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Happy Food, Healthy Life

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THE BEST CREAMY VEGAN MUSHROOM STROGANOFF RECIPE

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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!

VEGAN MUSHROOM STROGANOFF TWIRLED ON A FORK

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!

Ingredient Spotlight

Ingredients for Mushroom Stroganoff Recipe

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.

Mushrooms in skillet for Vegan Mushroom Stroganoff Recipe

Step 4. Add the mustard and white wine vinegar. Saute for 2-3 minutes more.

Ingredients for Vegan Mushroom Stroganoff Recipe

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.

Sauce for Vegan Beef Stroganoff in Skillet

Step 6. Spoon Stroganoff over the top of drained pasta. Sprinkle with parsley and serve. 

Vegan Mushroom Stroganoff Served over Pasta

Following these insanely easy steps will give you a Vegan Stroganoff that hits all the marks.

  • creamy
  • saucy
  • slightly tangy
  • full of flavor
  • comforting
  • a new family hit

HOLLY’S INSIDER PRO TIPS

  1. 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*
  2. 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.
  3. 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.
  4. 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 Beef Stroganoff

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. 

Creamy Vegan Mushroom Stroganoff

Looking for more mushroom recipes?

Mushroom Barley Risotto
Vegan Stuffing
Vegan Bolognese

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Plate piled with Vegan Mushroom Stroganoff

Now that you know how easy it is to make this Vegan Mushroom Stroganoff Recipe, please give it a star rating below and comment letting me know how it turned out for you!

vegan mushroom stroganoff recipe with parsley

THE BEST CREAMY VEGAN MUSHROOM STROGANOFF

Yield: 3 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

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.

Ingredients

  • 8 ounces fettuccini
  • 2 Tbsp extra virgin olive oil
  • 1 small onion, diced
  • 16 ounces mushrooms of choice (white button, bella, shiitake, etc), sliced
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp dried coriander
  • 1/2 tsp dried basil
  • 1/4 tsp dried rosemary
  • 3-4 cloves of garlic, minced
  • 1 T dijon mustard
  • 1 T white wine vinegar
  • 1 1/2 T all-purpose flour
  • parsley, for garnish

Instructions

  1. Cook pasta in salted boiling water until cooked per the instructions on the box. Drain.
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and saute for 4-6 minutes until translucent.
  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. Add the mustard and white wine vinegar. Saute for 2-3 minutes more.
  4. Slowly sprinkle the flour and stir constantly for 1-3 minutes until you reach the desired thickness. Add water if mixture becomes too thick.
  5. Spoon stroganoff over the top of drained pasta. Sprinkle with parsley and serve.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 345mgCarbohydrates: 39gFiber: 6gSugar: 5gProtein: 8g

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Do you like this recipe?

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© Holly Waterfall
Cuisine: American / Category: Vegan Main Dish Recipes

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.

 

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    Hey there!

    I'm Holly and I create real food recipes for real people. People who want to eat more than kale chips and tofu. People who are a little bit terrified of vegan food because - hello, what the F is tempeh and seitan, right?
    People who want to go plant-based but can't even imagine a life without cheese or ice cream. I'm right there with ya and am here to help you every step of the way. I can't wait to show you around!

    xoxo Holly

    Dinner doesn't have to be difficult

    even if you're plant-based.

    Let me help you with a week of dinner recipes in my free e-cookbook, simple vegan family dinners.

    Totally delish, totally family-friendly.

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