Vegan Mushroom Stroganoff

This rich and savory vegan mushroom stroganoff features tender cremini mushrooms simmered in a deeply flavorful, creamy garlic and herb sauce. Served over hot, tender pasta, it provides a comforting and sophisticated plant-based twist on the classic comfort dish.

Vegan Mushroom Stroganoff
  • Prep time: 10 minutes
  • Cook time: 33 minutes
  • Total time: 43 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 12 ounces wide ribbon pasta or rotini
  • 2 tablespoons olive oil
  • 1 pound cremini or baby bella mushrooms, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon Dijon mustard
  • 1/2 cup unsweetened plain vegan sour cream
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions, then drain and set aside.
  2. Heat the olive oil in a large deep skillet over medium-high heat.
  3. Add the sliced mushrooms and diced onion, cooking for 8 to 10 minutes until the mushrooms are deeply browned and their liquid has evaporated.
  4. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
  5. Sprinkle the flour over the vegetables and stir constantly for 1 minute to coat them and cook out the raw flour taste.
  6. Pour in the white wine to deglaze the pan, scraping up all the delicious browned bits from the bottom.
  7. Slowly whisk in the vegetable broth, soy sauce, and Dijon mustard, bringing the mixture to a simmer and cooking for 5 minutes until thickened.
  8. Reduce the heat to low, stir in the vegan sour cream and cooked pasta, toss to coat, and garnish with fresh parsley before serving.

Tips

  • Don't rush the mushroom browning process; letting them sear without crowding the pan develops the deep umami flavor essential for this dish.
  • Use a good quality dry white wine like Pinot Grigio or Sauvignon Blanc, as it adds a beautiful depth of acidity to cut through the rich sauce.
  • If you prefer not to use vegan sour cream, you can substitute it with 1/2 cup of thick, unsweetened cashew cream.

Frequently Asked Questions

Can I make this recipe gluten-free?

Yes, use a 1-to-1 gluten-free baking flour to thicken the sauce, use tamari instead of soy sauce, and serve over gluten-free pasta.

Can I substitute the white wine?

Yes, you can omit the wine and replace it with an equal amount of vegetable broth mixed with a squeeze of fresh lemon juice.

What kind of mushrooms work best?

Cremini or baby bella mushrooms offer the best texture and flavor, but you can also mix in shiitake or oyster mushrooms for variety.