Vegan Mushroom Stroganoff

4.87 from 30 votes

You can make this deliciously creamy and savory vegan mushroom stroganoff in just 30 minutes! The ultimate comfort food recipe for all!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 373kcal

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

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.