Vegan Mushroom Stroganoff Recipe: Easy and Delicious! (2024)

Ever wonder what it feels like to win at dinner? Whip up this vegan mushroom stroganoff and prepare for applause. Silky pasta ribbons are enrobed in a smooth, creamy, thyme-kissed sauce, with umami-rich mushrooms and vegan Worcestershire sauce.

Sometimes, a recipe clicks and you feel like you’ve been let in on a secret. That’s the vibe of this vegan mushroom stroganoff—unassumingly rich and creamy, it’s comfort food without the fuss, but with all the flavor.

Infused with the earthy richness of mushrooms and the velvety texture of a dairy-free sauce, this dish puts a modern twist on a classic, showcasing that vegan cooking can be deeply satisfying and surprisingly simple. It’s the ultimate vegan comfort food, welcoming everyone to the table for a showstopping weekday dinner.

If you have more pasta cravings, try this vegan alfredo sauce with pasta, pasta with white wine sauce, or for a more protein-rich dish, try adding roasted chickpeas into the mix! Try this fantastic vegan mac and cheese dish or get adventurous and make your own homemade vegan ravioli. If you are looking for more mushroom recipes, try our teriyaki king oyster mushrooms, shiitake mushroom risotto, and vegan beef bourguignon.

Why You’ll Love This Vegan Mushroom Stroganoff Recipe

• Simple Ingredients: Made with pantry staples and easily found produce.
• Rich and Creamy: Achieves a luxurious texture without any dairy.
• Versatile: Easily adaptable for gluten-free and nut-free diets.
• Quick to Prepare: Ideal for busy weeknights or lazy weekends alike.

Key Ingredients & Substitutions

• A blend of mushrooms (oyster, maitake, and shiitake): Introduces a meaty texture and umami. Substitute with cremini or portobello mushrooms for a different taste and texture.
• Vegan sour cream: Adds creaminess. Cashew cream or blended silken tofu can be used as alternatives.
• Coconut cream and coconut vinegar: For richness. Don’t worry, this is not going to make your stroganoff taste like coconut! It will 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. Almond or soymilk are excellent substitutes for a lighter version.
• Fresh thyme: For aromatic depth. 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. Dried thyme can be used in a pinch, but reduce the amount by half.
• Vegan Worcestershire sauce: Adds a balanced tang to the dish. Worcestershire sauce almost always contains anchovy, so select a vegan Worcestershire sauce brand.
• Pasta: I used wide noodles here, but feel free to use any kind of noodle here. For a gluten-free option, use your favorite gluten-free noodles, rice, mashed potatoes, or another favorite carby ingredient.

Mushroom Prep 101: Why You Should Skip The Wash

When it comes to prepping mushrooms for your vegan mushroom stroganoff, there’s a clever trick to keep them perfect: avoid washing them with water. It sounds a bit odd, right? We’re so used to rinsing our fruits and veggies. But mushrooms aren’t your average produce. Here’s the scoop on why and how you should clean them to maintain their impeccable taste and texture:

• Why Skipping the Wash Matters: Think of mushrooms as little sponges. They absorb water faster than you’d believe, which can make them soggy when cooked. You want them to brown and caramelize in your stroganoff, not steam. Plus, water can dilute their naturally rich, earthy flavors, making your dish a tad less exciting.
• The Dry Clean Only Method: To get your mushrooms stroganoff-ready, gently brush off any dirt using a soft brush or a clean, dry cloth. This keeps them dry and firm, allowing them to absorb all the good stuff—like your sauce—not water.
• If a Little Grit Remains: It’s perfectly okay if your mushrooms aren’t completely dirt-free. Prioritize keeping them dry over getting rid of every last speck of dirt to ensure they brown beautifully in your stroganoff.

Cleaning your mushrooms carefully while keeping them dry ensures they contribute the best flavor and texture to your vegan mushroom stroganoff. It’s a small step that champions big results in the kitchen, ensuring your plant-based stroganoff is not just good, but spectacularly delicious.

Step-By-Step Guide

Making this vegan mushroom stroganoff is a breeze. Here’s what you’ll do:

1. Sauté Mushrooms: In a large skillet, cook the mushrooms until golden. This step is crucial for developing umami flavors.
2. Build the Sauce: Add onions, garlic, and thyme to the mushrooms, followed by the wet ingredients. Let simmer until thickened, stirring occasionally.
3. Combine with Pasta: Toss the sauce with your cooked pasta, ensuring each strand is evenly coated.
4. Adjust Seasonings: Taste and adjust with salt and pepper as needed. A splash of lemon juice or apple cider vinegar can brighten the flavors.

Tip: Reserve some pasta water to thin the sauce if needed, adding a tablespoon at a time for the perfect consistency.

Craving More Umami?

Who says vegan dishes can’t pack a punch of deep, savory flavors? If you’re looking to dial up the umami in your vegan mushroom stroganoff, don’t hold back. A drizzle of tamari, a small scoop of miso, or a sprinkle of nutritional yeast can transform your dish from great to mind-blowingly delicious. Experiment with plant-based umami sources to deepen the flavors in this dish.

Serving and Storing This Plant-Based Stroganoff

• Serve hot: With a sprinkle of fresh chives and a twist of fresh cracked black pepper.
• Storing leftovers: In an airtight container in the fridge for up to 3 days. Reheat gently, adding a little water to revive the sauce.
• Freezing: Not recommended, but if you must, freeze for up to a month for best quality. Thaw overnight and reheat slowly.
• Variations and Customizations: Want a pop of color and a boost of nutrition? Feel free to mix in some green peas!

FAQs

This post was last updated on March 17, 2024.