Go Back
+ servings
Vegan stroganoff in a large pan with mushrooms
Print Recipe
5 from 2 votes

Easy Vegan Mushroom Stroganoff

Delicious creamy vegan mushroom pasta recipe your whole family will love.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Russian
Servings: 4
Calories: 650kcal
Author: Maria

Ingredients

  • 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
  • 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

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 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 thickens
    1½ 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

Video

Notes

Variety: Using a variety of mushroom types makes this dish even more flavorful. Some options are white button mushrooms, oyster mushrooms, shiitake mushrooms, cremini mushrooms or baby bella mushrooms. 
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. 
This will last in the fridge in an airtight container for up to five days. 
This stroganoff freezes for up to three months in a freezer safe container. Let it cool completely before freezing. 
When reheating, you may need to add a splash of vegetable broth, since this thickens up when it cools. 

Nutrition

Calories: 650kcal | Carbohydrates: 111g | Protein: 21g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 521mg | Potassium: 1071mg | Fiber: 5g | Sugar: 10g | Vitamin A: 281IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 3mg