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
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.
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.
When sealed well in an airtight container, mushroom stroganoff will last up to 5 days in the refrigerator.
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
Ingredients
- 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 , can sub with cornstarch or even regular 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
Optional toppings:
Instructions
- Cook your pasta of choice according to package directions.
- Meanwhile, sauté the onion with oil (or broth) over medium low heat until the onions are soft. About 5 minutes.
- Add the garlic and mushrooms. Sauté until the mushrooms are browned, about 5 minutes.
- Add the salt and thyme and cook for 1-2 minutes until the thyme is fragrant.
- Add the flour and mix until everything is coated.
- 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.
- Stir in the yogurt and mix until nice and creamy.
- Add in the pasta and coat with sauce.
- 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
Nutrition and metric information should be considered an estimate.
Cheryl Dennis
Can I use white wheat flour in this revipe? Thank you!
Sophia DeSantis
Hi Cheryl, the flour is simply to thicken the sauce. So if you don't have gluten issues a regular flour should work just fine.
Emily Kemp
Mmm I love mushroom pasta, this looks so delicious!
Elaine
I think this is the best Alfredo sauce recipe I’ve tried. I didn’t have the cooking wine, but other than that I followed the recipe. Came together really fast since I made the sauce base the day before and I only used spaghetti. Definitely a keeper!
veggiesdontbite
Thanks so much Elaine! That's funny because it is a very old recipe, and I have perfected many alfredos since then! Glad you like it!
Sats
My son is allergic to cashews. Any substitutions for that or just leave it out?
Thanks
veggiesdontbite
Hi there! Is your son allergic to any other nuts or just cashews? If it's just cashews you could try subbing macadamia nuts or even Brazil nuts (I've done this in sweet recipes that call for cashews but not salty) or just leave them out and try it with just the walnuts. Let me know what you do and how it works!
Sats
My son is allergic to cashews and peanuts so I guess I could use some Brazil nuts. Thanks!
veggiesdontbite
You're welcome! Let me know how it works!
Online Pharmacy
Hello, after reading this amazing paragraph i am as well happy to share
my familiarity here with mates.
Concordia
Oh my! I just made this for dinner tonight and it not only was it a cinch to put together, it was phenomenal! I could not believe there was no dairy in it. The hardest part of the recipe was to keep myself from eating all the sauce before my pasta was done! Thanks Sophia!
veggiesdontbite
Ha! So funny Concordia! Thank you so much for giving it a try and so glad you liked it. I'm working on some more cream sauce recipes so stay tuned!
Anjali Lalani
Thank you so much for the awesome guest post Sophia!
I made this last night for my family! I used 1 1/2 spaghetti squash and linguine pasta. I had made your cashew walnut cream and froze it a few weeks ago. I also went out and bought pink salt (which i love btw)!
I've been trying to cut down on dairy for humane reasons and have been struggling in coming up with non-dairy creamy pasta sauces that I like! I haven't tried a lot of recipes, but this one is definitly amazing! I for one could not even tell it was vegan. The flavors all went perfectly together and the pasta stayed nice and "creamy"! Thanks so much for the delicious recipe!
veggiesdontbite
Thank you so much Anjali, both for the kind words and allowing me to guest post! I'm so glad you enjoyed it. I'm working on some more recipes with my Cashew Walnut Cream Sauce as a base so stay tuned! Isn't the pink salt great? We only use that now.
Amy
I have to tell you I was a bit skeptical trying this out. After all I'm full blooded Italian and creamy Alfredo sauces always contain butter , cream and cheese....but, I was proven wrong. This is an amazing recipe!! All four kids gobbled it up too! I love how light it was and how it didn't make you feel weighted down after eating it. This will be a weekly staple for our family.
veggiesdontbite
Thank you so much Amy! Any positive critique from a full blooded Italian is a huge endorsement! I'm so glad your whole family was able to enjoy this. Isn't nice to feel good after scarfing down a creamy fulfilling meal? The way we felt after indulging was one reason we have completely changed our diet. I plan to make many more recipes using this creamy sauce so hope you find another to try soon!
Dina
This sauce is delicious! Hard to believe it is also healthy.
veggiesdontbite
Thank you! There are so many healthy things out there that are delicious, it's just practice and trial and error to figure them out! That's what I do, then share with everyone else :O)