Name: Vegan Mushroom Stroganoff Recipe
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: Vegan
Ingredients: 1/2 medium yellow onion, finely chopped; 6 garlic cloves, finely minced; 10 ounces mushrooms, sliced; 3 tablespoons all-purpose flour; 2 teaspoons fresh thyme, stems removed; 2 bay leaves; 2 tablespoons nutritional yeast; 1/2 teaspoon Dijon mustard; 8 ounces rotini pasta; 1/2 cup vegan dry white wine (such as Sauvignon Blanc); 2 teaspoons tamari or soy sauce; 4 cups vegan beef broth; 1/2 cup vegan sour cream; Salt and pepper, to taste; Fresh parsley, finely chopped (for garnish)

If you’ve ever craved something comforting yet dairy-free, then this Vegan Mushroom Stroganoff Recipe is your new best friend in the kitchen. Creamy, rich, and bursting with umami from mushrooms, it’s a soulful dish that feels fancy but comes together so easily. Stick with me and I’ll walk you through how to nail it every time.

Vegan Mushroom Stroganoff - The image shows a round light beige pot filled with creamy rotini pasta and sliced mushrooms mixed together. The twisted pasta is pale yellow while the mushrooms are medium brown with lighter edges. Small pieces of green parsley are sprinkled over the pasta. A wooden spoon is inside the pot, partially covered with the pasta dish. The pot is placed on a white marbled surface with two whole mushrooms seen in the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Mushroom Stroganoff Recipe
Top Tip
How to Serve Vegan Mushroom Stroganoff Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Mushroom Stroganoff Recipe

Why You'll Love This Recipe

Whenever I want a cozy meal without the heaviness of traditional stroganoff, this vegan version hits the spot. It’s hearty and creamy but still kind to your digestion and the planet. Plus, it’s fridge-friendly and surprisingly quick to make!

Loaded with Flavor: The combination of fresh thyme, tamari, and nutritional yeast creates a deep, savory umami punch that makes you forget there’s no dairy or meat.
Simple Ingredients You Can Find Anywhere: No weird shortcuts here—just good stuff you can pick up on your next grocery run.
Comfort Food That’s Plant-Based: Feel good about indulging in a creamy pasta dish that nourishes both your body and soul.
Great for Weeknights and Guests: It comes together quickly but looks and tastes like you spent hours—a perfect win-win.

Vegan Mushroom Stroganoff - The image shows a close-up of a white deep pan filled with creamy mushroom pasta. The pasta is spiral-shaped and has a yellowish color, mixed well with sliced light brown mushrooms. The sauce is thick and creamy, coating the pasta and mushrooms evenly. Small pieces of green parsley are sprinkled on top, adding specks of color. A wooden spoon is resting in the pan on the right side, partially submerged in the pasta. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Vegan Mushroom Stroganoff Recipe lies in how these ingredients mingle—earthy mushrooms, sharp Dijon mustard, and the creamy tang from vegan sour cream create a perfect harmony. When you buy the mushrooms, opt for a mix of varieties if you can; it boosts texture and flavor.

Vegan Mushroom Stroganoff - Flat lay of fresh white and brown mushrooms sliced with their natural soft textures, a half medium yellow onion with visible layers, several garlic cloves whole and peeled showing smooth, pale skin, sprigs of fresh green thyme with delicate leaves, a small pile of golden nutritional yeast flakes, a fresh bunch of bright green parsley leaves finely chopped, a wedge of lemon yellow Dijon mustard with creamy texture, and a cluster of uncooked rotini pasta in pale yellow spirals, all beautifully arranged in a balanced and natural way, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Yellow onion: Gives a gentle sweetness and forms a flavorful base once sautéed.
Garlic: Because who can resist that garlicky warmth besides me?
Mushrooms: The star of the show—go for cremini or button mushrooms for the best texture and taste.
All-purpose flour: This thickens the sauce perfectly; cornstarch works too if you want gluten-free.
Vegan dry white wine: Adds brightness and depth; if you avoid alcohol, swap for a splash of white grape juice mixed with vinegar.
Fresh thyme: Its woody aroma pairs beautifully with mushrooms—don’t skip fresh if you can.
Tamari (or soy sauce): Brings a savory saltiness with a hint of umami.
Bay leaves: Slow-cooked into the broth, they boost complexity and fragrance.
Nutritional yeast: That secret weapon for cheesy, nutty flavors without dairy.
Dijon mustard: Adds a subtle tang that balances the creamy sauce.
Vegan beef broth: Rich and hearty, it’s the liquid gold that ties everything together.
Rotini pasta: Twisty noodles that hold sauce beautifully—perfect for stroganoff texture.
Vegan sour cream: Creams up the sauce with tang and silkiness. I like brands with a touch of coconut or cashew for smoothness.
Salt & pepper: Essential for seasoning—taste as you go!
Fresh parsley: Adds brightness and color at the end to finish with a fresh pop.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Vegan Mushroom Stroganoff Recipe is how easy it is to personalize. I often toss in extra veggies or swap pasta types depending on what’s in my pantry.

Variation: When I want to bulk it up, I add chopped carrots and celery early with the onions. It adds a subtle sweetness and crunch that balances the creamy sauce.
Dietary swap: If you're gluten-free, try chickpea or lentil pasta—just check cooking times carefully as they vary.
Seasonal twist: In colder months, I sometimes boost heartiness by stirring in cooked lentils or diced tofu for extra protein.
Easy shortcut: For a quicker version, pre-sliced mushrooms and store-bought vegan sour cream save steps without sacrificing flavor.

Step-by-Step: How I Make Vegan Mushroom Stroganoff Recipe

Step 1: Sauté Onions and Garlic Until Sweet and Fragrant

Start by warming a couple tablespoons of oil in a large pot over medium heat. Toss in finely chopped onions and minced garlic, stirring often so they get soft and translucent but not browned—about 3 minutes. This step builds the foundational flavor, so don’t rush it!

Step 2: Cook Mushrooms Until They Release Their Juices

Add your sliced mushrooms to the pot and cook for about 3-4 minutes, stirring occasionally. Watch for them to soften and develop a gentle brown color—that’s where the umami really starts to shine. If your mushrooms are crowded, do this in batches to get better browning.

Step 3: Thicken the Base with Flour

Sprinkle the all-purpose flour evenly over the mushrooms and stir to combine well. Cook this mixture for about 2 minutes, stirring constantly, so the flour loses its raw taste and starts to thicken the sauce ahead.

Step 4: Build the Flavor with Wine, Spices, and Broth

Pour in the vegan dry white wine and give it a good stir, letting it cook off the alcohol for about a minute. Then add fresh thyme leaves, tamari, bay leaves, nutritional yeast, and Dijon mustard. Slowly stream in the vegan beef broth, whisking as you go to keep the sauce silky and lump-free. Finally, stir in your rotini pasta until it’s fully coated.

Step 5: Simmer Until Pasta is Perfectly Al Dente

Turn the heat to medium-low and let everything simmer gently for 8-10 minutes. Give it a good stir every few minutes so the noodles don’t stick to the bottom and the flavors meld beautifully. Check the pasta often and stop once it’s tender but still with a bite.

Step 6: Stir in Vegan Sour Cream and Season

Remove the pot from heat and gently fold in the vegan sour cream, which adds that luscious creaminess everyone loves about stroganoff. Taste and adjust salt and pepper as needed. If it tastes a bit flat, a squeeze of lemon juice can brighten things up wonderfully.

Step 7: Serve Warm with Fresh Parsley

Scoop into bowls and sprinkle chopped fresh parsley on top for a fresh pop of color and flavor—trust me, it makes a difference! Grab a cozy spoon, sit down, and enjoy every velvety bite.

Top Tip

I’ve made this Vegan Mushroom Stroganoff Recipe dozens of times and these little tips always make it shine. Taking your time with the mushrooms and flour, plus choosing the right vegan sour cream, truly steps up the dish.

Don’t Crowd the Mushrooms: Sauté in batches if needed—this helps them brown rather than steam, giving a richer flavor.
Cook the Flour Thoroughly: Stir constantly for the full 2 minutes; raw flour can give a gritty texture if rushed.
Choose a Creamy Vegan Sour Cream: I prefer brands with cashew or coconut bases—they melt smoothly and have a tang that mimics dairy sour cream.
Season Gradually: Taste as you go and add salt in small increments. Mushrooms and tamari bring saltiness, so it’s easy to overdo it otherwise.

How to Serve Vegan Mushroom Stroganoff Recipe

Vegan Mushroom Stroganoff - Serving Suggestion

Garnishes

I always finish with a generous handful of freshly chopped parsley—not just because it looks pretty but because it cuts through the creamy sauce with a fresh herbal note. Sometimes I add a sprinkle of smoked paprika or a few twists of black pepper for that extra oomph.

Side Dishes

This stroganoff stands well alone but pairs wonderfully with green sides like steamed broccoli, sautéed kale, or even a bright arugula salad with lemon vinaigrette. Crusty bread or garlic toast is perfect for soaking up the sauce if you’re feeling indulgent.

Creative Ways to Present

For special diners, I love serving stroganoff in shallow bowls topped with microgreens and edible flowers. It elevates the cozy vibe into something a little more festive—perfect for dinner parties or date night at home.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Mushroom Stroganoff keeps beautifully in an airtight container in the fridge for up to four days. Just know the sauce thickens overnight, so when reheating, stir in a splash of broth to return it to that perfect creamy texture.

Freezing

I personally don’t recommend freezing this stroganoff because the creamy sauce tends to separate and turn grainy once thawed. Instead, I usually make a batch fresh or store leftovers in the fridge to enjoy within a few days.

Reheating

Reheat gently over low-medium heat on the stove or in the microwave, adding a little vegan broth or water to loosen up the sauce as needed. Stir often to prevent sticking and ensure even heating.

Frequently Asked Questions:

Can I use other types of mushrooms in this Vegan Mushroom Stroganoff Recipe?

Absolutely! Feel free to mix cremini, shiitake, or even portobello for a deeper flavor and interesting texture. Just make sure to slice them evenly for even cooking.

Is there a good substitute for vegan sour cream in this recipe?

Yes! You can use cashew cream, tahini, or even vegan cream cheese as alternatives. Each will change the texture slightly but still deliver that creamy, tangy element stroganoff needs.

Can I make this recipe gluten-free?

You can substitute gluten-free pasta like those made from rice or corn, but keep in mind the sauce thickener will need adjustment. Using cornstarch instead of flour (about 1.5 tablespoons) works great to keep the sauce creamy without gluten.

What’s the best way to ensure the pasta doesn’t get mushy?

Make sure to check the pasta a minute or two before the package’s indicated cooking time. Also, stir occasionally while simmering and remove the pot from heat as soon as noodles are al dente. Remember, the pasta will absorb sauce and continue to soften slightly after cooking.

Final Thoughts

This Vegan Mushroom Stroganoff Recipe has become one of those dishes I always return to, especially when I want something wholesome yet decadent. It’s perfect for any season, any occasion, and is just the right kind of comforting without feeling heavy. I truly hope you enjoy making it as much as I do—it’s like a warm hug on a chilly day, made with plants and a little love.