You can make this deliciously creamy and savory vegan mushroom stroganoff in just 30 minutes! The ultimate comfort food recipe for all!
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
There’s nothing more comforting than a big more of warm and creamy pasta. This vegan mushroom stroganoff hits the spot every single time.
What’s even better is when it’s ready in under 30 minutes and this one is ready in just about that time. It’s also super budget friendly which is always a win in our books, especially if you can get the mushrooms on sale.
Pastas are a great way to reduce your overall grocery bill. New vegans may think that being vegan is expensive, but the truth is, it doesn’t have to be.
This easy vegan dinner idea is also great for meal prepping and to feed both vegan and non-vegans alike. Seriously, who doesn’t like pasta!
We’ll give tips in the post for additions to make it go even further and as always, we’ll give tips on making it allergen friendly!
What is stroganoff?
Traditional stroganoff is a Russian dish made with beef, a dry marinade and a roux of mustard and broth, along with sour cream. In the original beef stroganoff dish, there were no onions, mushrooms, or alcohol.
During the 1950s and 1960s, it became more popularized in the United States.
The popular United States version has beef, mushrooms, onions, and sour cream. It is usually served over wide egg noodles or rice.
What we have done for this vegan mushroom stroganoff is to omit the beef and add in all the flavor with mushrooms. The end results is a rich, caramelized pasta dish that is so creamy and flavorful, you’ll shock others that you made it and it’s not from a restaurant.
Frequently Asked Questions
Can I make this vegan vegan mushroom stroganoff pasta Top 8 Allergen Free?
The ingredients that we need to look at here are the pasta, vegan butter, vegan worcestershire, flour, and sour cream.
For the pasta, you can use gluten free pasta, or inside serve over rice, or potatoes.
For the vegan butter, use a soy free version like Earth Balance soy free or Flora.
For the worcestershire, you can use a vegan-friendly steak sauce.
The flour can be swapped with a gluten free 1:1 blend or a single flour like chickpea or almond.
Lastly, view our vegan sour cream taste test to see which brand would suit your allergies.
What did you use to make vegan beef broth?
We used Edward & Sons Not Beef Bouillon Cubes for this recipe and mixed with water to give us our broth according to the package instructions.
I can’t find vegan beef broth substitute, what else can I use?
Our first recommendation, would be to use mushroom broth. Yes, even if you don’t like mushrooms, this is what we would recommend because of the flavor profile similarities. If you still can’t find that, try to flavor some vegetable stock with a more umami flavor like mushroom seasoning, soy sauce, vegan worcestershire, etc.
Can I replace the vegan butter with another oil?
Yes you could. Coconut oil would be the best replacement and then another like olive or avocado oil. It will not have the same creaminess though.
How can I make this oil free?
You can just add more vegetable stock in the beginning. It will drastically change the taste and not be as rich, but if you are used to being oil free then you will likely not mind.
DOES IT MATTER WHAT TYPE OF PASTA THAT I USE?
We are using wide noodles in the photos, but you could use any past.
Try linguine or tubular shaped pasta, like penne, and even ones like rotini or shells that can pick up and hold onto all the sauce. Whatever you have on hand will work perfectly.
Can I add anything else to the dish besides the pasta and sauce?
Absolutely. Here’s some ideas:
- Vegan beef pieces
- vegan chicken strips
- crispy chickpeas
- crispy tofu pieces
- broccoli
- asparagus
- crispy cauliflower
For the remaining, you can either cook those in the skillet first and then set aside and add back in at the end or cook in another skillet while making the pasta.
Can I prep this vegan pasta ahead of time?
Yes! We’d recommend letting this cool completely and then storing in an air tight container for up to 5 days. If you meal prep you can split this up into individual containers.
You may want to or feel like you need a splash or two of dairy free milk when reheating.
Can this be frozen?
We don’t recommend freezing this dish.
What size skillet should I use for this vegan pasta dish?
You want a large skillet, approximately 12 inches; however, you don’t want it so large that the sauce is too spread out.
The larger the skillet the more quickly the liquid will reduce. So you want it large enough that it will evenly cook the pasta, but not so large you cook down your sauce too fast.
You could also use a large pot or dutch oven, but try to keep the size the same.
WHAT SIDES TO SERVE WITH THIS VEGAN CREAMY PASTA DISH?
There are endless possibilities but a side salad and some bread are great starting points.
Here’s some bread ideas:
- Vegan Italian Cheesy Bread Rolls (photo shown above)
- Vegan Garlic Bread
- Easy Vegan Dinner Rolls
What other vegan pasta ideas could I make?
Who doesn’t love pasta? Especially in colder months, it can be a total comfort food. Here’s some more delicious vegan pasta dishes:
- Vegan Mac and Cheese Pasta
- Vegan Pumpkin Pasta with Sundried Tomatoes and Spinach
- The Best Vegan Lasagna
- Vegan Alfredo
- Vegan Cheesy Hamburger Helper Skillet
- The Best Vegan Mac and Cheese
- Spinach and Walnut Pesto Pasta
- Vegan Carbonara
- Vegan Creamy Broccoli and Chickpea Pasta
And if you are looking for some cold pasta ideas, try out:
Pin this vegan mushroom stroganoff pasta for later!
🥳 Get the Full Recipe
Vegan Mushroom Stroganoff
Ingredients
- 16 oz cooked pasta noodles
- ¼ cup vegan butter
- 1 medium onion, thinly sliced
- 8 oz white button mushrooms, thinly sliced
- 8 oz baby bella mushrooms, thinly sliced
- ¼ teaspoon salt, more to taste
- 4 cloves garlic, minced
- ¼ teaspoon black pepper, more to taste
- 3 sprigs thyme
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon smoked paprika
- 1 ¾ cups vegan beef broth, divided (see notes above – or swap with vegan mushroom broth)
- ¼ cup all-purpose flour
- 1 tablespoon vegan worcestershire sauce
- 1 tablespoon dijon mustard
- 1 cup vegan sour cream
- fresh parsley, for garnish
Instructions
- Cook pasta according to packaged instructions.
- Heat a large skillet over medium heat. Add vegan butter and melt.
- Add onions and saute for 4-5 minutes, stirring often so not to burn and they caramelize a bit and start to turn golden brown.
- Add mushrooms and salt. Saute for 5-7 minutes, stirring often until they start to soften. Add in garlic and pepper and saute for 1 minute.
- Add in thyme sprigs, nutmeg, allspice, smoked paprika, and ¼ cup vegan beef broth and scrape off any bits at the bottom. Cook for another 3 minutes, stirring often.
- Into a small bowl, add flour and remaining broth and whisk together. To the same bowl, add dijon and Worcestershire in and whisk again. Pour into skillet and stir together well. Reduce heat and cook for another 5 minutes on simmer.
- Remove from heat. Take out and discard thyme springs. Stir in sour cream. Stir until combined. Adjust seasonings to taste, serve over cooked pasta. Add parsley for garnish if desired.
This was amazing and super flavorful. The sauce was nice and creamy. I used cashew cream instead of sour cream and it came out great. A very comforting meal.
Glad you enjoyed it!
I don’t even recall eating stroganoff post vegan, but this is one good recipe and one happy preggo lady! Tfs
Woohoo!
I had to use what I had on hand. I used 8 oz. Baby Bella’s and 8 oz. of Shiitake mushrooms. I was unable to locate dairy-free sour cream at either Ingles or Kroger grocery stores (GA, USA) so I had to substitute a comparable portion of Vegan Valley plant based Cashew Cheeze Alfredo Sauce. Also not having any “bone” or mushroom broth, I used vegetable broth that I doctored with 6 drops of liquid smoke and tablespoon of Umami seasoning. Of course, my lack of proper ingredients resulted in a huge variation from the original recipe. Next time, I’ll assure I have the sour cream before preparing it. Anyway, I do want to say that the recipe certainly appears versatile. My Mushroom “Alfredo” (instead of Stroganoff), was pretty darn tasty. My husband gave it vocal praise.
I look forward to preparing the original recipe. I can already tell it is delicious. I do have two small suggestions, however.
When I first tasted it, it had a slightly over-powering “tang” which I determined was from the vegan Worcestershire Sauce. When I do prepare the recipe exactly as written, I’ll cut the Worcestershire Sauce in half from 1 T to 1/2. I’ll follow up after I make it that way.
This is going to be a keeper in my dinner rotation. I appreciate you sharing it.
Glad you were able to create something amazing with what you had on hand! Let us know what you think after you make again!
Excellent and easy! Who could ask for a better recipe?! TY so much! I served mine with Wheat Bow Ties and my carnivore husband loved it!
So happy to hear that it was a hit!
I made this for my family and a few friends last night. It was *sooo* rich and delicious! Excellent!
Made this tonight and added some vegan field roast sausage because my kids aren’t fans of mushrooms and they cleared their plates! I love a good recipe I can enjoy in peace, the kids didn’t make a sound while eating LOL!
Great substitute idea! Glad it was a hit
PS- you always know it’s a good recipe when the kids are quiet while eating LOL
Quick and yummy, thank you very much!!
so glad you enjoyed!