Vegan Mushroom Stroganoff
This Vegan Mushroom 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!
I absolutely LOVE pasta and have since my childhood. Though tomato marinara 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 is our favorite vegan mushroom stroganoff because it’s…
- Savory
- Creamy
- Wholesome
- Mushroom-packed
- Super flavorful
- Insanely satisfying
- Comforting
This recipe, made with whole-grain pasta, onions, garlic, mushrooms, rosemary, and other spices, is a delicious way to get that all-important fiber into your diet. It can also be made gluten-free by using rice pasta or other gluten-free varieties.
There is no better comfort food that you can feel good about eating and enjoy every delicious bite!
How to make vegan mushroom stroganoff
I have adapted this recipe from Chef Del’s Mushroom Stroganoff.
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Cooking the pasta
Begin by cooking the pasta according to package directions. I like to use whole wheat penne pasta, but any whole-grain pasta you prefer should work well with the recipe. Gluten-free varieties work great as well.
Most pasta simply needs to be boiled in a pot of hot water for approximately 12-15 minutes. Follow the cooking instructions on your package.
Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and help keep it from sticking together.
Making the sour cream
While the pasta is cooking, go ahead and make the homemade Tofu Sour Cream. It’s very easy to whip up with a handful of ingredients that include:
- silken tofu (NOT previously frozen)
- garlic clove
- lemon juice
- red wine vinegar
- salt
Drain all water from the tofu and blend the sour cream ingredients in a blender or food processor. Once it’s blended nice and smooth, set it to the side.
This vegan sour cream can be used with many other dishes like baked potatoes, tacos, or enchiladas. It can be kept in an airtight container in the refrigerator for up to 7-10 days.
Cooking the veggies and sauce
Next, slice the onions, garlic, and mushrooms.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
In a large skillet, saute diced onion in 3 Tbsp of veggie broth or water for approximately 5 minutes or until tender. Add more veggie broth, 1 Tbsp 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 15 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.
Add tofu sour cream to the stroganoff mixture, along with cooked pasta. Stir well. Remove from heat. Garnish with parsley and serve warm.
This wonderful vegan pasta recipe is terrific served with a side salad and crusty bread.
But, aren’t carbohydrates bad?
Some people imagine that pasta–along with bread, potatoes, and rice–is bad for you, but the opposite is actually true.
Carbohydrate-rich foods are helpful for permanent weight control, because they contain less than half the calories of fat, which means that replacing fatty foods with complex carbohydrates automatically cuts calories.
“The thinnest people in the world consume 80% of their calories from complex carbohydrates.”—Dr. Neal Barnard, President of Physicians Committee for Responsible Medicine
It’s important to remember to eat healthful carbohydrates, such as whole grains, pasta, brown rice, and sweet potatoes.
Processed carbohydrates, such as white bread and white rice, are not as healthful a choice because they have lost much of their fiber and other nutrients and tend to have a higher glycemic index.”—PCRM
Other great pasta recipes:
- Easy Vegan Alfredo Sauce
- Lentil Pasta for 5 in 10-Minutes and Less Than $15
- Chili Mac with Elbows
- Veggie Udon Noodles with Sweet Ginger Sesame Sauce
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!
This post may contain affiliate links. Read my full disclosure here.
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Vegan Mushroom Pasta | Stroganoff
Ingredients
Mushroom Stroganoff
- 1 lb whole grain pasta fettuccine or penne work well
- 1/4 cup veggie broth or water
- 1 cup onion diced
- 4 cloves garlic minced
- 1 lb mushrooms of choice Portobello, button, or others
- 1 teaspoon rosemary
- 1 teaspoon thyme
- salt & pepper 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 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 putting pasta on to cook according to package directions. While this is cooking start the mushroom stroganoff.
- In a large skillet, saute diced onion in 3 Tbsp of veggie broth or water approximately 5 minutes or until tender. Add more veggie broth, 1 Tbsp at a time, if needed to keep 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 15 minutes.
- While this is cooking, make tofu sour cream in a blender.
- Drain cooked pasta and set to the side.
- 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 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. Serve on baked potatoes, tacos, or enchiladas. 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
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…
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.
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!
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.
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/