Vegan Mushroom Stroganoff

This vegan mushroom stroganoff with hearty mushrooms and dairy-free cream sauce is a healthy take on a classic pasta dish. This ultimate comfort food recipe can be on your table in 30 minutes and will be a hit with the whole family!

Now that the holidays have passed I feel like it’s my time to shine as a health-conscious food blogger. I love me a good Thanksgiving and Christmas recipe but honestly, it’s the New Year and the abundance of healthy recipes that get me excited!

This vegan stroganoff is no exception. Sure it’s a hearty pasta recipe but it’s healthified with a veggie base and dairy-free cream sauce. It’s the perfect way to indulge without going crazy on the beef or carbohydrates.

So if you’re looking to make quick and easy changes to your diet (that are sustainable!) trust me when I say this vegan mushroom stroganoff is a must-add to your recipe rotation. The taste truly speaks for itself!

Why Make This Recipe?

If the pictures aren’t already making you salivate, here are all the reasons you’ll want to make this mushroom stroganoff!

• It’s Vegan – The mushroom sauce still has a meaty flavor without any actual meat! It’s also extra creamy thanks to a little cornstarch and dairy-free sour cream.
• Lots of Leftovers – This dish makes a ton so it can feed your for days! I like to make a big batch to eat throughout the week.
• Good source of veggies– by replacing the meat with mushrooms you’re getting all the goodness of fungi!
• Freezer-friendly – you can make the mushroom stroganoff sauce in advance and freeze it! Simply defrost and cook your noodles so you have an easy dinner recipe waiting for you.

What is Stroganoff?

Classic stroganoff is a savory dish believed to have originated in Russia somewhere in the 1800s. It’s considered a pasta dish containing sautéed beef and noodles in a sour cream sauce. Sometimes it is paired with rice though more classically it uses egg noodles.

This vegan mushroom stroganoff recipe is a twist on the classic by using mushrooms in place of beef and dairy-free sour cream sauce to make a healthier version.

Ingredients Needed

• Pasta – 1 lb dry pasta. Traditional beef stroganoff uses egg noodles. I like to use either trumpet, farfalle, tagliatelle or bowtie pasta but feel free to use what you have/prefer.
• Olive Oil – for cooking your veggies. You could also use vegan butter.
• Onions – the most classic base for mushroom stroganoff.
• Garlic – Ideally use freshly minced garlic cloves if you can!
• Mushrooms – Ideally using cremini mushrooms or even a blend of mushrooms to maximize the umami flavor. Shiitake mushrooms, portobello and white button mushrooms all work great.
• Cornstarch – this helps to thicken the sauce. Feel free to use tapioca starch or arrowroot starch in equal amounts.
• Vegetable Broth – if you aren’t vegetarian or vegan feel free to replace with chicken stock or beef stock.
• Dijon Mustard – Builds out the flavor in the creamy stroganoff sauce
• Tamari – Traditional beef stroganoff uses worcestershire sauce which is not considered vegan as it contains anchovy paste. In place I like to use tamari which is both vegan and gluten-free. If you don’t have or need tamari you can use soy sauce or worcestershire sauce in equal amounts.
• Vegan sour cream or yogurt – I find cashew-based sour cream or yogurt to match the most accurate flavor. If you aren’t vegan or dairy-free you can easily sub in regular sour cream or yogurt.
• Fresh Herbs – fresh thyme + fresh parsley for serving.
• Salt and black pepper – Feel free to adjust to sodium preferences.

How to Make Mushroom Stroganoff

STEP 1: COOK PASTA

In a large pot cook pasta according to package instructions. Strain and set aside.

STEP 2: COOK VEGGIES

In a large skillet or pan add your olive oil over medium heat. Stir in onions and cook for 5 minutes or until translucent. Add in garlic and mushrooms and sauté for an additional 5-10 minutes or until mushrooms are sweating and have released most of their moisture. Try not to disturb the pan too much so mushrooms get a nice brown coating. Stir in cornstarch.

STEP 3: SIMMER SAUCE

Add in veggie broth, Dijon, tamari, thyme and salt and pepper. Bring mixture to a boil and then simmer for 10-15 minutes to allow sauce to thicken. Stir in vegan sour cream and noodles. Top with fresh parsley and serve warm. See storage instructions below.

Easy Swaps & Substitutions

• Swap the pasta -stroganoff is traditionally made with egg noodle pasta. You can easily sub in a different type of pasta (including a vegan pasta) or even gluten-free pasta if you prefer.
• Add Protein – by using mushrooms in place of beef and dairy-free sour cream this recipe is considered vegan. If you would like to add an animal protein you most certainly can. Cooked rotisserie chicken or beef are great options.
• Add veggies – you can add in whatever veggies you prefer. Leafy greens like spinach, kale or chard easily cook into the sauce if added at the end.

Storage Instructions

This vegan stroganoff can easily be meal-prepped in advance and stored in the fridge for up to 3 days. I’d recommend keeping the pasta and mushroom cream sauce separated or cook the noodles just before serving.

The mushroom-based cream sauce can easily be frozen too. Store in an airtight container in the freezer for up to 3 months. Allow to thaw on counter for several hours or overnight in the fridge. Make pasta just before serving.

More Easy Vegan Dinners

• Sesame Soba Noodles
• Tofu Bolognese
• Spicy Ramen Noodles
• Instant Pot Lentil Soup
• Roasted Red Pepper Pasta
• Homemade Arrabbiata Sauce
• Tofu Curry

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