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Easy Vegan Mushroom Stroganoff Recipe

This filling and flavorful vegan stroganoff recipe goes together rapidly and with little trouble, making it a frequent choice for dinner on a busy evening.





Picture of mushroom stroganoff in a bowl.

Mushroom Stroganoff is a delightful vegetarian twist on the classic beef stroganoff. It's rich, creamy, and packed with earthy flavors from the mushrooms.

Easy to make and also packs really nicely for lunch or leftovers!

The combination of tender mushrooms, enveloped in a rich, silky sauce, and served over a bed of perfectly cooked pasta, speaks to the soul in a way few dishes can. The best part is not only the taste but the simplicity, proving that vegetarian cuisine can be both accessible and deeply satisfying.

Sometimes if I have some vegan meatballs or "beefy" burgers or something that need to be used up I will slice them into large chunks and add them at the same time as the onions.

Tip! You can often get much cheaper mushrooms and greater variety if you go to an Asian grocery store.


What kind of mushrooms? White buttons, baby bellas, portabellas, shimeji, oyster, any kind of mushroom that is inherently beefy. It would be nice if a few shitakes were added in. The best result really comes from using an assortment!

Should I use salted or unsalted broth? This is entirely up to you. If you're watching your salt intake definitely use unsalted. If you're not watching your salt intake then it tastes better with salted broth. Ultimately you can always adjust your salt level up with the soy sauce near the end of cooking!

Picture of mushroom stroganoff ingredients.

Gather the ingredients. If you need to make pasta too, fill a large pot with water and set it on a burner to start boiling. I usually use a pound of pasta for this dish. Slice the 16 ounces of mushrooms, dice the onion, and mince the 3 garlic cloves and the 1 Tbs parsley.

Picture of mushrooms in a dry pan.

Heat a dry pan over medium and add all your mushrooms.

Picture of mushrooms cooking in their own juices.

Allow them to cook down in their own juices, stirring occasionally. About 10-15 minutes.

Picture of cooked mushrooms with seasonings added.

Once most of the mushroom juice is gone, add to the pan the 5 tbs soy sauce, 4 tsp yellow or French mustard, 4 tsp nutritional yeast, and 1 tsp ground black pepper. Stir everything around.

Picture of cooked mushrooms with oil added.

Add the 1/3 cup oil and allow it to warm before also adding the diced onions.

Picture of mushrooms cooking with onions added.

Cook, stirring occasionally, until the onions are translucent, about 5 minutes.

Picture of onions and mushrooms cooking together.

If your pasta water is boiling this is a good time to pour in the dry pasta. Set a timer for the pasta's al dente time (it should say on the bag), and be sure to remove the pasta and drain it when the timer goes off.

Picture of mushrooms and onions with flour and garlic added.

Add the 1/3 cup of flour and the minced garlic.

Picture of mushrooms and onions coated in flour.

Mix everything until all of the mushrooms and onions are coated in flour and the garlic is fragrant. Be sure there are no dry patches of flour.

Picture of mushrooms and onions with broth added.

Get a whisk ready. Add the 3 cups of broth a little at a time while whisking thoroughly in-between to prevent any lumps forming. You may have to whisk around the mushrooms.

Picture of mushrooms in the gravy.

Whisk until smooth.

Picture of mushrooms in gravy with the added vegan milk and vegan yogurt.

Once all the broth has been added and all clumps whisked out, add the 3/4 cup plain, unsweetened non-dairy milk, and the 3/4 cup plain, unsweetened non-dairy yogurt (or sour cream). Stir until thoroughly combined.

Picture of the stroganoff simmering.

Add the 1 Tbs chopped parsley, fresh or dried, and bring to a simmer. Taste and add pepper and soy sauce to taste. Let it simmer lightly while stirring often, being sure to scrap it from the bottom of the pan so it doesn't burn, for 5 minutes.

Picture of the stroganoff plated in a bowl with parsley.

Serve over the top of the pasta and enjoy!

How can I serve this?

This mushroom stroganoff recipe is, of course, a main dish, but there are many things that would make a tasty side! Such as:

  • rolls

  • garlic bread

  • a simple salad

  • roasted veggies

  • steamed veggies

  • etc!


This stroganoff recipe will last in the fridge 4-5 days.

Can I freeze it? Yes you can! I have often mixed pasta into it directly and frozen it as a freezer meal. The liquid can sometimes separate out when being reheated, just stir it a few times until it mixes together again. It can be heated up in the microwave, but is easier if you let it thaw in the fridge overnight first.

Can I reheat it? Yes! Just pop it in the microwave with a cover over it. You may need to stir it a few times if some liquid settles out. It also packs really well for lunch since it just needs a little microwave time!

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