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 (such as Sauvignon Blanc); 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); 2 tablespoons oil (such as olive oil or vegetable oil)

If you’re craving a cozy, creamy comfort dish that’s totally plant-based, you’re gonna love this Vegan Mushroom Stroganoff Recipe. It’s rich, flavorful, and surprisingly easy to whip up on any weeknight—plus, it brings all the nostalgic vibes without any dairy or meat.

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

I honestly didn’t expect to fall so hard for this Vegan Mushroom Stroganoff Recipe the first time I made it. It’s one of those dishes where the mushrooms soak up everything beautifully, giving me that deep, savory, creamy sauce I always crave in stroganoff—without an ounce of dairy.

Deep umami flavor: The blend of mushrooms, tamari, and nutritional yeast makes for a sauce that’s rich and savory, just like the classic version.
Simple, wholesome ingredients: You don’t need to hunt down anything weird—basic pantry staples do the trick beautifully.
Quick and fuss-free: From start to finish, this dish takes under 30 minutes, perfect for busy nights.
Creamy without dairy: Vegan sour cream and a touch of Dijon add the perfect tang and creaminess to finish it off.

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

This Vegan Mushroom Stroganoff Recipe works so well because each ingredient plays its part to build layers of flavor and texture. Mushrooms bring earthiness, the vegan beef broth adds depth, and the sour cream gives that creamy, tangy finish that ties it all together.

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 sweetness and a mellow base flavor—don’t rush the sautéing here for the best results!
Garlic cloves: Give each bite a warm, aromatic kick that lifts the dish.
Mushrooms: The star of the show—baby bella or cremini work beautifully for texture and umami.
All-purpose flour: Helps thicken the sauce into that perfect creamy consistency.
Vegan dry white wine: Adds brightness and depth—if you skip it, add a splash of extra broth or lemon juice to mimic that zing.
Fresh thyme: Brings a fresh, herbal note that complements the mushrooms perfectly.
Tamari or soy sauce: Packs in the salty, savory umami flavor.
Bay leaves: Infuse subtle warmth and complexity while simmering.
Nutritional yeast: Adds a cheesy, nutty flavor without dairy.
Dijon mustard: Gives a slight tang that balances the richness.
Vegan beef broth: The liquid base that’s hearty and flavorful.
Rotini pasta: I love how its twists hold onto the sauce, creating a scrumptious bite every time.
Vegan sour cream: Makes the dish creamy with a slight tang—key for that authentic stroganoff taste.
Salt and pepper: Always adjust carefully to bring everything together.
Fresh parsley: Just a sprinkle on top for color and a fresh finish.

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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

Once you get the hang of making this Vegan Mushroom Stroganoff Recipe, feel free to tweak it to suit your taste. I often swap out the rotini for gluten-free pasta or add some finely diced carrots and celery for extra texture and sweetness.

Variation: Sometimes I like to throw in a splash of coconut milk instead of sour cream when I want an even creamier sauce without the tang.
More veggies: Adding sautéed spinach or kale right at the end is a quick way to boost nutrients and color.
Less wine option: If you avoid alcohol, a splash of apple cider vinegar mixed with extra broth works well.

Step-by-Step: How I Make Vegan Mushroom Stroganoff Recipe

Step 1: Sauté the Flavor Base

Heat up 2 tablespoons of oil in a large pot over medium heat. Toss in the finely chopped onions and minced garlic. Stir often and cook for about 3 minutes until they’re soft, fragrant, and translucent. This base is where all your flavor starts, so don’t rush it—you want to really bring out that sweetness in the onions.

Step 2: Cook the Mushrooms Until Golden

Next, add your sliced mushrooms. Cook for about 3 minutes, stirring occasionally, until they begin to soften and develop a lovely golden color. This step concentrates their umami goodness—if you skip the browning, your stroganoff might turn out a bit bland.

Step 3: Thicken with Flour

Sprinkle the all-purpose flour evenly over the mushrooms and mix it well to coat everything. Stir constantly for 2 minutes to cook out the raw flour taste. This ensures your sauce will have that luscious, silky texture.

Step 4: Add Wine, Spices & Broth

Pour the vegan dry white wine over the flour-coated mushrooms and stir to combine. Let it cook down for a minute, then stir in thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Slowly add the vegan beef broth, stirring as you go so the sauce becomes smooth and creamy. Finally, mix in the uncooked rotini pasta well so all noodles are coated.

Step 5: Simmer Until Pasta is Perfect

Lower the heat to medium-low and let the stroganoff simmer for 8 to 10 minutes. Check often and stir to prevent noodles from sticking to the bottom. You’re aiming for the pasta to be al dente—cooked through but still with a slight bite.

Step 6: Finish Creamy & Season to Taste

Remove the pot from heat and swirl in the vegan sour cream until the sauce is rich and creamy. Taste and adjust salt and pepper as needed. Remove bay leaves before serving.

Step 7: Serve Warm with a Fresh Garnish

Scoot over to your serving plates, dish out the stroganoff, and sprinkle fresh parsley on top. A little green pops visually and freshens up every bite.

Top Tip

Over the years, making this Vegan Mushroom Stroganoff Recipe several times, I’ve learned a few tricks that really make a difference to the flavor and texture. Here are my top tips to help you nail it every time:

Sauté patiently: Let your onions and mushrooms brown nicely for maximum flavor—don’t rush this step or crowd the pan.
Flour timing: Stir the flour just enough to cook it out but not so long that it darkens—you want that silky, light roux-like base.
Wine matters: Using a nice vegan dry white wine really lifts this dish, but if you skip it, add something acidic like a bit more Dijon or a splash of vinegar.
Stir often: Especially when the pasta is cooking in the sauce, stirring prevents sticking and gives an even cook for every bite.

How to Serve Vegan Mushroom Stroganoff Recipe

Vegan Mushroom Stroganoff - Serving Suggestion

Garnishes

I always top mine with a generous sprinkle of freshly chopped parsley—it adds that pop of green and a fresh aromatic note that cuts through the creamy sauce. Sometimes, I’ll add a pinch of smoked paprika on top for a tiny hint of warmth and color.

Side Dishes

This stroganoff is hearty enough to stand alone, but I love pairing it with a crisp green salad or roasted vegetables to balance out the creaminess. Garlic bread or crusty vegan baguette is also a winner to mop up any extra sauce.

Creative Ways to Present

For special occasions, I’ve served it in individual oven-safe ramekins topped with a sprinkle of vegan Parmesan and baked for a few minutes to get a lightly golden crust. It’s eye-catching and feels a bit fancy but still cozy and comforting.

Make Ahead and Storage

Storing Leftovers

I keep any leftover Vegan Mushroom Stroganoff Recipe in an airtight container in the fridge for up to 4 days. The sauce thickens overnight, but you can easily loosen it up by stirring in a splash of broth or water during reheating.

Freezing

Personal note: I don't recommend freezing this one because creamy pasta dishes tend to separate and lose their lovely texture when thawed. It’s best enjoyed fresh or within a few days refrigerated.

Reheating

To reheat, warm it gently on the stove over low heat, adding a bit of broth or plant milk to bring back its saucy creaminess. Stir often to prevent sticking and to refresh those flavors.

Frequently Asked Questions:

Can I use other types of mushrooms for this Vegan Mushroom Stroganoff Recipe?

Absolutely! Cremini, portobello, or even a mix of wild mushrooms will all work beautifully. Just slice them evenly to ensure they cook at the same rate.

What can I substitute for vegan sour cream in this recipe?

If vegan sour cream isn’t on hand, you can use cashew cream, tahini, vegan cream cheese, or even sunflower seed butter. Each will add a slightly different flavor profile but will keep things creamy.

Can I make this recipe gluten-free?

I haven’t tested this recipe with gluten-free pasta, but rice or corn-based gluten-free rotini should work best, as their texture is closer to wheat pasta. Also, swap all-purpose flour for cornstarch (about 1.5 tablespoons) for thickening.

Do I have to use white wine in this Vegan Mushroom Stroganoff Recipe?

Not at all! If you prefer to avoid alcohol, you can substitute the white wine with extra vegan broth plus a splash of apple cider vinegar or lemon juice to maintain that acidity.

Final Thoughts

This Vegan Mushroom Stroganoff Recipe has quickly become one of my go-tos when I crave something hearty, satisfying, and totally comforting, without any animal products. I hope you give it a try and find it just as delicious and easy to make as I do—it's a real little kitchen hug in a bowl!