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vegan mushroom stroganoff recipe with parsley


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.
Course Vegan Main Dish Recipes
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Servings 3
Calories 438kcal
Author Cindy


  • 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
  • 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.


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. 
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.
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.


Calories: 438kcal | Carbohydrates: 65g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 276mg | Potassium: 730mg | Fiber: 5g | Sugar: 5g | Vitamin A: 54IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg