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; 2 tablespoons oil; 3 tablespoons all-purpose flour; 1/2 cup vegan dry white wine (Sauvignon Blanc recommended); 2 teaspoons fresh thyme (stems removed); 2 teaspoons tamari (or soy sauce); 2 bay leaves; 2 tablespoons nutritional yeast; 1/2 teaspoon Dijon mustard; 4 cups vegan beef broth; 8 ounces rotini pasta; 1/2 cup vegan sour cream; Salt and pepper, to taste; Fresh parsley, finely chopped (for garnish)

If you’re craving a rich, creamy, and comforting dinner that’s totally plant-based, you’re going to fall head over heels for this Vegan Mushroom Stroganoff Recipe. It’s the kind of meal that wraps you up like a warm hug—loaded with tender mushrooms, savory broth, and a luscious sauce. Stick around, and I’ll walk you through every detail so you nail it on your first try.

Vegan Mushroom Stroganoff - The image shows a close-up of a white pot filled with creamy mushroom pasta. The pasta is spiral-shaped and light yellow, mixed evenly with sliced brown mushrooms in a thick, beige cream sauce. Small green parsley bits are scattered on top, adding color contrast. A wooden spoon is partially visible, resting inside the pot, coated with some sauce and pasta. The pot is placed on a white marbled surface, with two whole mushrooms and some parsley leaves blurred in the background. 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

I remember the first time I made this Vegan Mushroom Stroganoff Recipe—it was a rainy evening, and I wanted something cozy that wouldn’t weigh me down. The mushrooms soak up all those lovely, earthy flavors in a creamy, comforting sauce that somehow feels both indulgent and light. You’re going to love how straightforward it is to make, too.

Deep, savory flavor: The combination of tamari, nutritional yeast, and fresh herbs creates a sauce that’s packed with umami goodness.
Simple ingredients: No fancy or hard-to-find items here—mostly pantry staples and fresh mushrooms.
Quick and satisfying: From start to finish, it takes less than 30 minutes, perfect for weeknight dinners.
Adaptable comfort food: Easily customizable to your taste or whatever you have on hand.

Vegan Mushroom Stroganoff - The image shows a close-up of a pan filled with creamy pasta and mushrooms. The pasta is light yellow and twisted, spreading evenly across the pan. Sliced brown mushrooms with soft, smooth surfaces are mixed with the pasta. A light brown creamy sauce coats everything, making the dish look rich and smooth. Small bits of green parsley are sprinkled over the top, adding a fresh touch of color. A wooden spoon is partly visible on the right side, resting inside the pan. The pan is white with a subtle textured finish, and the surface below is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in building those layers of flavor and texture that make this Vegan Mushroom Stroganoff Recipe so special. Let me share a little about my favorites and what you can keep in mind when shopping.

Vegan Mushroom Stroganoff - Flat lay of a bundle of fresh thyme sprigs with delicate green leaves, a handful of smooth brown cremini mushrooms sliced to show their creamy white interiors, a small pile of finely minced garlic cloves gleaming white with hints of translucence, half a medium yellow onion sliced thin revealing its pale golden layers, a few bright green parsley leaves scattered lightly, a wedge of lemon yellow Dijon mustard, a small mound of off-white nutritional yeast flakes with a light, flaky texture, and a cluster of uncooked rotini pasta spirals in a warm golden hue, all carefully spread out with natural spacing and gentle overlapping, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Yellow onion: Its natural sweetness softens and balances the earthy mushrooms perfectly.
Garlic: Don’t skimp here—mincing it finely releases that punch of aroma and taste.
Mushrooms: Use a mix if you can (like cremini and white button) for a richer texture and flavor profile.
All-purpose flour: This thickens the sauce beautifully but you can swap cornstarch if needed.
Vegan dry white wine: Adds acidity and depth; I love Sauvignon Blanc for its brightness.
Fresh thyme: A subtle herbaceous touch that feels like a little secret ingredient.
Tamari (or soy sauce): Intensifies the umami and adds a savory backbone.
Bay leaves: Infuse the broth with warmth and complexity.
Nutritional yeast: Must-have for that cheesy, nutty flavor without dairy.
Dijon mustard: A tiny bit amps up flavor and ties everything together.
Vegan beef broth: Provides depth; homemade or store-bought works fine as long as it's rich-flavored.
Rotini pasta: Spirals catch the sauce perfectly, making every bite a delight.
Vegan sour cream: Gives the stroganoff that signature creamy tang.
Salt and pepper: Essential for balancing and enhancing all the other flavors.
Fresh parsley: Brightens the dish with a fresh herbal note and lovely color—don’t skip it!

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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

What makes this Vegan Mushroom Stroganoff Recipe even more fun is how easy it is to tweak. I’ve tried a few variations over time, and honestly, each one feels a little new but just as satisfying. You can really play around and make this your own signature dish.

Add your favorite veggies: I’ve stirred in finely chopped carrots and celery for extra texture and sweetness—you’ll notice they blend beautifully with the sauce.
Swap the pasta: If you want to go gluten-free, brown rice or corn-based pasta works well in my experience, though I usually stick with rotini.
Play with the creaminess: If you don’t have vegan sour cream, cashew butter or tahini can be fantastic substitutes that bring richness with a different flavor twist.
Use different herbs: Sometimes I swap thyme for rosemary or a sprinkle of smoked paprika for a smoky note—it’s all about what you’re feeling that day.

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

Step 1: Sauté the onions and garlic to build your base

Heat up a couple of tablespoons of oil in a large pot over medium heat. Once warm, add your finely chopped onions and minced garlic. Keep stirring for about three minutes until they turn fragrant and translucent. This step is crucial—it builds the foundation of your sauce's flavor. Don’t rush it; gentle cooking here makes a huge difference.

Step 2: Cook mushrooms until golden

Toss your sliced mushrooms into the pot and cook them until they start to soften and turn a beautiful golden brown—around 3 minutes. Watch out for excess moisture here; if the mushrooms release too much water, keep cooking a little longer to get that lovely caramelization that adds richness to your stroganoff.

Step 3: Make the roux by adding flour

Sprinkle the flour over the mushrooms and stir everything together. Keep stirring for about 2 minutes to cook out the raw flour taste—this helps thicken your sauce later on. Don’t stop stirring here or you might get clumps!

Step 4: Build your sauce with wine, herbs, and broth

Pour in the vegan dry white wine, then stir in your fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Let it cook for a minute so the alcohol can evaporate and all those flavors can mingle. Then, gradually add your vegan beef broth while stirring to keep the sauce smooth and creamy. This step is where all the magic happens—be patient and keep things well mixed.

Step 5: Add pasta and simmer until al dente

Stir the rotini into the sauce and let everything simmer gently over medium-low heat for about 8 to 10 minutes. Keep an eye on it, stirring occasionally, to make sure the noodles cook evenly and don’t stick to the bottom. You want them tender but still with a bit of bite.

Step 6: Finish with vegan sour cream and seasoning

Take off the heat and fold in the vegan sour cream until the sauce is luxuriously creamy. Give it a taste and add salt and pepper as needed. This last step really rounds out the stroganoff, balancing acidity with richness.

Step 7: Serve and garnish

Dish it up while it’s warm and sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Trust me—this little touch makes it feel so special.

Top Tip

From my experience making this Vegan Mushroom Stroganoff Recipe multiple times, a few little things have transformed the final dish dramatically—so here are my top tips to ensure you get it just right every time.

Get your mushrooms caramelized: Don’t overcrowd the pan and let the mushrooms brown well—that’s where you’ll find the richest flavor.
Cook the flour properly: Stir the flour for the full 2 minutes; undercooked flour leaves a pasty taste and ruins the sauce consistency.
Add broth slowly: Pour the broth bit by bit while stirring—this prevents lumps and keeps your sauce ultra creamy.
Don’t skip the sour cream: It might sound minor, but vegan sour cream adds that perfect tang and creaminess, making the stroganoff taste authentic and luscious.

How to Serve Vegan Mushroom Stroganoff Recipe

Vegan Mushroom Stroganoff - Serving Suggestion

Garnishes

I always top my stroganoff with freshly chopped parsley—it adds a lovely burst of color and a light herbal note that cuts through the richness. Sometimes, if I have them on hand, I’ll throw on a sprinkle of paprika or even a pinch of fresh chives for a slightly different twist.

Side Dishes

This dish is hearty on its own, but I like pairing it with a crisp green salad or lightly sautéed seasonal veggies, like garlic green beans or roasted Brussels sprouts. If you want to go all in, a warm, crusty bread makes for perfect scooping up every last bit of that silky sauce.

Creative Ways to Present

For special occasions, I've served this Vegan Mushroom Stroganoff Recipe inside hollowed-out mini pumpkins or alongside roasted vegetable medleys with edible flowers on top. It instantly makes the meal feel festive and shows off just how versatile this humble dish can be.

Make Ahead and Storage

Storing Leftovers

Leftover stroganoff stores beautifully in an airtight container in the fridge for up to four days. You'll notice the sauce thickens overnight, but just add a splash of broth or water when reheating to loosen it back up. I like to reheat gently on the stove so it warms evenly and keeps its creamy texture.

Freezing

Honestly, I don’t recommend freezing this one. Creamy pasta dishes tend to separate and lose their lovely texture after freezing, so it’s best enjoyed fresh or within a few days.

Reheating

Reheating gently on the stove with a little splash of broth works best for me. I find the microwave can sometimes make the sauce separate or dry out the noodles. Give it a quick stir as it warms to keep everything combined and creamy.

Frequently Asked Questions:

Can I use gluten-free pasta in this Vegan Mushroom Stroganoff Recipe?

Absolutely! While I haven’t tested every brand, brown rice or corn-based gluten-free pastas tend to hold up well and provide a texture similar to wheat pasta. Just keep an eye on cooking time as it may vary.

Is the vegan sour cream essential for this recipe?

While you can skip or substitute the vegan sour cream, it really does add a creamy tang that makes the stroganoff feel authentic. Alternatives like cashew butter, tahini, or vegan cream cheese work too, but the flavor and texture will shift slightly.

Can I make Vegan Mushroom Stroganoff Recipe without wine?

Yes! If you prefer to avoid wine, you can substitute it with an equal amount of vegetable broth and a splash of lemon juice or apple cider vinegar to add that slight acidity and brightness that wine provides.

How can I add more veggies to this Vegan Mushroom Stroganoff Recipe?

Carrots and celery are my go-to additions. Simply finely chop one large carrot and a rib of celery and add them along with the onions at the start. They blend seamlessly into the sauce, adding sweetness and depth without overpowering the dish.

Final Thoughts

This Vegan Mushroom Stroganoff Recipe is one of those dishes I keep coming back to because it just works every single time. It’s cozy, hearty, and full of flavor but still surprisingly light—a total winner on busy weeknights or whenever you need a comforting meal. I can’t wait for you to make it and discover your own little twists that turn it into a family favorite. Give it a try, and don’t forget to savor every creamy, mushroom-packed bite!