Creamy Vegan Mushroom Stroganoff with sautéed onions, mushrooms, al dente pasta, and a homemade stroganoff sauce. This healthy take on traditional comfort food is a lightened up version that’s just as delicious.
I used a homemade sour cream to make this stroganoff extra creamy and keep it vegan. Make this dish for an easy weeknight meal that stores great as leftovers.
For another tasty vegan mushroom creation, check out my Vegan Cream of Mushroom Soup. It’s creamy, full of flavor, and with subtle bites of mushroom that will win you over! I love how the garlic and sweet onion compliment the mushroom flavor and the cashew base creates the best texture.
Ingredients in Vegan Mushroom Stroganoff
Onion – I prefer to use either a yellow or white onion for the subtle bite it adds to the dish.
Mushrooms – The texture of thin sliced mushrooms is the perfect addition to this vegan stroganoff. I used bella mushrooms, but feel free to use whatever variety is available. If I’m feeling extra fancy I like to add in some shiitake mushrooms for extra umami flavor.
Vegetable Broth – Adds flavor to the stroganoff stock and keeps this dish vegan. If you’re not keeping it vegan, you can use chicken broth as well.
Sour Cream – Makes this stroganoff extra creamy and thickens the sauce. To keep this vegan, I suggest Forager Project Sour Cream or use traditional sour cream if not vegan.
Nutritional Yeast – Adds a vegan ‘cheesy’ flavor to the stroganoff. I usually get mine from Trader Joe’s or Whole Foods.
Pasta – Use any shape you’d like, I used a gluten free fusilli from Jovial.
Recipe Modifications
For more green in this stroganoff, I like to add fresh or frozen green peas! You can just add to the boiling pasta for the last 5-6 minutes of cooking if fresh, or 2 minutes of cooking if using frozen peas.
To add more texture or protein, add your favorite plant-based beef crumbles to this recipe. I like to cook it separately (so the crumbles brown nicely) and stir them in at the very end. Just like a traditional stroganoff, but vegan!
How to Make Vegan Mushroom Stroganoff
- Heat 1 tbsp olive oil over medium heat in a large sauté pan. Add your onions and cook until they’re translucent and have just started to brown, 3-4 minutes. Set aside.
- Add the remaining 1 tbsp olive oil to the same pan and add the sliced mushrooms. Cook until any water let off by the mushrooms has evaporated and the mushrooms have started to brown, about 5-8 minutes.
- Return your sautéed onions to the pan, and season with salt and pepper. Add the vegetable broth and cook for 2-3 minutes or until about half the liquid has evaporated.
- Stir in your vegan sour cream, nutritional yeast, and lemon juice until smooth. Taste and season with additional salt and pepper as needed. I find more salt is needed depending on the brand of vegetable broth you use.
- Add your cooked pasta, stir until combined, and serve immediately. Garnish with chopped fresh parsley or chives. Enjoy!
What is Stroganoff?
Traditionally, stroganoff is composed of pasta, meat, and a homemade ‘stroganoff’ sauce. The sauce is usually made of sour cream and broth then thickened with flour (or not, in this case).
To make this a vegan stroganoff, I made my own homemade dairy-free sour cream. All you need are 2 cups soaked cashews (overnight or bring to a boil and simmer for approx. 20 min), 1 cup water, ¾ cup lemon juice, ½ tsp salt and 1 tbsp nutritional yeast, then blend in a high-powered blender until completely smooth.
If you do use the homemade vegan sour cream for this stroganoff, you do not need to add the additional nutritional yeast or lemon juice to the recipe. Otherwise, I also suggest Kite Hill or Forager Project for great vegan sour cream options!
Vegan Comfort Food Recipes
This time of year I’m craving all things cozy and warm. These comfort food recipes are lightened up versions that are healthy and just as tasty!
Healthy Eggplant Parmesan – This dish is easy, cheesy, and saucy! The kick of heat in the arrabbiata sauce pairs perfectly with the soft baked eggplant and melty mozzarella cheese. Use a vegan cheese to keep this dairy free and just as melty and delicious!
Vegetarian Sheperd’s Pie – Sautéed onions, peas, carrots, and mushrooms are covered in a creamy layer of mashed potatoes then baked to create a warm and healthy shepherd’s pie. Each bite is loaded with flavor from garlic and white wine used to cook the vegetables and the mashed potato layer is pure fluffy deliciousness.
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Vegan Mushroom Stroganoff 🙂
Ingredients
- 2 tbsp olive oil divided
- 1 medium sweet or yellow onion diced (~1 cup)
- 16 oz baby bella mushrooms cut in half and sliced thin
- 1 tsp salt + more to taste
- 1 tsp fresh ground black pepper + more to taste
- 1 cup vegetable broth
- 8 oz vegan sour cream*
- 2 tbsp nutritional yeast
- 1½ tbsp lemon juice juice from ~½ lemon
- 10 oz preferred pasta I like using fusilli or penne, cooked according to package instructions
- Garnish: fresh chopped parsley or chives
Instructions
- Heat 1 tbsp olive oil over medium heat in a large sauté pan. Add your onions and cook until they’re translucent and have just started to brown, 3-4 minutes. Set aside.
- Add the remaining 1 tbsp olive oil to the same pan and add the sliced mushrooms. Cook until any water let off by the mushrooms has evaporated and the mushrooms have started to brown, about 5-8 minutes.
- Return your sautéed onions to the pan, and season with salt and pepper. Add the vegetable broth and cook for 2-3 minutes or until about half the liquid has evaporated.
- Stir in your vegan sour cream, nutritional yeast, and lemon juice until smooth. Taste and season with additional salt and pepper as needed. I find more salt is needed depending on the brand of vegetable broth you use.
- Add your cooked pasta, stir until combined, and serve immediately. Garnish with chopped fresh parsley or chives. Enjoy!
Notes
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