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.
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!
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.
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.
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.
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.
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!
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!
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!
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!
Looking for more easy vegan Mushroom recipes, make sure to check out the following:
- Garlic Mushroom and Spinach Pizza
- Creamy Polenta with Mushrooms
- Spinach Ravioli with Mushrooms
- Easy Mushroom Pasta
- Vegan Meatballs with Mushroom Gravy
- Mushroom Wellington
- Mushroom and Rice Soup
- Vegan Cream of Mushroom Soup
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
Author: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)
- Vegan parmesan
- fresh parsley or thyme
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!
Video
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.
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
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.
Yay, that sounds amazing!
I am so glad you enjoyed it! 🙂
Thank you so much for your feedback!
Best, Bianca <3
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.
So glad you love this recipe! 🙂
Thank you so much for your feedback. <3
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.
Wow, that sounds amazing! 😀
I am so glad you loved this recipe!
Thank you so much for your great feedback!
Best, Bianca <3
Very tasty. Used everything but the white wine.
I am so glad you loved this recipe. 🙂 Thank you!
How many servings does this recipe make?
This recipe makes 4 servings! 🙂
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.
I really love your idea to turn this into a “hamburger helper” pasta dish! 😀
So glad everyone enjoyed it! Thanks! 🙂
Loved this recipe it was amazing!! Check out my pic on Instagram @stefs_Ww_journey!!
Thank you so much! 🙂
Will do!
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
So glad you enjoyed this dish! Love the addition of mustard! Will give it a try, too!
Thanks for your feedback! 🙂
This has become a new staple in my weekday meals!! LOVE it <3 from @booksandvegancooks
So glad you enjoyed this dish!
Thank you for your great feedback! 🙂
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!
So glad you loved it! Thanks for the feedback! 🙂
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.
Maybe you can try another dairy-free milk or cream?
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:)
So glad you enjoyed this dish, Debbie!
I hope you’ll try it with wine next time as it adds even more flavor! 😉
Thank you for your feedback! 🙂
Fantastic. Really great. I followed the recipe ALMOST exactly BUT I skipped the paprika and added umami / mushroom powder. Bit hit. Thank you!
So glad you LOVE this recipe so much! 😀
Thank you for your amazing feedback! 🙂
Honestly THE best stroganoff we’ve ever had!
Thank you for sharing this!
Thank you so much! So happy you love this dish! 🙂
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.
So glad your kids loved this recipe, too! 😊
Thank you so much for your feedback!
Lots of love,
Bianca ❤️
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 🙂
Thank you so much for your great feedback!
So glad your dish turned out amazing! 🙂
Have fun trying more recipes!
Lots of love,
Bianca <3
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!!
Thank you so much for your amazing feedback on this recipe! 🙂
So glad you and your daughter loved this dish!
Lots of love,
Bianca <3
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.
Did you add the flour to thicken the sauce?
It’s a very creamy sauce so maybe something went wrong…
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!
So glad you love this recipe!
Thank you so much for your amazing feedback! 🙂
Excellent tasting recipe! Served over zucchini noodle.Thanks so much.
So glad you enjoyed it! Thank you so much! 😊
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!
So glad you found my blog! Thank you so much for your amazing feedback! ❤️
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.
So glad you love this recipe! Thank you so much! ❤️
Hi! Was curious about how many servings this recipe yields? Thank you in advance.
This recipe yields 4 servings! 😊
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!
So glad you love this recipe! Thank you so much for your amazing feedback! ❤️
This recipe was excellent! Even my meat-eating son who’s not so crazy about mushrooms went for second helpings! Easy and delicious.
Thank you so much! 🙂
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!
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! 😃
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.
Thank you so much for your amazing review! This really means a lot to me! Lots of love to you! ❤️
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.
Wow, this sounds amazing! Thank you so much for your positive feedback on this recipe! Lots of love to you! ❤️
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.
So glad you enjoy this recipe! Thank you!
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!
So glad you enjoyed my vegan stroganoff! Thank you so much for your amazing feedback! 🙂
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.
So glad you enjoyed it! Thank you 🙂
It is really delicious. I served it on mashed potatoes and roasted carrots.
Thank you! So glad you love this recipe! 🙂
So delicious! Hearty, versatile and yummy. Will definitely be making this recipe again soon😊
Hope you’ll enjoy it! Thank you 🙂
So glad we found this recipe! It was so straightforward to make and tasted incredible. It will definitely be one we make again.
So glad you love this recipe! Thank you so much for your feedback! 🙂
Amazing!!
Thank you! 🙂
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.
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
Delicious, quick and easy!
Thank you so much! 🙂
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.
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
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. 🙂
Hi Ela, so glad you like this yummy mushroom dish, too! 🙂 Thank you so much for your lovely comment! Lots of love, Bianca <3
Wow Bianca, your mushroom stroganoff looks so creamy and so delicious! Perfect cosy dinner for any day of the week!!!!
Thank you so much for your lovely comment, Anna! So glad you like this creamy mushroom pasta, too! Lots of love, Bianca 🙂
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.
Thank you so much! So glad you love my recipes! Wishing you all the best! ❤️