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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
Course Main Course
Cuisine main course, vegan
Servings 6
Calories 380 kcal

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.
    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.
  • 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.
  • 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.
    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.
  • 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.
  • 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
  • Serve with extra parsley on top.