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This vegan mushroom stroganoff recipe is so creamy and packed with flavor you won’t believe it’s dairy free and vegan! It’s made in only 30 minutes and gluten free.
Flavorful mushrooms mixed with simple healthy ingredients come together for the richest most comforting healthy meal ever!
This post was originally published on February 19, 2014.
This vegan creamy mushroom recipe checks all the boxes for me. It’s dairy free even though super rich and flavorful, much like my dairy free Alfredo, and it’s done in 30 minutes so dinner can be in the table quick!
Beef stroganoff is one of those classic recipes that screams comfort food. I was so happy when I was able to make a healthier plant based version to satisfy that craving, especially since the whole family loves it!
Ingredients
- Mushrooms – pick your favorite variety or use a combination for added umami taste. Shiitake, portobello, oyster, or cremini mushrooms are all great options. White button mushrooms will work, however it won’t be as flavorful.
- Onions – yellow or sweet onions are best, but shallots can also be substituted.
- White wine – dry white wine gives this recipe an amazing flavor, but you may sub it out for broth if you prefer.
- Yogurt – plain dairy free yogurt is used to keep this stroganoff recipe vegan. The more fat in the yogurt the creamier your dish will be! You can also sub in full fat coconut milk, vegan sour cream, or my cashew cream.
- Brown rice flour – this is used in place of all purpose flour to make the recipe gluten free. Feel free to use whatever flour works best for you.
- Seasonings – balsamic vinegar, fresh thyme, and sea salt are all you really need for incredible flavor. However, you can add in more fresh herbs, black pepper, or even red pepper for some spice.
- Noodles– I like using fettuccine noodles for this recipe, but you can use any pasta you prefer, the heartier the better! We use a gluten-free pasta. Stroganoff is often served over egg noodles, which are not vegan. To keep this recipe plant based be sure to use your favorite vegan pasta, or spoon it over rice, polenta, or potatoes instead!
How To Make Vegan Mushroom Stroganoff
One of the many comforting things about this Mushroom Stroganoff recipe is how easy it is to make!
- In a large skillet or pot over medium heat, sauté the onions in olive oil or vegetable broth until soft, then add in the mushrooms and garlic.
- Toss in the salt and fresh thyme, then coat everything with flour.
- Add the broth, wine and vinegar and simmer until thickened.
- Stir in the yogurt.
- Add in the pasta.
- Enjoy!
Preparation and storage tips
- Top with Vegan Parmesan cheese for extra flavor!
- Chopped fresh parsley also makes a nice colorful and flavorful garnish.
- Save some time by cooking the pasta ahead of time.
- The stroganoff will keep in the refrigerator for up to 5 days. Just reheat on the stove or in the microwave!
- You can freeze this recipe for up to 3 months, but I’d suggest keeping the pasta separate.
Common Questions
What is stroganoff sauce made of?
Stroganoff sauce consists of mushrooms, onions, and garlic, and traditionally has beef broth and sour cream. This vegan version avoids those and uses plant based ingredients to get that comforting feeling you were raised on.
How do you thicken runny stroganoff?
In addition to cooking down the liquids, this recipe uses brown rice flour as a thickening agent, as well as high fat dairy free yogurt. Coconut milk or cashew cream can also be used.
How long does Mushroom Stroganoff last in the fridge?
When sealed well in an airtight container, mushroom stroganoff will last up to 5 days in the refrigerator.
Can I freeze mushroom stroganoff?
You sure can! Just make sure to keep the pasta separate as cooked pasta isn’t ideal to freeze.
More Vegan Mushroom Recipes
When cold weather hits, it’s nice to have a slew of comforting recipes on hand, like these plant based favorites of mine:
Creamy Vegan Mushroom Stroganoff
This vegan mushroom stroganoff recipe is so creamy and packed with flavor you won’t believe it’s dairy free and vegan! It’s made in only 30 minutes and gluten free.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course 30 Minutes or Less, Main Course
Cuisine European
Servings 4
Calories 319 kcal
Ingredients
US CustomaryMetric
1x2x3x
- 1 cup chopped yellow or sweet onion , you can sub shallots too
- Oil to sauté , or broth if you don’t use oil
- 4 cloves garlic , chopped
- 6 cups mushrooms , see note
- 1 teaspoon sea salt
- 1 tablespoon fresh thyme
- 2 tablespoons brown rice flour
- 1 ½ cups veggie broth , low sodium if needed
- ½ cup white wine , I like using a dry variety (sub broth if preferred)
- 2 teaspoons balsamic vinegar
- ½ cup dairy-free plain yogurt , the more fat the creamier result (see note)
- 8 ounces pasta of choice , cook according to package directions
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Instructions
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Cook your pasta of choice according to package directions.
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Meanwhile, sauté the onion with oil (or broth) over medium low heat until the onions are soft. About 5 minutes.
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Add the garlic and mushrooms. Sauté until the mushrooms are browned, about 5 minutes.
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Add the salt and thyme and cook for 1-2 minutes until the thyme is fragrant.
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Add the brown rice flour and mix until everything is coated.
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Add the broth, wine and vinegar. Turn the heat to medium low and cook until thickened. About 3-5 more minutes. Mix as it cooks to make sure it doesn’t burn.
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Stir in the yogurt (or coconut milk or cashew cream) and mix until nice and creamy.
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Add in the pasta and coat with sauce.
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Serve with parsley and Parmesan, if using!
Notes
- You can use a variety of mushrooms for a more robust flavor. Crimini and shitake are a great mix. I also like oyster.
- You can also sub in full fat coconut milk or my cashew cream for the yogurt.
- Nutrition info will change depending on brands used for the yogurt and pasta.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Calories: 319kcalCarbohydrates: 60gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 619mgPotassium: 575mgFiber: 4gSugar: 7gVitamin A: 83IUVitamin C: 13mgCalcium: 66mgIron: 2mg
Nutrition and metric information should be considered an estimate.
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