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; 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’ve been craving a rich, comforting dish that’s also plant-based, then you’re in for a treat with this Vegan Mushroom Stroganoff Recipe. Creamy, flavorful, and surprisingly easy to make, it’s a meal that feels indulgent yet wholesome — perfect for cozy dinners or impressing friends!

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

I remember the first time I made this Vegan Mushroom Stroganoff Recipe — the creamy texture combined with earthy mushrooms just blew me away. It’s a hearty comfort food that feels like a warm hug, but totally plant-based and satisfying. You’ll want to keep it in your meal rotation.

Decadently creamy: Thanks to vegan sour cream and nutritional yeast, it’s luxuriously smooth without any dairy.
Umami-packed: Mushrooms, tamari, and thyme join forces to create a savory depth that keeps you coming back for more.
Simple ingredients: You probably already have everything on hand, plus the cooking steps are straightforward.
Comfort food classic, vegan style: A perfect plant-based spin on a traditional favorite that everyone will love.

Ingredients & Why They Work

Every ingredient here serves a delicious purpose. The mushrooms bring the meaty texture, the white wine lifts the sauce with subtle acidity, and the vegan sour cream delivers that classic stroganoff tang—all working harmoniously to recreate this dish’s iconic character.

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: Its natural sweetness mellows as it sautés, forming a flavorful base.
Garlic: Adds aromatic depth — fresh-minced always wins for that punch.
Mushrooms: Choose cremini or button mushrooms for their umami and soft texture.
All-Purpose Flour: Acts as a thickener, making the sauce creamy without heaviness.
Vegan Dry White Wine: Adds acidity and brightness; Sauvignon Blanc works beautifully.
Fresh Thyme: Woody and fragrant, thyme complements mushroom’s earthiness perfectly.
Tamari (or Soy Sauce): Boosts umami and adds a savory dimension.
Bay Leaves: Impart subtle herbal warmth during simmering.
Nutritional Yeast: Provides cheesy, nutty flavor that enriches the sauce.
Dijon Mustard: Offers a tangy hint, balancing creaminess with a gentle kick.
Vegan Beef Broth: Gives the sauce a deep, savory backbone—vegetable broth works but beef broth packs extra punch.
Rotini Pasta: Its twists hold the sauce like a charm.
Vegan Sour Cream: The star for that creamy, tangy finish.
Salt & Pepper: To taste — essential to bring all the flavors together.
Fresh Parsley: Chopped on top, it adds freshness and color to the final dish.

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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

I like to tweak this Vegan Mushroom Stroganoff Recipe depending on the season or what I have handy. This is a versatile dish that welcomes creativity, so feel free to add your spin!

Variation: I often add finely chopped carrots and celery for a subtle sweetness and extra veggie boost — it softens beautifully and adds great texture.
Make it spicier: Adding a pinch of smoked paprika or a dash of cayenne can warm things up nicely.
Switch the pasta: Sometimes I swap rotini for pappardelle or even gluten-free noodles, depending on dietary needs.
No wine version: For an alcohol-free friendlier option, just replace the wine with a bit more broth and a splash of white grape juice for sweetness.

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

Step 1: Sauté the Aromatics

Start by heating a large pot over medium heat with 2 tablespoons of oil. Add the finely chopped onion and minced garlic, sautéing them for about 3 minutes. You want the onions translucent and soft, not browned, while the garlic releases its fragrance—this builds the flavor base. Stir often so the garlic doesn’t burn.

Step 2: Cook the Mushrooms Until Golden

Toss in your sliced mushrooms next. Let them cook undisturbed for about 3 minutes so they get beautifully browned on one side, then stir. Mushrooms release water, so cooking until that moisture evaporates concentrates their flavor. This step really adds a meaty depth to your stroganoff.

Step 3: Add Flour and Build the Sauce

Sprinkle the flour over the mushrooms and stir constantly for 2 minutes. This cooks out the raw flour taste and helps thicken your sauce later. Make sure you stir well to coat everything evenly.

Step 4: Deglaze with White Wine and Add Flavorings

Pour in the vegan dry white wine and mix well, letting it cook for about 1 minute to reduce slightly. Then add fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Stir to combine – this is where the earthy, savory notes start to shine through.

Step 5: Incorporate the Broth and Pasta

Slowly add the vegan beef broth while continuously stirring to keep the sauce smooth and creamy. Toss in the rotini pasta, stirring well to combine. Bring the mixture to a gentle simmer over medium-low heat.

Step 6: Simmer Until Pasta is Perfectly Cooked

Let it simmer for 8-10 minutes, stirring a few times along the way to prevent the noodles from sticking to the bottom. You're aiming for the pasta to be al dente—the perfect balance between tender and with a bit of bite.

Step 7: Finish with Vegan Sour Cream and Season

Remove the bay leaves, then stir in the vegan sour cream until the sauce turns creamy and luscious. Taste and adjust with salt and pepper as needed. This last touch lifts the dish with tangy creaminess that makes it so comforting.

Step 8: Serve and Enjoy

Dish it out while it’s warm, sprinkled generously with fresh chopped parsley for color and freshness. Grab a fork and dive into this cozy bowl of goodness!

Top Tip

From my many attempts at this Vegan Mushroom Stroganoff Recipe, a few simple adjustments have really helped the sauce reach its full potential without any fuss.

Don’t rush sautéing mushrooms: Let them brown properly for that deep umami flavor rather than steaming them in their own moisture.
Cook flour through: Stirring for at least 2 minutes before adding liquids ensures your sauce won’t taste “floury.”
Add broth gradually: Pour broth slowly while stirring constantly to keep the sauce silky, no lumps!
Adjust seasoning at the end: Vegan sour cream can mellow flavors, so adding salt and pepper at the finish brightens it up.

How to Serve Vegan Mushroom Stroganoff Recipe

vegan mushroom stroganoff - Serving Suggestion

Garnishes

I always finish with a generous sprinkle of fresh parsley—it adds a pop of color and a subtle herbaceous note that balances the richness. Sometimes, a few twists of fresh cracked black pepper on top also elevate the aroma.

Side Dishes

This stroganoff pairs wonderfully with a crisp green salad tossed in vinaigrette or some roasted seasonal veggies like Brussels sprouts or green beans. If you want to go all out, serve with crusty bread for mopping up every last bit of that creamy sauce.

Creative Ways to Present

For fancy dinners, I sometimes plate the stroganoff with a swirl of vegan sour cream artfully drizzled on top alongside a scattering of microgreens. It feels elegant yet approachable—a guaranteed crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Store leftover stroganoff in an airtight container in the fridge for up to four days. It thickens overnight, which is normal—add a splash of broth or water when reheating to loosen it back up.

Freezing

Personally, I don’t freeze this Vegan Mushroom Stroganoff Recipe often because the creamy sauce tends to change texture. But if you need to, freeze in portions without pasta and add fresh pasta when reheating for best results.

Reheating

When reheating, warm gently on the stovetop over low heat. Stir frequently and add a little broth or water to keep the sauce creamy and silky.

Frequently Asked Questions:

Can I use other types of mushrooms for this recipe?

Absolutely! Cremini, baby bella, shiitake, or even a mix work wonderfully. Choose mushrooms with good texture and flavor to make the dish hearty and satisfying.

Is there an easy way to make this gluten-free?

Yes! Swap the all-purpose flour with cornstarch (about 1.5 tablespoons) and opt for gluten-free pasta varieties like brown rice or corn-based noodles for a great texture.

Can I omit the wine in this Vegan Mushroom Stroganoff Recipe?

Definitely! If you prefer to avoid alcohol, just increase the broth slightly and add a splash of white grape juice or diluted lemon juice for brightness.

What can I use instead of vegan sour cream?

Great question! You can substitute with cashew cream, tahini, sunflower seed butter, or vegan cream cheese depending on your taste preference and texture needs.

Final Thoughts

This Vegan Mushroom Stroganoff Recipe has become one of my go-to comfort meals whenever I want something that feels indulgent but still wholesome. It’s cozy, delicious, and surprisingly easy to make. I hope you enjoy it as much as I do—there’s something so satisfying about crafting a plant-based meal that hits all the right notes. Give it a try, and I bet it’ll become a favorite in your kitchen, too!