Mushroom Stroganoff

mushroom stroganoff cooked and mixed in a large pan.

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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!


  • 1 lb dry pasta (I like to use either farfalle, tagliatelle or bowtie pasta but feel free to use what you have/prefer)
  • 2 tbsp olive oil
  • 1 large white onion, finely chopped
  • 3 garlic cloves, minced
  • 1 lb cremini mushrooms, sliced (roughly 16 ounces)
  • 1 tbsp cornstarch (or tapioca starch or arrowroot)
  • 2 cups vegetable broth
  • 1 tsp Dijon Mustard
  • 1 tbsp tamari (or soy sauce or worcestershire sauce)
  • 1 tbsp fresh thyme, removed from stems
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup vegan sour cream or yogurt (ideally cashew based)
  • handful fresh parsley, roughly chopped


  1. In a large pot cook pasta according to package instructions. Strain and set aside.
  2. In a large skillet or pan add your olive oil over medium heat.
  3. Stir in onion and cook for 5 minutes or until translucent.
  4. 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.
  5. Stir in cornstarch.
  6. 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.
  7. Stir in vegan sour cream and noodles.
  8. Top with fresh parsley and serve warm.
  9. See storage instructions above.