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.
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Easy Vegan Mushroom Stroganoff
Servings:
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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.
Alison says
Amazing!!!! Would this recipe double, as is, or would I need to adjust anything?
Christina peter says
So good and pretty easy! I added some precooked brown lentils from trader Joe's for some protein it went so well and made it even heartier and filling. I also added some vegan worcheshire sauce (God help me with the spelling that word lol) and soy sauce and it really made this dishes even more flavorful. But it was delightful as is without any additions. Thank.younfir the recipe!
Henna says
This is so delicious and perfectly seasoned! I added red bell peppers and spinach for extra veggies and it worked out so well! Definitely a recipe I will make over and over again!
Tannika says
Delicious! I added nutritional yeast (~1 tbsp) for an added cheesy flavor. And my carnivore husband loved it!
sharlyn a spates says
Mushroom stroganoff was beyond delicious. We love it over mashed potatoes too.
Janet Schiff says
I don't eat mushrooms, so is there something else I could use in the stroganoff recipe?
Ashley says
I used all vegetarian inc. “beef” cubes. Delish!
Melissa says
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
A says
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.
judy says
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
Celeste says
Raw cashews are sweeter than roasted cashews, and actually contain a little bit more sugar. If you can find no salt roasted cashews you could try making it with those. They are often roasted in oil so you would probably want to reduce the oil a little. And it will take on a richer flavor.
Judy Arayaes says
Thank you so much Celeste!! Will try that!
Priti says
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.
Sam Turnbull says
Happy you enjoyed!
Shelley Ottenbrite says
Love this! Added a tub of vegan sour cream to recipe and topped it off with tomatoes and fresh sage! What a lovely dish!
Sam Turnbull says
Sounds great!
Dasha says
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.
Annie says
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!
Angela says
me, too! Only mine was vanilla flavor. Not bad, not bad at all!
Annabelle says
Stroganoff without sour cream? Sorry, but this is just creamed mushrooms on pasta. I'll add some Good Karma plant-based sour cream.
Shelley Ottenbrite says
me too -- added vegan sour cream!
Viviana says
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
Kristin Mc Laughlin says
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.
Sam Turnbull says
So thrilled you love it!
Katie says
Absolutely amazing amazing recipe! The whole family enjoyed this, including two fussy children! Will definitely be using this again, thank you!
Celeste says
If you're going to cook or bake with soy you want unsweetened.
Candi Mastroianni says
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.
Sam Turnbull says
So happy you enjoyed!!
Carina Keller says
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.
Steve says
Loved it! I will definitely do this again!
Sam Turnbull says
Wonderful!
Brenda Gutierrez says
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!
Mary O says
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!
Sam Turnbull says
Aww yay! That makes me so happy 🙂
Cristi Young says
delicious and easy recipe!
Sam Turnbull says
Yay!
Amal BIGGERS says
I was bland. I added nutritional yeast at the end.