This Vegan Mushroom Stroganoff Recipe comes together in less than 30 minutes, giving you a comforting meal to feed you and your loved ones without any fuss.
Savory mushrooms dripping with the most decadent sauce, all tied up in ribbons of pasta, reminding you of the comforts of home-cooked meals you used to eat as a kid.
Those meals from childhood may seem unachievable, especially in a vegan lifestyle, but this is an incredibly easy recipe using fresh ingredients you've heard of and can pick up at any store.
Diving deep into these saucy noodles will have you jumping for joy now that you've found another comforting vegan dish to add to the weekly rotation.
Be sure to bookmark this recipe in your browser so you can have it available whenever the craving hits!
What exactly is stroganoff?
Traditionally, stroganoff is a Russian dish of sauteed pieces of beef served in a sauce with sour cream. Of course, if you're looking for plant-based options, the traditional way of making stroganoff isn't going to work for us. But I'd be willing to bet you're still looking for something saucy and savory and totally comforting, right?
Thankfully, with this recipe, you're able to enjoy the flavors of traditional stroganoff without the beef.
Also, unlike many vegan recipes, this one (and most others you'll find on this site) has only six ingredients that you'll find at your local grocery store. You won't have to go to Whole Foods, Trader Joe's, or any other specialty store to get this dinner on the table in less than 30 minutes!
Mushrooms: Mushrooms are the obvious choice to use in this recipe instead of the beef that's normally used in stroganoff. The meaty texture in properly cooked mushrooms will please your tastebuds with each and every bite. Head down to "Pro Tips" below to ensure you are cooking your mushrooms properly so they're not all spongy and weird. You don't want mushroom sponges. Promise.
Dijon Mustard: The dijon mustard is what helps to give this vegan stroganoff recipe the tangy flavor it would normally get from the sour cream. No sour cream here, but also no skimping on the flavor!
White Wine Vinegar: Together with the dijon mustard, the white wine vinegar is definitely going to kick your flavor up to the next level on this vegan mushroom stroganoff. Definitely do not leave this out for optimum flavor!
Step-by-Step Instructions for Vegan Mushroom Stroganoff
Step 1. Cook your pasta in salted boiling water until it is cooked per the instructions on the box. Once it's finished cooking, drain and set aside until the stroganoff sauce is finished.
Step 2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and saute for 4-6 minutes until translucent.
Step 3. Add the mushrooms and spices to the onions. Cook until the mushrooms begin to shrink and brown, around 7-10 minutes, stirring occasionally. Add the garlic and saute for 1 minute, stirring constantly.
Step 4. Add the mustard and white wine vinegar. Saute for 2-3 minutes more.
Step 5. Sprinkle in the flour and stir constantly for 1-3 minutes until you reach your desired thickness. Add water if the mixture becomes too thick.
Step 6. Spoon Stroganoff over the top of drained pasta. Sprinkle with parsley and serve.
Following these insanely easy steps will give you a Vegan Stroganoff that hits all the marks.
- slightly tangy
- full of flavor
- a new family hit
HOLLY'S INSIDER PRO TIPS
- Don't wash your mushrooms! Yes, you heard me right. You don't want to wash your mushrooms in the traditional way you would submerge produce in water. Mushrooms are like little sponges. If you soak them in water, they will end up tough and spongy. This texture is one of the main reasons why people don't like mushrooms. Washing them the right way will improve the texture issue a ton! For dirt spots, you just want to wipe them down with a damp cloth or paper towel. That's all that needs to be done to clean those little fun guys... get it. Fun-Gi's?! *insert eye roll*
- Don't stir the mushrooms frequently. There are many reasons why you may stir what you're sauteing. You're afraid it will burn. You were taught to keep stirring. You're bored. Whatever the case may be, with mushrooms, you do not need to keep a constant stir going. Getting these mushies browned and golden and stirring every few minutes will cook them properly and release the juices, giving it the texture you're looking for.
- Don't use low or medium heat. Medium high heat is where you want to be to get these mushrooms nice and browned. Again, this is a texture thing. Having the heat high will not cause the mushrooms to burn. The natural juices in the mushrooms will prevent that from happening.
- Do use many different mushrooms. Of course there are white button mushrooms, but the flavor will absolutely pop in your mushroom recipes once you start experimenting with different types. Baby Bellas. Crimini. Shiitake. So many options at different price ranges that you've got to give a try. But of course, sometimes all I have on hand is basic white button mushrooms, so I throw them in and call it a win! You do you!
Vegan Mushroom Stroganoff FAQ's
How can I make this dish gluten-free? You can use any gluten-free pasta to serve along with the stroganoff sauce. For the flour, you can use a 1-to-1 sub such as Bob's Red Mill gluten free flour to thicken the sauce.
How should I store this and how long will it last? Once the dish has cooled to room temperature, store in an air-tight container in the refrigerator for about 5 days.
Can I serve the stroganoff sauce with something other than pasta? You absolutely can! Although stroganoff is traditionally served over noodles, this would be great over brown or white rice, barley, or even quinoa.
How can I add more protein to this dish? Although mushrooms are packed full of protein, you could always add chickpeas, lentils, or tofu in toward the end of the cooking time. For the tofu, you would just want to fry it up ahead of time with the seasonings you like. I often have it pre-prepared in my fridge to add to salads and grain bowls whenever I need.
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VEGAN MUSHROOM STROGANOFF
- 8 ounces fettuccini
- 2 Tablespoons extra virgin olive oil
- 1 small onion, diced
- 16 ounces mushrooms of choice (white button, bella, shiitake, etc), sliced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon dried coriander
- ½ teaspoon dried basil
- ¼ teaspoon dried rosemary
- 3-4 cloves garlic, minced
- 1 Tablespoon dijon mustard
- 1 Tablespoon white wine vinegar
- 1 ½ Tablespoon all-purpose flour
- parsley, for garnish
- Cook pasta in salted boiling water until cooked per the instructions on the box. Drain.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and saute for 4-6 minutes until translucent.
- Add the mushrooms and spices to the onions. Cook until the mushrooms begin to shrink and brown, around 7-10 minutes, stirring occasionally. Add the garlic and saute for 1 minute, stirring constantly. Add the mustard and white wine vinegar. Saute for 2-3 minutes more.
- Slowly sprinkle the flour and stir constantly for 1-3 minutes until you reach the desired thickness. Add water if mixture becomes too thick.
- Spoon stroganoff over the top of drained pasta. Sprinkle with parsley and serve.