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This Vegan Mushroom Stroganoff recipe is packed with earthy flavor and umami from mushrooms and so creamy you won’t believe it’s dairy-free. Paired with pasta and sprinkled with parsley it’s the ultimate vegan comfort food. And it’s all made in just 1 Skillet!
Lovers of creamy mushroom sauces, you gotta try this vegan mushroom stroganoff recipe – it is so good. It has all that lovely earthy mushroom flavor you can dream of and is finished off with that signature Stroganoff tang from some homemade vegan cashew sour cream and a touch of white wine.
The smell of brown mushrooms cooking with garlic and fresh herbs, is one of my favorite scents ever! Plus, this recipe is EASY! The most difficult part of the recipe is slicing mushrooms and chopping some garlic and onions. If you wanted to make this even easier you can purchase pre-sliced mushrooms .
MORE VEGAN PASTA RECIPES FROM THE BLOG:
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- Spinach Artichoke Pasta Bake
- Vegan Mushroom Fettucine Alfredo
- Cajun Cauliflower Pasta
- Vegan Lemon Asparagus Pasta
- Roasted Red Bell Pepper Chickpea Pasta
- Cauliflower Parmesan Pasta Bake
- Vegan Sundried Tomato Pasta
Mushroom Stroganoff
Ingredients
- 2 tsp oil
- 1/2 medium onion, finely chopped, about 3/4 cup
- 4 garlic cloves, finely chopped
- 10-12 oz mushrooms, white, cremini or combination, thinly sliced
- 1/4 tsp salt, or to taste
- 1 tbsp soy sauce, or tamari for gluten-free
- 1 tbsp vegan Worcestershire sauce
- 1 tsp dijon mustard
- 1/2 tsp dried thyme
- 1/4 cup white wine, or use vegetable broth
- 2.5 cups mushroom stock, or vegetable broth.
- 2.5 cups dried pasta such as fusilli, or farfalle
- 1/4 cup cashew cream, which is 1/4 cup cashews blended with 1/4 cup water
- fresh black pepper, pepper flakes, vegan parm, and dill for serving.
Instructions
- Heat a skillet over medium heat, add oil, and add in the onion, garlic, and mushrooms, and half of the salt and mix in.
- Cook until the mushrooms are golden brown on most of the edges, about 9-12 minutes. Stir occasionally in between
- Once the mushrooms are golden brown, remove half of the mushrooms to use as a garnish later.
- Add in the sauces, herbs, stock, and mix in, and add in the rest of the salt, pasta, and mix in. If the stock doesn't cover the pasta, add in 1/4 cup more stock.
- Cover the skillet and cook for 19-21 minutes, or until the stock is absorbed by the pasta, and the pasta is well cooked.
- Stir the pasta once in between, so that any of the pasta that is on the top also gets cooked evenly.
- Add in the cashew cream, and mix in. Cook for a minute or two to thicken, taste and adjust salt and flavor.
- Then serve the pasta in bowls, topped with the reserved mushrooms, top with pepper flakes, vegan parm, and dill or parsley, and serve. The pasta will keep in the fridge for up to 4 days.
- To make without Pasta: blend 1/3 cup cashews with 1 cup stock 2 tsp flour or cornstarch. Add the well blended mix to the skillet at step 4, bring to a boil and cook for 2-3 more mins minutes to thicken then use.
Video
Notes
- Cashew cream substitute: you can use cashew butter, or vegan sour cream, or blended up silken tofu. Or, if you want to use a store-bought vegan sour cream then you can.
- Add more Protein: use blended silken tofu for the cream or serve some crisped up tofu or vegan chicken on the side. Or my lentil quinoa salad or lentil quinoa meatloaf
- To make without Pasta: blend 1/3 cup cashews with 1 cup stock 2 tsp flour or cornstarch. Add the well blended mix to the skillet at step 4, bring to a boil and cook for 2-3 more mins minutes to thicken then use.
- For gluten-free, use tamari instead of soy sauce and gluten-free pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for Vegan Mushroom Stroganoff:
- chopped onion and garlic – a must for all mushrooms sauces. If you don’t like garlic, skip it or use 1 -2 tsp of garlic powder instead of fresh
- mushrooms – I find Cremini mushrooms are great for this recipe – they are sometimes sold as baby bella or, portobellini mushrooms or simply brown button mushrooms. White button mushrooms would also work fine for this
- to up the umami, we add some soy sauce, vegan Worcestershire sauce and dijon mustard
- dried thyme is a great herbs to add to creamy mushroom dishes
- to get the signature tang of stroganoff, we add some white wine but you can also use vegetable broth and add in some lemon juice
- to intensify this sauce, I like adding mushroom stock, but you can also use vegetable broth.
- use Farfalle or fusilli or other pasta
- Cashews make this sauce creamy and should be soaked for at least an hour. Alternatively, do a quick soak by boiling them in hot water for 5 minutes
- lemon juice brightens up the flavor of the creamy sauce and makes it feel light
Tips:
- If you don’t want to use cashew cream, you can use cashew butter, or vegan sour cream, or blended up silken tofu. Or, if you want to use a store-bought vegan sour cream then you can.
- Prepare the vegan cashew sour cream before you start with the recipe so that you have that all ready to go. If your blender is not exactly high-speed you may also need to soak your cashews beforehand, so just bear that in mind.
- I really recommend you use mushroom stock for this recipe. You can buy it, or make your own.
- If you want, you can also add in some leeks.
- For gluten-free, use tamari instead of soy sauce and gluten-free pasta.
How to make Vegan Mushroom Stroganoff
Heat a skillet over medium heat, add oil, and add in the onion, garlic, and mushrooms, and half of the salt and mix in.
Cook until the mushrooms are golden brown on most of the edges, about 9-12 minutes. Stir occasionally in between
Once the mushrooms are golden brown, remove half of the mushrooms to use as a garnish later.
Add in the sauces, herbs, stock, and mix in, and add in the rest of the salt, pasta, and mix in. If the stock doesn’t cover the pasta, add in 1/4 cup more stock.
Cover and cook for 19-21 minutes, or until the stock is absorbed by the pasta, and the pasta is well cooked. Stir the pasta once in between, so that any of the pasta that is on the top also gets cooked evenly.
Add in the cashew cream, and mix in. Cook for a minute or two to thicken, taste and adjust salt and flavor.
Then serve the pasta in bowls, topped with the reserved mushrooms, top with pepper flakes, vegan parm, and dill or parsley, and serve. The pasta will keep in the fridge for up to 4 days.
Very yummy. Used Greek youghurt instead of cashew cream. Spaghetti noodles as that’s what I had in the house. Will definitely make again!
So glad you liked it!
Another hit! And so easy. Thanks Richa!
This is pure comfort food. Quick and easy. My husband even licked the bowl. He usually does not eat my cooking but you’re a star in his book. Thanks for creating wonderful dishes.
So happy to hear!
My daughter and I made this together and it was fantastic..Super delicious.
So happy to hear!
Wow! Another great recipe! I prep this ahead to you have for dinner tonight after I get home from the gym, but after tasting it had to have it for lunch too. I use better than bullion mushroom base to make a mushroom stock and I had some truffle soy sauce that I’ve been wanting to use. This was delicious and I will make it again and again.
hahaha glad you liked it!
Fantastic. I followed the recipe – mostly – and it turned out so rich and full of flavour. I didn’t have white wine so substituted rice vinegar – but half the volume. Also didn’t have vegan Worcestershire sauce – so used Henderson’s Relish – which has a similar bottle and flavour.
Awesome! So glad you like it Gavin
This was such a nice, hearty feel good meal. Perfect for our cold winter nights. Thanks Richa!
So glad you enjoyed!
I was curious why you choose dried thyme over fresh thyme?
You can use whatever is most accessible to you.