Creamy vegan mushroom pasta
This vegan stroganoff is comforting, quick and easy to make for a weeknight dinner. Mushrooms make an amazing replacement for beef in this recipe. Enjoy this creamy vegan mushroom pasta on a cold winter night.
You won’t miss the meat at all in this rich, savory and comforting mushroom stroganoff recipe. Mushrooms make an amazing meat replacement when you cook them right.
They offer a chewy texture and they’re full of umami flavor that replicates the richness of meat.
Mushrooms offer a lot of health benefits as well. They are full of B vitamins, minerals and antioxidants, according to Healthline
This recipe is
- Vegan & Vegetarian
- Dairy free
- Comforting
- Easy
Ingredients
- White button or baby bella mushrooms
- Wide pasta noodles – I love using bow tie pasta
- Vegan sour cream
- Vegan Worcestershire sauce
- Flour – To thicken the sauce
- Dry white wine – Like Pinot Grigio or Sauvignon Blanc
- Dried thyme
- Vegetable broth
- Nutmeg
- Onions & Garlic
- Dijon mustard – This adds a nice touch of acid to round out the creaminess of this dish at the end.
Recipe tips
Use either white button mushrooms or baby bella mushrooms in this recipe.
Wipe off the dirt with a damp paper towel. Don’t rinse mushrooms under the sink because this will make them slimy and too water dense.
I highly recommend you use vegan sour cream for this recipe, but you can also substitute for unsweetened and plain vegan yogurt.
My mom’s secret for stroganoff is topping with ¼ teaspoon of nutmeg at the very end.
Taste the sauce and make sure to add salt if it needs it.
Read the label of Worcestershire sauce to make sure it doesn’t have anchovies. A lot of the cheaper brands don’t have anchovies in it. I use the Kroger brand.
Top with fresh parsley and a little vegan parmesan cheese to send this recipe over the top.
Use any flat or spiral noodle that you can find. I’ve used rotini as well as ribbon, since wide egg noodles are made with eggs. You can also try it with large fettuccini noodles.
Make sure to add the flour to the broth before adding the broth in to the pan. This will dissolve the flour and ensure that you won’t get clumps.
- This also tastes really good if you add in some seitan for a more meaty texture and added protein. Just saute it with the mushrooms.
Frequently asked questions
Can I make this gluten free?
To make this gluten free:
- substitute for gluten free pasta
- use corn starch instead of flour
- make sure your brand Worcestershire sauce is gluten free
- make sure your brand of vegan sour cream is gluten free
What can I substitute for wine?
To replace the wine in this recipe, just use 2 tablespoons of white vinegar instead. Or ¼ cup of vegetable broth.
Try these recipes next
- White bean and kale winter soup
- Dairy free pesto pasta
- Vegan beef stew
- Homemade vegan pasta
- Vegan pot roast
📖 Recipe
Easy vegan stroganoff
Ingredients
- 1 pound of noodles
- 2 tablespoons of vegan butter
- 1 small onion (diced)
- 5 cloves of garlic (minced)
- 1 pound of button or baby bella mushrooms
- 1½ cups of vegetable broth
- 2 tablespoon Vegan Worcestershire
- ½ cup dry white wine
- 2 tablespoons of flour
- ¼ teaspoon of dried thyme
- ¾ cup of vegan sour cream (or unsweetened plain vegan yogurt)
- ¼ teaspoon of nutmeg
- 1 teaspoon dijon mustard
- Salt and pepper to taste
- Top with vegan parmesan or fresh parsley
Instructions
- Cook your noodles while you prepare the mushroom sauce, then strain and set aside. Try to time it so you're straining your noodles about the same time the mushroom sauce is done.1 pound of noodles
- Heat a large saute pan on medium low heat and add vegan butter. Let the pan heat up for one minute. Add the chopped onions and saute for one minute.2 tablespoons of vegan butter, 1 small onion
- Add the sliced mushrooms and the minced garlic and saute until mushrooms are cooked down. Should take about 5 minutes. Season with a pinch of salt. After the mushrooms have cooked down for 5 minutes, deglaze the pan by adding the dry white wine. Cook for 5 minutes.5 cloves of garlic, 1 pound of button or baby bella mushrooms, ½ cup dry white wine
- Add flour to 1½ cups of vegetable broth. Stir until flour dissolves. Once flour dissolves, add the broth and flour mixture to pan along with dried thyme and Worcestershire sauce. Stir constantly until sauce thickens1½ cups of vegetable broth, 2 tablespoons of flour, ¼ teaspoon of dried thyme, 2 tablespoon Vegan Worcestershire
- Once sauce is thick, add vegan sour cream and mix it in well. Sprinkle in nutmeg and stir in the dijon mustard. Taste and add salt and pepper if needed¾ cup of vegan sour cream, ¼ teaspoon of nutmeg, Salt and pepper to taste, 1 teaspoon dijon mustard
- Top with some vegan parmesan cheese and fresh parsley. Serve over cooked noodlesTop with vegan parmesan or fresh parsley
Video
Notes
- Use either white button mushrooms or baby bella mushrooms in this recipe.
- Wipe off the dirt with a damp paper towel. Don’t rinse mushrooms under the sink because this will make them slimy and too water dense.
- I highly recommend you use vegan sour cream for this recipe, but you can also substitute for unsweetened and plain vegan yogurt.
- Taste the sauce and make sure to add salt if it needs it.
- Read the label of Worcestershire sauce to make sure it doesn’t have anchovies. A lot of the cheaper brands don’t have anchovies in it. I use the Kroger brand.
- Use any flat or spiral noodle that you can find. I’ve used rotini as well as ribbon, since wide egg noodles are made with eggs. You can also try it with large fettuccini noodles.
- Make sure to add the flour to the broth before adding the broth in to the pan. This will dissolve the flour and ensure that you won’t get clumps.
- This also tastes really good if you add in some seitan for a more meaty texture and added protein. Just saute it with the mushrooms.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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Carroll
Smells delicious (as we speak!) but, one question: ingredient list calls for 3T flour while instructions say to add 2. I went with two to be on the safe side, but…??
Updated Comment in Process: Seems as though 3T would have resulted in the right thickness. I’m just cooking it down a bit more to thicken and it still smells (and sample tastes) delicious. I’m giving this recipe 5-stars before I even serve it 🙂
Maria Fournier
Thank you for the notice! I’ve gone and fixed the recipe. I’m so glad you enjoyed it! This recipe is definitely a staple at our house.
Maria Fournier
Thank you for the notice! I’ve gone and fixed the recipe. I’m so glad you enjoyed it! This recipe is definitely a staple at our house.