CREAMY VEGAN MUSHROOM STROGANOFF
Creamy and easily customizable, this savory vegan Mushroom Stroganoff is the BEST! It’s a deliciously quick and easy meal ready in 30 minutes.
Mushroom Stroganoff with its earthy flavor, meaty mushrooms and creamy texture is comfort food at its finest!
Only requiring a handful of ingredients, it’s completely dairy-free with options for oil and gluten free versions.
This vegan mushroom stroganoff recipe is perfect for those craving a quick and easy comfort meal, or for those looking to ditch the meat and dairy traditionally used in stroganoff recipes.
It’s a perfect meal that suits just about any table from casual to elegant!
Without further ado, let’s saute, simmer, and dine!
Ingredients + Variations
In this recipe, onion and mushrooms are softened and simmered with white wine and vegetable broth, then made creamy with vegan sour cream for a delicious main dish everyone will love.
Here is everything you will, including substitution ideas (measurements are in the recipe card below):
- Mushrooms – use brown, cremini mushrooms for the best flavor, but white will do if in a pinch
- Onion – a large shallot will also do nicely in place of a yellow onion
- Garlic – use fresh or powdered
- Vegan butter – my all time fav is Miyoko’s, you can sub with olive oil or water saute (see notes)
- Flour – use unbleached all-purpose, whole wheat, or oat
- White wine – can be omitted and replaced with veg broth
- Vegetable broth – use a quality brand for best flavor
- Vegan sour cream – use store bought or make this easy homemade cashew Vegan Sour Cream, you can even sub in coconut milk or cream, or vegan cream
- Salt + pepper
- Pasta – any straight or curvy pasta will do, use your favorite or what you have on had like I did (I used this fun and curly trottoli)
How To Make Vegan Mushroom Stroganoff
Take a quick look at the steps and what you can expect when making vegan mushroom stroganoff. Note, the full printable recipe is at the bottom of the post.
- Saute onion and mushrooms. Using a large pot or dutch oven, saute the onions until tender. Add the mushrooms and cook until they have sweated down, releasing some juices, about 5 minutes.
- Add the flour. Sprinkle in the flour, stir to mix until all the flour has dissolved in the mushroom juices. Cook for 1 minute.
- Add the liquids. Carefully pour in the white wine and vegetable broth, and cook for about 5 minutes to let the alcohol evaporate.
- Add the sour cream. Stir in the vegan sour cream.
- Add the finishing touch. Sprinkle in the parsley. Season with salt and pepper to taste.
And that’s it! Now you are ready to toss with cooked pasta or spoon it overtop.
So easy. So delicious. Dinner is served!
Top Tips
- Make it herby. Add in up to 1 teaspoon each of thyme and/or sage.
- Add umami flavor. If you have vegan worcestershire on hand, add in 2 – 3 teaspoons with the broth for added depth of flavor.
- Adjust the mushroom amount to taste. I like a lot of mushrooms for heartiness and used almost 2 lbs., feel free to use only 1 lb.
- Add protein. Toss in 1 cup or so of frozen peas at the end of cooking. Or add them to the pasta, in the last 4 minutes or so, while cooking. Or simply steam separately and toss them in last.
- Easily adjust for dietary restrictions. See below for how to make vegan mushroom stroganoff oil-free, gluten-free, nut-free and alcohol-free.
- Is my wine vegan? To check if your favorite wine is vegan friendly, this guide will tell all: Barnivore – Vegan Wines
How To Store + Reheat
- Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in covered containers.
- Freezer: Vegan mushroom stroganoff is freezer friendly and can be stored, alone or with pasta mixed, for up to 2 – 3 months in the freezer. To freeze, let cool completely and store in freezer safe
multi-use containers (affiliate link) or freezer bags. Let thaw before reheating. - Reheat: Reheat on the stovetop using a saucepan, adding a splash of non-dairy milk as needed to thin (or add moisture back in if reheating with pasta). Alternatively, warm individual portions in the microwave using 30 – 60 second intervals, stirring between each, until warmed through.
Serving Suggestions
Mushroom stroganoff is typically served with pasta but is also great served over a bed of Vegan Mashed Potatoes or grain such as Instant Pot Farro. Round out your meal with any of these delicious options:
- Bread: Serve with a slice of homemade Artisan Bread.
- Salad: Pair with a simple Classic House Salad or 50/50 spring mix with sliced red onions and tomatoes with Flax + Evo Balsamic Vinaigrette for added greens and roughage.
- Soup: Pair with a small bowl of Vegan Cauliflower Soup or Creamy Celery Soup.
- Veggie: Serve with a side of Savory Sauteed Kale.
Adjusting For Dietary Restrictions
You can easily adjust this mushroom stroganoff to suit most dietary needs with a few simple adjustments.
- Oil-Free – To make mushroom stroganoff oil-free, in place of vegan butter or oil, use a water saute. Use 1/4 cup water or vegetable broth when sauteing the onions and mushrooms, adding more as needed. Skip the flour and use 3/4 cup vegan sour cream.
- Gluten-Free – Use oat flour, and serve with gluten-free pasta, or on a bed of rice or Mashed Potatoes.
- Grain-free – Serve over a bed of Mashed Potatoes or Roasted Red Potatoes.
- Nut-Free – For a nut-free mushroom stroganoff, use 2 – 3 tablespoon tahini or store bought nut-free Tofutti Sour Cream. You can also make a roux, adding 5 tablespoons of flour, instead of 2, to thicken the sauce without adding sour cream.
- Alcohol-free – Sub the wine with vegetable broth.
More Easy Mushroom Recipes!
- Creamy Kale + Mushroom Gratin
- Easy Portobello Fajitas (30 Minutes)
- Stuffed Acorn Squash + Wild Rice Medley
- Mushroom Bourguignon
- Garlicky Mushroom + Kale Linguine
- See all vegan mushroom recipes on TSV!
If you try this vegan mushroom stroganoff recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintBESY VEGAN MUSHROOM STROGANOFF
Creamy, delicious, and so easy to make, vegan mushroom stroganoff is one of my favorite comfort foods! Easily customizable to suit just about any dietary needs and tastes. Recipe adapted from William Sonoma.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 – 6 1x
- Category: Entree
- Method: saute, simmer, boil
- Cuisine: Russian
- Diet: Vegan
Ingredients
- 4 – 5 tablespoons vegan butter (I recommend Miyoko’s)
- 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 (use your favorite – straight, small and/or curvy)
Instructions
Pasta: Cook the noodles according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
Stroganoff: Heat the butter in a medium pot over medium-high heat, add onion and saute until golden, about 5 minutes. Add the garlic and mushrooms, cook another 5 minutes, or until mushrooms begin to sweat down a bit. Add the flour, stirring to fully incorporate so there are no white streaks, cook for 1 minute. Stir in the wine and broth, bring to a gentle boil, reduce heat to medium, cook another 5 minutes or until the sauce has slightly thickened. Stir in the sour cream and parsley. Season with salt and pepper to taste.
Assemble: Add the pasta to the mushroom sauce, toss to combine. Add in a little pasta water as needed to loosen the sauce. Alternatively, add pasta to individual bowls and spoon the creamy sauce overtop.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. Freeze for up to 2 – 3 months. Let thaw before reheating.
Notes
Useful Tips
- Make it herby. Add in 1/2 each teaspoon dried thyme and/or sage.
- Add umami flavor. If you have vegan worcestershire on hand, add in 2 – 3 teaspoons with the broth for added depth of flavor.
- Adjust the mushroom amount to taste. I like a lot of mushrooms for heartiness and used almost 2 lbs., feel free to use only 1 lb.
- Add protein. Toss in 1 cup or so of frozen peas at the end of cooking. Or add them to the pasta, in the last 4 minutes or so, while cooking. Or simply steam separately and toss them in last.
- Is my wine vegan? To check if your favorite wine is vegan friendly, this guide will tell all: Barnivore – Vegan Wines
Dietary Restrictions
- Oil-Free – To make mushroom stroganoff oil-free, in place of vegan butter or oil, use a water saute. Use ¼ cup water or vegetable broth when sauteing the onions and mushrooms, adding more as needed. Skip the flour and use ¾ cup vegan sour cream.
- Gluten-Free – Use oat flour and use gluten-free pasta, or serve over a bed of rice or mashed potatoes.
- Nut-Free – Use 3 – 4 tablespoons tahini or store-bought nut-free vegan sour cream such as Tofutti. You can also make a roux, adding 5 tablespoons of flour, instead of 2, to thicken the sauce without adding sour cream.
- Alcohol-free – Sub the wine with vegetable broth.
Nutritional values are estimates only. See our full nutrition disclosure here.
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My husband and I love this. It’s a great recipe.
Question: Can I make the sauce a day or two ahead of time and reheat and serve with hot pasta. I need some timesavers for Easter weekend.
So glad you both enjoyed the recipe, Nancy! Yes, you can ahead and reheat to use however you like. It tastes even better the next day! Just add a tad more water or veg broth as needed, since chilling it may thicken it up.
This looks delicious! I don’t have any flour, do you think cornstarch will work just as well? Thank you in advance!
Great question, Lisa! Yes, you can replace the flour with cornstarch in this vegan stroganoff recipe. Enjoy! :)
Enjoyed this so much! I used more vegetable stock in place of the white wine, and added sundried tomatoes.
Delicious!