This is the BEST vegan mushroom stroganoff! I made this version with a blend of mixed mushrooms, a plant-based creamy and tangy sauce with pasta. This vegan stroganoff makes a great weeknight dinner and is perfect comfort food!
What is Vegan Mushroom Stroganoff?
Stroganoff is a Russian dish that typically contains beef, mushrooms, and onions. It’s accompanied by a sour cream-based sauce with mustard and Worcestershire sauce. The dish is typically served with noodles and is a hearty and filling dish. It’s perfect for Spring or Fall.
It’s super easy to make stroganoff vegan! In this recipe, I used:
- A blend of mushrooms (oyster, maitake, and shiitake): This adds a meaty texture and umami to the dish. Feel free to use one type of mushroom or a blend of different mushrooms like white button, crimini, and portabellas.
- Plant-based sour cream: This adds a creamy and slightly acidic note to the dish. Store-bought is fine, but you can also make your own vegan sour cream.
- Coconut cream and coconut vinegar: Don’t worry, this is not going to make your stroganoff taste like coconut! It’s just going to add some richness and fattiness to the dish, and the coconut vinegar (you can also use apple cider vinegar) helps neutralize any sweetness from the coconut.
- Fresh thyme: This is a must for the dish. Fresh thyme is going to add a fragrant note, sublime earthiness, and an overall comfy and hearty feel to the dish.
- Vegan Worcestershire sauce: Worcestershire sauce almost always contains anchovy. There are several vegan brands that do the job just as well. This is going to add a super tangy flavor to the dish.
- Pasta: I used wide noodles here, but feel free to use any kind of noodle, rice, mashed potatoes or another favorite carby ingredient.
Why You Should Make this Vegan Mushroom Stroganoff Dish
This is a fun and easy dish to make, and smells so delicious while you are making it!
- It’s packed with hearty mushrooms
- Has a rich, creamy, tangy, and irresistible taste!
- Is perfect for weeknight dinners
- Can be doubled or tripled depending on your guest size
- Is easy to reheat
- Will fill your belly with wonderful, plant-based ingredients and super yummy and comforting carbs.
As mentioned above, this vegan stroganoff dish goes with anything carby and is perfect for fall. Check out these recipes for different ways to mix this dish up!
- Make this Super Easy Focaccia to sop up the stroganoff sauce. Why not?
- Use Bucatini pasta to give this dish a different feel!
- Try tagliatelle pasta for a softer texture.
How to Clean Mushrooms
When making this dish, or any dish with mushrooms, don’t wash them! If they have dirt on them, just brush it away or use a damp paper towel if you must.
Mushrooms absorb water very easily, so washing them affects their texture. It also prevents getting a good sear on them. Washing mushrooms can also dilute any flavor of the sauce they are being cooked in, resulting in an unnecessarily bland end result.
You can make stroganoff vegan by using a blend of mushrooms in place of meat. This adds a great texture, heartiness and umami to the dish. Plant-based or homemade vegan sour cream and vegan Worcestershire sauce are easy swaps for animal-based versions used in this dish.
The best mushroom to use is your favorite kind, or a blend of your favorite mushrooms. Cremini, oyster mushrooms, portabellas, shiitakes, maitake, white button or enoki mushrooms would all work great here!
The cashew cream will thicken up slightly during the cooking time. This sauce will be just thick enough to cling to noodles, rice or potatoes.
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This is the BEST vegan mushroom stroganoff! It’s made with a blend of mixed mushrooms, a plant-based creamy and tangy sauce with pasta. This vegan stroganoff makes a great weeknight dinner and is perfect comfort food!
for the mushrooms
- 1 TB olive oil
- 1 1/2 cups oyster mushrooms, stems cut away and roughly chopped – reserve ½ cup of mushrooms to use later in the recipe
- 1 1/2 cups shiitake mushrooms, stems cut away and roughly chopped – reserve ½ cup of mushrooms to use later in the recipe
- 7 oz. maitake mushrooms, about 2 clusters, base sliced off and roughly chopped (reserve 1/4 of the chopped mushrooms to use later in the recipe)
- a few pinches of salt and pepper
- a few sprigs of thyme
- 1/4 cup no-chicken or vegetable broth
for the sauce
- 1 TB olive oil
- 1 medium onion, sliced in half and cut into half-moon shapes
- 6 cloves garlic, smashed and roughly chopped
- 4 cups no-chicken or vegetable broth
- 1 (5.4 oz.) can of coconut cream
- 1 tsp coconut vinegar – if using apple cider vinegar, only use ½ tsp
- a few pinches of salt
- 1/2 cup of plant-based sour cream
- 1 TB vegan Worcestershire sauce
- 1 TB dijon mustard
for the pasta
- 2 servings of eggless pasta, any wide noodle will do
- 1–2 TB plant-based butter (optional)
- 2 TB chives, chopped
- 2 TB parsley, chopped (optional)
- salt and pepper
to prepare the mushrooms
- Heat the oil in a large, wide and shallow cast iron or heavy pot over medium-high heat.
- Add in the mushrooms, salt, pepper and thyme, and saute for 8-10 minutes or until slightly browned around the edges, stirring occasionally and adding a few splashes of broth to prevent sticking if needed.
- Remove from the heat and transfer to a bowl.
to make the sauce
- Return the pot to the stove, reduce the heat to medium, then add in the oil, onion and garlic. Sauté for about 5-7 minutes, adding a few splashes of broth to the pot to prevent sticking.
- Once softened, add in the broth and allow to simmer for about 10 minutes.
- Add in the coconut cream, vinegar and salt and whisk to combine. Allow to simmer for 10 minutes more, stirring occasionally.
- Add in the cashew sour cream, Worcestershire sauce and mustard. Transfer the cooked mushrooms into the sauce, stir and remove from the heat.
to prepare the pasta
- Prepare the pasta according to the package instructions.
- While the pasta is cooking, you can optionally place the reserved mushrooms in small batches in a lightly-oiled cast iron pan over medium-high heat.
- Place another cast iron pan on top to create a weight and allow to flatten and develop some color on both sides. Transfer to a paper towel and repeat with the remaining mushrooms.
- Once the pasta is done, drain and distribute the noodles between two bowls.
- Top with the sauce and garnish as desired with the pressed shroom pieces and chopped chives and parsley, if desired. Serve immediately.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéed, Seared
- Cuisine: Russian
Keywords: mushroom stroganoff, vegan stroganoff, meatless stroganoff, vegan mushroom stroganoff, vegetarian mushroom stroganoff, plant-based mushroom stroganoff