Vegan Mushroom Stroganoff
This vegan mushroom stroganoff is a creamy, comforting dish that’s packed with rich, savory flavors. Made with hearty mushrooms and plant-based ingredients, it’s a delicious and healthy alternative to the traditional recipe. Plus, it’s easy to make and perfect for a satisfying weeknight dinner.
I absolutely love pasta and have since my childhood. Though fresh tomato marinara sauce is delicious on pasta, my all-time favorite is a creamy white sauce, and this vegan stroganoff is at the top of the list.
This dairy-free stroganoff has a savory mushroom flavor that will remind you of the rich and scrumptious stroganoff recipes you grew up with. Now you can satisfy those pasta cravings without the guilt!
We have other delicious dairy-free pasta recipes on this website like my creamy cashew alfredo pasta, this veggie vegan pasta primavera, my roasted garlic butter pasta, and our dairy-free pasta veggie salad.
Reasons you will love this recipe
- Rich and Creamy Flavor: This vegan mushroom stroganoff, made with homemade tofu sour cream, offers a decadent, creamy texture and robust flavor that rivals traditional recipes.
- Healthy Plant-Based Ingredients: With wholesome ingredients like mushrooms and homemade vegan sour cream, this dish is both nutritious and satisfying, perfect for a guilt-free meal.
- Easy to Prepare: This vegan mushroom stroganoff is quick and simple to make, making it an ideal choice for a weeknight dinner or a cozy weekend meal.
Ingredients you will need
- Mushrooms- For the best mushroom stroganoff, opt for hearty varieties like cremini, button, or portobello mushrooms. These types offer a rich, savory flavor and a satisfying texture that enhances the creamy sauce and overall dish.
- Onions & garlic- These are essential for making mushroom stroganoff because they provide a depth of flavor and a savory base that complements the mushrooms and creamy sauce. Sautéing them brings out their natural sweetness and aroma, which enhances the overall richness and complexity of the dish.
- Seasonings- Rosemary, thyme, and white wine vinegar create a smooth robust flavor for this dish.
- Sour cream- Using my homemade dairy-free sour cream in mushroom stroganoff adds a fresh, creamy texture and tangy flavor that perfectly mimics traditional sour cream without the dairy.
- Pasta- Types like fettuccine, egg noodles, and pappardelle work best because their shapes and textures complement the creamy sauce, allowing it to cling beautifully. Spiral pasta like rotini or fusilli also works well, as their twists help capture the rich, flavorful sauce in every bite.
Tips & suggestions
- Pasta- I like to use whole wheat penne pasta, but any whole-grain pasta you prefer should work well with the recipe. Gluten-free varieties like brown rice pasta are good options as well.
- Mushrooms- Choose hearty mushroom varieties like cremini, button, or portobello for their rich, savory flavor and satisfying texture, which perfectly complement the creamy sauce and elevate the entire dish.
How to make vegan mushroom stroganoff
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by cooking the pasta according to package directions.
Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and help keep it from sticking together.
STEP #2: While the pasta is cooking, go ahead and make the homemade Tofu Sour Cream.
Drain all water from the tofu and blend the sour cream ingredients in a blender or food processor. Once it’s blended smoothly, set it to the side.
This vegan sour cream can be used with many other dishes like baked potatoes, vegan cauliflower tacos, or enchiladas. It can be kept in an airtight container in the refrigerator for up to 7-10 days.
STEP #3: In a large skillet, saute the diced onion in 3 tablespoons of veggie broth or water for approximately 5 minutes or until tender. Add more veggie broth, 1 tablespoon at a time, if needed to keep it from sticking.
Add minced garlic, and cook another minute, adding more veggie broth if needed.
STEP #4: Stir in mushrooms, thyme, rosemary, salt/pepper, and dry white wine. Cook on medium-low heat for approximately 10 minutes.
I am often asked about which nonstick pan I use, and my favorite is the 12″ Stone Earth Ozeri Fry Pan. There are actually two of them in my kitchen, and I use them daily.
STEP #5: Add tofu sour cream to the stroganoff mixture, along with cooked pasta. Stir well. Remove from heat. Garnish with parsley and serve warm.
I adapted this recipe from Chef Del’s Mushroom Stroganoff.
Frequently Asked Questions
Yes, you can use various types of mushrooms, such as cremini, button, or portobello, to make vegan mushroom stroganoff. Each type adds a slightly different flavor and texture, but all work well with the creamy sauce.
If you don’t want to make the dairy-free sour cream in the recipe, you can use cashew cream or a blend of silken tofu and lemon juice as a substitute. Each alternative provides a similar creamy texture and tangy flavor, but my recipe for tofu sour cream is the best option.
Yes, vegan mushroom stroganoff can be made ahead of time and stored in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth if needed to loosen the sauce.
It pairs well with steamed vegetables, corn on the cob, or a side salad for a complete meal.
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Vegan Mushroom Stroganoff
Ingredients
Mushroom Stroganoff
- 16 oz whole grain pasta fettuccine or penne work well
- 1/4 cup veggie broth or water
- 1 cup onion diced
- 4 cloves garlic minced
- 16 oz mushrooms of choice Portobello, button, or others
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1/8 teaspoon salt & pepper or to taste
- 1/2 cup dry white wine
- 2 cups Tofu Sour Cream recipe below
- 1 tablespoon fresh chopped parsley or flakes
Tofu Sour Cream
- 1 12-14 oz package tofu firm silken
- 2 tablespoons lemon juice
- 1 tablespoon vinegar red wine or apple cider work well
- 1 clove garlic (approximately 1 tsp)
- 1/4 teaspoon salt or to taste
Instructions
Mushroom Stroganoff
- Begin by cooking the pasta according to package directions. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and help keep it from sticking together.
- While the pasta is cooking, make the homemade Tofu Sour Cream. Drain all water from the tofu and blend the sour cream ingredients in a blender or food processor. Once it's blended smoothly, set it to the side.
- In a large skillet, saute the diced onion in 3 tablespoons of veggie broth or water for approximately 5 minutes or until tender. Add more veggie broth, 1 tablespoon at a time, if needed to keep it from sticking.
- Add minced garlic, and cook another minute, adding more veggie broth if needed.
- Stir in mushrooms, thyme, rosemary, salt/pepper, and dry white wine. Cook on medium-low heat for approximately 10 minutes.
- Add tofu sour cream to stroganoff mixture, along with cooked pasta. Stir well.
- Remove from heat. Garnish with parsley and serve warm.
Tofu Sour Cream
- Open the tofu container and drain and press the water out. Blend all ingredients in a blender until creamy, scraping down sides of the blender as needed. Recipe makes approximately one pint of sour cream. 2 cups will be used in this stroganoff recipe. Sour cream keeps in the refrigerator for about 10 days.
Video
Notes
- Pasta- I like to use whole wheat penne pasta, but any whole-grain pasta you prefer should work well with the recipe. Gluten-free varieties like brown rice pasta are good options as well.
- Mushrooms- Choose hearty mushroom varieties like cremini, button, or portobello for their rich, savory flavor and satisfying texture, which perfectly complement the creamy sauce and elevate the entire dish.
- Storage- Store in an airtight container in the refrigerator for up to 5-7 days. It freezes well too.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
No, I didn’t use silken!
I used thawed extra firm. It tasted O.K, just made no sense to be removing liquid, then adding it.!
I’ll know better next time.
Thanks.
Oh, that’s what happened! Two problems then. The first one is that it should definitely be silken tofu, and the other is that it should not be frozen first. Freezing tofu is great for recipes like stir-fries because it changes the texture and makes it more firm. You don’t want that for this recipe. It needs to be smooth which it can’t be if it was frozen first. This article about the different types of tofu and freezing tofu might help. I’m betting you’ll love it if you make those changes next time. https://eatplant-based.com/easy-tofu-recipes/
Hi Terry,
Made this recipe yesterday, very tasty!
Two issues though….recipe says “white wine”, link to Amazon is for white wine vinegar.
Tofu sour cream would not blend in the blender, without the addition of moisture (i used vegie broth). Was liquid inadvertently missed from recipe?
Thanks
Susan.
Hi Susan- Thanks for letting me know that the white wine link needed to be corrected, and I have taken care of that now. Much appreciated! For the sour cream, the lemon juice and vinegar should be plenty of liquid to make it process nicely in a blender. Did you use silken tofu? It’s already very creamy and soft and is what is best to use in this recipe.
Great, tasty & easy to make recipe! We wanted a simple Christmas dinner this year, so my husband made the recipe & I made your recipe for Spinach & Kale Salad w/ Pecans, Dried Cherries, & Citrus Maple Dressing! All came out fabulous without a lot of time in the kitchen. We’ll certainly be making both of them again!
So glad to hear that! We love this pasta recipe too. What a great idea to serve it at Christmas!
What size package of tofu? The packed in water fresh or the aseptic package?
I use the aseptic firm package, but you could also used the silken type packed in water. Though the sizes are different–usually aseptic 12 oz and water-packed 16 oz–they both work well with this recipe.