Vegan Mushroom Stroganoff
Creamy, savory Vegan Mushroom Stroganoff is the perfect easy weeknight dinner. Enjoy with pasta or over rice or potatoes.
Print
Pin
Video
Ingredients
- 3 tablespoons vegan butter or olive oil
- 16 oz cremini mushrooms sliced
- 1 small onion finely diced
- 2-4 cloves garlic minced
- 1/2 cup dry white wine can sub water or extra veggie broth
- 2 tablespoons all-purpose flour
- 1 ½ cups beef-style vegetable broth see notes for brand recommendations
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- salt and black pepper to preference
- 1/2 cup vegan sour cream I like Simple Truth or Forager brand; or make your own with the recipe below
- 10-12 ounces dry campanelle, rotini, or other pasta
Vegan Cashew Sour Cream
- 3/4 cup raw cashews soaked 4+ hours or overnight
- 1/2 cup unsweetened plain plant milk or water
- 1 tablespoon lemon juice
- 2 teaspoons apple cider vinegar
Instructions
Make Cashew Sour Cream (optional)
- Add soaked cashews, plant milk (or water), lemon juice, and apple cider vinegar to a high-powered blender. Blend until as smooth as possible. This makes more than is needed for the recipe so you'll have some leftover!
Vegan Mushroom Stroganoff
- Bring a large pot of water to a boil and salt generously. Cook your pasta according to package directions while you're preparing the sauce for the stroganoff. After draining my cooked pasta, I like to place it back in the cook pot and stir in some vegan butter to keep the noodles from sticking together until they're ready to serve.
- Sauté onions: Melt vegan butter or in a skillet over medium-high heat. Add in diced onions and sauté for another 3-5 minutes, or until onions start to brown.
- Cook down the mushrooms: Stir in sliced mushrooms and sprinkle with a generous pinch of salt to draw out moisture. Sauté for about 5 minutes, or until the extra moisture from the mushrooms cooks off. Then add in minced garlic and sauté for just another minute.
- Cook the flour: Sprinkle flour over the mushroom mixture and stir until there is no more dry flour. Cook, stirring constantly, for about 1 minute to cook out the raw taste of the flour.
- Deglaze: Pour in the dry white wine to deglaze the pan, scraping up anything that's sticking to the bottom. Simmer for a few minutes until the wine is reduced to almost nothing. (If you don't want to cook with wine, you can do the same with a splash of water or extra veggie broth.)
- Make the sauce: Pour in beef-style veggie broth, then stir in Dijon mustard, paprika, and soy sauce. Stir thoroughly to make sure flour dissolves. Bring this mixture up to a boil then reduce heat to low and simmer for about 3-5 minutes to thicken and reduce slightly.
- Finishing touches: Stir in the vegan sour cream. Taste and add salt and fresh-cracked black pepper to preference.
- Enjoy over buttered pasta. I love to garnish with fresh chopped parsley or dill. This stroganoff also tastes delicious over rice or mashed potatoes.
Notes
- Beef-style veggie broth: Edward & Sons and Better Than Bouillon both make vegan beef-style bouillon. These pack a lot more savory flavor than regular veggie broth. If you only have regular vegetable broth available to you, I recommend adding in an extra tablespoon of soy sauce or vegan Worcestershire sauce, and maybe a tablespoon of nutritional yeast, to add that umami element.
- Vegan sour cream: As far as store-bought options, my favorites are the ones from Simple Truth, Forager Project, and Kite Hill. There are many other options, such as Tofutti Better Than Sour Cream or Follow Your Heart. I think certain brands of unsweetened, plain vegan yogurt could also be utilized in a pinch — for example, Culina Plain & Simple.
- Mushrooms: The recipe calls for cremini mushrooms because they are widely available and an affordable option, but feel free to use a variety of mushrooms! Shiitakes and oyster mushrooms add extra flavor and some textural variation to this vegan stroganoff.
- Gluten-free: You can use white rice flour instead of all-purpose as a thickener, and serve with gluten-free pasta. Our favorite is the brown rice pasta by Jovial. Fusilli works great for this recipe because the shape really holds the mushroom sauce!
- Revision history: Recipe updated 1/25 for better flavor and more precise instructions. Added dry wine to deglaze, increased Dijon mustard, and added paprika.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.