Vegan Mushroom Stroganoff with Pasta

Vegan Mushroom Stroganoff is a plant-based twist on the classic Russian comfort food that has warmed hearts for generations. Traditionally made with beef, butter, and cream, this vegan version swaps those ingredients for rich mushrooms, creamy dairy-free alternatives, and perfectly cooked pasta. The result is a luscious dish with deep umami flavor and silky texture — every spoonful feels indulgent, cozy, and nourishing.

Whether you’re vegan, plant-curious, or simply love mushrooms, this dish brings all the creamy, savory satisfaction of traditional stroganoff without compromise.

Why I Love This Recipe

I love this Vegan Mushroom Stroganoff because it is:

• Comforting and creamy while still light and wholesome.
• Packed with earthy flavor from mushrooms and aromatics.
• Surprisingly quick to make yet full of depth.
• A meal that feels special enough for guests but simple enough for weeknights.

Why It’s a Must-Try Dish

• Perfect for satisfying creamy pasta cravings — with no dairy required.
• Uses affordable, everyday, plant-based ingredients.
• A crowd-pleasing dish that even non-vegans enjoy.
• Customizable and adaptable based on taste, season, or pantry.

Prep & Cook Time

Servings & Nutrition

• Servings: 4
• Calories: ~470 per serving (varies by pasta type and cream alternative)
• Course: Main Dish
• Cuisine: Vegan / Fusion / Comfort Food

Ingredients

For the Stroganoff Sauce:

• 2 tbsp olive oil or vegan butter
• 1 medium onion, diced
• 4 cloves garlic, minced
• 16 oz (450 g) mushrooms (cremini, button, or mixed), sliced
• 1 tsp paprika
• ½ tsp dried thyme
• ¼ tsp black pepper
• ½ tsp salt
• 1–2 tbsp soy sauce or tamari (adds umami)
• ¼ cup dry white wine (optional but recommended)
• 1 tbsp flour (or cornstarch for gluten-free)
• 1 ½ cups vegetable broth
• ⅔ cup unsweetened coconut cream, cashew cream, or vegan sour cream
• 1 tsp Dijon mustard
• 2 tbsp nutritional yeast (optional but enhances creaminess)

For the Pasta:

• 10–12 oz pasta (fusilli, penne, egg-free noodles, or fettuccine)
• Salt for boiling pasta

For Serving:

• Fresh parsley, chopped
• Freshly cracked pepper

Cooking Directions

1. Cook pasta until al dente; reserve some pasta water and drain.
2. Sauté onions and garlic until fragrant.
3. Add mushrooms and cook until browned and reduced.
4. Season with spices, soy sauce, and wine (if using), then simmer.
5. Stir in flour, broth, and vegan cream and simmer until thickened.
6. Add mustard and nutritional yeast for extra creaminess.
7. Toss pasta into the sauce or serve sauce spooned over pasta.
8. Garnish with parsley and fresh pepper.

Step-by-Step Instructions

1. Boil the Pasta
   • Bring salted water to a boil and cook pasta according to package instructions.
   • Reserve ½ cup pasta water before draining.
2. Sauté Aromatics
   • Heat olive oil in a large skillet over medium heat.
   • Add onion and cook 3–4 minutes until soft.
   • Add garlic and cook 30 seconds.
3. Cook the Mushrooms
   • Add sliced mushrooms and cook 6–8 minutes until browned and reduced.
4. Season and Deglaze
   • Add paprika, thyme, salt, pepper, soy sauce, and wine if using.
   • Simmer 1 minute to reduce wine.
5. Create the Sauce
   • Sprinkle flour and stir until mushrooms are coated.
   • Pour in vegetable broth and stir until smooth.
   • Reduce heat and stir in vegan cream and Dijon mustard.
6. Creamy Finish
   • Add nutritional yeast and simmer 3–5 minutes until creamy.
   • Adjust consistency with pasta water if needed.
7. Combine
   • Add the cooked pasta to the skillet and toss gently.

How to Serve

Serve warm in shallow bowls, topped with:

• Fresh parsley
• Extra black pepper
• A drizzle of olive oil (optional)

Pairs beautifully with crusty bread, fresh salad, or steamed greens.

Special Equipment Needed

• Large skillet or sauté pan
• Pasta pot
• Wooden spoon or silicone spatula
• Measuring cups/spoons

Recipe Tips

• Don’t rush the mushrooms — browning them builds flavor.
• If using coconut cream, choose unsweetened to avoid sweetness.
• Add pasta water gradually for the perfect silky consistency.

Variations

• Gluten-Free: Use gluten-free pasta and cornstarch instead of flour.
• Oil-Free: Use a splash of broth to sauté onions and mushrooms.
• Extra Protein: Add cooked chickpeas, lentils, or tofu cubes.
• More Veggies: Add spinach, peas, or sautéed zucchini.

Storage & Freezing

To reheat: Warm gently on the stovetop with a splash of broth or plant milk.

Conclusion

This Vegan Mushroom Stroganoff proves that comfort food doesn’t need dairy or meat to be rich, cozy, and satisfying. Creamy, flavorful, and simple to prepare, it’s a dish that welcomes both vegan and non-vegan eaters to the table. Once you try it, it may just become a go-to classic in your kitchen.

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Vegan Mushroom Stroganoff with Pasta

Author: Anna Williams Courses: Pasta

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Calories: 470 per serving

Description

Vegan Mushroom Stroganoff is a plant-based twist on the classic Russian comfort food that has warmed hearts for generations. Traditionally made with beef, butter, and cream, this vegan version swaps those ingredients for rich mushrooms, creamy dairy-free alternatives, and perfectly cooked pasta.

Ingredients

Scale

1/2x 1x 2x 3x

For the Stroganoff Sauce:

• 2 tbsp olive oil or vegan butter
• 1 medium onion, diced
• 4 cloves garlic, minced
• 16 oz (450 g)
• 1 tsp paprika
• ½ tsp dried thyme
• ¼ tsp black pepper
• ½ tsp salt
• 1 tbsp 1–2 soy sauce or tamari (adds umami)
• ¼ cup dry white wine (optional but recommended)
• 1 tbsp flour (or cornstarch for gluten-free)
• 1 ½ cups vegetable broth
• ⅔ cup unsweetened coconut cream, cashew cream, or vegan sour cream
• 1 tsp Dijon mustard
• 2 tbsp nutritional yeast (optional but enhances creaminess)

For the Pasta:

• 10 oz 10–12 pasta (fusilli, penne, egg-free noodles, or fettuccine)
• Salt for boiling pasta

For Serving:

• Fresh parsley, chopped
• Freshly cracked pepper

Instructions

1. Boil the Pasta : Bring salted water to a boil and cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
2. Sauté Aromatics : Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft. Add garlic and cook 30 seconds.
3. Cook the Mushrooms : Add sliced mushrooms and cook 6–8 minutes until browned and reduced.
4. Season and Deglaze : Add paprika, thyme, salt, pepper, soy sauce, and wine if using. Simmer 1 minute to reduce wine.
5. Create the Sauce : Sprinkle flour and stir until mushrooms are coated. Pour in vegetable broth and stir until smooth. Reduce heat and stir in vegan cream and Dijon mustard.
6. Creamy Finish : Add nutritional yeast and simmer 3–5 minutes until creamy. Adjust consistency with pasta water if needed.
7. Combine : Add the cooked pasta to the skillet and toss gently.

Keywords: Vegan Mushroom Stroganoff with Pasta