Mushroom Stroganoff is a classic comfort food dish that’s perfect for cold and rainy days. It’s also perfect for a busy weeknight dinner because it’s easy to make!

This vegan version of the dish is just as satisfying and delicious as the traditional recipe, but uses mushrooms instead of beef to create a rich and savory flavor. The creamy sauce made with vegan dairy substitutes and vegetable broth adds an indulgent touch, making this dish a great choice for a cozy night in.

How to Make Vegan Mushroom Stroganoff:

Step 1:

Cook the pasta or egg-free noodles as instructed on the package.

Step 2:

In a large pan, heat the olive oil over medium heat. Add the mushrooms and cook until they release their liquid and start to brown.

Step 3:

Add the onion and garlic to the pan and cook until softened.

Step 4:

In a separate bowl, whisk together the vegetable broth, soy milk, cornstarch, Dijon mustard, and soy sauce.

Step 5:

Pour the sauce into the pan with the mushrooms, onion, and garlic. Stir until the sauce thickens and coats the mushrooms.

Step 6:

Add salt and pepper to taste. Serve the mushroom stroganoff over the cooked pasta or egg-free noodles. Enjoy!

Cooking Tips

Here are some additional tips and information for making vegan mushroom stroganoff:

  1. Choose the right mushrooms: Note that different varieties of mushrooms have different flavors and textures, so choose the ones that you prefer. Cremini mushrooms are a good choice for this recipe as they have a meaty texture and earthy flavor.
  2. Want to make it creamier: To make the stroganoff creamier, use a plant-based cream such as coconut cream or cashew cream instead of vegan milk. This will add richness and depth of flavor to the dish.
  3. Add depth of flavor: To deepen the flavor of the stroganoff, you can add a splash of soy sauce. coconut vinegar or balsamic vinegar. These ingredients will add a tangy and slightly sweet flavor to the dish.
  4. Serve with any pasta or rice: Stroganoff is traditionally served with egg noodles, but you can also serve it with other types of pasta or rice. Brown rice, quinoa, or couscous would be great options for a healthier meal.
  5. Garnish with fresh herbs: Adding fresh herbs such as parsley, chives, or thyme will give the stroganoff a fresh and vibrant flavor. Simply sprinkle them over the top of the dish before serving.
  6. Leftovers: Stroganoff reheats well and makes for great leftovers. Simply store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 2 months. Reheat in the microwave or on the stovetop.

Ingredients:

Mushrooms: The key ingredient in mushroom stroganoff is, of course, mushrooms! White button mushrooms are a classic choice, but you can also use portabella, cremini, shiitake, or any other type of mushroom you prefer. Or try a mixture of different mushrooms!

Vegan sour cream: To create a luxurious creamy sauce, you can use vegan sour cream, which is made from non-dairy milk and a culture similar to that used to make dairy-based sour cream to add into recipe or to use as a garnish.

Paprika: Paprika is a classic spice used in stroganoff, and adds a smoky and slightly sweet flavor. Add a pinch of smoked paprika for a deeper, smokier flavor.

Thyme: Fresh or dried thyme can be used to add an herbal note to the dish.

Salt and pepper: Of course, you’ll want to season the dish with salt and pepper to taste.

Serving Options:

Want something a little different? Mushroom Stroganoff can be served over rice or potatoes, too.

  • Noodles or Pastas: The most classic way to serve stroganoff is over a bed of egg noodles. However, for a vegan version, you can use any type of noodle that you prefer, such as spaghetti, linguine, fettuccine, elbows, spirals or penne.
  • Rice: If you’re looking for a gluten-free option, or just prefer rice, serving the stroganoff over a bed of white or brown rice is a great choice.
  • Mashed potatoes: For a heartier meal, try serving the mushroom stroganoff over a bed of mashed potatoes. This makes for a comforting and satisfying dish that’s perfect for colder months.
  • Quinoa or couscous: For a lighter and more nutritious option, try serving the stroganoff over a bed of quinoa or couscous.
  • Roasted vegetables: To add some extra flavor and nutrition to the dish, consider serving it alongside some roasted vegetables, such as asparagus, broccoli, or carrots.
  • Bread: Finally, serving the mushroom stroganoff alongside some crusty bread is a great way to soak up all the delicious sauce.

Vegan Mushroom Stroganoff

Mushroom stroganoff is a hearty and comforting vegan dish made with mushrooms, onions, garlic, and a creamy sauce made with vegan sour cream and vegetable broth. This dish is typically served over a bed of noodles or rice, making it a filling and satisfying meal that's perfect for colder months.
Print Recipe
Vegan Mushroom Stroganoff over noodles and garnished with parsley, on a teal plate.

Ingredients

  • 1 pound mushrooms, sliced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoon olive oil
  • 1 cup vegetable broth
  • ½ cup soy milk or other plant-based milk
  • 2 tablespoon cornstarch
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • salt and pepper to taste
  • 8 ounces pasta or egg-free noodles

Instructions

  • Cook the pasta or egg-free noodles as instructed on the package.
  • In a large pan, heat the olive oil over medium heat. Add the mushrooms and cook until they release their liquid and start to brown.
  • Add the onion and garlic to the pan and cook until softened.
  • In a separate bowl, whisk together the vegetable broth, soy milk, cornstarch, Dijon mustard, and soy sauce.
  • Pour the sauce into the pan with the mushrooms, onion, and garlic. Stir until the sauce thickens and coats the mushrooms.
  • Add salt and pepper to taste.
  • Serve the mushroom stroganoff over the cooked pasta or egg-free noodles. Enjoy!

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