Vegan Mushroom Stroganoff (One-Pot, 30-Minute Meal)
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.
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.