Print

BESY VEGAN MUSHROOM STROGANOFF

top down view of bowl with serving of vegan mushroom stroganoff with fork and items surrounding.

5 from 5 reviews

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.

Ingredients

Scale
  • 45 tablespoons vegan butter (I recommend Miyoko’s)
  • 1 small yellow onion (or large shallot), finely diced
  • 3 cloves garlic, minced
  • 12 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
  • 1/23/4 cup vegan sour cream
  • 2 tablespoons chopped parsley, plus more to serve
  • salt + pepper, to taste
  • 1216 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 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.

Nutritional values are estimates only. See our full nutrition disclosure here.