Vegan Mushroom Stroganoff
This Vegan Mushroom Stroganoff is the ultimate comfort food. Made with a rich and creamy mushroom sauce smothered over pasta, it’s so flavorful and satisfying, you’ll never know it’s dairy and oil-free!
I feel I’m not alone when it comes to my love for pasta. Who can resist the ease and comfort of a mouthful of noodles slathered with a creamy and flavorful sauce? And pasta just hits the spot as a hearty weeknight meal or cozy weekend dinner. Beef stroganoff was a frequent flyer in my pasta rotation before going vegan, so I’m ecstatic to share this heathier and over-the-top delicious Vegan Mushroom Stroganoff recipe with you!
Beef Stroganoff is a traditional Russian dish combining beef, mushrooms, and sour cream served over wide egg noodles. Vegan mushroom stroganoff is just as creamy and satisfying while leaving you feeling lighter. We keep the comfort food factor high with umami mushrooms which soak up all the flavors in the sauce and have a meaty texture of their own. Then we cook the mushrooms in a rich gravy thickened with vegan sour cream.
What’s in Vegan Mushroom Stroganoff
Mushrooms: I use a whole pound of cremini mushrooms. These little flavor bombs have a unique ability to absorb other flavors. They also have their own natural oils so there is no need to add oil to the pan when cooking them. They release a ton of liquid when sautéed, creating a rich mushroom broth which creates a super flavorful base for our sauce. Fun fact: cremini mushrooms are also known as baby bella mushrooms.
Onions, Garlic & White Wine: When cooking, I typically sauté onions in water first and then add garlic. We switch that up in this recipe by sautéing the mushrooms first so that there is no need to add water when cooking the onions and garlic. This creates a deeply flavorful gravy, especially when de-glazed with white wine.
Veggie Broth Roux: The purpose of a roux is to thicken soups and sauces. It is a combination of flour and a fat that is whisked into a hot liquid to create a silky-smooth sauce. Our veggie roux makes this process easy by combining the flour with tamari and veggie broth which is then stirred into the mushrooms creating a rich and savory gravy.
Flavorings: Umami nutritional yeast, smoked paprika, fresh thyme, and savory Worcestershire sauce all come together to add the perfect complement of flavors.
Vegan Sour Cream: This is the easiest way to create fool-proof Vegan Mushroom Stroganoff. You simply stir it in at the end of the cooking process for a beautifully smooth and creamy sauce. Just be sure to turn the heat down before adding as the sour cream will “break” or curdle if it starts to boil.
You can use homemade or store-bought sour cream depending on your preferences. Kite Hill has a nut-based option that is top-notch. If you need a nut-free brand, go with Toffuti (It does contain oil but mimics dairy-based sour cream really well). Forager also makes a cashew and coconut-based sour cream with minimal ingredients. Homemade is also a great option if you want to know exactly what’s in your sour cream and save on some packaging as well.
Pasta: This is where it’s fun to get creative, even if you’re gluten-free. There are so many varieties of noodles just begging to be smothered in this handsome sauce. A wide twisty noodle, like Farfalle, does a good job of grabbing the sauce without slipping off your fork. My favorite gluten-free pasta is from Chickapea. Made from chickpeas and lentils, this pasta holds up well in thick sauces and liquids. Rice noodles are a bit slimy/sticky for this recipe and work better with dishes like Pad Thai.
Vegan Mushroom Stroganoff is:
The ultimate comfort food
Oil & dairy-free
Can easily be made gluten & nut-free
Rich and flavorful
Creamy and Satisfying
I’m so in love with this comforting and hearty pasta dish and it will definitely be in my fall and winter recipe rotation and I hope it finds its way to your table too!
Keep scrolling for step-by-step instructions with photos!
Ingredients for Vegan Mushroom Stroganoff
1 pound (454 grams) of cremini mushrooms, rinsed and sliced
1 cup (8 oz./ 237 ml.) of vegetable broth
2 tablespoons of flour (use gluten-free if needed)
2 tablespoons of tamari
1 large yellow onion, small diced
4 garlic cloves, minced
½ teaspoon of kosher salt
½ cup (4 oz. / 118 ml.) of dry white wine
2 tablespoons of nutritional yeast
1 tablespoon of fresh thyme leaves (or 1 teaspoon of dried thyme leaves)
1 teaspoon of smoked paprika
1 teaspoon of vegan Worcestershire sauce
½ teaspoon of freshly ground black pepper
½ cup (4 oz. / 113 grams) of vegan sour cream (store-bought or homemade)
1 pound (454 grams) of Farfalle pasta, cooked until al dente (or your favorite gluten-free pasta)
Fresh chopped parsley and thyme leaves to garnish
Makes 4 generous servings.
How to make Vegan Mushroom Stroganoff
Steps 1-2:
1. Prepare your mushrooms by rinsing them in cold water, removing any dirt or debris. Trim off the bottom of the stem. Then slice the mushrooms into 4-6 slices each, depending on how big they are.
2. Make a veggie broth roux (thickening liquid) by whisking the vegetable broth, flour, and tamari in a small bowl. Set aside.
Step 3:
3. Add the mushrooms to a large sauté pan over medium-high heat. Sauté until most of their liquid is released and reduced, and the mushrooms have shrunken in size by about half. Leave some mushroom broth as a base for the onions. This will take around 7-10 minutes.
Time-saving tip! Cook the pasta while the mushrooms and onions are sautéing.
Steps 4-5:
4. Add the onions, garlic, and salt. Continue to sauté until the onions are soft, translucent, and have absorbed all of the mushroom broth, 7-10 minutes more.
5. Pour in the wine, deglazing the pan, and cook until it no longer smells like alcohol and the liquid is reduced by half, 2-3 minutes.
Step 6:
6. Give the veggie broth roux mixture a stir and pour it over the mushrooms. Bring to a simmer and cook until you have a rich gravy, 2-3 minutes. Stir in the nutritional yeast, thyme, smoked paprika, Worcestershire sauce, and pepper.
Step 7:
7. Turn the heat down to low and gently fold in the sour cream until well combined and creamy. Be careful not to let the sauce boil after adding the sour cream or it may “break” and curdle. Season with salt and pepper to taste.
Step 8:
8. Spoon over desired amount pasta and garnish with freshly chopped parsley and thyme leaves. Store sauce separately from pasta in the fridge for up to 5 days or in the freezer for 3 months. To re-heat frozen sauce, let it thaw in the fridge and then gently reheat on the stovetop, without boiling, to keep the sour cream from curdling.
Looking for more simply delicious recipes? Cozy up with these fall and winter warmers!
Vegan Mushroom Stroganoff / Oil-Free Recipe
Ingredients
Instructions
- Prepare your mushrooms by rinsing them in cold water, removing any dirt or debris. Trim off the bottom of the stem. Then slice the mushrooms into 4-6 slices each, depending on how big they are.
- Make a veggie broth roux (thickening liquid) by whisking the vegetable broth, flour, and tamari in a small bowl. Set aside.
- Add the mushrooms to a large sauté pan over medium-high heat. Sauté until most of their liquid is released and reduced, and the mushrooms have shrunken in size by about half. Leave some mushroom broth as a base for the onions. This will take around 7-10 minutes. Time-saving tip! Cook the pasta while the mushrooms and onions are sautéing.
- Add the onions, garlic, and salt. Continue to sauté until the onions are soft, translucent, and have absorbed all of the mushroom broth, 7-10 minutes more.
- Pour in the wine, deglazing the pan, and cook until it no longer smells like alcohol and the liquid is reduced by half, 2-3 minutes.
- Give the veggie broth roux mixture a stir and pour it over the mushrooms. Bring to a simmer and cook until you have a rich gravy, 2-3 minutes. Stir in the nutritional yeast, thyme, smoked paprika, Worcestershire sauce, and pepper.
- Turn the heat down to low and gently fold in the sour cream until well combined and creamy. Be careful not to let the sauce boil after adding the sour cream or it may “break” and curdle. Season with salt and pepper to taste.
- Spoon over desired amount pasta and garnish with freshly chopped parsley and thyme leaves. Store sauce separately from pasta in the fridge for up to 5 days or in the freezer for 3 months. To re-heat frozen sauce, let it thaw in the fridge and then gently reheat on the stovetop, without boiling, to keep the sour cream from curdling.
Notes
For step-by-step instructions, with photos, see blog post!
Nutrition Facts
Calories
318.45Fat (grams)
7.32Sat. Fat (grams)
5.43Carbs (grams)
52.14Fiber (grams)
4.77Net carbs
47.37Sugar (grams)
6.57Protein (grams)
13.34Sodium (milligrams)
380.45Cholesterol (grams)
0.08Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
