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

If you're craving a cozy, comforting meal that's 100% plant-based and packed with flavor, you're going to love this Vegan Mushroom Stroganoff Recipe. It’s creamy, rich, and surprisingly simple to pull together — perfect for a weeknight dinner or when you want to impress without stress.

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

This Vegan Mushroom Stroganoff Recipe quickly became one of my kitchen go-tos when those chilly evenings roll around. What’s not to love? It’s hearty without heaviness, savory with just the right tang, and loaded with those meaty mushrooms that really satisfy.

Deep, complex flavor: The combination of tamari, fresh thyme, and nutritional yeast builds umami that tastes way beyond the ingredient list.
Velvety texture: Thanks to the flour and sour cream, the sauce clings beautifully to every piece of rotini pasta.
Super easy to make: With straightforward steps and simple ingredients, you’ll have dinner on the table in under 30 minutes.
Flexible and forgiving: Whether you want to add veggies or swap the pasta, this recipe welcomes your personal touch.

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

The ingredients in this Vegan Mushroom Stroganoff Recipe come together to create a dish bursting with flavor and texture. Each component plays its part — from the mushrooms’ meaty bite to the subtle tang of Dijon and the richness of vegan sour cream.

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 a sweet, aromatic foundation when sautéed gently.
Garlic cloves: Brings a warm, fragrant kick that complements the earthiness of mushrooms.
Mushrooms: The star of the show! Their umami and texture give this dish its signature heartiness.
All-purpose flour: Helps thicken the sauce to that perfect creamy consistency.
Vegan dry white wine: Adds a hint of acidity and layers of flavor; Sauvignon Blanc works beautifully.
Fresh thyme: Offers a subtle herbal note that brightens each bite.
Tamari (or soy sauce): Boosts the savory depth with umami richness.
Bay leaves: Gently infuse aromatic warmth while simmering.
Nutritional yeast: Adds a cheesy, nutty flavor without dairy.
Dijon mustard: Introduces a subtle tang and elevates the creamy sauce.
Vegan beef broth: The liquid base that ties everything together, giving body and richness.
Rotini pasta: Spirals hold onto that luscious sauce so well.
Vegan sour cream: Creates the silky, indulgent finish that makes it feel classic and comforting.
Salt and pepper: To bring all the flavors into balance.
Fresh parsley: For a bright, fresh garnish that adds color and freshness.

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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

I love tweaking this Vegan Mushroom Stroganoff Recipe depending on the season or what I have in the fridge. You can really make it your own — don’t be afraid to experiment.

Add veggies: I often toss in chopped carrots and celery for color and crunch, which add lovely textures without losing the classic feel.
Swap the pasta: Rotini works best for me, but penne or even egg-free wide noodles can be delicious too.
Try different sour creams: If you’re out of the vegan sour cream, a spoonful of cashew cream or vegan cream cheese can work just as well.
Wine alternatives: Not into wine? A splash of extra broth with a squeeze of lemon juice or apple cider vinegar mimics the acidity nicely.

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. Add the finely chopped yellow onion and garlic, stirring often for about 3 minutes. You want them soft and translucent, not browned—this gentle cooking creates that sweet, mellow base we’re after.

Step 2: Cook the mushrooms until they brown

Next, toss in the sliced mushrooms and cook for about 3 minutes, stirring occasionally. As they soften, they’ll release moisture and start to brown, which adds a beautiful depth of flavor.

Step 3: Add flour and cook it out

Sprinkle the all-purpose flour over the mushrooms and stir well to coat evenly. Keep stirring for 2 minutes so the flour cooks and loses any raw taste — it also helps the sauce thicken up beautifully later.

Step 4: Deglaze with white wine and stir in spices

Pour in the vegan dry white wine and mix everything together. Let it cook for about a minute to let the alcohol evaporate, while the wine adds brightness. Then stir in fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard for that signature stroganoff flavor.

Step 5: Add broth and pasta, then simmer

Slowly pour in the vegan beef broth while stirring to keep the sauce smooth and creamy. Once it’s combined, stir in the rotini pasta. Let everything simmer gently over medium-low heat for 8-10 minutes, stirring every now and then so the pasta cooks evenly and doesn’t stick.

Step 6: Finish with vegan sour cream and season

Once the pasta is perfectly al dente and the sauce has thickened up, remove the bay leaves and stir in the vegan sour cream. Taste and adjust with salt and pepper. This final step adds that silky touch we all crave in stroganoff.

Step 7: Serve warm with fresh parsley

Dish it up while it’s warm, sprinkling chopped fresh parsley on top. This little pop of color and brightness makes the dish feel fresh and inviting every single time.

Top Tip

Making this Vegan Mushroom Stroganoff Recipe is straightforward, but a few insider tips helped me upgrade it from good to unforgettable over time.

Cook mushrooms thoroughly: Don’t rush this step — letting mushrooms brown properly builds the base flavor you’re aiming for.
Gradual broth addition: Pour broth slowly to avoid lumps and get that nice creamy sauce texture.
Sour cream at the end: Adding vegan sour cream last keeps it smooth and prevents curdling during simmering.
Keep stirring: Stirring often while pasta cooks prevents sticking and ensures even cooking.

How to Serve Vegan Mushroom Stroganoff Recipe

Vegan Mushroom Stroganoff - Serving Suggestion

Garnishes

I always finish with a generous sprinkle of fresh parsley — it adds just the right fresh crunch and bright color to the creamy dish. Sometimes I toss on a pinch of smoked paprika or a drizzle of truffle oil when I want to feel fancy.

Side Dishes

To balance the richness, I like serving it alongside a crisp green salad with a lemon vinaigrette or roasted seasonal veggies. Garlic bread or crusty whole grain bread also work beautifully to soak up any leftover sauce.

Creative Ways to Present

For a special dinner, I’ve served this stroganoff in large, shallow bowls with a fresh herb sprig and a side of roasted baby potatoes. It looks elegant but takes no more effort—perfect for sharing with friends or date night!

Make Ahead and Storage

Storing Leftovers

Leftover vegan mushroom stroganoff keeps well in an airtight container in the fridge for up to 4 days. The sauce will thicken overnight, but just add a splash of broth or water when reheating to bring it back to creamy perfection.

Freezing

In my experience, freezing creamy pasta dishes like this one isn’t ideal because the texture changes and it can separate upon thawing. I usually recommend enjoying this fresh or refrigerated, not frozen.

Reheating

I reheat leftovers gently on the stove over low heat, stirring frequently to prevent sticking. Adding a little broth while warming helps restore that velvety sauce consistency.

Frequently Asked Questions:

Is this Vegan Mushroom Stroganoff Recipe gluten-free?

This particular stroganoff uses all-purpose flour and wheat-based pasta, so it’s not gluten-free by default. However, you can substitute gluten-free flour (like cornstarch) and gluten-free pasta varieties such as rice or corn-based noodles. The texture might differ slightly, but it’s worth a try if you need gluten-free!

Can I make this recipe without wine?

Absolutely! If you prefer to skip the wine, simply replace it with extra vegan beef broth and add a splash of lemon juice or apple cider vinegar to maintain that subtle acidity and complexity in the sauce.

What can I use instead of vegan sour cream?

If you don’t have vegan sour cream on hand, try using cashew cream, vegan cream cheese, tahini, or even sunflower seed butter. Each option will add creaminess and a slight variation in flavor, so choose what suits your taste and pantry best.

How do I store leftovers and keep the sauce creamy?

Store leftovers in an airtight container in the refrigerator for up to four days. The sauce will thicken as it chills — to bring back its creamy texture when reheating, gently warm the stroganoff on the stove with a splash of vegetable broth or water, stirring frequently until smooth again.

Final Thoughts

This Vegan Mushroom Stroganoff Recipe has saved me on busy nights when I want something comforting without a long list of ingredients or steps. It’s become a favorite because it delivers that creamy, soulful experience we all crave from classic stroganoff—without any animal products. I really hope you give it a go and find joy in making it as much as I do sharing it with you.