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    Home ▸ Vegan Main Dishes

    The Best Vegan Mushroom Stroganoff

    Last modified: October 5, 2022. Originally posted: December 14, 2020 By Sophia DeSantis

    This post may contain paid links. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    Overlay text on mushroom stroganoff with a photo of the final dish
    Fork getting a bite from a bowl of creamy mushroom stroganoff in a white bowl
    Collage of mushroom stroganoff being made in a pan and the final result in a bowl with overlay text

    This vegan mushroom stroganoff is quick, easy and so amazingly flavorful! It's the perfect comfort food to fill your cozy cravings.

    White bowl filled with fettuccini noodles and mushroom stroganoff sauce
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    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
    Different colored bowls filled with ingredients to make mushroom stroganoff

    How To Make Vegan Mushroom Stroganoff

    One of the many comforting things about this Mushroom Stroganoff recipe is how easy it is to make!

    1. Sauté.Wooden spoon mixing mushrooms and onions in a pan
    2. Coat with flour.Flour coated mushrooms and onions being mixed in a pan by a wooden spoon
    3. Add the broth, wine and vinegar.Mushrooms cooking in a brown colored broth in a pan
    4. Stir in the yogurt.Wooden spoon mixing a tan creamy sauce with mushrooms in a pan
    5. Add in the pasta.Fettuccini noodles bring mixed into a tan creamy sauce with mushrooms
    6. Enjoy! Fork getting a bite from a bowl of creamy mushroom stroganoff in a white bowl

    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

    What is stroganoff sauce made of?

    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.

    How do you thicken mushroom stroganoff?

    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.

    How long does Mushroom Stroganoff last in the fridge?

    When sealed well in an airtight container, mushroom stroganoff will last up to 5 days in the refrigerator.

    Can I freeze mushroom stroganoff?

    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
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    White bowl filled with fettuccini noodles and mushroom stroganoff sauce

    The Best Vegan Mushroom Stroganoff

    Sophia DeSantis
    This vegan mushroom stroganoff is quick, easy and so amazingly flavorful! It's the perfect comfort food to fill your cozy cravings.
    5 from 1 vote
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course 30 Minutes or Less, Main Course
    Cuisine European
    Servings 4
    Calories 319 kcal

    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

    Calories: 319kcalCarbohydrates: 60gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 619mgPotassium: 575mgFiber: 4gSugar: 7gVitamin A: 83IUVitamin C: 13mgCalcium: 66mgIron: 2mg

    Nutrition and metric information should be considered an estimate.

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    1. Emily Kemp

      September 13, 2018 at 6:07 am

      Mmm I love mushroom pasta, this looks so delicious!

      Reply
    2. Elaine

      May 10, 2018 at 4:13 pm

      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!

      Reply
      • veggiesdontbite

        May 10, 2018 at 11:01 pm

        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!

        Reply
    3. Sats

      August 13, 2014 at 3:22 pm

      My son is allergic to cashews. Any substitutions for that or just leave it out?
      Thanks

      Reply
      • veggiesdontbite

        August 13, 2014 at 3:57 pm

        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!

        Reply
        • Sats

          August 13, 2014 at 4:40 pm

          My son is allergic to cashews and peanuts so I guess I could use some Brazil nuts. Thanks!

        • veggiesdontbite

          August 13, 2014 at 4:53 pm

          You're welcome! Let me know how it works!

    4. Online Pharmacy

      May 24, 2014 at 1:34 am

      Hello, after reading this amazing paragraph i am as well happy to share
      my familiarity here with mates.

      Reply
    5. Concordia

      February 26, 2014 at 7:23 pm

      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!

      Reply
      • veggiesdontbite

        February 26, 2014 at 8:11 pm

        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!

        Reply
    6. Anjali Lalani

      February 23, 2014 at 8:18 am

      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!

      Reply
      • veggiesdontbite

        February 23, 2014 at 8:27 am

        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.

        Reply
    7. Amy

      February 22, 2014 at 10:45 pm

      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.

      Reply
      • veggiesdontbite

        February 22, 2014 at 10:52 pm

        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!

        Reply
    8. Dina

      February 20, 2014 at 10:39 pm

      This sauce is delicious! Hard to believe it is also healthy.

      Reply
      • veggiesdontbite

        February 20, 2014 at 10:41 pm

        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)

        Reply

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