Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.

Introduction

I don’t know about you, but some evenings I want a meal that checks all the boxes: comforting, creamy, satisfying—yet without hours spent in the kitchen. That’s how this Vegan Mushroom Stroganoff Recipe came into my rotation. I used to love the classic beef version growing up, and when I transitioned (or tried transitioning) to more plant-based meals, I missed the richness and depth of flavour. So I set out to create a version that hit that nostalgic comfort level, but used mushrooms and vegan ingredients instead of meat and dairy.

What I discovered: mushrooms bring that meaty, umami texture; vegan cream substitutes and a good broth pull together the “sauce” magic; and when you serve it over pasta, rice or potatoes—boom, feast. And since then, Vegan Mushroom Stroganoff Recipe has become one of my favourite week-night go-tos because it uses simple ingredients, comes together fairly quickly, and the leftovers are even better the next day.

In this blog post, I’ll walk through the ingredients, step-by-step preparation, how I like to serve it, my tips for making it extra good, variations to suit different moods/diets, a helpful FAQ section, and my final thoughts. Let’s dive in.

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Ingredients For Vegan Mushroom Stroganoff Recipe

Here are the ingredients you’ll need for about 4 servings of Vegan Mushroom Stroganoff Recipe.

Main ingredients

~450–500 g (≈1 lb) mixed mushrooms (cremini, chestnut, shiitake, portobello) — sliced. For example, one recipe suggests “1 lb container of mushrooms (450 g)”.
1 medium onion, finely chopped.
2-4 cloves garlic, minced.
2-3 tablespoons vegan butter or good olive oil for sautéing.
2 tablespoons all-purpose flour (or gluten-free flour if needed) to thicken the sauce.
~240-300 ml vegetable broth (or vegan “beef style” broth for extra depth).
~120-180 ml vegan sour cream, or a plant-cream substitute such as cashew cream.
~60 ml dry white wine or extra broth (optional) for deglazing and flavour.
1 tablespoon Dijon mustard.
1 tablespoon soy sauce or tamari (for umami & salt).
Salt & black pepper to taste.
Fresh parsley or chives, chopped, for garnish (optional but nice).

Serving/Optional Extras

Pasta of your choice (egg-free) such as fettuccine, rotini, or campanelle.
Or rice, mashed potatoes, or even cauliflower rice for a lighter base.
Extra mushrooms if you want more “meatiness.”
Extra veggies (peas, spinach) if you like.

How to Prepare Vegan Mushroom Stroganoff Recipe

Here’s how I make Vegan Mushroom Stroganoff Recipe—step by step:

Prep everything
- Clean and slice the mushrooms. Finely chop the onion. Mince the garlic.
- Measure out your broth, vegan sour cream (or cream substitute), mustard, flour, soy sauce.
- If using pasta, bring a large pot of salted water to a boil and cook according to package directions; drain and set aside. (Alternatively, decide on rice or potatoes.)
Sauté aromatics & mushrooms
- In a large skillet over medium-high heat, add the vegan butter (or oil). When hot, add the onion and sauté for ~3-4 minutes until softened. Then add the garlic and cook ~30 seconds until fragrant.
- Add the sliced mushrooms and sauté until the mushrooms shrink and begin to brown and release their juices (about 6-8 minutes). One version describes “cook until the mushrooms shrink and the liquid has cooked off”.
- Season with a little salt & pepper as you go to let the mushrooms flavour themselves.
Add flour and deglaze
- Sprinkle the flour over the mushrooms and stir for about 1 minute so the flour cooks slightly and can act as a thickener. (From reddit: “Add in the flour … then add the vegetable stock and stir.”)
- If using, pour in the white wine (or extra broth) to deglaze the pan, scraping up any brown bits from the bottom. This adds flavour.
Add broth and mustard/soy sauce
- Pour in the vegetable broth and soy sauce/tamari and Dijon mustard, stirring until combined.
- Reduce the heat to medium-low and let the mixture simmer for a few minutes to let the flavours meld and the sauce begin to thicken.
Add vegan sour cream/cream substitute
- Stir in the vegan sour cream (or cashew cream/plant-based cream) and mix well until the sauce becomes creamy and smooth. One recipe says: “stir in the vegan single cream … and most of the parsley into the sauce.”
- Taste and adjust seasoning (salt & pepper) as required.
Combine with pasta (or other base) and finish
- If you cooked pasta, add it directly to the sauce and toss gently to coat. If using rice, potatoes or another base, plate the base and spoon the stroganoff sauce over top.
- Garnish with chopped parsley or chives. Optionally, add a squeeze of lemon juice for brightness.
Serve immediately
- Serve hot so you can enjoy the creamy sauce at its best.
- Leftovers: Many sources say this dish stores well in the fridge for 2-3 days (or even up to 5). When reheating, you might need to add a splash of plant milk or broth to loosen the sauce.

How to Serve Vegan Mushroom Stroganoff Recipe

Here are some Vegan Mushroom Stroganoff Recipe serving suggestions I love:

Classic pasta: Serve over hot egg-free pasta (such as fettuccine, rotini or campanelle) that has been drained and immediately tossed into the sauce so it absorbs flavour.
Rice base: A plain steamed white or brown rice works beautifully. Spoon the stroganoff over rice to soak up every drop of sauce.
Mashed potatoes: For extra comfort, serve over a bed of creamy mashed potatoes so the sauce becomes like a gravy.
Cauliflower rice or veggie base: If you prefer lighter, serve the sauce over cauliflower rice, steamed greens or even baked sweet potato halves.
Sides: Add a green salad with vinaigrette for freshness and crunch. Or roasted green beans / broccoli with a little lemon.
Garnish: Fresh chopped parsley or chives for colour; a small sprinkle of smoked paprika on top for visual appeal and flavour.

Tips for the Best Vegan Mushroom Stroganoff Recipe

Here are my favourite tips to make your Vegan Mushroom Stroganoff Recipe extra good:

Use a mix of mushrooms: While a single variety (cremini) works fine, mixing in shiitake, chestnut, or portobello mushrooms adds deeper flavour and texture. One recipe uses “mixed mushrooms (cremini, white, shiitake, or portobello)”.
Don’t overcrowd the pan: If you pile too many mushrooms in at once, they steam instead of browning. Browning builds flavour.
Use a good quality vegetable broth or vegan “beef” style broth: The depth of flavour in the sauce depends heavily on your broth. Using a richer broth makes the difference.
Don’t skip the flour/thickener: If you skip thickening, the sauce can end up thin and watery. A small amount of flour (or gluten-free flour) helps make it rich. One source says “use flour … cook until the sauce thickens.” (
Finish with a creamy substitute: Vegan sour cream, cashew cream or a good cream substitute gives that “traditional” stroganoff creaminess.
Add a hit of mustard and soy/tamari: These ingredients punch up the savoury, slightly tangy edge that makes a stroganoff more than just creamy mushrooms.
Adjust for dietary needs: You can easily make this gluten-free (use GF flour and pasta), nut-free (skip cashew cream, use soy/coconut cream), oil-free (use water saute). Many recipes mention how to adapt.
Reserve some sauce/liquid: If you’re reheating leftovers, keep a bit of plant milk or broth to add when reheating so the sauce doesn’t dry out.
Season well at the end: After adding the cream, taste and adjust salt, pepper, maybe a squeeze of lemon for brightness.
Time management: One-pot/one pan is entirely possible. Many recipes come together in ~30 minutes.

Variations

Here are some fun ways to vary this Vegan Mushroom Stroganoff Recipe based on what you have or your dietary preferences:

Add greens/peas: Somewhere at the end, stir in baby spinach, kale, or peas for colour, nutrition and extra texture. One recipe includes peas & peppers.
Gluten-free version: Use gluten-free pasta or rice, and substitute flour with a gluten-free thickener (rice flour, corn starch). Many recipes mention this.
Nut-free version: Skip cashews; use coconut milk or soy cream instead of cashew cream.
Wine-free / alcohol-free: If you prefer to avoid wine, skip it and increase broth a little. Many recipes offer the option.
Extra umami (“beefy”) twist: Use vegan Worcestershire sauce, a splash of liquid smoke, or a few dried mushrooms rehydrated for deeper flavour.
Mash-up with potatoes: Serve over or mix in roasted diced potatoes for a rustic twist.
Spice it up: Add smoked paprika, a pinch of chilli flakes, or cayenne for heat. Some variations mention mustard + paprika.

FAQs

Q1: Is it possible to make this Vegan Mushroom Stroganoff Recipe oil-free?

A: Yes. Instead of vegan butter or oil, you can water-saute the onions, garlic and mushrooms with a splash of vegetable broth. Many vegan recipes provide this adaptation.

Q2: Can I use only one type of mushroom?

A: Absolutely — using just cremini or button mushrooms works fine. The flavour will still be good; mixing mushroom types adds texture and depth but isn’t mandatory.

Q3: What can I serve it with if I don’t want pasta?

A: Great question. You can serve it over rice (white or brown), mashed potatoes, cauliflower rice, or even thick slices of toasted crusty bread. A few sources mention rice or potatoes as serving bases.

Q4: Can this Vegan Mushroom Stroganoff Recipe be made ahead of time and reheated?

A: Yes—it reheats very nicely. Store leftovers in an airtight container in the fridge for 2-3 days (some say up to 5). When reheating, add a splash of plant milk or broth to refresh the sauce if it thickens too much.

Q5: How can I make it nut-free if I’m avoiding cashews?

A: Omit cashew cream and instead use a good vegan sour cream or coconut cream. Keep the other ingredients the same. Many recipes mention alternative substitutions.

Q6: My sauce turned out too thin/thick—how can I fix it?

A: If too thin: simmer for a few more minutes to reduce or add a little more flour or thickener. If too thick: stir in a splash of vegetable broth or plant milk to loosen it. One recipe gives similar advice.

Q7: Can I freeze this Vegan Mushroom Stroganoff Recipe?

A: Yes, you can freeze it. However, pasta may lose some texture when frozen. It’s often better to freeze the sauce separately or serve over rice. The sauce alone freezes better. Many vegan recipes mention this.

Final Thoughts

This Vegan Mushroom Stroganoff Recipe ticks so many boxes for me: it’s hearty, rich, full of flavour, yet wholly plant-based. It nods to the nostalgic comfort of the classic beef-based version, while being lighter and more adaptable to modern dietary choices. I love that the ingredients are mostly pantry-friendly (mushrooms, onion, garlic, broth, cream substitute) and that you can pull it together in about 30 minutes.

Beyond that, this Vegan Mushroom Stroganoff Recipe is endlessly versatile: you can serve it over pasta, rice, potatoes— customise it with extra veggies or spice it up. Whether you’re cooking for yourself, your family, or for friends, Vegan Mushroom Stroganoff Recipe is a recipe that works. The leftovers? Just as good (maybe better) the next day.

If you give this Vegan Mushroom Stroganoff Recipe a try, I’d suggest starting with the base recipe and then playing with one variation—maybe add spinach at the end or try a different mushroom mix. And let yourself enjoy it: the creamy sauce, the savoury mushrooms, the comfort of it. That’s the magic.

Thank you for reading. I hope this Vegan Mushroom Stroganoff Recipe becomes one of your go-to “I want comfort food but still plant-based” dinners. Happy cooking—and even happier eating!

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Vegan Mushroom Stroganoff Recipe