This Vegan Mushroom Stroganoff is the ultimate comfort food. Whip this up for an easy weeknight dinner. Meaty mushrooms are sautéd until golden brown then simmered in a flavorful, rich and creamy sauce.
You won’t miss the meat at all in this rich, savory and comforting vegan stroganoff recipe.
Mushrooms make an amazing meat replacement with their chewy texture and deep, umami flavor when cooked right.
Mushrooms are full of B vitamins, minerals and antioxidants, according to Healthline.
❤️ Why you'll love this recipe
- Delicious Flavor: Creamy stroganoff is a Russian dish known for its rich, savory, and indulgent taste. Even without dairy, a vegan version can capture those creamy, umami flavors that people enjoy with some vegan pantry staples.
- Mushroom Magic: Mushrooms add a deep, earthy, and meaty flavor to the dish, making it hearty and satisfying. Because of this, mushrooms make a fantastic meat substitute.
- Comfort Food: Stroganoff is the epitome of comfort food. It's warm, filling, and reminiscent of home-cooked meals, making it perfect for chilly evenings.
- Quick and Easy: This is a relatively quick dish to prepare and made with simple ingredients, making it ideal for busy weeknights.
- Leftover Potential: Stroganoff often tastes even better the next day, so it's a fantastic option for meal prep.
- Nostalgic Appeal: If you have fond memories of this creamy pasta dish from family dinners, this vegan version hits all the same flavors and satisfaction, without any animal products.
🧂 Ingredients and substitutions
Make sure to scroll to the recipe card for full list of ingredients.
- Mushrooms - some good meaty mushrooms are white button mushrooms, oyster mushrooms, shiitake mushrooms, cremini mushrooms or baby bella mushrooms.
- Wide pasta noodles - traditional beef stroganoff uses wide egg noodles, but you can get the same texture by using bow tie pasta. You can also fettuccini noodles, or any other wide, flat pasta noodles, or make your own Homemade Vegan Pasta any shape you'd like!
- Vegan sour cream - you can also use canned coconut milk or a cashew cream like this Easy Homemade Vegan Heavy Cream.
- Vegan Worcestershire sauce - this typically isn't vegan because it contains anchovies, but certain brands are accidentally vegan. Whole foods sells a vegan Worcestershire sauce as well. This adds a nice umami and acidic balance to the earthy flavor of the stroganoff.
- All purpose flour - this helps to thicken the creamy sauce. To make this gluten free, use corn starch.
- Nutritional yeast & soy sauce - these are vegan staples that add a rich depth of flavor to any meatless dish.
- Dry white wine - like Pinot Grigio or Sauvignon Blanc. The alcohol will cook off, so you don't have to worry if you're alcohol free.
- Thyme - I use dried thyme when I don't have fresh thyme on hand. Fresh herbs are an easy way to level up any recipe. Top with fresh parsley or fresh dill.
- Vegetable broth - I like using a vegan beef bouillon to make the broth, since this will add a meaty flavor.
- Nutmeg - This is my mom’s secret ingredient. Just add a pinch of nutmeg at the very end. Nutmeg goes really well in any creamy dish.
- just a pinch is used in the end. Nutmeg is always a nice addition to any creamy dish.
- Onions & Garlic - you can also use leeks or shallots to add even more flavor.
- Dijon mustard - this adds a nice touch of acid to round out the creaminess of this dish at the end. You can also use a little white vinegar, lemon juice or apple cider vinegar for that acidic balance.
👩🍳 Recipe tips
Variety: Using a variety of mushroom types makes this dish even more flavorful.
Wipe the mushrooms: Wipe off the dirt with a damp paper towel or napkin. Don’t rinse mushrooms under the sink because this will make them slimy and prevent them from caramelizing.
Heat: Use medium-high heat to sauté the mushrooms so they caramelize and sauté instead of steam. Cook until the liquid evaporates.
Salting the mushrooms: When cooking the mushrooms, don't add salt to them until after the liquid has cooked out. This will prevent too much liquid from releasing. Too much liquid makes the mushrooms steam instead of sauté.
Dissolve the flour: 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.
Add protein: This also tastes really good if you add in some peas or homemade seitan for a more meaty texture and added protein. Just sauté it with the mushrooms.
🔪 Step by step directions
Make sure to scroll to the recipe card for full step-by-step instructions.
Step one: Heat a large skillet on medium heat and add vegan butter or olive oil. Let the pan heat up for one minute. Add the chopped onions and sauté until golden brown.
Step two: Add more vegan butter and turn the pan up to medium-high heat and add the sliced mushrooms. Cook until the liquid evaporates and the mushrooms slightly caramelize.
Step three: Deglaze the bottom of the pan with the white wine and cook for a minute or two. Dissolve the flour in the vegetable broth and add it to the pan with the mushrooms sauce.
Step four: Combine with vegan sour cream and a pinch of nutmeg. Cook noodles al dente, then add to the creamy mushroom sauce. Stir in dijon mustard, and finish with fresh parsley and vegan parmesan cheese.
🥗 Serving suggestions
Vegan mushroom stroganoff is usually served on top of a wide noodle pasta but pairs beautifully with Vegan Mashed Potatoes or over a Crispy Oven Baked Potato or an Air Fryer Baked Potato. You can also serve it over a grain like rice, farro or quick and easy quinoa.
Complement your meal with these great side dishes:
- Bread: Serve with a slice of The Best Vegan Bread.
- Salad: Pair with a simple house salad topped with this Vegan Italian Dressing.
- Veggie: Serve with a side of Air Fryer Asparagus or Air Fryer Zucchini.
♨️ Storing & reheating
Fridge: Leftovers can be kept in the refrigerator in an airtight container for 5 to 6 days.
Freezing: Good news! Vegan mushroom stroganoff can be frozen. It'll keep well in the freezer for 2 to 3 months. Just ensure it's completely cool before freezing. You can use freezer-safe containers or bags.
Reheating: To reheat, use a saucepan on the stovetop. If it's too thick, add a splash of non-dairy milk to achieve your preferred consistency. If you're in a hurry, you can also reheat individual servings in the microwave. Heat them in 30 to 60-second intervals, giving a good stir in between, until it's perfectly warm.
❓ Recipe FAQs
To make a gluten free version of
substitute for gluten free pasta or serve on top of mashed potatoes or a baked potato.
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
To replace the wine in this recipe, just use 2 tablespoons of white vinegar or ¼ cup of vegetable broth.
🍲Try these comforting recipes next
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
Easy Vegan Mushroom Stroganoff
- 1 pound of noodles
- 2 tablespoons of vegan butter
- 1 small onion (diced)
- 5 cloves of garlic (minced)
- 1 pound baby bella mushrooms (or white mushrooms)
- 1½ cups of vegetable broth
- 2 tablespoon Vegan Worcestershire
- 2 tablespoons nutritional yeast
- ½ cup dry white wine
- 1 teaspoon soy sauce
- 2 tablespoons of flour
- ¼ teaspoon of dried thyme
- ½ teaspoon Italian seasoning
- 1 cup of vegan sour cream (or full fat canned coconut milk)
- ¼ teaspoon of nutmeg
- 1 teaspoon dijon mustard
- Salt and pepper to taste
- Top with vegan parmesan or fresh parsley
- 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 skillet on medium heat and add vegan butter. Let the pan heat up for one minute. Add the chopped onions and sauté for one minute.2 tablespoons of vegan butter, 1 small onion
- Add the sliced mushrooms and the minced garlic and sauté until mushrooms are cooked down and slightly caramelized and brown - about 6-8 minutes. Season with a pinch of salt. After the mushrooms have cooked down deglaze the pan by adding the dry white wine. Cook for 5 minutes.5 cloves of garlic, 1 pound baby bella mushrooms, ½ cup dry white wine
- Add flour to vegetable broth. Stir until flour dissolves. Once flour dissolves, add the broth and flour mixture to pan along with thyme, Italian seasoning, nutritional yeast, soy sauce and Worcestershire sauce. Stir constantly until sauce thickens1½ cups of vegetable broth, 2 tablespoon Vegan Worcestershire, 2 tablespoons nutritional yeast, 1 teaspoon soy sauce, 2 tablespoons of flour, ¼ teaspoon of dried thyme, ½ teaspoon Italian seasoning
- 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 to taste.1 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 noodles or mashed potatoes.Top with vegan parmesan or fresh parsley
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.