An easy vegan mushroom stroganoff recipe that’s creamy, delicious, and comforting! The perfect weeknight dinner, it takes less than 30 mins to throw together, and it’s guaranteed to please a crowd!
This healthy mushroom stroganoff recipe is a hearty and satisfying bowl of comfort food. In fact, I’d go as far as saying that this is the best vegan mushroom stroganoff I’ve made and tasted yet, and here’s why:
- The non-dairy sauce with cheese-like flavored nutritional yeast gives a traditional cream-based sauce a real run for its money, while also adding a healthy dose of protein;
- This vegan stroganoff stores well for a couple of days in the refrigerator or can even be made ahead of time and stored in the freezer;
- You can have a plate of creamy mushroom stroganoff served in under 30 minutes from start to finish;
- The mushrooms in this easy vegan stroganoff give this meal meaty texture and a deep, rich flavor that infuses with the sauce and pasta;
- Whether you are vegetarian, vegan, or just want a veggie-packed meal for a change, this one pot vegan mushroom stroganoff recipe is an easy way to get kids to eat more vegetables;
- Most of the ingredients in this meal are likely to already be in your pantry.
Serve your mushroom stroganoff as is or with a side dish of your choice. You can even double this recipe to store for later or to feed a crowd!
What is Vegan Stroganoff?
This vegan stroganoff is a vegetarian twist to the classic beef stroganoff. While the traditional meaty version consists of tender beef strips, the vegan take on this family-favorite dish boasts soft and aromatic mushrooms and onions, as well as other vegan-friendly ingredients such as non-dairy milk and nutritional yeast for that irresistible cheesy taste while also offering a good dose of protein.
The mushrooms are the star of the show in this easy mushroom stroganoff, providing a rich and meat-like flavor profile to the dish, mixed in with al dente pasta and creamy non-dairy sauce to complete this mouth-watering meal!
Ingredients for Stroganoff with Mushrooms
There’s nothing fancy or complicated about the ingredients you need to make this vegan stroganoff recipe. Most likely, you’ll have everything you need already in your pantry!
- Pasta of your choice – cooked al dente
- Olive oil
- White/yellow onions – chopped
- Garlic – minced
- Mushrooms of your choice – sliced. Portobello are our favorites, but you can use any in this recipe!
- Vegetable broth
- Soy sauce or tamari sauce
- Nutritional yeast flakes (for cheese flavour)
- Paprika powder (optional)
- Salt and pepper
- Non-dairy milk (I used soy, but any will work just fine).
How to Make Creamy Mushroom Stroganoff
First, start cooking your pasta as per the directions on the packet.
Sauté the onions and garlic for 3 minutes, or until slightly browned, stirring occasionally. Add the mushrooms, and stir to combine. Continue sautéing until the mushrooms are tender.
Whisk together the vegetable broth, soy sauce and cornstarch until smooth. Pour it into the pan, along with the nutritional yeast.
Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.
Add in the pasta, toss well to combine.
Serve with vegan parmesan, fresh chives or parsley.
What can I serve with this mushroom stroganoff vegan recipe?
Enjoy your vegetarian stroganoff as is or consider adding the following side dishes if you intend to feed a crowd or want to bulk up your meal:
- Steamed green beans;
- Roasted vegetables such as broccoli or carrots;
- Light leafy salads; or
- Fresh vegan-friendly dinner rolls and savory biscuits – great for soaking up any excess creamy sauce left on your plate!
If you don’t feel like using pasta in this low fat mushroom stroganoff recipe, simply substitute it with freshly steamed rice (white or brown), cauliflower rice, zucchini noodles, or mashed potatoes.
How Should I Store this Vegan Stroganoff?
If you have any leftovers, store your easy vegan stroganoff in the refrigerator in an airtight container for 3-4 days once completely cooled.
You also have the option of freezing your mushroom stroganoff for 1-3 months either in an airtight container or a reusable Ziploc bag. Since vegan stroganoff doesn’t contain any dairy cream-based ingredients, this is a great dish to make ahead of time and store frozen for later enjoyment.
When ready to serve your frozen vegan stroganoff, first thaw it overnight in the refrigerator, followed by a slow reheating over medium heat on the stovetop.
Pro Tip: You may want to add a splash of vegetable broth or water when reheating your mushroom stroganoff since the sauce may have thickened in storage with the pasta absorbing some of it too.
Tips for making this easy vegan stroganoff
- While I used portobello mushroom for this recipe, cremini mushrooms are also usually popular for a stroganoff dish (whether you opt for the white or brown variety) since they offer subtle flavor. With that said, since the mushrooms are the hero ingredient here, you may wish to use mushrooms with a deeper flavor such as shiitake or oyster mushrooms.
- There are plenty of vegan pasta options out there including noodles. Make sure to read the label carefully so that you don’t end up with something like egg noodles instead, unless, of course, you are following a vegetarian diet.
- Cooking your pasta al dente is always a good idea for dishes such as stroganoff where you add the cooked pasta to a pan of sauce that cooks the pasta further. By serving time, you’ll end up with soft pasta that isn’t mushy from being over cooked.
- To make this mushroom stroganoff gluten-free, simply serve with gluten-free pasta or rice, and use tamari instead of soy sauce.
Other Easy Vegan Dinner Ideas to try:
- Pasta of your choice (I used penne)
- 2 Tablespoons olive oil
- 1 Large onion (or 2 small), chopped
- 4 Cloves garlic, minced
- 500g Mushrooms (I used portobello)
- 2 Cups vegetable broth
- 3 Tablespoons Soy or Tamari Sauce
- 2 Tablespoons cornstarch
- 2 Tablespoons nutritional yeast
- 1 Teaspoon paprika powder (optional)
- Salt & Pepper
- 1 Cup plant-based milk (I used soy)
- First, boil the water for your pasta and cook it according to the directions on the package.
- Sauté the onions and garlic for 3 minutes, or until slightly browned, stirring occasionally.
- Add the mushrooms, and stir to combine. Continue sautéing until the mushrooms are tender.
- Whisk together the vegetable broth, soy sauce and cornstarch until smooth. Pour it into the pan, along with the nutritional yeast. Stir in the non-dairy milk until combined.
- Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.
- Add in the pasta, and toss well to combine.
- Serve with vegan parmesan, fresh chives or parsley.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 5mgSodium: 1198mgCarbohydrates: 31gFiber: 5gSugar: 9gProtein: 11g
Nutrition information should be considered as an estimation only.