This Vegan Mushroom Stroganoff is your go-to for a cozy, creamy, and satisfying dinner that’s 100% plant-based! Made in just one pot and ready in 30 minutes, this easy mushroom stroganoff recipe swaps out meat and dairy for hearty mushrooms and a luscious vegan sour cream sauce. Whether you’re craving comfort food or need a weeknight dinner that’s fast and flavorful, this vegan mushroom pasta will not disappoint. Rich, savory, and packed with umami, this mushroom stroganoff is a must-try for vegans and comfort food lovers alike.
Why You’ll Love This Vegan Recipe
- One pot – Minimal cleanup!
- Ready in 30 minutes
- Mushroom lover’s dream – meaty texture, deep flavor
- 100% plant-based & dairy-free
- Comfort food without the heaviness
Ingredients for Vegan Mushroom Stroganoff
Here’s what you need to make this creamy vegan mushroom stroganoff:
- 1 onion, finely chopped
- 3–4 garlic cloves, minced
- 16 oz cremini mushrooms, sliced
- 2 tbsp all-purpose flour (or 1.5 tbsp cornstarch for gluten-free)
- ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio work great)
- 1 tbsp tamari or soy sauce
- 1 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 1 tsp fresh thyme
- 1 bay leaf
- 3 cups vegan beef broth (or vegetable broth)
- Salt & pepper, to taste
- 8 oz rotini (or any pasta—gluten-free works too!)
- ⅓ cup vegan sour cream (Tofutti or Follow Your Heart recommended)
How to Make Vegan Mushroom Stroganoff (Step-by-Step)
1. Sauté the Aromatics
Heat a splash of oil or broth in a large pot over medium heat. Add the onions and garlic and sauté for 3-4 minutes, until fragrant and translucent.
2. Cook the Mushrooms
Toss in the sliced mushrooms and cook for another 5-6 minutes, stirring occasionally, until browned and soft.
3. Add the Flour
Sprinkle in the flour and stir to coat the mushrooms evenly. Cook for 1-2 minutes to remove the raw flour taste.
4. Deglaze and Build the Sauce
Pour in the white wine and stir, scraping up any browned bits. Add the tamari, Dijon mustard, nutritional yeast, thyme, bay leaf, and broth. Stir well to combine.
5. Add the Pasta
Stir in the dry pasta and bring everything to a gentle simmer. Cover and cook for 8–10 minutes, stirring occasionally, until the pasta is tender and the sauce is thickened.
6. Stir in Vegan Sour Cream
Turn off the heat and mix in the vegan sour cream until silky and well incorporated. Season to taste with salt and pepper.
7. Serve and Garnish
Serve warm, topped with fresh parsley or additional herbs if desired. Pair with garlic bread or a light salad for a complete meal!
Serving Suggestions For Vegan Mushroom Stroganoff
This creamy vegan recipe is super versatile. Serve it with:
- Mashed potatoes or cauliflower mash
- Steamed rice or quinoa
- Roasted veggies
- Vegan garlic bread or crusty sourdough
It’s perfect for cozy dinners, date nights, or even meal prep!
Storage & Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Add a splash of broth or plant milk to loosen the sauce and reheat on the stove or microwave.
Freeze: Not recommended—creamy pasta dishes don’t freeze well and tend to get grainy.
Common Mistakes to Avoid
- Using mild mushrooms – Skip white button mushrooms. Use cremini, shiitake, or portobello for deeper flavor.
- Overcooking pasta – Stir often and test early.
- Not seasoning enough – Taste and adjust salt, pepper, and mustard to balance the richness.
FAQs
Q: Can I use frozen mushrooms?
A: Fresh is best for flavor and texture, but frozen mushrooms can work in a pinch. Just be sure to sauté off the extra moisture.
Q: What if I don’t have white wine?
A: Substitute with a splash of lemon juice and extra broth.
Q: Can I make it gluten-free?
A: Yes! Use cornstarch instead of flour and swap in your favorite gluten-free pasta.
Q: What vegan sour cream works best?
A: We love Tofutti or Follow Your Heart. You can also use cashew cream, tahini, or vegan cream cheese for a creamy twist.
More Healthy Dinner Recipes to Try
- Crispy Gochujang Korean Tofu – A Flavor-Packed Vegan Dinner
- Vegan Mushroom Bourguignon
- The Best Vegan Taquitos
Conclusion
This Vegan Mushroom Stroganoff is proof that comfort food doesn’t need meat or dairy to be rich, hearty, and absolutely satisfying. It’s creamy, cozy, and perfect for those nights when you just want a big bowl of something delicious.
Let us know in the comments if you try it—and don’t forget to tag us on social media with your beautiful stroganoff bowls!
Vegan Mushroom Stroganoff (One-Pot, 30-Minute Meal)
Ingredients
- 1 onion finely chopped
- 3 –4 garlic cloves minced
- 16 oz cremini mushrooms sliced
- 2 tbsp all-purpose flour or 1.5 tbsp cornstarch for gluten-free
- ½ cup dry white wine Sauvignon Blanc or Pinot Grigio work great
- 1 tbsp tamari or soy sauce
- 1 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 1 tsp fresh thyme
- 1 bay leaf
- 3 cups vegan beef broth or vegetable broth
- Salt & pepper to taste
- 8 oz rotini or any pasta—gluten-free works too!
- ⅓ cup vegan sour cream Tofutti or Follow Your Heart recommended
Instructions
- Sauté the Aromatics: Heat a splash of oil or broth in a large pot over medium heat. Add the onions and garlic and sauté for 3-4 minutes, until fragrant and translucent.
- Cook the Mushrooms: Toss in the sliced mushrooms and cook for another 5-6 minutes, stirring occasionally, until browned and soft.
- Add the Flour: Sprinkle in the flour and stir to coat the mushrooms evenly. Cook for 1-2 minutes to remove the raw flour taste.
- Deglaze and Build the Sauce: Pour in the white wine and stir, scraping up any browned bits. Add the tamari, Dijon mustard, nutritional yeast, thyme, bay leaf, and broth. Stir well to combine.
- Add the Pasta: Stir in the dry pasta and bring everything to a gentle simmer. Cover and cook for 8–10 minutes, stirring occasionally, until the pasta is tender and the sauce is thickened.
- Stir in Vegan Sour Cream: Turn off the heat and mix in the vegan sour cream until silky and well incorporated. Season to taste with salt and pepper.
- Serve and Garnish: Serve warm, topped with fresh parsley or additional herbs if desired. Pair with garlic bread or a light salad for a complete meal!
Notes
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- Want to save even more time? You can make this vegan mushroom stroganoff in the Instant Pot too! Just sauté the aromatics and mushrooms on Sauté mode, then add the remaining ingredients (except the sour cream). Pressure cook for 4 minutes, do a quick release, and stir in the sour cream at the end.
- Storage Instructions: Leftover mushroom stroganoff will keep in an airtight container in the refrigerator for up to 4 days. Overnight, the creamy sauce will thicken considerably but can be made creamy again with a splash of broth when reheating. Creamy pasta dishes do not freeze well and freezing is not recommended.
- Carrots and celery are both great additions! We suggest adding in 1 large carrot, finely chopped, and 1 rib of celery, finely chopped.
- White wine: Not all wines are vegan due to the refining process they go through. To ensure your wine is vegan, check out Barnivore. Check out this website for alcohol-free wine substitutions.
- Sour cream: If you don’t want to use vegan sour cream, other options are cashew butter (see this recipe), tahini, sunflower butter, or vegan cream cheese.
- Pasta: We have not tested this with gluten-free noodles and cannot guarantee the results. From experience, rice or corn-based gluten-free pastas will work best as their textures are most similar to wheat-based pastas.
- Flour: You can use cornstarch in place of flour, just use only 1.5 tbsp.
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