Author: Hot pasta + tender and juicy mushrooms + creamy vegan sauce = February comfort food heaven a.k.a Easy Vegan Mushroom Stroganoff!
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 Easy Vegan Mushroom Stroganoff 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. My mushroom stroganoff is 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. Yasss!
Whether you want to make this easy vegan mushroom stroganoff 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 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.
Common Questions:
- What are some common mistakes to avoid while cooking mushrooms? Be sure to wash the mushrooms before you do anything! Mushrooms can arrive from the grocery store quite dirty, so it's important to give them a good wash before getting started. Also, when cooking them, don't over-crowd the pan and cook them at a low-to-medium heat for the best results.
- Can Vegan Mushroom Stroganoff be made gluten-free? Yes it can! Simply swap out the pasta for a gluten-free one and substitute the all-purpose flour for a gluten-free flour.
(click stars to vote)
Easy Vegan Mushroom Stroganoff
Servings:
PRINT
PIN
COMMENT
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 plant-based milk, (such as soy or almond)
- ¼ cup all-purpose flour, (use gluten-free if preferred)
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- ¼ 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)
Instructions
- 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.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Nicki says
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!!
Sam Turnbull says
Thrilled you enjoyed, Nicki!
Cindy says
It was a bit bland until we added red wine and oregano, yummy.
Sam Turnbull says
Sorry you didn't enjoy it more, Cindy!
Julie says
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!
Sam Turnbull says
Yay! So happy you enjoyed it, Julie 🙂
Linda says
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.
Adam says
Love this!!! One of your best!!!
Sam Turnbull says
Thank you love 😉
Laurel M says
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...
Sam Turnbull says
You're most welcome, Laurel! I'm so thrilled you loved it 🙂
SteffElmo says
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!
Sam Turnbull says
The calories are per serving. 🙂
Amber says
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.
Sam Turnbull says
So happy you enjoyed!
Chris says
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!
Sam Turnbull says
Yay!!!! So thrilled you loved it so much, Chris 🙂
Ellie says
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!
Sam Turnbull says
YAY!!! Thrilled you loved it so much, Ellie! I really appreciate your review 🙂
Beryl says
Delicious!
Sam Turnbull says
Yay!
Kitty says
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!
Sam Turnbull says
Aww that's wonderful! So happy you loved it, Kitty 🙂
Jo says
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 🙂
Sam Turnbull says
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!
Jo says
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.
Sam Turnbull says
You're welcome 🙂
Peggy says
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!!
Sam Turnbull says
Aww you're most welcome, Peggy! Glad you enjoyed 🙂
Pat says
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.
Sam Turnbull says
Awesome!! Thrilled you loved it and enjoyed the ease of the recipe, Pat 🙂
Sonya Davidson says
This sounds so good on a cold day and healthy. Thank you for another recipe☺
Sam Turnbull says
You're most welcome! I hope you love it 🙂
Keira says
Made this for dinner tonight and I am in love! So quick to make and so so tasty! Will be making again.
Sam Turnbull says
Yay!! Thrilled you loved it so much, Keira 🙂
Julie Mcauley says
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.
Sam Turnbull says
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 🙂
Joanne says
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!
Sam Turnbull says
Yay! Love the addition of peas as well. You're the ultimate recipe tester, Joanne! 🙂
Denise McGill says
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.
Joanne says
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.
Sam Turnbull says
Awww thank you so much, Joanne 🙂
Sam Turnbull says
Aww that's wonderful! So happy you are enjoying my recipes so much, Denise 🙂
Jean Dunn says
Sounds wonderful. How much pasta is 250 grams in ounces
Kathryn Gannon says
9.5 oz.
Camille says
Helpful website: https://goo.gl/oYJC8m
Srivani says
Just over 1/2 lb pasta
Sam Turnbull says
Just under 9 oz. 🙂
Mike says
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!
Camille Coad-Williams says
I was thinking the same thing, classic Italian cooking technique
Sam Turnbull says
Great idea! Only add water if needed though. 🙂
Debbie says
I’ve made a variation of this, but added seitan, and used egg free noodles.