This Vegan Mushroom Stroganoff is rich, creamy and completely dairy-free, made with simple pantry ingredients. This vegan version doesn't rely on cashews but instead uses a classic roux to create a smooth, velvety sauce. It delivers classic comfort food flavor in a fully plant-based version. Ready in under 30 minutes this is an easy, satisfying weeknight dinner.
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Classic Russian beef stroganoff is traditionally made with seared strips of beef in a creamy sauce of onions, mushrooms, broth, sour cream and mustard.
In this vegan stroganoff version, we replace the beef with a variety of hearty, umani rich mushrooms that bring depth and flaavor to the dish.
To make it even more satisfying, you can add our tofu meatballs, which pair perfectly with the creamy sauce.
If you are looking for more quick vegan dinner recipes, try our vegan Italian pasta salad.
Why You'll Love This Creamy Vegan Mushroom Stroganoff
- Easy and reliable - made with simple pantry ingredients.
- Big flavor - comforting and satisfying.
- Made with just 10 simple ingredients.
- No blender or cashew cream required.
Key Ingredients & Substitutions
- Mushrooms - Portobello, cremini, shiitake, oyster and maitake mushrooms all work well Using a mix adds deeper flavor and better texture.
- Vegan Sour Cream - created the creamy base of the sauce. You can substitute with a thick, unsweetened vegan yogurt if needed.
- Aromatics - onions and garlic build the savory foundation of this dish.
- Pasta - serves as the base for the recipe; mashed potatoes also work.
- Lemon Juice - used instead of mustard to add brightness and balance the sauce.
- Vegetable Broth - a good flavorful vegetable stock is important to help round out the flavor in your sauce.
Detailed ingredients, measurements, and instructions are provided at the end of this post in the printable recipe card below. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your results in the comments!
Step By Step Instructions
Step 1: Prep the vegetables. Chop the onion and garlic. Clean mushrooms by wiping away dirt with a paper towel or clean kitchen towel. Slice and set aside.
Step 2: Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and keep warm.
Step 3: Cook the aromatics. In a large skillet, melt 2 tablespoons vegan butter over medium heat. Add ½ cup chopped red onion and cook 3 to 5 minutes until softened and translucent.
STEP 4. Brown the mushrooms. Add 2 cups sliced portabella mushrooms and cook 8 to 10 minutes until the mushrooms release their moisture and become nicely browned, stirring occasionally.
Add garlic. Stir in 2 cloves garlic (about 2 teaspoons minced) and cook for about 30 seconds until fragrant.
Step 5. Make the roux.
After sprinkling in ¼ cup flour, stir constantly for 1 to 2 minutes until the flour coats the vegetables and looks slightly pasty.
Step 6. Add liquid in stages.
Whisk in ½ cup vegetable broth first until smooth.
Then whisk in the remaining ½ cup broth and 1 cup non dairy milk. Whisking continuously to prevent lumps.
Add 1¼ teaspoons salt, ¾ teaspoon black pepper, and 2 teaspoons dried thyme.
Note:Adding a small amount of liquid first allows the roux to loosen smoothly before the rest of the liquid is added.
Step 7: Simmer the sauce. Reduce heat to medium low and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
If using ½ cup plant based meatballs, stir them in now and simmer 2 to 3 minutes until heated through.
STEP 8. Finish the sauce. Reduce heat to low and stir in 1 teaspoon lemon juice and ¼ cup vegan sour cream until fully incorporated and creamy.
Serve. Spoon the mushroom stroganoff sauce over warm pasta or mashed potatoes and serve immediately
Reheat & Storage
- To Store. Store in an airtight container in the refrigerator for up to 3 days.
- To Reheat. Reheat in the microwave or on the stovetop over medium heat until heated through.
Want More Vegan Lunch & Dinner?
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
📖 Recipe
Vegan Mushroom Stroganoff
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Print Recipe Leave A Review Pin Recipe Add As A Google Trusted SourceIngredients
Pasta
- 1 box pasta
Roux Base
- 1 cup vegetable broth
- 1 cup non dairy milk almond or oat milk preferred
- ¼ cup all purpose flour
Seasonings
- 1¼ teaspoons salt
- ¾ teaspoon black pepper
- 2 teaspoons dried thyme leaves
Vegetables & Aromatics
- 2 tablespoons vegan butter
- ½ cup chopped red onion or white onion
- 2 cloves garlic minced (about 2 teaspoons)
- 2 cups sliced portabella mushrooms - or a mix
Finish
- 1 teaspoon lemon juice
- ¼ cup vegan sour cream
Optional
- 1 cup plant based meatballs
Instructions
Prep the vegetables
- Chop the onion and garlic. Clean mushrooms by wiping away dirt with a paper towel or clean kitchen towel. Slice the mushrooms and set aside.
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and keep warm.
Cook aromatics and mushrooms
- In a large skillet melt 2 tablespoons vegan butter over medium heat. Add ½ cup chopped red onion and cook 3 to 5 minutes until softened and translucent.
- Brown the mushrooms. Add 2 cups sliced portabella mushrooms and cook 8 to 10 minutes until the mushrooms release their moisture and become nicely browned, stirring occasionally.
- Add garlic. Stir in 2 cloves garlic (about 2 teaspoons minced) and cook for about 30 seconds until fragrant.
Make the roux
- Whisk in ½ cup vegetable broth first until smooth. Then whisk in the remaining ½ cup broth and 1 cup non dairy milk. Whisking continuously to prevent lumps.
- Add 1¼ teaspoons salt, ¾ teaspoon black pepper, and 2 teaspoons dried thyme.Note: Adding a small amount of liquid first allows the roux to loosen smoothly before the rest of the liquid is added.
Simmer sauce
- Reduce heat to medium low and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
Optionally - Add vegan meatballs
- If using ½ cup plant based meatballs, stir them in now and simmer 2 to 3 minutes until heated through.
Finish the sauce
- Reduce heat to low and stir in 1 teaspoon lemon juice and ¼ cup vegan sour cream until fully incorporated and creamy.
- Serve. Spoon the mushroom stroganoff sauce over warm pasta or mashed potatoes and serve immediately.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
If you give this vegan gluten-free mushroom stroganoff recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram #thevgnway.
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Sabrina
Can't believe how hearty this dish is. Using the mushroom with the meatballs is an execllent idea.