Name: Vegan Mushroom Stroganoff Recipe
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 medium yellow onion, finely chopped; 6 garlic cloves, finely minced; 10 ounces mushrooms, sliced; 3 tablespoons all-purpose flour; 2 teaspoons fresh thyme, stems removed; 2 teaspoons tamari or soy sauce; 2 bay leaves; 2 tablespoons nutritional yeast; 1/2 teaspoon Dijon mustard; Salt and pepper, to taste; 1/2 cup vegan dry white wine (such as Sauvignon Blanc); 4 cups vegan beef broth; 8 ounces rotini pasta; 1/2 cup vegan sour cream; 2 tablespoons oil (for sautéing); Fresh parsley, finely chopped

If you’re craving something creamy, comforting, and packed with umami goodness, you’ll adore this Vegan Mushroom Stroganoff Recipe. It’s a cozy meal that feels indulgent without any dairy or meat – perfect for weeknights when you want something quick, satisfying, and totally plant-based.

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 first stumbled on a version of this Vegan Mushroom Stroganoff Recipe when trying to recreate my grandma’s classic dish – but without any dairy or meat. It blew me away how rich and creamy it got with simple, wholesome ingredients, and I promise you’ll feel the same way!

Ultimate Comfort Food: Creamy, savory, and soul-warming with mushrooms that pack serious flavor.
Super Simple Ingredients: Pantry staples with a fresh boost thanks to white wine and fresh thyme.
Flexible and Family-Friendly: Easy to customize with seasonal veggies and your favorite pasta shapes.
Quick to Make: Ready in under 30 minutes, perfect for busy evenings or casual dinners.

Vegan Mushroom Stroganoff - The image shows a close-up of a white deep pan filled with creamy mushroom pasta. The pasta is spiral-shaped and has a yellowish color, mixed well with sliced light brown mushrooms. The sauce is thick and creamy, coating the pasta and mushrooms evenly. Small pieces of green parsley are sprinkled on top, adding specks of color. A wooden spoon is resting in the pan on the right side, partially submerged in the pasta. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has a role in delivering creaminess, depth, and that classic stroganoff feel—without any dairy. Here’s why I love each one and a little tip to get the best out of them.

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: Adds sweetness and a mellow aroma that starts the flavor foundation.
Garlic cloves: Minced finely so they melt seamlessly into the sauce without overpowering.
Mushrooms: The star – I recommend a mix of cremini and baby bella for earthiness and texture.
All-purpose flour: The thickening agent for that luscious, velvety sauce.
Vegan dry white wine: Brings subtle acidity and depth, but you can skip it if you prefer alcohol-free.
Fresh thyme: Gives a light herbal lift that brightens the mushrooms beautifully.
Tamari (or soy sauce): Seasoning that adds savory umami without saltiness.
Bay leaves: Infuse subtle aromatic warmth as the sauce simmers.
Nutritional yeast: Provides a cheesy, nutty flavor that’s essential for creamy vegan sauces.
Dijon mustard: Gives a slight tang that balances the richness.
Vegan beef broth: The liquid base – rich, meaty, and comforting without animal products.
Rotini pasta: Spiral shapes catch the sauce perfectly—but feel free to swap in your favorite kind.
Vegan sour cream: The finishing touch for ultimate creaminess and that authentic stroganoff texture.
Salt and pepper: To taste, because balancing the flavors is key.
Fresh parsley: Chopped and sprinkled on top for a pop of color and fresh brightness.

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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

One of the things I love most about this Vegan Mushroom Stroganoff Recipe is how easy it is to tweak to your taste or what’s in your fridge. I often add in extra veggies or adjust the creaminess depending on my mood.

Veggie boost: I sometimes toss in finely chopped carrots and celery for sweetness and texture – it’s my go-to way to sneak in extra nutrients.
Different mushrooms: Mixing in shiitake or oyster mushrooms gives an even deeper flavor if you want to elevate the dish.
Cream variation: When I don’t have vegan sour cream, I swap in cashew cream or a dollop of tahini for a unique twist.
Pasta swap: If you prefer gluten-free, brown rice or corn pasta works well, but the sauce sticks best to classic rotini.

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

Step 1: Sauté the Aromatics to Build Flavor

First things first, heat a couple tablespoons of oil in your largest pan over medium heat. Add the finely chopped onion and minced garlic. Stir them often and let them soften until the onions are translucent and the kitchen smells incredible—about 3 minutes. This step lays the foundation for that rich flavor base.

Step 2: Cook Mushrooms Till Golden

Toss the sliced mushrooms in and cook for another 3 minutes until they start to soften and get a nice brown color. Don’t rush this—taking time to brown the mushrooms builds savory depth in the dish you’ll love.

Step 3: Add Flour for Creamy Texture

Sprinkle in the flour and stir it around so it coats the mushrooms evenly. Keep stirring constantly for about 2 minutes to cook out the raw flour taste. This gives you that rich, thick sauce we all crave.

Step 4: Mix in Wine, Herbs, and Broth

Pour in the vegan dry white wine and give it a good stir. Let it bubble away for about a minute. Add thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard, stirring to combine. Slowly add your vegan beef broth at a steady pace while stirring to keep the sauce smooth.

Step 5: Add Pasta and Simmer

Stir in the rotini pasta so it’s all well coated. Lower the heat to medium-low and let everything simmer for 8 to 10 minutes, stirring occasionally. Keep an eye out so the noodles don’t stick to the bottom. Cook until pasta is tender but still has a little bite—al dente is perfect here.

Step 6: Stir in Vegan Sour Cream for Creaminess

Once the pasta is just right, remove from heat and swirl in the vegan sour cream to make the sauce irresistibly creamy. Season with salt and pepper to taste. If you want it tangier, add a bit more mustard or a splash of lemon juice.

Step 7: Serve with Fresh Parsley

Dish it out while it’s warm and sprinkle fresh chopped parsley on top for brightness and color. Trust me, it makes a difference!

Top Tip

I’ve made this Vegan Mushroom Stroganoff Recipe dozens of times, and here are a few tips I’ve picked up to make sure you nail it every time without stress.

Mushroom Browning: Don’t overcrowd the pan when cooking mushrooms; letting them brown nicely instead of steam adds so much flavor.
Flour Cooking: Stir the flour for a full 2 minutes before adding liquid to avoid any pasty or raw-flour flavor.
Simmer Gently: Keep your heat medium-low when simmering pasta in the sauce to prevent burning and sticking.
Season Gradually: Add salt and pepper at the end, tasting as you go, since tamari and broth also bring saltiness.

How to Serve Vegan Mushroom Stroganoff Recipe

Vegan Mushroom Stroganoff - Serving Suggestion

Garnishes

I always sprinkle a generous handful of freshly chopped parsley on top—it livens up the dish with a pop of green and fresh flavor. Sometimes a little extra nutritional yeast or a few chopped chives add a nice zing, too.

Side Dishes

This stroganoff pairs beautifully with a crisp green salad or roasted seasonal veggies. When I want to make it extra hearty, I serve it alongside garlic bread or a simple steamed green bean almondine.

Creative Ways to Present

For dinner parties, I like to serve this stroganoff in small bowls garnished with microgreens and edible flowers—it adds an elegant touch that surprises guests. You can also spoon it over mashed potatoes or polenta for a fun twist on presentation.

Make Ahead and Storage

Storing Leftovers

Store leftover stroganoff in an airtight container in the fridge for up to 4 days. The sauce thickens overnight, but a splash of vegetable broth or water while reheating brings back that perfect creamy texture.

Freezing

I don’t recommend freezing this pasta dish because the texture of the noodles can get mushy once thawed. It’s better to enjoy fresh or refrigerated leftovers within a few days.

Reheating

Reheat gently on the stovetop over low heat, stirring often. Add a splash of broth to loosen the sauce if it’s too thick. Avoid microwaving if possible, as slow warming keeps the sauce silky and smooth.

Frequently Asked Questions:

Is this Vegan Mushroom Stroganoff Recipe gluten-free?

This recipe as written uses all-purpose flour and regular pasta, which contain gluten. To make it gluten-free, you can use cornstarch as a thickener (about 1.5 tablespoons) in place of flour and choose gluten-free pasta such as rice or corn-based noodles. Keep in mind, texture may vary slightly but it still tastes wonderful!

Can I make this recipe without white wine?

Absolutely! If you don’t want to use wine, simply replace it with an equal amount of extra vegan broth or water with a splash of lemon juice for acidity. The wine adds flavor depth but isn’t essential for a delicious finished result.

What can I use instead of vegan sour cream?

Great question! If you don’t have vegan sour cream, try cashew cream, tahini, sunflower seed butter, or vegan cream cheese. Each adds its own creamy texture and flavor profile, so pick the one you prefer or have on hand.

Can I add other vegetables to the stroganoff?

Yes! Carrots and celery finely chopped work beautifully, adding sweetness and extra nutrition. You can also try spinach or kale stirred in at the end for a green boost, or peas for a pop of color and sweetness.

Final Thoughts

This Vegan Mushroom Stroganoff Recipe has quickly become a staple in my kitchen because it’s easy, nourishing, and delicious every single time. If you want a cozy meal that feels like a warm hug on a plate, give this a try. I’m confident it’ll become one of your favorites too—plus, it’s a fantastic way to enjoy mushrooms in a creamy, comforting sauce without any dairy. You’ve got this!