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Easy Vegan Mushroom Stroganoff
This delicious vegan mushroom stroganoff recipe is so savory and comforting.
It has such a rich, deep flavor and is a great dish for switching things up!
The delicious homemade sauce has onion, garlic, vegan butter, herbs, spices, and dry white wine (optional), to create an incredibly flavorful dish.
This recipe is easy to make and smells incredible while it cooks.Stroganoff sauce is made starting with a roux of butter and flour, and flavored with onion, garlic, mushrooms and seasonings.
Then it’s traditionally finished off with beef broth and sour cream.
To create a vegan version, I used a combination of soy sauce, nutritional yeast and dry wine, as well as focusing on the umami flavor of the mushrooms to pull off a similar taste and texture!
While you could always simply substitute vegan beef and dairy-free sour cream in traditional recipes, I always like to try and find ways to use plant-based foods to recreate the flavors I want; to me it’s a simpler way of eating, is less-processed and is more fun to experiment with!
Homemade Vegetarian Stroganoff Recipe
If you’ve never had a stroganoff dish before, this is a great recipe for you!
The flavor is very savory, bold and delicious.
It’s unlike any other pasta I’ve ever had, and it’s a keeper for sure!
It is also incredibly easy to make yourself, and is very budget friendly.
The fresh dill really made this dish complete, that bit of freshness really added to the overall flavor.
You can also used chopped parsley if you’d like, but I think the dill is perfect!
If you love this mushroom recipe, try my Vegan Fried Mushroom Shrimp or my Vegan Cream of Mushroom Soup recipe next!
How to Make Mushroom Stroganoff
Making the Sauce Base
To make this easy stroganoff recipe, start by cooking your pasta of choice according to its package.
Then, add the vegan butter and chopped onion to a large pan over medium heat – vegan butter adds so much more flavor to this dish than oil would!
Cook for three minutes, and then add in the minced garlic and sliced mushrooms.
Continue cooking for five to seven minutes, or until the mushrooms are nice and tender.
Sprinkle the flour over the mixture and cook for two minutes, stirring constantly, to remove that raw flour taste.
Then, add in the dry white wine if using (I used Pinot Grigio), and cook for 2 more minutes, stirring often.
Finishing and Serving Stroganoff
Now you can add in the veggie broth, plant milk, soy sauce and nutritional yeast and mix everything together well.
Cook for about five to eight minutes, or until the sauce has become very fragrant and has thickened – this will smell amazing!
Finally, add in the dried thyme, smoked paprika and salt and pepper to taste, and simmer another two minutes.
Add in the cooked pasta and mix to evenly coat, then serve it with plenty of freshly chopped dill!
If you have the time, I love to let the sauce simmer on low heat for even around twenty minutes before adding the pasta, the longer it simmers the tastier it gets!
This isn’t necessary though of course, and it will even taste better the next day after everything marinates.
Best Vegan Beef Stroganoff Recipe
This homemade pasta recipe has a deeply rich, robust flavor, and plenty of tasty mushrooms.
I like making a big bowl of this and having some for lunch the next day.
A side of salad would be delicious, or you could even fry up some tempeh and serve it on top!
Either way, this unique dish is unlike anything other pasta I’ve had, and I love making it!
This recipe is:
- Easy to Make
- Budget Friendly
Check out these other vegan dinner recipes:
Best Ever Vegan Mac and Cheese
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Vegan Mushroom Stroganoff
The best homemade vegan mushroom stroganoff recipe that is so tasty. Vegetarian beef stroganoff recipe with an easy wine sauce.
- 16 oz. Mushrooms, sliced
- 10 oz. Pasta of choice
- 1 1/2 Cup Vegetable Broth
- 1 1/2 Cup Plant Milk
- 1/3 Cup Dry White Wine (optional)
- 1 Onion, chopped
- 3 Garlic Cloves, minced
- 1 1/2 Tsp Dried Thyme
- 1 Tsp Smoked Paprika
- 2 Tbsp Soy Sauce, low sodium
- 3 Tbsp Nutritional Yeast
- 1/4 Cup All-Purpose Flour
- 3 Tbsp Vegan Butter
- Salt/Pepper to taste
- Fresh Dill to serve
- Cook pasta according to its package.
- Add vegan butter and chopped onion to a large pan over medium heat, cook for 3-4 minutes.
- Add minced garlic and sliced mushrooms and cook for 5-7 minutes, or until the mushrooms are tender.
- Sprinkle flour and cook for 2 minutes, stirring constantly, then add the white wine if using and cook for another 2 minutes, stirring often.
- Add broth, plant milk, soy sauce and nutritional yeast and mix well. Bring to a gentle simmer and cook for 5-8 minutes or until fragrant and thickened, stirring often.
- Stir in the dried thyme, paprika, salt and pepper and cook another 2 minutes.
- Add cooked pasta and mix to coat evenly, serve with fresh dill!
*You can also serve this with fresh parsley, but I loved the dill!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 389mgCarbohydrates: 47gFiber: 6gSugar: 5gProtein: 15g
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