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February 10, 2019 51 Comments

Easy Vegan Mushroom Stroganoff

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Hot pasta + tender and juicy mushrooms + creamy vegan sauce = February comfort food heaven.

Am I right!? I’m right. This Easy Vegan Mushroom Stroganoff is the belly-warming goodness that I need in this frigid February weather. (Currently typing away during yet another severe weather warning in Toronto). But this vegan mushroom stroganoff makes everything feel a-ok.

Easy Vegan Mushroom Stroganoff! This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice. #itdoesnttastelikechicken #veganrecipes #veganpasta #dairyfree

I came up with this recipe when I had nothing left in the fridge but mushrooms. I certainly was not going to brave the ice storm to go get more groceries, so I took to the pantry to see what I could cook up for dinner. Well, let me tell you, this decadent pasta was just what I needed to combat ice storm woes. It’s every bit as rich and luscious as it looks, but of course, in my most favourite style of cooking, it’s super easy to make too and only takes 25 minutes. Yas!

Easy Vegan Mushroom Stroganoff! This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice. #itdoesnttastelikechicken #veganrecipes #veganpasta #dairyfree

Whether you want to make this for a special occasion (Valentine’s day is just around the corner) or you want to make this for some serious binge TV watching, this easy vegan mushroom stroganoff will be the perfect warming dish.

Easy Vegan Mushroom Stroganoff! This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice. #itdoesnttastelikechicken #veganrecipes #veganpasta #dairyfree

To make easy vegan mushroom stroganoff: bring a large pot of water to a boil and cook the pasta according to package directions. Traditionally, stroganoff is served over egg noodles which aren’t vegan, so I just subbed for an egg-free pasta noodle. Today I used tagliatelle. You could alternatively serve this over rice.

In a large measuring cup or medium bowl whisk together the vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. Set aside.

Easy Vegan Mushroom Stroganoff! This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice. #itdoesnttastelikechicken #veganrecipes #veganpasta #dairyfree

Melt the vegan butter in a large skillet or pot. When hot add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Reduce the heat to medium and add the mushrooms.

Easy Vegan Mushroom Stroganoff! This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice. #itdoesnttastelikechicken #veganrecipes #veganpasta #dairyfree

Continue to cook for about 5 minutes until the mushrooms have softened and begin to release their juices.

Easy Vegan Mushroom Stroganoff! This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice. #itdoesnttastelikechicken #veganrecipes #veganpasta #dairyfree

Pour in the broth and non-dairy milk mixture and continue to cook, stirring as needed for about 3 to 5 minutes until the sauce thickens.

Easy Vegan Mushroom Stroganoff! This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice. #itdoesnttastelikechicken #veganrecipes #veganpasta #dairyfree

If the sauce gets too thick, add more vegetable broth or water if needed to thin. If the sauce is too thin, simply cook a little longer until you reach desired consistency.

Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and Parmegan to taste.

Easy Vegan Mushroom Stroganoff! This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice. #itdoesnttastelikechicken #veganrecipes #veganpasta #dairyfree

4.24 from 43 votes
Print
Easy Vegan Mushroom Stroganoff
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice. 

Course: Main Course
Cuisine: American, Canadian, Russian
Servings: 4
Calories: 345 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
Ingredients
For the vegan mushroom stroganoff:
  • 250 g pasta of choice (9 oz), (check to make sure it's vegan, use gluten-free if preferred)
  • 1 cup vegetable broth (plus more if needed)
  • 1 cup non-dairy milk, (such as soy or almond)
  • 1/4 cup all-purpose flour (use gluten-free if preferred)
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegan butter (sub olive oil if preferred)
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 454 g brown or white button mushrooms (16 oz) , sliced (about 6 cups sliced)
For garnish:
  • 1 handful fresh parsley, roughly chopped
  • Parmegan (vegan parmesan)
US Customary - Metric
Instructions
  1. Bring a large pot of water to a boil and cook the pasta according to package directions.

  2. In a large measuring cup or medium bowl whisk together the vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. Set aside.

  3. Melt the vegan butter in a large skillet or pot. When hot add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Reduce the heat to medium and add the mushrooms. Continue to cook for about 5 minutes until the mushrooms have softened and begin to release their juices.

  4. Pour in the broth and non-dairy milk mixture and continue to cook, stirring as needed for about 3 to 5 minutes until the sauce thickens. If the sauce gets too thick, add more vegetable broth or water if needed to thin. If the sauce is too thin, simply cook a little longer until you reach desired consistency.

  5. Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and Parmegan to taste. 

Recipe Notes

Traditionally stroganoff is served over egg noodles which aren't vegan, so I just subbed for an egg-free pasta noodle. Today I used tagliatelle. You could alternatively serve this over rice. 

Nutrition

Calories: 345kcal | Carbohydrates: 60g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 873mg | Potassium: 552mg | Fiber: 3g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 6.7mg | Calcium: 33mg | Iron: 2.2mg

Did you make this recipe?

Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.

Bon appetegan!

Sam.



Categories: 30 minutes or less Tags: best vegan mushroom stroganoff, easy vegan mushroom stroganoff, mushroom stroganoff vegan, vegan mushroom stroganoff, vegan mushroom stroganoff recipe, vegetarian mushroom stroganoff

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Comments

  1. Cristi Young says

    December 10, 2019 at 4:43 pm

    delicious and easy recipe!

    Reply
    • Sam Turnbull says

      December 11, 2019 at 8:17 am

      Yay!

      Reply
  2. Amal BIGGERS says

    December 4, 2019 at 4:29 pm

    I was bland. I added nutritional yeast at the end.

    Reply
  3. Nicki says

    December 2, 2019 at 5:56 pm

    As a working mom, I really appreciate an easy delicious weeknight meal! I made it as the recipe was written and will definitely make this again. Thank you!!

    Reply
    • Sam Turnbull says

      December 6, 2019 at 11:32 am

      Thrilled you enjoyed, Nicki!

      Reply
  4. Cindy says

    November 2, 2019 at 6:06 pm

    It was a bit bland until we added red wine and oregano, yummy.

    Reply
    • Sam Turnbull says

      November 7, 2019 at 10:03 am

      Sorry you didn’t enjoy it more, Cindy!

      Reply
  5. Julie says

    November 1, 2019 at 9:35 pm

    This was delicious. The sauce had a great flavor thanks to the thyme. We threw in some green peas cuz they were there and it turned out really well. Thank you!

    Reply
    • Sam Turnbull says

      November 7, 2019 at 10:02 am

      Yay! So happy you enjoyed it, Julie 🙂

      Reply
  6. Adam says

    October 26, 2019 at 8:15 pm

    Love this!!! One of your best!!!

    Reply
    • Sam Turnbull says

      October 28, 2019 at 4:57 pm

      Thank you love 😉

      Reply
  7. Laurel M says

    July 23, 2019 at 8:54 pm

    I really loved this dish! Very hardy and delicious. I added packaged Seitan
    for a bit more protein and broccoli. I will make this again and again.
    Thank you for another great recipe…

    Reply
    • Sam Turnbull says

      August 1, 2019 at 6:15 pm

      You’re most welcome, Laurel! I’m so thrilled you loved it 🙂

      Reply
  8. SteffElmo says

    June 12, 2019 at 4:53 pm

    Definitely needs more garlic and seasoning but that’s more to taste.

    Could you tell me, is the calories etc given at the bottom per portion size or for the whole recipe?

    Thanks! Will definitely be looking at more of your recipes!

    Reply
    • Sam Turnbull says

      June 24, 2019 at 2:41 pm

      The calories are per serving. 🙂

      Reply
  9. Amber says

    May 2, 2019 at 9:58 pm

    I didn’t have any gluten free flour so I substituted with blended soaked cashews and added extra liquid until perfect. I put it on chickpea noodles. It was family approved.

    Reply
    • Sam Turnbull says

      May 6, 2019 at 12:46 pm

      So happy you enjoyed!

      Reply
  10. Chris says

    March 21, 2019 at 5:21 am

    Another winner Sam! Made this last night – perfect for a cold, rainy evening. The non-vegan version used to be my favorite growing up, and this surpassed it – so much healthier too!
    Keep up the great work!

    Reply
    • Sam Turnbull says

      March 22, 2019 at 5:58 pm

      Yay!!!! So thrilled you loved it so much, Chris 🙂

      Reply
  11. Ellie says

    March 4, 2019 at 5:00 pm

    Made this last night and LOVED IT! Can’t wait to eat my leftovers tonight. Beef stroganoff was one of my favorite recipes as a teenager and now I get to eat it again. Honestly, I found this recipe better than the meat version. It was more about the mushrooms and the flavor/texture they bring to the dish. I found this recipe really REALLY delicious, inexpensive, and most importantly for a working mom, EASY!

    Reply
    • Sam Turnbull says

      March 8, 2019 at 9:27 am

      YAY!!! Thrilled you loved it so much, Ellie! I really appreciate your review 🙂

      Reply
  12. Beryl says

    February 21, 2019 at 5:45 pm

    Delicious!

    Reply
    • Sam Turnbull says

      February 25, 2019 at 3:33 pm

      Yay!

      Reply
  13. Kitty says

    February 17, 2019 at 5:23 pm

    My wife and I love this so much. We try to eat more meat free and with our food allergies this is just what we were looking for. I don’t normally like mushrooms, but it looked so good I had to try it and I am so glad I did. This will be a regular menu item at our home!

    Reply
    • Sam Turnbull says

      February 19, 2019 at 12:34 pm

      Aww that’s wonderful! So happy you loved it, Kitty 🙂

      Reply
  14. Jo says

    February 12, 2019 at 10:39 pm

    This is next on my list to try, thanks Sam! Have you tried freezing it, by any chance? (without the pasta I mean) I’ve heard mixed views on freezing/defrosting mushroom dishes. Thank you 🙂

    Reply
    • Sam Turnbull says

      February 14, 2019 at 11:24 am

      I haven’t tried freezing it myself, but my guess it this wouldn’t be as good after frozen. If you give it a try let us know!

      Reply
      • Jo says

        February 17, 2019 at 12:57 am

        Didn’t freeze it in the end, we ate it all lol.
        I swapped the garlic for wholegrain mustard as I needed to use it up. We like a thick sauce on pasta and this is so flexible it’s definitely going to become a staple! Thanks Sam.

        Reply
        • Sam Turnbull says

          February 19, 2019 at 12:22 pm

          You’re welcome 🙂

          Reply
  15. Pat says

    February 12, 2019 at 10:58 am

    Great recipe and easy to make. I couldn’t find the noodles so I used multi color rotini. My vegan daughter was well pleased. I especially liked mixing the flour and liquid first than adding it to the mushrooms rather than trying to mix flour and oil first than slowly adding the liquid.

    Reply
    • Sam Turnbull says

      February 14, 2019 at 11:12 am

      Awesome!! Thrilled you loved it and enjoyed the ease of the recipe, Pat 🙂

      Reply
  16. Sonya Davidson says

    February 11, 2019 at 4:10 pm

    This sounds so good on a cold day and healthy. Thank you for another recipe☺

    Reply
    • Sam Turnbull says

      February 14, 2019 at 11:08 am

      You’re most welcome! I hope you love it 🙂

      Reply
  17. Keira says

    February 11, 2019 at 12:55 pm

    Made this for dinner tonight and I am in love! So quick to make and so so tasty! Will be making again.

    Reply
    • Sam Turnbull says

      February 14, 2019 at 11:04 am

      Yay!! Thrilled you loved it so much, Keira 🙂

      Reply
  18. Julie Mcauley says

    February 11, 2019 at 11:49 am

    Hi, Sam –

    I’m a 72 year old mother of 3 and grandmother to 5 and a vegan. I love your book and I bought a second one for one of my granddaughters (devout vegan) and she uses it often. A second granddaughter just converted to no meat, but she doesn’t do much cooking because she is a college student. At my age I have accumulated over 100 cookbooks but now only use yours. I print the recipes that I get online but I only have one complaint. I am American and don’t use grams for measuring so could you please include ounces for people like me who don’t want to use a conversion chart. Keep up the good work, Sam. Every person we can convert to vegan eating is another animal saved.

    Reply
    • Sam Turnbull says

      February 14, 2019 at 11:04 am

      Oh wow, thank you so much, Julie!!! Thrilled you love the book so much. 🙂 As it’s a Canadian publisher they tend to post the recipes in grams, but I will keep that in mind for the future. Feel free to write on the book your conversions so that you don’t have to convert every time. Thank you so much for saving the animals 🙂

      Reply
  19. Joanne says

    February 10, 2019 at 8:33 pm

    I just made your mushroom soup last week, but this sounded like a great idea for a Sunday night. I had a variety of mushrooms on hand, so I used all of them. I didn’t have any parsley so I threw in some frozen peas at the last minute for a little color. Fast & delicious!

    Reply
    • Sam Turnbull says

      February 14, 2019 at 10:57 am

      Yay! Love the addition of peas as well. You’re the ultimate recipe tester, Joanne! 🙂

      Reply
  20. Denise McGill says

    February 10, 2019 at 4:09 pm

    This sounds wonderful. I’m saving this. I want to try it tonight. You are such a blessing and a joy. You’ll never know how much of a help these recipes are to me. I still haven’t splurged for your book yet, but it’s on my wishlist and I’ll eventually buy it. I promise.

    Reply
    • Joanne says

      February 10, 2019 at 8:28 pm

      The book is great! I have tons of cookbooks, but I grab Sam’s more than any other. Splurge, it will save you $$$ in the end.

      Reply
      • Sam Turnbull says

        February 14, 2019 at 10:56 am

        Awww thank you so much, Joanne 🙂

        Reply
    • Sam Turnbull says

      February 14, 2019 at 10:53 am

      Aww that’s wonderful! So happy you are enjoying my recipes so much, Denise 🙂

      Reply
  21. Jean Dunn says

    February 10, 2019 at 2:40 pm

    Sounds wonderful. How much pasta is 250 grams in ounces

    Reply
    • Kathryn Gannon says

      February 10, 2019 at 3:25 pm

      9.5 oz.

      Reply
    • Camille says

      February 10, 2019 at 5:33 pm

      Helpful website: https://goo.gl/oYJC8m

      Reply
    • Srivani says

      February 10, 2019 at 6:38 pm

      Just over 1/2 lb pasta

      Reply
    • Sam Turnbull says

      February 14, 2019 at 10:52 am

      Just under 9 oz. 🙂

      Reply
  22. Mike says

    February 10, 2019 at 12:58 pm

    Haven’t given a rating as haven’t made it yet…but a quick comment. Instead of using regular/tap water to thin the sauce, use the water from the pot where the pasta was cooking (‘pasta water’). It’s a bit starchy and don’t know why, but has a different/better flavour than regular tap water!

    Reply
    • Camille Coad-Williams says

      February 10, 2019 at 1:45 pm

      I was thinking the same thing, classic Italian cooking technique

      Reply
    • Sam Turnbull says

      February 14, 2019 at 10:49 am

      Great idea! Only add water if needed though. 🙂

      Reply

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