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!
- White wine
How To Make Vegan Mushroom Stroganoff
One of the many comforting things about this Mushroom Stroganoff recipe is how easy it is to make!
- Coat with flour.
- Add the broth, wine and vinegar.
- Stir in the yogurt.
- Add in the pasta.
- 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.
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
- 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
- Chopped parsley
- Vegan Parmesan cheese
- 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!
- 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.