the flour-coated mushrooms, onions, and garlic, simmering as the sauce begins to thicken.
  5. Stir in vegan sour cream, parsley, salt, and pepper.
    Close-up shot of vegan sour cream and chopped parsley being stirred into the thickened mushroom sauce in the black skillet, creating a creamy consistency.
  6. Combine pasta with sauce, tossing well. Add reserved pasta water if needed for desired consistency.
    Close-up shot of cooked pasta being tossed in the creamy mushroom sauce in the skillet, with a sprinkle of fresh parsley on top, ready to serve
  7. Serve with extra parsley on top.