This Vegan Mushroom Stroganoff is the ultimate comfort food, offering a rich and creamy sauce without any dairy. Loaded with savory mushrooms and served over a bed of tender pasta, this dish is perfect for a cozy night in or an impressive dinner for guests. The recipe is simple to follow, with readily available ingredients, making it an excellent choice for both novice and experienced cooks. Whether you’re vegan or just looking to incorporate more plant-based meals into your diet, this stroganoff is sure to become a new favorite.
Ingredients
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
16 oz mushrooms, sliced (cremini or button mushrooms work well)
2 tbsp all-purpose flour
2 cups vegetable broth
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp Dijon mustard
½ cup vegan sour cream
1 tsp paprika
Salt and pepper to taste
¼ cup fresh parsley, chopped (for garnish)
12 oz pasta (fettuccine or wide noodles work best)
Instructions
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add 12 oz of pasta and cook according to the package instructions until al dente. Drain and set aside.
2. Sauté the Onion and Garlic
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Cook the Mushrooms
Add the sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown. Sprinkle 2 tbsp of flour over the mushrooms and stir to combine. Cook for another minute to eliminate the raw flour taste.
4. Create the Sauce
Gradually pour in 2 cups of vegetable broth, stirring constantly to avoid lumps. Add 2 tbsp of soy sauce, 1 tbsp of Dijon mustard, and 1 tsp of paprika. Stir well and bring the mixture to a simmer. Let it cook for 5-7 minutes, until the sauce thickens slightly.
5. Add the Vegan Sour Cream
Reduce the heat to low and stir in ½ cup of vegan sour cream. Mix until the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce is too thick, you can add a splash of vegetable broth to reach your desired consistency.
6. Serve
Add the cooked pasta to the skillet and toss to coat the noodles evenly with the sauce. Serve the stroganoff hot, garnished with freshly chopped parsley. Enjoy your comforting, creamy Vegan Mushroom Stroganoff!
Recipe Ratings
This recipe is relatively healthy, offering a good balance of carbohydrates, protein, and healthy fats. While it is creamy and indulgent, it still includes wholesome ingredients like mushrooms and vegetable broth.
The rich, savory flavor of this dish is a definite crowd-pleaser. The umami from the mushrooms combined with the creamy sauce creates a deeply satisfying meal.
This stroganoff is fairly quick to prepare, taking about 40 minutes from start to finish. It’s a manageable recipe even for busy weeknights, but it does require some time to cook the mushrooms properly.
My Personal Experience with This Recipe
I first tried this Vegan Mushroom Stroganoff at a friend’s dinner party, where it was the star dish of the evening. I was instantly hooked by the rich, comforting flavors and knew I had to recreate it at home. The version I share with you today is a slight adaptation, focusing on making the dish as creamy and flavorful as possible without using any dairy. The combination of mushrooms and vegan sour cream creates a depth of flavor that’s simply irresistible.
When I made this dish at home for the first time, I was pleasantly surprised at how easy it was to prepare. The key is to let the mushrooms cook down until they’re deeply browned, which adds a wonderful umami flavor to the dish. This stroganoff has since become a regular in my meal rotation, especially on colder days when I crave something warm and satisfying. It’s also a hit with non-vegan friends and family, making it a great dish to share at gatherings. I highly recommend trying it out, whether you’re cooking for yourself or for a group—this dish will not disappoint!
Nutrition Facts
The nutrition profile of this Vegan Mushroom Stroganoff is well-balanced, making it a great option for those looking for a comforting yet healthy meal. With 450 calories per serving, it’s filling without being overly heavy. The 10 grams of protein and 5 grams of dietary fiber per serving contribute to a satisfying and nutritious meal. The sodium content is a bit on the higher side due to the soy sauce, so those watching their salt intake might want to adjust accordingly. Overall, this stroganoff provides a good mix of macronutrients and is a delicious way to enjoy a plant-based diet.
