Vegan Mushroom Stroganoff
A creamy and savory vegan mushroom stroganoff that’s ready in 30 minutes. Packed with plant-based protein, fiber, and healthy fats, this comforting pasta dish is perfect for quick weeknight dinners or meal prep. Made with tender mushrooms, a rich vegan cream sauce, and your favorite pasta, it’s hearty, satisfying, and completely dairy-free.
Equipment
- 1 large pot (for pasta)
- 1 Medium Saucepan (for stroganoff)
- 1 wooden spoon or spatula
- 1 Knife
- 1 Cutting board
- 1 Measuring Cups & Spoons
Ingredients
For the Stroganoff:
- 3 Tbsp vegan butter
- 1 medium onion finely chopped
- 1 Tbsp crushed garlic
- 5 cups cremini mushrooms or baby bella, sliced
- 3 Tbsp all-purpose flour
- 2 cups vegetable stock
- 1 Tbsp Dijon mustard
- 1 Tbsp soy sauce or tamari for gluten-free
- 1 cup vegan sour cream
- Salt and pepper to taste
For Serving:
- 8 oz pasta any type you prefer
- Chopped chives for garnish
Instructions
- Prepare the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add your pasta of choice and cook according to the package instructions until al dente—firm to the bite but fully cooked. Stir occasionally to prevent the noodles from sticking together. Once done, carefully drain the pasta, reserving a small cup of the pasta water, and set aside. Lightly toss the drained pasta with a drizzle of olive oil to prevent clumping if not serving immediately.
- Gather and Prep Ingredients: While the pasta cooks, take a moment to organize all your ingredients. Slice the mushrooms evenly to ensure they cook uniformly. Finely chop the onion and crush the garlic cloves. Measure out the flour, Dijon mustard, soy sauce, vegetable stock, and vegan sour cream. Having everything ready will make the cooking process smoother and prevent overcooking the mushrooms.
- Sauté the Onions: Place a medium-sized saucepan or skillet over medium heat and add the vegan butter. Allow it to melt completely, coating the bottom of the pan. Once melted, add the chopped onions. Stir frequently for 3–4 minutes until the onions become soft, translucent, and fragrant. Properly softened onions create a flavorful base for the sauce.
- Cook the Mushrooms and Garlic: Add the sliced mushrooms to the pan with the onions. Stir to combine, letting the mushrooms begin to release their natural juices. After about 2–3 minutes, add the crushed garlic and continue cooking for another 3–4 minutes. The mushrooms should be tender and slightly browned, while the garlic becomes aromatic. Stir occasionally to ensure nothing sticks to the pan or burns.
- Incorporate the Flour: Sprinkle the all-purpose flour evenly over the mushroom and onion mixture. Stir constantly for 1–2 minutes, allowing the flour to coat the vegetables and cook slightly. This step helps to thicken the sauce and prevents a raw flour taste in the final dish. The mixture will start to become slightly pasty, which is perfect for creating a creamy consistency once liquids are added.
- Add Vegetable Stock: Gradually pour in the vegetable stock while stirring continuously to avoid lumps. The stock will begin to blend with the flour, creating a smooth, velvety base for the stroganoff sauce. Bring the mixture to a gentle simmer and let it cook for 3–5 minutes, allowing the sauce to thicken slightly. Taste the liquid at this stage to adjust seasoning if necessary.
- Flavor the Sauce: Add the Dijon mustard and soy sauce to the pan, stirring thoroughly to combine. These ingredients add depth, tanginess, and umami flavor, making the sauce rich and well-balanced. Allow the sauce to simmer gently for another 2 minutes so the flavors meld perfectly.
- Fold in Vegan Sour Cream: Reduce the heat to low and slowly incorporate the vegan sour cream into the sauce. Stir constantly to achieve a smooth, creamy consistency. Avoid boiling after adding the sour cream, as this could cause it to separate. Continue cooking for 2–3 minutes until the sauce is thick, rich, and luxurious. Taste and season with salt and freshly ground black pepper as needed.
- Combine with Pasta: Either serve the sauce over your cooked pasta immediately or gently toss the pasta directly in the pan with the sauce to coat each strand thoroughly. If the sauce seems too thick, add a small amount of the reserved pasta water to reach your desired consistency. The pasta should be evenly coated with the creamy mushroom sauce, ensuring each bite is flavorful.
- Garnish and Serve: Transfer the stroganoff to serving plates or a large serving bowl. Sprinkle generously with freshly chopped chives for a pop of color and fresh flavor. Serve hot immediately while creamy and comforting. This dish pairs beautifully with a light green salad or crusty bread for a complete meal.
- Optional Tips for Extra Flavor: For added richness, consider a splash of white wine while sautéing the mushrooms. A pinch of smoked paprika can give a subtle depth, and a dash of lemon juice at the end brightens the flavors. Adjust these optional ingredients according to personal taste preferences.
Notes
- Cremini mushrooms (baby bellas or portobellini) give a rich, meaty flavor; white button mushrooms work as a substitute.
- Strain vegetable stock if it contains dehydrated vegetables for a smoother sauce.
- Use either homemade or store-bought vegan sour cream—the recipe works perfectly with both.
- Wide pasta like pappardelle allows the creamy sauce to coat evenly, but any pasta shape is suitable.
- For a gluten-free version, use gluten-free pasta, a gluten-free flour blend, and tamari instead of soy sauce.
- Cooking the onions until fully translucent enhances sweetness and balances the tang of Dijon mustard.
- Avoid overcrowding the pan when cooking mushrooms to allow proper browning and intensify flavor.
