Vegan Mushroom Stroganoff

Looking for a delicious and filling plant-based meal that will satisfy your cravings? This vegan mushroom stroganoff recipe fits the bill perfectly! Made with tender sliced mushrooms smothered in a luscious sour cream sauce, this dish is packed with flavor and sure to impress even the most discerning palates.

The recipe calls for simple, easy-to-find ingredients like onions, garlic, flour, and vegetable broth, as well as a dollop of tangy Dijon mustard for extra zing. The end result is a rich and satisfying dish that will fill you up without weighing you down.

To serve, we recommend pairing the stroganoff with your favorite egg-free pasta for the perfect texture and flavor combination. A garnish of fresh parsley adds a burst of color and freshness that brings it all together. And best of all, you won’t even miss the meat in this deliciously savory recipe!

Whether you’re cooking for guests or just looking to try out a new plant-based dish, this vegan mushroom stroganoff is an excellent choice. So why not give it a try and discover your new favorite meal? You won’t regret it!

Vegan Mushroom Stroganoff Recipe

This vegan mushroom stroganoff recipe is perfect for those looking for a hearty, plant-based meal. The creamy sauce is made from cashews and coconut milk, while the mushrooms and noodles provide a satisfying texture. Plus, it's quick and easy to make!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch, Meal Prep
Cuisine Eastern European, International, Russian
Servings4 servings
Calories (per serving)425.48 kcal



  • Cook pasta according to package instructions
  • In a pan, heat olive oil over medium heat
  • Add diced onions and minced garlic, sauté for 2-3 minutes
  • Add sliced mushrooms and sauté until they release their moisture
  • Sprinkle all-purpose flour over the mushrooms and stir for 1 minute
  • Gradually add vegetable broth while stirring continuously
  • Add vegan sour cream, Dijon mustard, salt, and pepper
  • Let the mixture simmer for 2-3 minutes
  • Serve mushroom stroganoff over cooked pasta
  • Garnish with chopped parsley before serving.


1. Read the entire recipe before starting Make sure you have all the ingredients and tools you need, and that you understand each step of the recipe
2. Prep ingredients before cooking Measure out and prepare all your ingredients before starting to cook, to make the process smoother and more efficient
3. Use high-quality ingredients Since this is a vegan recipe, it's especially important to use fresh, high-quality produce to ensure the best flavors and textures
4. Cook pasta al dente Follow the recommended cooking time for your specific pasta, and check it frequently to ensure it doesn't overcook
5. Don't overcrowd the pan When sautéing onions, garlic, and mushrooms, make sure they have enough space in the pan to cook evenly without overcrowding
6. Stir continuously when adding broth and sour cream This will ensure that the sauce doesn't clump or stick to the bottom of the pan
7. Flavor with seasonings gradually Add salt and pepper little by little, tasting as you go, to make sure you don't overseason the dish
8. Let the dish simmer Giving the stroganoff a few minutes to simmer after adding the sour cream and other ingredients will help develop the flavors and thicken the sauce
9. Garnish for presentation Adding a final touch like chopped parsley can elevate the presentation and provide an additional layer of flavor.


Serving: 1servingCalories: 425.48kcalCarbohydrates: 52.52gProtein: 11.29gFat: 19.47gSaturated Fat: 7.06gPolyunsaturated Fat: 1.64gMonounsaturated Fat: 7.93gCholesterol: 34.41mgSodium: 860.05mgPotassium: 438.44mgFiber: 3.03gSugar: 6.35gVitamin A: 576.25IUVitamin B1: 0.14mgVitamin B2: 0.38mgVitamin B3: 3.24mgVitamin B5: 1.35mgVitamin B6: 0.23mgVitamin B12: 0.14µgVitamin C: 5.79mgVitamin D: 0.11µgVitamin E: 1.32mgVitamin K: 21.72µgCalcium: 85.8mgCopper: 0.38mgFolate: 33.68µgIron: 1.37mgManganese: 0.65mgMagnesium: 45.82mgPhosphorus: 215.62mgSelenium: 44.78µgZinc: 1.39mgNet Carbohydrates: 49.49g
Read more nutritional information values.

Data source: USDA

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Storage Tips

This Vegan Mushroom Stroganoff recipe typically lasts in the fridge for up to 3-4 days and can be stored in an airtight container.

To freeze, let the stroganoff cool completely and transfer it to a freezer-safe container or a ziplock bag. It can be stored in the freezer for up to 2-3 months.

When ready to eat, let the stroganoff thaw in the refrigerator overnight. To reheat, place it in a saucepan over medium heat until heated through.

Leftovers can also be reheated in the microwave, but be aware that the pasta may become mushy if overcooked. It is best to reheat the pasta separately and add it to the stroganoff before serving. Enjoy!

Recipe Variations

1. Gluten-Free Mushroom Stroganoff Recipe: Replace the traditional egg noodles with gluten-free noodles, such as rice noodles or zucchini noodles.

2. Creamy Coconut Milk Mushroom Stroganoff Recipe: Substitute regular dairy milk with coconut milk for a creamy, vegan texture without using any animal products.

3. Lentil Mushroom Stroganoff Recipe: Add cooked lentils to the mushroom mixture to increase protein content and make the dish more filling.

4. Vegetable Mushroom Stroganoff Recipe: Add a variety of vegetables such as carrots, broccoli, and snap peas to the mushroom mixture for added flavor and nutrients.

5. Spicy Mushroom Stroganoff Recipe: Add chili flakes or cayenne pepper to the mushroom mixture for a spicy twist on the classic stroganoff recipe.

6. Onion Mushroom Stroganoff Recipe: Add caramelized onions to the mushroom mixture to bring out the natural sweetness of the onions and add depth of flavor to the dish.

7. Wine Mushroom Stroganoff Recipe: Add red wine to the mushroom mixture to add richness and complexity to the dish.

What To Serve With

– Rice or noodles
– Steamed or roasted vegetables (such as broccoli, carrots, or asparagus)
– Garlic bread or bread rolls
– Salad with a tangy dressing (such as a vinaigrette or lemon-tahini dressing)
– Vegan sour cream or yogurt for topping
– Fresh herbs (such as parsley or chives) for garnish

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