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; 2 teaspoons fresh thyme (stems removed); 2 teaspoons tamari (or soy sauce); 2 bay leaves; 2 tablespoons nutritional yeast; 1/2 teaspoon Dijon mustard; 8 ounces rotini pasta; Salt and pepper, to taste; 1/2 cup vegan dry white wine (Sauvignon Blanc recommended); 4 cups vegan beef broth; 1/2 cup vegan sour cream; 2 tablespoons oil for sautéing; Fresh parsley, finely chopped

If you’re looking for a cozy, creamy comfort food that’s completely plant-based, this Vegan Mushroom Stroganoff Recipe is about to become your new favorite. Rich mushrooms, luscious sauce, and perfectly tender pasta come together for a dish that feels indulgent but is totally vegan and easy to whip up any night of the week.

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 honestly can’t say enough good things about this Vegan Mushroom Stroganoff Recipe. It hits all the right notes for me: creamy, savory, and just the right amount of tang. It’s the kind of dish you want to curl up with on chilly evenings, plus it’s made with simple ingredients you probably already have in your pantry.

Comfort Food Upgrade: You get all the classic stroganoff flavors, but veganized without losing that rich, creamy texture.
Savory Mushroom Goodness: Mushrooms provide a meaty, umami-packed base that makes this dish satisfy even the most dedicated non-vegans.
Simple Ingredients: No fancy health food store runs needed — easy to source and easy to prep.
Versatile and Delicious: Great for weeknight dinners, impressive enough for guests, and easy to customize to your taste.

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

Each ingredient in this Vegan Mushroom Stroganoff Recipe plays a key role in building deep flavor and luxurious texture. From the sautéed onions to the splash of vegan white wine, everything blends harmoniously. Plus, I include tips to help you pick the best versions when shopping.

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 solid flavor base, softened gently so it blends into the sauce.
Garlic: Brings aromatic warmth that wakes up all the other ingredients.
Mushrooms: I love using a mix of button and cremini for depth and a meaty bite.
All-purpose flour: This is what thickens the sauce beautifully — no lumps allowed! You can swap cornstarch if you’re gluten-free, but use less.
Vegan dry white wine: Adds brightness and complexity; if you avoid alcohol, you can substitute with a splash of white grape juice and vinegar.
Fresh thyme: A fresh herb note that elevates the earthiness of the mushrooms.
Tamari or soy sauce: For umami depth and seasoning – tamari makes it gluten-free if you grab that version.
Bay leaves: A subtle layer of flavor that infuses into the broth as it simmers.
Nutritional yeast: This is my secret vegan ingredient for cheesy notes without dairy.
Dijon mustard: Adds a mild tang and complexity to the creamy sauce.
Vegan beef broth: Rich and savory, it’s the base of the sauce. If you can make your own vegan broth, even better!
Rotini pasta: Great for holding that sauce in all those lovely curls.
Vegan sour cream: Brings the creamy, tangy finish that makes stroganoff, well, stroganoff.
Salt and pepper: As always, the essential seasoning duo to bring it all together.
Fresh parsley: Brightens the final dish and adds a pop of color.

📝

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 best things about this Vegan Mushroom Stroganoff Recipe is how flexible it is. I love tweaking it based on what’s in my fridge or the season — and honestly, that’s the quickest route to making a homey, satisfying meal your own.

Variation: Sometimes I toss in finely chopped carrots and celery for some extra texture and sweetness — it turns the dish into a mini-vegetable feast without stealing the spotlight from the mushrooms.
Seasonal twist: In the fall, dried porcini mushrooms add fantastic earthiness when rehydrated and mixed with fresh mushrooms.
Spice it up: If you like a little kick, a dash of smoked paprika or cayenne adds warmth and complexity without overpowering the creamy sauce.
Gluten-free option: I recommend using rice-based pasta if you want to try gluten-free — it holds up nicely in the creamy sauce.

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

Step 1: Sauté the onions and garlic until fragrant

Start by warming 2 tablespoons of oil in a large pot over medium heat — I usually use olive oil or avocado oil. Toss in the finely chopped yellow onion and minced garlic and stir them for about 3 minutes until the onion is translucent and the kitchen fills with that amazing onion-garlic aroma. Don’t rush this step — it really lays the flavor foundation.

Step 2: Cook the mushrooms to soft perfection

Add your sliced mushrooms to the pot and keep stirring for around 3 minutes. You'll want them to soften and start turning golden brown without overcrowding the pan (I sometimes do this in batches if my pan is packed). This step is crucial because mushrooms shrink and release water as they cook — browning them adds incredible depth.

Step 3: Sprinkle flour and stir constantly

Now, sprinkle the all-purpose flour over the mushrooms and mix it in right away. Keep stirring for 2 minutes to let the raw flour cook off — that prevents any floury taste and guarantees a silky, lump-free sauce later on.

Step 4: Add wine, herbs, and broth for sauce magic

Pour in the vegan dry white wine and give everything a good stir — this splash of wine brightens the whole dish. Let it simmer for a minute, then add the fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Slowly pour in the vegan beef broth while stirring; this keeps the sauce smooth and rich. Finally, stir in the rotini pasta so those noodles soak in all those tasty flavors.

Step 5: Simmer until the pasta is al dente

Turn the heat to medium-low and let everything simmer for about 8-10 minutes. Stir occasionally to prevent the noodles from sticking. The pasta will absorb the sauce and soften perfectly. You want it just tender but still with a bite — classic al dente.

Step 6: Stir in vegan sour cream and season to taste

Finally, take the pot off the heat and fold in the creamy vegan sour cream. This step adds that luscious, tangy richness synonymous with stroganoff. Give it a taste and adjust with salt and pepper as needed. A generous sprinkle of fresh parsley on top finishes it off beautifully.

Top Tip

From my experience making this Vegan Mushroom Stroganoff Recipe dozens of times, a few simple tricks really elevate the final dish and save you time and frustration.

Don’t overcrowd the pan: When sautéing mushrooms, give them space to brown rather than steam — it deepens flavor tremendously.
Cook flour long enough: Stirring the flour in for a full 2 minutes avoids that raw flour taste in your sauce.
Use good vegan sour cream: This really makes the difference because it adds that authentic creamy tang. If you can, try a few brands to find your favorite.
Adjust seasoning last: The flavor layers build throughout cooking, so give the final dish a good taste before adding more salt or pepper.

How to Serve Vegan Mushroom Stroganoff Recipe

Vegan Mushroom Stroganoff - Serving Suggestion

Garnishes

I almost always go with fresh chopped parsley because its bright color and fresh flavor cut through the richness beautifully. Sometimes, if I have it on hand, a little sprinkle of smoked paprika adds an appealing warmth. For a bit of crunch, toasted pine nuts or walnuts can be a lovely finishing touch.

Side Dishes

This stroganoff feels great alongside a crisp green salad with a tangy vinaigrette to balance its creaminess. Roasted seasonal vegetables or simple steamed greens like spinach or kale also complement it well. On chillier days, I sometimes serve it with crusty whole-grain bread for spooning up every last bit.

Creative Ways to Present

For a cozy dinner party, I like to serve this stroganoff in shallow bowls with a swirl of extra vegan sour cream on top and a sprinkle of fresh herbs. Another fun idea is to stuff baked portobello mushrooms with the stroganoff mix for an elegant twist. It’s always a crowd-pleaser when you want to impress without fuss.

Make Ahead and Storage

Storing Leftovers

Leftover vegan mushroom stroganoff keeps beautifully in an airtight container in the fridge for up to 4 days. The sauce thickens overnight, which is totally normal — just add a splash of broth or water when reheating and stir well to loosen it back up.

Freezing

I generally avoid freezing this dish because creamy pasta sauces don’t always thaw well — they can separate or become a bit grainy. If you’re determined to freeze it, try freezing the sauce and pasta separately and then combining when reheated for best results.

Reheating

To warm up leftovers, I prefer reheating gently on the stovetop over low heat, stirring frequently and adding broth as needed to bring back that creamy texture. Microwave works if you’re in a hurry, but slow and steady wins the texture race here!

Frequently Asked Questions:

Is this Vegan Mushroom Stroganoff Recipe gluten-free?

The classic version uses all-purpose flour and regular pasta, so it’s not gluten-free by default. However, you can substitute cornstarch for flour (use 1.5 tablespoons) and try gluten-free pasta like rice or corn-based varieties to make it gluten-free. Just watch cooking times as gluten-free pasta can cook differently.

Can I use other types of mushrooms?

Absolutely! I like a mix of button, cremini, or even shiitake mushrooms for added texture and flavor. If you have dried porcini mushrooms, soaking and adding them brings even more umami punch to the dish.

What can I use instead of vegan sour cream?

If you don’t have vegan sour cream on hand, cashew cream, tahini, sunflower butter, or vegan cream cheese are all great alternatives. They’ll each add their own subtle twist, so pick what you love or have available.

Can I make this recipe in an Instant Pot?

Yes! You can sauté the onions, garlic, and mushrooms using the Instant Pot’s sauté function, then add the remaining ingredients (except sour cream) and cook on high pressure for about 5 minutes. Quick release the pressure, stir in the sour cream, and you’re ready to serve.

Final Thoughts

This Vegan Mushroom Stroganoff Recipe really holds a special place in my kitchen rotation. It’s one of those dishes that feels both nourishing and indulgent at the same time, with ingredients I trust and love. Whether you’re a longtime vegan or just dipping your toe into plant-based cooking, it’s a comforting dish that’s approachable and delicious. I hope you enjoy making and sharing it as much as I do!