This Vegan Mushroom Stroganoff is rich, creamy, savory, and full of comforting flavor! Tender mushrooms and onions are simmered in a silky garlic sauce made with vegetable broth, Dijon mustard, and dairy-free cream. Served over warm pasta or egg-free noodles, this plant-based dinner is perfect for busy weeknights when you want something cozy, satisfying, and easy to make.
Recipe Overview
Prep Time
10 minutes
Cook Time
25 minutes
Servings
4
Cuisine: Comfort food | Diet: Vegan | Difficulty: Easy
Ingredients
Vegan Mushroom Stroganoff Recipe
For the Stroganoff
- 1 pound (450 g) cremini or button mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- ¾ cup unsweetened dairy-free cooking cream
- 1 tablespoon soy sauce or tamari
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh parsley
For Serving
- 12 ounces (340 g) egg-free pasta or vegan egg-free noodles
- Extra fresh parsley, for garnish
- Freshly cracked black pepper, to taste
Instructions
Mushroom & Chive Risotto Recipe | HelloFresh
Step 1: Prepare the vegetables
Clean the mushrooms with a damp paper towel and slice them evenly. Finely chop the onion and mince the garlic. Bring a large pot of salted water to a boil for the pasta.
Sauteed mushrooms cooking in skillet with wooden spatula.
Step 2: Brown the mushrooms
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer, working in batches if necessary. Cook for 6–8 minutes, stirring occasionally, until browned and their released moisture has mostly evaporated. Transfer to a plate if the skillet is crowded.
Step 3: Sauté the onion and garlic
Reduce the heat to medium. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, thyme, and smoked paprika and cook for another 30–60 seconds until fragrant. Return the mushrooms to the skillet if you removed them.
Creamy Vegan Mushroom Stroganoff – Rainbow Plant Life
Step 4: Make the creamy sauce
Sprinkle the flour over the mushroom mixture and stir for 1 minute. Gradually pour in the vegetable broth while stirring to prevent lumps. Add the soy sauce and Dijon mustard. Simmer for 4–6 minutes until the sauce begins to thicken.
Vegan Mushroom Stroganoff | Organizing A Plant Based Life
Step 5: Add the dairy-free cream
Lower the heat and stir in the dairy-free cooking cream. Simmer gently for 3–5 minutes until the sauce is rich and velvety. Season with salt and black pepper, then add the lemon juice. Taste and adjust the seasoning as needed.
Vegan Mushroom Stroganoff | Creamy Dish – Tasty Hush
Step 6: Cook the pasta and serve
Cook the egg-free pasta according to the package instructions. Drain, reserving a little pasta water if desired. Spoon the creamy mushroom stroganoff over the pasta, or toss everything together with a splash of pasta water. Finish with fresh parsley and black pepper, and serve hot.
Tips for the Best Vegan Mushroom Stroganoff
12 Vegetarian Dinner Recipes That Go Beyond Rice and Beans – Just Dip Recipes
- Brown the mushrooms properly: Give them enough space and time to develop a deep, savory flavor.
- Use unsweetened dairy-free cream: Oat, soy, or plant-based cooking cream works well. Avoid sweetened varieties.
- Add broth gradually: Stir continuously to create a smooth sauce without flour lumps.
- Adjust the thickness: Add a splash of vegetable broth or pasta water if the sauce becomes too thick.
- Brighten the flavor: A little lemon juice at the end balances the richness of the cream.
- Make it gluten-free: Use gluten-free pasta, gluten-free flour, and tamari instead of regular soy sauce.
What to Serve with Vegan Mushroom Stroganoff
Creamy Vegan Mushroom Stroganoff Recipe | ItsOnly.Recipes
One-Pot Vegan Mushroom Stroganoff Recipe | The Feedfeed
9
This creamy dish pairs beautifully with:
- Garlic bread made with vegan butter
- Steamed green beans or broccoli
- A fresh green salad with lemon vinaigrette
- Fluffy mashed potatoes
- Roasted carrots or Brussels sprouts
Storage and Reheating
- Refrigerator: Store the sauce and pasta in airtight containers for up to 3–4 days.
- Freezer: Freeze the mushroom sauce separately for up to 2 months for best quality. Dairy-free cream may change texture slightly after thawing.
- Reheating: Warm gently in a skillet over low heat with a splash of vegetable broth, stirring until creamy and hot.
- Meal prep tip: Store the pasta separately from the sauce to help it retain its texture.
Vegan Mushroom Stroganoff Recipe Card
Vegan Mushroom Stroganoff
A rich, creamy, dairy-free mushroom sauce served over tender egg-free pasta.
Prep: 10 min
Cook: 25 min
Serves: 4
Ingredients
- 1 lb (450 g) sliced mushrooms
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 cups vegetable broth
- ¾ cup unsweetened dairy-free cooking cream
- 1 tbsp soy sauce or tamari
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt, or to taste
- 1 tsp lemon juice
- 2 tbsp fresh parsley, chopped
- 12 oz (340 g) egg-free pasta
Instructions
- Cook the pasta according to the package directions.
- Brown the mushrooms in olive oil for 6–8 minutes.
- Add onion, garlic, thyme, and smoked paprika; sauté until fragrant.
- Stir in flour, then gradually add vegetable broth, soy sauce, and Dijon mustard.
- Simmer until thickened, then add dairy-free cream and cook gently for 3–5 minutes.
- Add lemon juice, adjust seasoning, and serve over pasta with fresh parsley.
