Bianca Zapatka

Vegan Mushroom Stroganoff | Best Easy Recipe

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This is the best vegan mushroom stroganoff recipe that is easy to make, and ready in 20 minutes! It’s healthy, creamy, so delicious and can easily be made gluten-free and nut-free, too! Serve this creamy mushroom sauce with pasta, rice, mashed potatoes or to any sides you like.

Vegan Mushroom Stroganoff (Creamy Mushroom Pasta)

Best Vegan Mushroom Stroganoff Recipe

This vegan mushroom stroganoff is one of those hearty meals that is perfect for any time and any day of the week! Especially, for busy weeknights or cozy evenings when you need a quick dinner that is filling and sure to satisfy!

But not only is this recipe delicious and simple – It is healthy and versatile, too! You can serve this creamy mushroom sauce over rice, quinoa, mashed potatoes or with your favorite gluten-free pasta!

Best Vegan Mushroom Stroganoff

What is Stroganoff?

If you have never heard of “Stroganoff”, now it is the perfect time to try this vegan meat-less mushroom version! It is a popular Russian dish which is actually just a creamy mushroom sauce that is often served with wide egg noodles or fettuccine pasta. While traditional Beef Stroganoff is made of sautéed meat pieces in a sour cream gravy sauce, I used mushrooms and non-dairy milk to make it vegan.

Vegan Mushroom Stroganoff (Creamy Mushroom Pasta)

I think mushrooms are one of the best plant-based meat replacements because they have an amazing meaty texture and delicious flavor. Since they’re able to absorb easily any flavor from the seasonings or sauce they’re cooked in, these veggies can be incredibly tasty and flavorful when you cook them properly.

Creamy Vegan Mushroom Stroganoff

How to make Vegan Mushroom Stroganoff

This recipe is easy and can be made with only 6 simple basic ingredients in just 20 minutes! (+ seasonings to taste, oil for sautéing and pasta for serving)

Step 1: Cook Pasta

Start to cook your favorite pasta or rice or potatoes or whatever side you‘d like to serve with this creamy mushroom sauce. Regarding the pasta, you can use any variety or make your own egg-less noodles with this easy homemade vegan pasta dough recipe.

Step 2: Sauté Onions, Garlic & Mushrooms

In the meantime, make the creamy vegan mushroom stroganoff sauce. First sauté chopped onion, minced garlic and sliced mushrooms in a large skillet or pan. You can also use leek or shallots instead of regular yellow onion and garlic if you prefer. Regarding mushroom variety, I used brown cremini button mushrooms but you can also use white cremini or wild or shiitake mushrooms or a combination of your favorites.

Cook onions and garlic in a skillet
Garlic Mushrooms and onions in a skillet

Step 2: Add the roux mixture

Next, add a roux-like mixture which is basically made of flour or cornstarch, vegetable broth, and soy or tamari sauce. I also like adding mustard and nutritional yeast flakes for cheesy flavor but this is just optional. The flour is necessary to thicken the sauce but you can substitute gluten-free flour or half the amount of cornstarch as needed.

How to make vegan mushroom stroganoff
Add roux mixture to Garlic Mushrooms and onions in a skillet

Step 3: Add non-dairy cream

Finally, add the creamy ingredient which makes the vegan mushroom stroganoff sauce rich and even more delicious. I prefer using full-fat coconut milk or soy milk but feel free to use your favorite non-dairy milk or non-dairy cream for a richer sauce. Alternatively, you can prepare a cashew cream by blending soaked cashews or cashew butter with water as mentioned in the recipe notes!

Creamy Mushroom Sauce in a skillet
Vegan mushroom stroganoff (creamy sauce)

Step 4: Serve with pasta

Once the sauce is thick and creamy, add the cooked pasta and toss to combine. Cook for 1-2 minutes or until heated throughout as needed. I love to garnish my creamy mushroom stroganoff pasta dish with vegan parmesan cheese, and fresh parsley as well as thyme. However, you can serve it with any toppings you like or just as it is!

Mushroom Stroganoff (Best Easy Vegan Recipe)

This Best Vegan Mushroom Stroganoff is:

  • Dairy-free
  • Quick & Easy to make
  • Flavorful
  • Healthy
  • Low-fat
  • Rich & Creamy
  • Nourishing
  • Satisfying
  • Hearty
  • The ultimate comfort food
  • So delicious!
Creamy Mushroom Pasta (Best Vegan Recipe)

How to store and freeze this Stroganoff?

This creamy vegan mushroom stroganoff sauce keeps in the refrigerator for 2-3 days or can be frozen for up to 2 months. I recommend to store or freeze the sauce separate from the pasta in a sealed container. When ready to serve, defrost overnight in the fridge. Then heat it up on the stovetop and serve with your favorite side and fresh herbs!

Mushroom Stroganoff (Best Easy Vegan Recipe)

Looking for more easy vegan Mushroom recipes, make sure to check out the following:

Mushroom Stroganoff (Best Easy Vegan Pasta Recipe)

If you do try this Creamy Vegan Mushroom Stroganoff Recipe, I would love to read your feedback in the comments below. And if you take a photo of your cozy pasta dish and share it on Instagram, please don’t forget to tag me @biancazapatka to make sure I won’t miss your post. Enjoy!

Vegan Mushroom Stroganoff (Creamy Mushroom Pasta)

Vegan Mushroom Stroganoff

Author: Bianca Zapatka
This is the best vegan mushroom stroganoff recipe that is easy to make, and ready in just 20 minutes! It’s healthy, creamy, so delicious and can easily be made gluten-free and nut-free, too! Serve this creamy mushroom sauce with pasta, rice, mashed potatoes or to any sides you like.
4.89 from 54 votes
Print Pin Review
Prep Time 5 mins
Cook Time 15 mins
Course Lunch & Dinner, Main Course, Pasta, Side Dish
Servings 4 Servings
Calories 465 kcal

Ingredients

  • 10,6 oz pasta of choice 300g (use gluten-free pasta, if needed)
  • 2 tbsp canola oil or olive oil (divided)
  • 1 onion chopped
  • 4 cloves garlic minced
  • 18 oz cremini mushrooms 500g (thinly sliced, *see notes)
  • 1/3 cup dry white wine 80ml (optional)
  • 1 1/2 cups vegetable broth 360ml
  • 3 tbsp soy sauce or tamari sauce
  • 3 tbsp all-purpose flour or gluten-free flour or 2 tbsp cornstarch
  • 2 tsp dijon mustard optional
  • 2-3 tbsp nutritional yeast flakes optional
  • 1 tsp paprika powder optional
  • salt and pepper to taste
  • 1 1/2 cup non-dairy milk 360ml (*see notes)

To garnish (optional)

Instructions 

Cook Pasta

  • In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed).

Vegan Mushroom Stroganoff

  • Heat one tablespoon of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally. (*See step-by-step photos + recipe video in the blog post above!)
  • Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).
  • In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.
  • Add in the pasta, toss well to combine and cook until heated throughout as needed.
  • Garnish with vegan parmesan and fresh thyme or parsley as desired and serve immediately!

Notes

  • Gluten-free: Use your favorite gluten-free pasta or serve the sauce over rice, quinoa or mashed potatoes. Instead of all-purpose flour, you can use rice flour or a gluten-free flour blend or 2 tbsp cornstarch.
  • Mushrooms: Feel free to use the mushroom variety you have available or a combination of your favorites. I suggest to chop or slice them thinly, so it's easier to cook them evenly.
  • Coconut milk: I prefer using full-fat coconut milk or soy milk but you can use your favorite non-dairy milk or non-dairy cream for a richer sauce. Alternatively, make your own cashew cream by blending 3/4 cup of soaked or pre-boiled cashews (100g) with 1 cup of water (240ml) until smooth and creamy.
  • Storage: Leftover mushroom sauce keeps covered in the refrigerator for 2-3 days or can be frozen. Make sure to store or freeze the sauce separate from the pasta.
Nutritions
Serving: 1Serving | Calories: 465kcal | Carbohydrates: 63.7g | Protein: 23.7g | Fat: 9.4g
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!
An image for pinning the collage below on Pinterest This is the best vegan mushroom stroganoff recipe that is easy to make, and ready in just 20 minutes! It’s healthy, creamy, so delicious and can easily be made gluten-free and nut-free, too! Serve this creamy mushroom sauce with pasta, rice, mashed potatoes or to any sides you like. #mushroomstroganoff #stroganoff #veganrecipes #mushrooms #recipes #food #veganfood #vegan #mushroomsauce #mushroompasta #pasta #vegetarian #dairyfree #healtyhrecipes #easyrecipes #cooking #veganmushroomstroganoff | biancazapatka.com
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Reader Interactions

Comments

  2. AvatarKara

    5 stars
    This is delicious and satisfying. I substituted the egg noodles with a rice noodle, added some tofu, and put over steamed asparagus. A keeper! Glad I found your website.

    Reply

  3. AvatarDenise Pepin de Vinas

    5 stars
    Making it, very simple.

    Question can I substitute the flour or cornstarch for vital wheat gluten flour? If yes, would I use the same amount?

    Thanks

    Reply

  4. AvatarElena Contis

    5 stars
    This pasta was so easy to pull together and soooo delicious! I already had all the ingredients I needed and it was such a creamy, flavorful dish.

    Reply

  5. Avatarjewelle

    5 stars
    delicious recipe that was so easy to follow! this was my first time making mushroom stroganoff and it came out SO good! it tasted even better day #2, the flavors really set in overnight.

    Reply

  6. Avatargrace

    5 stars
    just made it for me and my mum and we both loved it (she isn’t even vegan) tastes so nice and doesn’t take long to take 💗

    Reply

  9. AvatarPlant based cook

    3 stars
    I found this to be a bit bland. Not bad, but not great either. I think if I had had parmesean to add at the end it would have been better.

    Reply

  10. AvatarMaija

    5 stars
    I am doing Veganuary and came across this recipe, which turned out to be so yummy! I left a non-dairy cream out as I didn’t have any but it was still so delicious and easy to make! 🙂

    Reply

  11. AvatarMariasha

    5 stars
    This is hands down the BEST Mushroom Stroganoff recipe I’ve ever tried! I first tried it cause I was missing and craving my best friends Midwestern moms heavy, cozy Beef version and honestly after trying this one I’ve never even considered going back! It gives you the same cozy feeling without feeling heavy and miserable afterwards! I used all the optional ingredients and that’s what really made it pop for me! I make this probably once a month, especially now that it’s snowy and cold! If you’re thinking about making this, you absolutely should.

    Reply

  12. AvatarKatie

    4 stars
    I made this last night and thought it was delicious! I used all of the optional add-ins to get as much flavor as possible – worth it! The best part for me was I had all the ingredients except for the mushrooms already as just a part of my regular pantry. The coconut has a strong flavor, but I coule absolutely taste all the other flavors as well. I did substitute the white wine for white dry vermouth – my mom has always said to do this, but I can’t comment on the flavor difference honestly. I might increase the mushrooms next time too. Overall great recipe, would make again and recommend!

    Reply

  13. AvatarLinda

    I would like to make this recipe for Christmas. Although, I would like to add a meat replacer so it will be closer to the ‘original stroganoff’. Any idea how I should change the proportions? I suppose I should use less mushrooms and add the meat replacer. 50/50 then?

    Reply

    • Bianca ZapatkaBianca Zapatka

      Hi Linda,
      yes, you can definitely do that! However, I would cook this recipe as it is and add the meat replacement additionally, for example about 8 oz vegan minced meat. The mushrooms add an amazing flavor so I would not use less! 🙂 You’ll still have enough sauce so I wouldn’t change the proportions. Simply cook the meat replacer as instructed and add to the mushroom stroganoff.
      Best, Bianca

      Reply

  14. AvatarTanya

    5 stars
    This was delicious! I made about one-third of the recipe as I only had a few mushrooms: five shiitake, one king oyster, and a couple of cremini. I loved the combination of ingredients, which were different from anything I would have come up with on my own. I used a leek instead of onion and powdered veggie broth in hot water, to which I added the other ingredients, including ground oats instead of cornstarch. I also used very little oil, and instead added hot water for my sauté. I mixed it with whole wheat spaghetti, and this turned out to be a very nice combination — and a very hearty meal. Cooking on one burner (pasta first, then set aside to make the sauce) it only took me about half an hour.

    Reply

  15. AvatarAlisha

    5 stars
    I love this meal. I have made it several times and my vegan and non vegan family have enjoyed this recipe. The only changes I have made are:
    1. I use a vegan beef boullion
    2. I water saute and don’t use oil
    3. I added a splash of vegan worcestershire sauce
    Really, the recipe is great even without these changes.

    Reply

  16. AvatarAmara

    5 stars
    Such an incredible recipe. Messed around a little bit; simmered porcini mushrooms in veggie stock with some salt and pepper. Made a delicious cashew cream with some of the porcini stock and added a bit more Dijon mustard. Don’t sleep on the wine addition, Added the pasta and let it simmer for a few. This recipe is Definitely a game changer. My boyfriend and I licked our bowls.

    Reply

  19. AvatarClarke

    5 stars
    I have tried to make vegan mushroom stroganoff before using different recipes, and the sauce has never come out right for me. This one was a huge hit! I used unsweetened original almond milk, and corn starch in my recipe. I did have to add more corn starch slurry toward the end (we like it to be really thick, like hamburger helper). Thank you so much for posting this! Sometimes we miss the non-vegan foods we ate as kids, especially my husband, and I was so happy I could make this for him.

    Reply

  21. AvatarSAMMY

    5 stars
    Turned out great! I’m a college student and don’t have much time, nor access to fresh/healthy food, but her recipes are perfect. They never take much time and I haven’t been disappointed.

    P.s. I have to admit I pur in a little extra Dijon mustard for some extra zing

    Reply

  23. AvatarLaura Enright

    5 stars
    Incredibly creamy & flavourful. The nutritional yeast & fresh parsley make a real difference. May I suggest a squeeze of lemon juice right at the end to brighten the flavour a little bit. Fabulous with mashed potatoes. Great recipe!

    Reply

  24. AvatarBrett

    Tried with Calfia Coconut/Almond Milk. Was in-edible. Coconut flavor created a bad aftertaste. I can’t imagine full fat coconut tasting much better. First meal to scar me in a while.

    Reply

  25. AvatarDebbie

    5 stars
    I made this tonight and I was not disappointed, (I am a very picky person). I made mine just like the recipe stated. I didn’t add the wine and I used soy milk. I put mine over mashed potatoes and served it with roasted cauliflower and carrots. It was a very good comfort food. I will definitely make again! Thank you for the recipe:)

    Reply

  26. AvatarErin K

    5 stars
    Fantastic. Really great. I followed the recipe ALMOST exactly BUT I skipped the paprika and added umami / mushroom powder. Bit hit. Thank you!

    Reply

  28. Avataraleyna

    5 stars
    I have been incorporating meatless meals on Monday for our family. After the hubby bought a huge package of mushrooms at Costco, I chose this recipe. I had everything except non dairy milk so mine was vegetarian but the flavor was delicious and mild enough for my 4 kids to gobble it up. Bonus, it was done in 30 minutes. Thanks for the easy recipe.

    Reply

  29. AvatarJessica

    5 stars
    This is soooo unbelievably good. I used a cup of soy cream and 1/2 a cup of soy milk and left out the paprika, it was perfect. I made it with vegan Semmelknödel for my Bavarian dad and he loved it! Will be making this again and again in future 🙂

    Reply

  30. AvatarNoni Knight

    5 stars
    I came upon your recipe by chance, bought the ingredients and followed your instructions closely. Great success!! Both my daughter and myself loved it!! It is easy and quick to make and very tasty, too!!

    Reply

    • AvatarNatalie

      3 stars
      It tastes nice, if a little salty. I don’t know if it’s just me though but there was so much liquid. I would have had to simmer it for ages! In the end I decided to cook my pasta in the sauce which helped to absorb some of the liquid.

      Reply

  31. AvatarJo

    5 stars
    This is the first recipe I have tried from your blog and I will definitely be coming back for more! This was AMAZING. So good. My husband and I were joking that it was like crack! We couldn’t stop eating it! I am super impressed and we can’t wait to have this again!

    Reply

  33. AvatarMalaika Cattlin

    5 stars
    Better late than never-I am so happy to have found this website!! This recipe was super easy, and best of all, did not require me buying anything extra, as often happens.

    Really tasty and produced a great portion.
    I‘m excited to try other recipes. Thank you Bianca!

    Reply

  34. AvatarMonique

    5 stars
    So good!! I just made it for dinner and it was delish! Thank you for the recipe! I’ll def be making it for family and friends.

    Reply

  36. AvatarPravika Singh

    5 stars
    This recipe is incredible! The ends product tastes even better than it looks. I only had lite coconut milk in my pantry the first time I tried this and the dish turned out really well, but I specifically bought full fat coconut milk the second time and WOW. This recipe is so delicious, my fiance – who usually hates mushroom – finished everything and had seconds. I topped mine with cracked black pepper, origanum and chili flakes. Best mushroom pasta I’ve ever tasted!

    Reply

  37. AvatarShelley

    5 stars
    This recipe was excellent! Even my meat-eating son who’s not so crazy about mushrooms went for second helpings! Easy and delicious.

    Reply

  38. AvatarDoreen Murray

    It would be great if you could provide the nutritional info on your recipes, particularly the calories per serving! Other wise, can’t wait to try this one!

    Reply

    • Bianca ZapatkaBianca Zapatka

      I’ve already started to calculate the nutrition facts as you can see in my newest recipe. It’s much work to do that for all thousand recipes here on the blog at the same time but I’ll do my best! 😃

      Reply

  39. Avatarexistentialisp

    I have never in my life left a recipe review before. That’s how shockingly good this was. I had to come and let the world know.

    I made the sauce to noodle ratio more soupy, and I’m glad I did. It was rich, creamy, tangy, DELICIOUS.

    It was so good, in fact, that I lost control and ate way too much of it in one sitting.

    Reply

  40. AvatarPlantbased_Stephy

    5 stars
    I used portobello mushrooms, spicy brown mustard because it’s what I had on hand, no white wine and the full fat coconut milk as suggested. The recipe was easy and DELICIOUS. although I made a few substitutes it didn’t take away from the stroganoff taste and you can still achieve the white wine sauce flavor without the white wine. Delicious! Will make again.

    Reply

  41. AvatarSara

    5 stars
    Made this tonight and it was easy and delicious! I’ll be making it again for sure. I added wheatmeat “beefy” tips, which I just pan cooked and added at the end.

    Reply

  42. AvatarNat

    5 stars
    Delicious and so easy to make! I’ve not eaten meat for 7 years now and I used to love gravy like sauces. That is the best vegan alternative that I have tried so far! Thank you so much for this recipe!

    Reply

  43. AvatarAshley

    4 stars
    This recipe was super easy to make and it tasted great! I am not a mushroom liker but I decided to give it a try and I’m glad I did! The texture of the mushrooms wasn’t altered and they remained firm and not gummy! Out of 5, I’d rate this a 4, solely bc I didn’t have the nutritional yeast to see if that made it even better.

    Reply

  47. AvatarAmy

    5 stars
    Stroganoff is one of my favorite comfort foods. The creamier the better. Last night’s dinner was a success. I did only have almond milk for my nondairy cream and I think it might have been too light, had to add a bit more cornstarch to thicken. Easy to make and full of flavor.

    Reply

    • Bianca ZapatkaBianca Zapatka

      So glad you enjoyed my vegan stroganoff recipe! I prefer cooking it a bit longer to unfold flavors but it’s totally fine to use more cornstarch! Thank you for your amazing feedback!:) <3

      Reply

  49. AvatarGlyn

    5 stars
    Made this stunning dish for myself and my partner and I have to say absolutely amazing, the flavours are restaurant quality, this recipe is definitely on the to-do again list. And the beauty of it is that it is so simple to make. We are newcomers to eating a plant-based diet and food of this quality is making the transition so smooth. Thank you, Bianca.

    Reply

    • Bianca ZapatkaBianca Zapatka

      Hi Glyn, so glad you liked this vegan stroganoff recipe so much! You’re really so sweet regarding the restaurant quality! 😀 Thank you for your amazing feedback! Lots of love, Bianca <3

      Reply

  50. AvatarEla

    5 stars
    Mushroom Stroganoff is my most favorite recipe. My mom always made it for me when I was little and I absolutely adored it! Your recipe looks great as well. 🙂

    Reply

      • AvatarDanielle

        5 stars
        This is honestly the best vegan dish I’ve made!!! I subbed Banza Linguine because it has 25g of protein. SOOOO DELICIOUS. Even my non-vegan friends loved it! 🙂 Making it again now during quarantine, and my mouth is already watering.

        Reply

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