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; 1/2 cup vegan dry white wine (Sauvignon Blanc recommended); 4 cups vegan beef broth; 3 tablespoons all-purpose flour; 2 teaspoons fresh thyme (stems removed); 2 teaspoons tamari (or soy sauce); 2 bay leaves; 2 tablespoons nutritional yeast; 1/2 teaspoon Dijon mustard; Salt and pepper, to taste; 8 ounces rotini pasta; 1/2 cup vegan sour cream; Fresh parsley, finely chopped (for garnish)

If you’re craving a rich, creamy comfort meal that’s entirely plant-based, this Vegan Mushroom Stroganoff Recipe is a total game-changer. Think tender mushrooms in a luscious sauce with just the right blend of herbs — it’s one of those dishes you'll find yourself coming back to again and again.

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 remember the first time I made this Vegan Mushroom Stroganoff Recipe — the moment those mushrooms started browning in the pan, my kitchen smelled irresistible. It’s comfort food, yes, but also elegant and surprisingly easy for a weeknight dinner.

Hearty and Creamy: The sauce is velvety without any dairy, thanks to vegan sour cream and a little nutritional yeast magic.
Loaded with Flavor: Fresh thyme, Dijon mustard, and tamari combine to give this dish a depth you’ll love.
Simple Ingredients: No fancy or hard-to-find items — just wholesome pantry basics and fresh mushrooms.
Keep it Cozy: Perfect for a comforting meal any time of year, and great for sharing with friends or family.

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

Each ingredient here plays its part in making this Vegan Mushroom Stroganoff Recipe sing. The mushrooms give it that meaty texture, while the flour helps build a rich, thick sauce that clings beautifully to every bite of pasta.

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 depth when sautéed until translucent.
Garlic: Gives that warm, aromatic backbone to the whole dish.
Mushrooms: Use a mix if you can—cremini, baby bella, or white button all work to provide that meaty, umami punch.
All-Purpose Flour: Thickens the sauce and helps it become silky smooth.
Vegan Dry White Wine: Adds a subtle tang and complexity; if you don’t drink, swap with extra broth.
Fresh Thyme: The earthy, lemony notes brighten up the rich sauce.
Tamari or Soy Sauce: Introduces salty umami flavors that deepen the taste.
Bay Leaves: Steep as it simmers to infuse a subtle warmth.
Nutritional Yeast: Gives a cheesy, nutty layer of flavor while keeping it vegan.
Dijon Mustard: Lifts the sauce with a little zing and complexity.
Vegan Beef Broth: The liquid base that ties it all together; vegetable broth can be used but beef-style brings extra richness.
Rotini Pasta: The spirals are perfect for holding onto the creamy sauce.
Vegan Sour Cream: Adds creaminess and tang; cashew cream or vegan cream cheese can also work.
Salt & Pepper: To season and balance flavors precisely.
Fresh Parsley: A bright, fresh finishing touch that adds color and a hint of herbaceousness.

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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 how easy it is to personalize this Vegan Mushroom Stroganoff Recipe depending on what’s in my fridge or pantry. Whether you want to add some extra veggies or swap the pasta, there’s plenty of room to make it truly yours.

Add Veggies: I like tossing in finely chopped carrots and celery to sneak in some extra nutrients and color—it gives a nice texture contrast too.
Grain Swap: Swap rotini for gluten-free pasta or even spiralized zucchini for a lighter version.
Herbs & Spices: Sometimes I add smoked paprika or a pinch of cayenne for warmth and a bit of kick.
Richness Boost: If you want it extra creamy, stir in a handful of soaked cashews blended with a splash of broth.

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

Step 1: Sauté the Aromatics and Mushrooms

Start by warming two tablespoons of oil in a large pot over medium heat. Toss in the finely chopped onion and minced garlic, stirring frequently. After about 3 minutes, when they’re fragrant and translucent, add the sliced mushrooms. Cook for another 3 minutes until the mushrooms soften and start to brown — this step really unlocks their flavor, so don’t rush it!

Step 2: Make the Roux with Flour

Sprinkle the flour over the sautéed mushroom mixture, stirring continuously. This cooks out the raw flour taste and helps the stroganoff develop its luscious, thick sauce. Give it 2 minutes – patience here will pay off in texture!

Step 3: Add Wine, Broth, and Seasonings

Pour in the vegan dry white wine and stir to combine — I let it simmer for about a minute to cook off the alcohol. Then mix in fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Slowly whisk in the vegan beef broth, creating a smooth gravy. Finally, stir in the uncooked rotini pasta so it cooks directly in the flavorful sauce.

Step 4: Simmer Until Pasta Is Perfect

Lower the heat to medium-low and let everything simmer gently for 8–10 minutes. Stir occasionally to keep the pasta from sticking. You’ll know it’s ready when the noodles are tender but still have a bit of bite — perfectly al dente.

Step 5: Stir in Vegan Sour Cream and Season

Remove the pot from heat and stir in the vegan sour cream until creamy and smooth. Taste and adjust the salt and pepper — this final step lets you tune the seasoning precisely for your palate.

Step 6: Garnish and Serve Warm

Sprinkle freshly chopped parsley over the top for a fresh pop of color and flavor, and serve the stroganoff straight away while it’s warm and comforting.

Top Tip

I’ve learned a few things while perfecting this Vegan Mushroom Stroganoff Recipe that really help it shine — and I want to share them so you avoid any bumps along the way.

Don’t Rush the Mushrooms: Browning the mushrooms nicely adds a ton of flavor—skip this and your dish will taste flat.
Constant Stirring with Flour: Be patient and keep stirring when you add the flour to avoid lumps and raw taste in the sauce.
Simmer Gently: Keep the heat low when the pasta cooks so it absorbs the broth flavor evenly without sticking or overcooking.
Adjust Seasons Last: After adding the sour cream, tasting and tweaking salt and pepper makes all the difference.

How to Serve Vegan Mushroom Stroganoff Recipe

Vegan Mushroom Stroganoff - Serving Suggestion

Garnishes

I always finish this stroganoff with a sprinkle of fresh parsley — it brightens up every bite and adds a lovely pop of color. Sometimes, I’ll add a little cracked black pepper or even a dusting of smoked paprika for extra warmth.

Side Dishes

Pair it with a crisp green salad or some crusty bread to soak up every last bit of the sauce. Roasted or steamed greens like broccoli or kale are also fantastic to balance the richness.

Creative Ways to Present

For a cozy dinner party, I like serving this stroganoff in individual ramekins with a drizzle of truffle oil and fresh thyme sprigs — it instantly elevates the look and feel and gets everyone cozy around the table.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Mushroom Stroganoff keeps beautifully in an airtight container in the fridge for up to four days. Just know the sauce thickens overnight — adding a splash of broth or plant milk while reheating helps it loosen up and stay creamy.

Freezing

I don’t usually recommend freezing this dish because creamy pasta sauces tend to separate, but if you do freeze leftovers, thaw gently and stir in a bit of broth or vegan sour cream to bring it back to life.

Reheating

I reheat mine over low heat on the stove, stirring frequently and adding a splash of broth as needed. Using the microwave works too, just heat in short bursts and stir between to keep the sauce smooth.

Frequently Asked Questions:

Is this Vegan Mushroom Stroganoff Recipe gluten-free?

This recipe uses all-purpose flour and regular pasta, which are not gluten-free by default. However, you can substitute the flour with cornstarch (about 1.5 tablespoons) as a thickener and use gluten-free pasta varieties like rice or corn-based noodles for a gluten-free version. Just keep in mind the cooking times may vary.

Can I make this recipe without wine?

Absolutely! If you don’t want to use wine, simply swap it with an equal amount of vegan beef broth or vegetable broth. The wine adds nice depth and acidity, but the broth keeps things flavorful and well-balanced. You can also use alcohol-free vegan wines if you prefer.

What if I don’t have vegan sour cream?

No worries! You can substitute vegan sour cream with homemade cashew cream, tahini, sunflower seed butter, or even vegan cream cheese. Each alternative brings a slightly different flavor, so pick what you love or have on hand.

Can I add other vegetables to this stroganoff?

Definitely! Carrots and celery are my go-to additions — I finely chop them and sauté along with the onions for added texture and nutrition. You can also try adding peas, steamed green beans, or even spinach at the end to freshen it up.

Final Thoughts

This Vegan Mushroom Stroganoff Recipe has become a personal favorite when I want cozy comfort that’s satisfying without any animal products. With its creamy sauce and earthy mushrooms, it’s like a warm hug on a plate. I really hope you try making it soon — you’ll find it’s as rewarding to cook as it is to eat, and a wonderful addition to your weeknight dinner rotation.