This vegan mushroom stroganoff is quick, easy and so amazingly flavorful! It’s the perfect comfort food to fill your cozy cravings.
This post was originally published on February 19, 2014.
I love pasta. I also love when I mix up my pasta flavors, especially something different than the traditional Italian variety. This creamy mushroom dish checks all the boxes!
Stroganoff is one of those classic recipes that screams comfort food. I was so happy when I was able to make a healthier plant based version to satisfy that craving, especially since the whole family loves it!
Ingredients
- Mushrooms
- Onions
- White wine
- Yogurt
- Seasonings
How To Make Vegan Mushroom Stroganoff
One of the many comforting things about this Mushroom Stroganoff recipe is how easy it is to make!
- Sauté.
- Coat with flour.
- Add the broth, wine and vinegar.
- Stir in the yogurt.
- Add in the pasta.
- Enjoy!
Flavor suggestions
- Top with Vegan Parmesan cheese for extra flavor!
- Chopped parsley also makes a nice colorful and flavorful garnish.
- I like using fettuccine noodles for this recipe, but you can use any pasta you prefer, the heartier the better!
- Using a variety of mushrooms adds wonderful flavor to this dish, I suggest crimini and shitake.
Preparation and storage tips
- Dry white wine gives this recipe an amazing flavor, but you may sub it out for broth is you prefer.
- The more fat in the yogurt the creamier your dish will be!
- You can also substitute yogurt for coconut milk or cashew cream.
- Save some time by cooking the pasta ahead of time.
- The stroganoff will keep in the refrigerator for up to 5 days. Just reheat on the stove or in the microwave!
- You can freeze this recipe, but I’d suggest keeping the pasta separate.
Common Questions
Stroganoff sauce consists of mushrooms, onions, and garlic, and traditionally has beef broth and sour cream. This vegan version avoids those and uses plant based ingredients to get that comforting feeling you were raised on.
In addition to cooking down the liquids, this recipe uses brown rice flour as a thickening agent, as well as high fat dairy free yogurt. Coconut milk or cashew cream can also be used.
When sealed well in an airtight container, mushroom stroganoff will last up to 5 days in the refrigerator.
You sure can! Just make sure to keep the pasta separate as cooked pasta isn’t ideal to freeze.
More Comforting Recipes
When cold weather hits, it’s nice to have a slew of comforting recipes on hand, like these plant based favorites of mine:
- Vegetable Pasta Fagioli
- Vegan Chicken Noodle Soup
- Healthy Stuffed Cabbage
- Chili Mac
- Gluten Free Scalloped Potatoes
- The Best Veggie Chili
The Best Vegan Mushroom Stroganoff
Ingredients
- 1 cup chopped yellow or sweet onion , you can sub shallots too
- Oil to sauté , or broth if you don’t use oil
- 4 cloves garlic , chopped
- 6 cups mushrooms , see note
- 1 teaspoon sea salt
- 1 tablespoon fresh thyme
- 2 tablespoons brown rice flour
- 1 ½ cups veggie broth , low sodium if needed
- ½ cup white wine , I like using a dry variety (sub broth if preferred)
- 2 teaspoons balsamic vinegar
- ½ cup dairy-free plain yogurt , the more fat the creamier result (see note)
- 8 ounces pasta of choice , cook according to package directions
Optional toppings:
- Chopped parsley
- Vegan Parmesan cheese
Instructions
- Cook your pasta of choice according to package directions.
- Meanwhile, sauté the onion with oil (or broth) over medium low heat until the onions are soft. About 5 minutes.
- Add the garlic and mushrooms. Sauté until the mushrooms are browned, about 5 minutes.
- Add the salt and thyme and cook for 1-2 minutes until the thyme is fragrant.
- Add the brown rice flour and mix until everything is coated.
- Add the broth, wine and vinegar. Turn the heat to medium low and cook until thickened. About 3-5 more minutes. Mix as it cooks to make sure it doesn’t burn.
- Stir in the yogurt (or coconut milk or cashew cream) and mix until nice and creamy.
- Add in the pasta and coat with sauce.
- Serve with parsley and Parmesan, if using!
Notes
- You can use a variety of mushrooms for a more robust flavor. Crimini and shitake are a great mix. I also like oyster.
- You can also sub in full fat coconut milk or my cashew cream for the yogurt.
- Nutrition info will change depending on brands used for the yogurt and pasta.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Emily Kemp says
Mmm I love mushroom pasta, this looks so delicious!
Elaine says
I think this is the best Alfredo sauce recipe I’ve tried. I didn’t have the cooking wine, but other than that I followed the recipe. Came together really fast since I made the sauce base the day before and I only used spaghetti. Definitely a keeper!
veggiesdontbite says
Thanks so much Elaine! That’s funny because it is a very old recipe, and I have perfected many alfredos since then! Glad you like it!
Sats says
My son is allergic to cashews. Any substitutions for that or just leave it out?
Thanks
veggiesdontbite says
Hi there! Is your son allergic to any other nuts or just cashews? If it’s just cashews you could try subbing macadamia nuts or even Brazil nuts (I’ve done this in sweet recipes that call for cashews but not salty) or just leave them out and try it with just the walnuts. Let me know what you do and how it works!
Sats says
My son is allergic to cashews and peanuts so I guess I could use some Brazil nuts. Thanks!
veggiesdontbite says
You’re welcome! Let me know how it works!
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Concordia says
Oh my! I just made this for dinner tonight and it not only was it a cinch to put together, it was phenomenal! I could not believe there was no dairy in it. The hardest part of the recipe was to keep myself from eating all the sauce before my pasta was done! Thanks Sophia!
veggiesdontbite says
Ha! So funny Concordia! Thank you so much for giving it a try and so glad you liked it. I’m working on some more cream sauce recipes so stay tuned!
Anjali Lalani says
Thank you so much for the awesome guest post Sophia!
I made this last night for my family! I used 1 1/2 spaghetti squash and linguine pasta. I had made your cashew walnut cream and froze it a few weeks ago. I also went out and bought pink salt (which i love btw)!
I’ve been trying to cut down on dairy for humane reasons and have been struggling in coming up with non-dairy creamy pasta sauces that I like! I haven’t tried a lot of recipes, but this one is definitly amazing! I for one could not even tell it was vegan. The flavors all went perfectly together and the pasta stayed nice and “creamy”! Thanks so much for the delicious recipe!
veggiesdontbite says
Thank you so much Anjali, both for the kind words and allowing me to guest post! I’m so glad you enjoyed it. I’m working on some more recipes with my Cashew Walnut Cream Sauce as a base so stay tuned! Isn’t the pink salt great? We only use that now.
Amy says
I have to tell you I was a bit skeptical trying this out. After all I’m full blooded Italian and creamy Alfredo sauces always contain butter , cream and cheese….but, I was proven wrong. This is an amazing recipe!! All four kids gobbled it up too! I love how light it was and how it didn’t make you feel weighted down after eating it. This will be a weekly staple for our family.
veggiesdontbite says
Thank you so much Amy! Any positive critique from a full blooded Italian is a huge endorsement! I’m so glad your whole family was able to enjoy this. Isn’t nice to feel good after scarfing down a creamy fulfilling meal? The way we felt after indulging was one reason we have completely changed our diet. I plan to make many more recipes using this creamy sauce so hope you find another to try soon!
Dina says
This sauce is delicious! Hard to believe it is also healthy.
veggiesdontbite says
Thank you! There are so many healthy things out there that are delicious, it’s just practice and trial and error to figure them out! That’s what I do, then share with everyone else :O)