Name: Vegan Mushroom Stroganoff Recipe
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: Vegan American
Ingredients: 1/2 medium yellow onion, finely chopped; 6 garlic cloves, finely minced; 10 ounces mushrooms, sliced; 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; 1/2 cup vegan dry white wine; 4 cups vegan beef broth; 8 ounces rotini pasta; 1/2 cup vegan sour cream; Fresh parsley, finely chopped (for garnish); 2 tablespoons oil (for sautéing)

If you're craving a comforting dish that's rich, creamy, and totally plant-based, you're in the right place. This Vegan Mushroom Stroganoff Recipe is one I've made countless times, and trust me, it delivers on every level—from deep mushroom flavor to that perfect cozy sauce. Stick with me, and I'll walk you through exactly how to get it just right.

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 is pure magic for anyone who loves a creamy, savory dinner but wants to keep things plant-based. I’m always impressed by how easy it is to make, and how deeply satisfying the flavors are, especially when you want a weeknight meal that feels special.

Depth of Flavor: The mushrooms and thyme create a rich, earthy base that makes this stroganoff a standout.
Creamy & Comforting: Without any dairy, the sauce is silky and luscious thanks to vegan sour cream and flour.
Simple Ingredients: You probably already have most of these in your pantry, so it’s super quick to whip up.
Versatile & Customizable: Easily adjusted with your favorite pasta or added veggies for extra nutrition.

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 a part in creating the perfect balance between savory, creamy, and herbaceous without relying on animal products. Let me share why I love each one and a few tips for picking them out.

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 gentle sweetness and depth when sautéed; make sure it’s finely chopped so it blends seamlessly into the sauce.
Garlic cloves: Your secret weapon for flavor—don’t skimp here! Mince finely to get that warm, aromatic punch.
Mushrooms: I usually use cremini or baby bellas for their meaty texture and flavor that really stands up in the stroganoff.
All-purpose flour: This thickens the sauce to that perfect creamy consistency; if you prefer, cornstarch also works but you’ll need less.
Vegan dry white wine: Sauvignon Blanc is my go-to here; it adds a tangy brightness that lifts the dish without overpowering.
Fresh thyme: Removing the stems ensures you only get the tender leaves, giving an herby freshness that complements the mushrooms beautifully.
Tamari or soy sauce: This adds umami and depth; tamari is my preference for being a bit less salty and gluten-free.
Bay leaves: Don’t forget to remove before serving; they add a subtle earthy aroma that rounds out the flavors.
Nutritional yeast: A little cheese-like nuttiness that’s key for vegan recipes like this; it really boosts the savory quotient.
Dijon mustard: Just a touch wakes up the sauce with a mild tang and depth.
Vegan beef broth: I love the richness this brings—just make sure to use a good quality one for best results.
Rotini pasta: The spiral shape is perfect for holding onto all that creamy sauce—feel free to swap for your favorite pasta shape.
Vegan sour cream: It’s what makes the sauce beautifully creamy without dairy; if you don’t have vegan sour cream, I’ll share alternatives below.
Salt and pepper: To taste, but don’t underestimate their power to bring the whole dish together.
Fresh parsley: A sprinkle at the end adds brightness and a nice pop of color.

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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

What’s great about this Vegan Mushroom Stroganoff Recipe is that you can easily tweak it to suit what you have on hand or your personal tastes. I've played around with a few versions, and it never disappoints.

Variation: Adding diced carrots and celery gives the dish a lovely extra layer of flavor and a slight crunch—one of my favorite ways to sneak in some veggies.
Dairy-free swap: If you don’t have vegan sour cream, try blending soaked cashews or using tahini for a different but equally rich result.
Gluten-free option: While I haven’t tested all gluten-free pastas, rice or corn-based noodles tend to hold up best in the sauce.
Instant Pot version: If you’re short on time, you can prepare everything in an Instant Pot—just sauté everything first, then pressure cook for 5 minutes.

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

Step 1: Gently Sauté the Aromatics

First, I warm some oil in a large saucepan over medium heat and toss in the finely chopped onions and garlic. The trick here is to keep stirring and cook them gently—we want them translucent and fragrant, not browned, which usually takes about 3 minutes. This builds a delicious flavor base you won’t want to skip.

Step 2: Cook the Mushrooms Until Golden

Next, add the sliced mushrooms to the pan. I like to cook mine a little longer until they start to brown and soften—roughly 3 to 4 minutes. This step develops that rich umami flavor that’s so essential in a stroganoff. Don’t rush it; patience pays off here.

Step 3: Stir in Flour to Thicken

Sprinkle the flour over the mushrooms and stir constantly for about 2 minutes. This cooks out the raw flour taste and sets the stage for a silky sauce. Make sure you don’t stop stirring to avoid lumps—a smooth base is key.

Step 4: Add Wine and Seasonings

Pour in your vegan dry white wine—Sauvignon Blanc is my favorite—and mix it all up. Let it bubble for about a minute to cook off the alcohol, then add the fresh thyme, tamari, bay leaves, nutritional yeast, and Dijon mustard. Stir everything thoroughly; these ingredients build the multi-layered flavor that makes this stroganoff sing.

Step 5: Slowly Add Broth and Pasta

Now for the fun part—gradually pour in your vegan beef broth while stirring constantly to prevent any lumps. Once smooth, toss in the rotini pasta so it can cook right in the sauce. Simmer everything gently over medium-low heat for about 8-10 minutes until the pasta is perfectly al dente. Give it a good stir from time to time to keep the noodles from sticking.

Step 6: Finish with Sour Cream and Season

Remove the pot from heat and stir in the vegan sour cream for that creamy, luscious finish. Taste and add salt and pepper as needed—you’ll find this step brings all the flavors together beautifully. A quick sprinkle of fresh parsley right before serving adds a fresh note and color contrast that’s just inviting.

Top Tip

After making this Vegan Mushroom Stroganoff Recipe dozens of times, I’ve learned a few little tips that make all the difference in turning out that perfectly creamy, flavorful dish.

Don’t skip the wine: It’s easy to leave it out, but adding a splash of dry white wine lifts the sauce and adds complexity you can't get otherwise.
Cook mushrooms until golden: I always wait for them to brown a bit—it adds a fantastic umami boost and prevents the stroganoff from tasting “watery.”
Use fresh thyme: Dried herbs just don’t compare here; fresh thyme brightens the flavor, so it’s worth using if you can.
Stir frequently: Especially when simmering the pasta in the sauce, this prevents sticking and ensures even cooking.

How to Serve Vegan Mushroom Stroganoff Recipe

Vegan Mushroom Stroganoff - Serving Suggestion

Garnishes

I usually finish off this stroganoff with a generous sprinkle of finely chopped fresh parsley. It adds a vibrant pop of green and a mild herbaceous note that complements the richness of the sauce. If you’re feeling fancy, a few toasted pine nuts or a dash of smoked paprika can add an extra layer of texture and warmth.

Side Dishes

Personally, I like pairing this with a simple green salad dressed in lemon vinaigrette to cut through the creaminess. Garlic roasted green beans or steamed broccoli also make for great sides that add color and crunch to the meal.

Creative Ways to Present

For special occasions, I’ve served this Vegan Mushroom Stroganoff Recipe over creamy mashed potatoes or even polenta instead of pasta—it’s amazing and feels a little indulgent. A beautiful shallow bowl with a fresh herb garnish makes it feel like you’re at a cozy bistro.

Make Ahead and Storage

Storing Leftovers

I store leftover stroganoff in an airtight container in the fridge, and it usually keeps well for up to 4 days. Heads up—the sauce thickens as it chills, but a quick stir in a splash of broth or plant milk when reheating makes it creamy again.

Freezing

I've tried freezing this dish once or twice, but honestly, the texture changes too much—the pasta tends to get mushy. So, I don’t recommend freezing if you want to keep that perfect al dente bite.

Reheating

To reheat leftovers, gently warm the stroganoff on the stove over low heat, stirring occasionally. Adding a bit of broth or water as it heats up helps loosen the sauce nicely. Microwave works too, but keep the power low to avoid drying it out.

Frequently Asked Questions:

Can I use other mushrooms besides cremini?

Absolutely! You can use white button mushrooms, shiitake, portobello, or a mix. Just chop them so they cook evenly and bring your preferred texture to the dish.

Is it necessary to use wine in this recipe?

While the wine adds brightness and depth, you can substitute it with additional broth or a splash of apple cider vinegar if you prefer a wine-free version. Just add it gradually to keep balance.

What’s the best vegan sour cream substitute?

If you don’t have vegan sour cream, try using cashew cream (blend soaked cashews with lemon juice and a bit of water), tahini for a nutty flavor, or vegan cream cheese. These alternatives offer different but delicious creamy textures.

Can I make this gluten-free?

You can make it gluten-free by swapping the all-purpose flour for cornstarch (use about 1.5 tablespoons) and choosing gluten-free pasta, preferably rice or corn-based, which tend to hold up well in the sauce.

Final Thoughts

This Vegan Mushroom Stroganoff Recipe has a special place in my kitchen—it’s the dish I turn to whenever I want something cozy, satisfying, and filled with thoughtful, comforting flavors. I hope you enjoy making it as much as I do, and that it becomes a favorite you can call on any time you want a warm hug on a plate.