Best Vegan Mushroom Stroganoff Recipe
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This vegan mushroom stroganoff is creamy, meaty, and oh-so-comforting! Satisfy your stroganoff cravings in 30 minutes using just one pan.
Looking for a fuss-free “meaty” dish for Meatless Mondays?
Imagine tender, savory mushrooms in a dairy-free sauce so decadent, you’ll be tempted to lick the plate clean!
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Bookmark this healthy mushroom stroganoff recipe, and you won’t need to stress about “What’s for dinner?”
It’ll also be perfect with our grilled beet flatbread salad or, if you’re extra hungry, vegan lobster rolls!
Why You’ll Love This Creamy Vegan Mushroom Stroganoff Recipe
- This easy vegan mushroom stroganoff makes the perfect weeknight dinner! The delicious mushroom sauce is done in 1 pan in 30 minutes.
- This creamy mushroom stroganoff goes well with just about anything! Make your pasta, rice, or veggies more exciting by smothering them with this cozy, savory dish.
- Because this stroganoff recipe ditches the beef, it’s more economical than traditional stroganoff.
Ingredients And Substitutions
Fettuccini – This vegan take on stroganoff swaps wide egg noodles for pasta. You can also use rotini to ensure you’ll catch all that dreamy sauce!
Extra virgin olive oil – You can use vegan butter to give your mushroom mixture more flavor.
Onion – Creates a delicious base for the vegan stroganoff.
Baby Bella mushrooms – Offer a variety of meaty mushrooms! Some guaranteed crowd-pleasers are cremini mushrooms, shiitake mushrooms, and even white button mushrooms. You can also cook vegan beef with the onion and mushrooms for an even heartier stroganoff.
Kosher salt and black pepper – The brown mushrooms are already packed with umami flavor, so we’ll keep our seasonings simple.
Dried coriander, basil, rosemary, and garlic – Herbs and spices add layers of flavor to this rich and savory dish. Feel free to make the recipe your own and add your favorites!
Dijon mustard – Instead of sour cream like in a classic beef stroganoff, this dish gets its tang from Dijon mustard.
White wine vinegar – Adds dimension to the creamy mushroom sauce.
All-purpose flour – The thickening agent for this comfort food.
Parsley – Brightens up the plate. It also adds a clean, earthy taste that actually complements the dish’s savory flavor!
Tips For Making This Recipe
Don’t Soak the Mushrooms
Instead of soaking the mushrooms in water to clean them, just wipe them with a damp cloth! Also, ensure they are completely dry before adding them to the pan so they don’t get slimy and rubbery.
Don’t Overcrowd the Pan
Another reason why mushrooms get rubbery is if they’re steamed instead of seared in the pan. You want the mushrooms to have enough space in the pan so they can brown beautifully.
Don’t Stir the Mushrooms Frequently
You don’t need to stir the mushrooms constantly when cooking them. Just stir every few minutes to allow them to release their juices and get a nice sear for the perfect flavor and tender texture.
Healthy Mushroom Stroganoff Recipe FAQs
What is the main ingredient in a vegan mushroom stroganoff?
Mushrooms replace beef in vegan stroganoff. Opt for flavorful ones like Baby Bellas, or consider using a variety of mushrooms for a more enjoyable texture and flavor on your dish.
How can I make my vegan mushroom stroganoff gluten-free?
For a gluten-free mushroom stroganoff, use gluten-free flour to thicken the sauce and serve it with gluten-free pasta.
Can you make mushroom stroganoff in advance?
Yes! Allow the savory stroganoff sauce to cool, then store it in an airtight container in the fridge for up to 5 days. Once you’re ready to serve, heat it in a skillet over low heat, then pour over cooked pasta.
Can I freeze vegan stroganoff?
The beauty of this vegan mushroom stroganoff is that you can freeze it for a month or two. Thaw before reheating.
More Delicious Vegan Pasta Recipes
- One-Pot Classic Mushroom Vegan Bolognese Sauce
- Easy Creamy Vegan Alfredo Sauce
- Vegan Crockpot Minestrone Soup
- Vegan Mac and Cheese
- Vegan Pasta Puttanesca
I found this recipe for Vegan Carbonara that I HAVE to try!
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Vegan Mushroom Stroganoff
Equipment
- Pot for cooking the pasta
Ingredients
- 1 cup fettuccini
- 2 tbsp extra virgin olive oil
- 1 small onion, diced
- 2 cups Baby Bella mushrooms, sliced
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/4 tsp dried coriander
- 1/2 tsp dried basil
- 1/4 tsp dried rosemary
- 3 to 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 1/2 tbsp all-purpose flour
- Parsley for garnish
Instructions
- Follow the package instructions for cooking the pasta. Drain and set aside.
- Add the oil to the skillet over medium heat. Once hot, saute the onion until translucent, about 4 to 6 minutes.
- Add the mushrooms, spices, and herbs. Cook for 7 to 10 minutes, stirring occasionally, until the mushrooms begin to shrink and brown.
- Add the garlic and cook for another minute, stirring occasionally.
- Add the mustard and vinegar. Saute for another 3 minutes.
- Slowly sprinkle the flour, stirring constantly for 1 to 3 minutes until the sauce thickens. Adjust the consistency with water if needed.
- Spoon your mushroom stroganoff over the drained pasta. Garnish with parsley. Enjoy!
Notes
- Instead of soaking the mushrooms in water to clean them, just wipe them with a damp cloth! Also, ensure they are completely dry before adding them to the pan so they don’t get slimy and rubbery.
- Another reason why mushrooms get rubbery is if they’re steamed instead of seared in the pan. You want the mushrooms to have enough space in the pan so they can brown beautifully.
- You don’t need to stir the mushrooms constantly when cooking them. Just stir every few minutes to allow them to release their juices and get a nice sear for the perfect flavor and tender texture.
