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.
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!
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.
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.
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.
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.
Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and Parmegan to taste.
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.
- 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)
- 1 handful fresh parsley, roughly chopped
- Parmegan (vegan parmesan)
Bring a large pot of water to a boil and cook the pasta according to package directions.
In a large measuring cup or medium bowl whisk together the vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. Set aside.
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.
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.
Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and Parmegan to taste.
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
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Bon appetegan!
Sam.
Oh my wow! I have never, ever gone back to find a recipe so I could say how good it is. This is just amazing! My meat eaters tried it and said they would eat it. I WILL be making this again soon
I loved this recipe! So hearty and delicious. I didn’t have vegetable stock so I used pasta water instead, and I added 1 tablespoon of nutritional yeast, 1 teaspoon of mustard, and some red pepper flakes for an extra kick.
Hi Sam! i have a question for you. Maybe what happens to me has happened to others, every time i make cashew alfredo it comes out sweet. I use raw cashews, soak them for at least 2 hours,blend them in vitamix, same thing when i dont soak them. Ive tried so many different ways,always sweet. Has that happened to you and what i can do to stop that? if possible. thanks in advance
This was delicious. I blanched some broccoli and then let it cook in the plant based milk, until was soft, then liquidized it, to make the sauce. Also made the roux from almond flour rather than plain flour.
Also added leeks and wilted spinach.
Happy you enjoyed!
Love this! Added a tub of vegan sour cream to recipe and topped it off with tomatoes and fresh sage! What a lovely dish!
Sounds great!
This looks yummy — but it’s not Strogonoff. Strogonoff has sour cream and nutmeg — not thyme and cheese. I admit there is some controversy in the Russian community over whether or not to add a little tomato paste (my family never did). I do think Strogonoff would lend itself well to Veganizing, because it is a distinctively flavored dish.
Delicious! I did not have much in my pantry because of the stay at home rule in LA (oat milk instead). This is pure comfort food!
me, too! Only mine was vanilla flavor. Not bad, not bad at all!
Stroganoff without sour cream? Sorry, but this is just creamed mushrooms on pasta. I’ll add some Good Karma plant-based sour cream.
me too — added vegan sour cream!
Very good and easy recipe , I personally used oatmilk and better than buillion to make the veggie broth . Also olive oil to cook the mushrooms and added a bit of paprika and a tbsp of nutritional yeast at the end of cooking the sauce which hit the spot for me and also some lime juice to taste on my plate . Unfortunately my stomach felt a bit weird but might be because I ate fast or put too much garlic I’m not sure has anyone had this problem? Loved loved the flavor otherwise and hoping next time using less garlic will solve this problem
Loved this recipe. I used slightly less flour, added some wine and mixed in lots of garlic when I enjoyed the dish 🙂 Non-vegan boyfriend approved! Next time I wlll not use soya milk because I find it slightly sweet. Will use almond or oat milk next.
So thrilled you love it!
Absolutely amazing amazing recipe! The whole family enjoyed this, including two fussy children! Will definitely be using this again, thank you!
I made this last night. Delish! I used 6 very large Portobello mushrooms, gills removed and cut into 1 inch squares to make it more “meaty.” A splash of white wine while rendering the onion translucent added an extra layer of flavor too.
So happy you enjoyed!!
The vegan Parmesan suggested is delicious, but with out this addition, the dish is bland. It needs a lot more herbs a spices maybe fresh thyme leaves, red pepper flakes and paprika.
Loved it! I will definitely do this again!
Wonderful!
The only thing I would have done differently is to sutee the butter/ olive oil and flour in a separate pan to cook the “flour flavor” off, then add the milk, veggie, broth etc… Amazing recipe!
Wow! This was an amazing recipe! I’m so happy to eat stroganoff again! I’ve lost count of all your recipes I’ve tried, but one thing they have in common is they NEVER disappoint!
Aww yay! That makes me so happy 🙂
delicious and easy recipe!
Yay!
I was bland. I added nutritional yeast at the end.
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!!
Thrilled you enjoyed, Nicki!
It was a bit bland until we added red wine and oregano, yummy.
Sorry you didn’t enjoy it more, Cindy!
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!
Yay! So happy you enjoyed it, Julie 🙂
Easy, delicious anytime meal. Flavor was so good! My omni husband needed a little oomph so I bumped up thyme, parsely and pepper & added a pinch of red pepper. I used coconut milk and baby portobella mushrooms. Loved the idea from another reviewer about adding peas and I will do that next time! Thanks Sam for a great, easy vegan recipe.
Love this!!! One of your best!!!
Thank you love 😉
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…
You’re most welcome, Laurel! I’m so thrilled you loved it 🙂
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!
The calories are per serving. 🙂
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.
So happy you enjoyed!
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!
Yay!!!! So thrilled you loved it so much, Chris 🙂
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!
YAY!!! Thrilled you loved it so much, Ellie! I really appreciate your review 🙂
Delicious!
Yay!
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!
Aww that’s wonderful! So happy you loved it, Kitty 🙂
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 🙂
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!
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.
You’re welcome 🙂
Being a brand new vegan I’ve been a little overwhelmed at all the chopping dicing slicing.. etc. Also nothing so far has been satisfying or comforting. This was SO good! I used gluten free noodle and gluten free flour and unsweetened almond milk. I added many more seasonings but I like tons of flavor. It was very very good and I just want to thank you for such a simple and delicious recipe. I’ll be making this weekly and I’ll be trying different seasonings. Thank you so much!!
Aww you’re most welcome, Peggy! Glad you enjoyed 🙂
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.
Awesome!! Thrilled you loved it and enjoyed the ease of the recipe, Pat 🙂
This sounds so good on a cold day and healthy. Thank you for another recipe☺
You’re most welcome! I hope you love it 🙂
Made this for dinner tonight and I am in love! So quick to make and so so tasty! Will be making again.
Yay!! Thrilled you loved it so much, Keira 🙂
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.
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 🙂
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!
Yay! Love the addition of peas as well. You’re the ultimate recipe tester, Joanne! 🙂
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.
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.
Awww thank you so much, Joanne 🙂
Aww that’s wonderful! So happy you are enjoying my recipes so much, Denise 🙂
Sounds wonderful. How much pasta is 250 grams in ounces
9.5 oz.
Helpful website: https://goo.gl/oYJC8m
Just over 1/2 lb pasta
Just under 9 oz. 🙂
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!
I was thinking the same thing, classic Italian cooking technique
Great idea! Only add water if needed though. 🙂
I’ve made a variation of this, but added seitan, and used egg free noodles.