This Vegan Mushroom Stroganoff is the most delicious, savory, and creamy vegan mushroom pasta we’ve ever had. In just around 30 minutes you too can have this ultimate comfort food full of rich flavors and deliciously caramelized mushrooms.
Our take on this tasty vegan mushroom stroganoff is a simple one that requires no fancy vegan alternatives to sour cream. This recipe is easy to make and takes just around 30 minutes to cook, making it a great weeknight dinner. This recipe is free of most top allergens: dairy-free, egg-free, and nut-free. Learn how to make this delicious Vegan Mushroom Stroganoff down below.
What ingredients do you need to make Vegan Mushroom Stroganoff?
- Vegan Butter or Olive Oil
- Garlic Cloves
- Dried Thyme
- Sherry Wine
- Vegetable or Vegan Beef Broth
- Unsweetened Plain Non-Dairy Milk
- Seasonings: Garlic Powder, Onion Powder, Trader Joes Mushroom Salt. You can also use regular salt.
- Egg-Free Wide Noodles or Your Favorite Pasta
- Mushrooms: For optimal flavor caramelize your mushrooms. This can be done by evenly laying mushrooms out in the pan. Allowing it to cook over medium heat for about 5 minutes per side. Your mushrooms will have a nice golden brown color when you flip them. You’ll likely need to cook your mushrooms in 2 or 3 batches like we had to depending on the size of your pan. The benefit of caramelizing mushrooms is you get a richer flavor and less of a slimy texture.
- Roux: With our vegan mushroom stroganoff recipe we approached thickening the pasta sauce with a roux vs a cornstarch slurry or just mixing flour into the broth as other recipes do. All of these methods will work to thicken your pasta sauce, but using a nicely toasted roux gives the pasta a more rich flavor. When using a cornstarch slurry I often find that I can taste the cornstarch. A similar situation occurs with pasta sauces where we’ve just mixed the flour into the broth before adding to the dish. You can taste and sometimes almost feel the flour. Our method of using a roux you would toast and brown the flour with the caramelized vegetables. Cooking off the taste of the flour and removing any grittiness there might be otherwise.
If you make this recipe we’d love to hear from you down below in the comment sections. You can also tag us on one of our social media or use our hashtag #vegantheway. You can also stay up to date with our new recipes and post by subscribing to our email notifications.
Thank you for checking out our Vegan Mushroom Stroganoff and make sure to check out our other vegan recipes like our Vegan Double Chocolate Loaf (Starbucks Copycat Recipe), or this fresh and healthy Tabbouleh Salad.
Vegan Mushroom Stroganoff
- Cutting Board
- 3 tbsp Vegan Butter or Olive Oil
- 8 oz sliced mushrooms (Use any kind you'd like.)
- 1 onion finely diced
- 3 garlic cloves minced
- 1/2 tsp dried thyme
- 2 tbsp Sherry Wine (Use can use a dry white wine or a different cooking wine.)
- 3 tbsp all-purpose flour
- 1 cup Vegetable or Vegan Beef Broth
- 1/2 cup Unsweetened Plain Non-Dairy Milk (We used Almond Milk.)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Trader Joes Mushroom Salt
- 9 oz Egg-Free Wide Noodles (We got our from Walmart, but you can use any pasta you'd like.)
- Heat oil/vegan butter over medium-high heat in a large pan or skillet. Saute mushrooms until cooked, tender, and lightly brown on the edges. Don’t overcrowd your pan and cook in multiple batches if needed.
- In a large pot start getting the water boiling. Refer to the pasta package for appropriate measurements and cooking time.
- Once you’ve cooked all your mushrooms place them to the side and saute your onion until it becomes translucent. Add the garlic and thyme and cook until fragrant, this will take 2-3 minutes. Stir frequently to ensure the garlic doesn’t burn. Turn the heat down to medium-low.
- Once the water is boiling add the pasta and cook accordingly.
- Meanwhile, deglaze the pan by adding the Sherry wine and using a wooden or plastic spoon to scrape the brown bits off the pan.
- Add the mushrooms back to the pan at this point.
- Stir the flour into the mixture to create a roux. If you’ve cooked off too much of the oil you can add ½ a tbsp of oil to ensure your flour is properly mixed. Toast the roux for 2-3 minutes to properly cook the flour.
- Next slowly stir in the broth, non-dairy milk, garlic powder, onion powder, and salt. Add it slowly to ensure the flour is properly mixed throughout and you won’t have flour clumps in the sauce Cook it on medium-low to medium heat for about 10 minutes until the sauce thickens.
- Once the pasta is cooked and the sauce has thickened mix the pasta sauce and noodles. Season with salt and pepper to taste.
- Serve the pasta by itself or fresh chopped parsley or vegan parmesan for a garnish.