A delicious Vegan Mushroom Stroganoff recipe smothered in a rich, creamy Marsala sauce that takes this vegan stroganoff to the next level. The ultimate comfort food for any season. And boiling noodles? Forget about it! With this easy recipe, there's no need for all that. This meatless, dairy-free recipe is made in one pot and ready to devour in less than 30 minutes.
Ooh la la, Vegan Mushroom Stroganoff is one of my favorite recipes to cook.. When you take your first bite, you may have to pick your jaw up from the floor because you won't believe it's vegan. Loaded with Unami flavor, it's the richest, creamiest stroganoff recipe in the whole wide world. Made in one pot in less than 30 minutes, make it on a Sunday and you'll have oodles of left-overs to enjoy during the week! Let's rock this recipe, shall we?
FYI: this recipe is one of the first published on the blog in 2016. It has been recently updated with a labeled ingredient list, new images, step by step instructions and more. I hope you find it helpful!
Jump to:
⭐ What Is Stroganoff?
Traditionally, stroganoff is a Russian dish made with sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). Originating in mid-19th century Russia, it's now a dish recognized around the world, with mushrooms being the most common variation.
🍄 Vegan Mushroom Stroganoff Ingredients (With Substitutions)
- Wide Eggless Noodles - vegan egg noodles are hard to find in regular grocery stores. You can buy them from Amazon, but sometimes they're sold out. If you can't find eggless noodles anywhere, try serving Vegan Mushroom Stroganoff with these roasted Cauliflower Mashed Potatoes, or regular mashed potatoes if cauliflower is unavailable.
- Mushrooms - I prefer using Button, or white mushrooms in this recipe. They have a mild flavor and absorb all the beautiful flavors they're cooked with. Being the most common mushroom in U.S grocery stores, they're also easy to find. However, any type of mushroom will work, such as Baby Bella, Cremini, Shiitake (remove the tough stems first), or Portobello. And, if you love vegan mushroom recipes, try these Sticky Shiitake Mushrooms Recipe.
- Olive Oil - adds a unique, delicate flavor to any dish. Prefer the recipe oil-free? No problem. Simply substitute olive oil with additional vegetable broth.
- Vegan Butter - helps emulsify all the savory ingredients. If you're out of dairy-free butter, just add another tablespoon of olive oil when sautéing the garlic and onions.
- Vegetable Broth - organic is my favorite type of veggie broth. If you’re running short, you can substitute 1 cup broth with 1 cup filtered water.
- Marsala Cooking Wine - this, hungry friends, is the first secret weapon for making this recipe the best you've ever had. I use Holland House brand, which I find at my local grocery store. The good news, it's vegan-friendly.
- Tahini - my second secret weapon for the best ever mushroom stroganoff, tahini is made from toasted ground, hulled sesame seeds and adds a creamy, earthy flavor to any dish. You may omit if you don't have it on hand. There is no substitution.
- Whole Wheat Flour - helps thicken the stroganoff sauce. You can substitute with all purpose flour or cornstarch, mixed with a couple tablespoons of water then added to the Marsala sauce.
- Smoked Paprika - delivers a smoky, woody flavor to food, without having to actually smoke the recipe.
- Nutmeg - my third secret ingredient is nutmeg, which adds a warm, nutty flavor to the stroganoff. Be sure to not overdo it, though, so as to not over-power all the other flavors.
- Dairy-Free Sour Cream - lends a hand in making this recipe creamy. You may omit if you want to save the calories. To make your own, try my easy Tofu Sour Cream recipe.
- Dairy-Free Cream Cheese - also used to enhance creaminess. You may omit if you prefer.
- Parsley - I use fresh Italian parsley with this recipe, not the curly stuff. If fresh is unavailable, you can always use dried parsley flakes. Other options include fresh oregano, basil, rosemary or thyme.
🥘 How To Make Vegan Mushroom Stroganoff
1. To a large skillet, add black pepper, olive oil, garlic and chopped onion. Stirring frequently, sauté over medium-low until onions are translucent, about 2 minutes.
2. Add vegan butter, nutmeg, mushrooms and paprika and give things another good stir.
3. Toss in whole wheat flour. Stir gently to evenly coat the mushrooms. Cook over medium heat, stirring occasionally (you want them to be brown on both sides), until mushrooms are firm and brown. About 2-3 minutes.
4. Next, pour in Marsala cooking wine. Add tahini and stir. Bring to gentle simmer. Add vegetable broth. Bring to boil.
5. Reduce heat. Add noodles. Stir until noodles and sauce are well-incorporated. Simmer for about 2 -3 minutes.
6. Remove from heat. Add tofu sour cream, vegan cream cheese and a handful of parsley (if desired)
7. Gently stir, cover and let rest for 10-15 minutes or until the noodles are al dente.
8. Remove lid, stir to make sure noodles are completely bathed in the creamy sauce. Top with parsley. Serve with a side of my swirled Vegan Garlic Bread and enjoy!
👩🏻🍳 Expert Tips
- Avoid adding salt to the recipe until the final moments of cooking. Where salt goes, water follows (I learned that it nursing school), which means when you salt the mushrooms early on, you'll draw out the natural moisture of the mushrooms and have a pan of mushroom water, instead of mushrooms in a creamy base.
- Use a variety of mushrooms, not just one type. Think peppery, fruity Chanterelle's, mildly flavored Button mushrooms, crunchy Cremini's, dense, rich Portobello's and more.
- To make your own dairy-free sour cream, try my easy Tofu Sour Cream recipe.
🥦 Variations
- Make it healthier - to make this mushroom recipe healthier, omit the oil and vegan butter by substituting with additional vegetable broth. And to reduce the fat content, skip the vegan sour cream and vegan cream cheese, which will reduce overall calories as well as fat.
- Make it gluten-free - use gluten-free noodles and substitute corn starch for whole wheat flour to make the recipe gluten-free.
- Add more veggies - think broccoli, Brussel sprouts or cauliflower to give the dish extra nutrition.
- Add more flavor - to add even more flavor to my Vegan Mushroom Stroganoff, add a tablespoon of Dijon mustard, a tablespoon of vegan Worcestershire sauce, and two tablespoons of nutritional yeast.
🍞 Serving Suggestions
- Serve with sides - make your meal complete by serving it with this Massaged Kale Salad and this swirled Vegan Garlic Bread.
- Slather it on toast - Vegan Mushroom Stroganoff Toast? You betcha! Simply top your toast with it for a fun spin on breakfast. Stay tuned for the recipe the next time I make this.
- Skip the noodles - skip the noodles and instead, serve over Cauliflower Mashed Potatoes.
- Give it a nutritional boost - sprinkling nutritional yeast over this creamy vegan mushroom recipe once it's ready gives the dish a warm, nutty flavor and adds a powerful nutritional boost as it's loaded with B-vitamins, especially B-12 that's often lacking in a vegan diet. You can also add it to the recipe during the cooking process at the same time you add the noodles.
- For more great noodle recipes, check out these 32 Vegan Date Night Recipes.
💭 Frequently Asked Questions
What can you substitute for Marsala cooking wine?
Although the alcohol burns off during the cooking process, you can certainly omit the cooking wine and substitute with 2-3 tablespoons of white vinegar.
What's the best way to wash or clean mushrooms?
It's been said you shouldn't wash mushrooms as doing so will lead to a soggy mushroom mess. I beg to differ. I have been rinsing mushrooms with water for years and never once have they turned out soggy. It depends how you cook them. That said, you can either add them to a strainer, rinse them off and pat dry, or gently wipe the dirt away with a clean, damp paper towel.
Can you freeze Vegan Mushroom Stroganoff?
Since Vegan Mushroom Stroganoff is smothered in a creamy sauce, it’s not the best recipe for freezing. Not only does freezing break down the noodles, but it can rob the dish of it's amazing flavor.
🌡️ How To Store And Reheat Leftovers
For best results, store in an air-tight container in your refrigerator for up to 5 days.
To reheat leftovers, microwave individual servings for 1-2 minutes. Alternatively, you can add to a skillet and reheat over medium heat for 5 minutes, stirring occasionally.
🍲 More Pasta & Mushroom Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
📖 Recipe
Vegan Mushroom Stroganoff Recipe
Ingredients
- 12 oz dairy-free wide noodles
- 1 tablespoon olive oil
- 3 tablespoon vegan butter
- 4 cloves garlic minced
- 1 cup yellow onion finely chopped
- 1.5 lbs white mushrooms chopped
- 4 tablespoon whole wheat flour
- 3 cups vegetable broth
- 2 tablespoon tahini
- 1 teaspoon paprika
- 1 teaspoon ground nutmeg
- 1 cup marsala cooking wine
- 1 cup dairy-free sour cream
- ½ cup dairy-free cream cheese brought to room temperature
- ½ cup parsley fresh, coarsely chopped
Instructions
- To a large skillet, add black pepper, olive oil, garlic and chopped onion. Stirring frequently, sauté over medium-low until onions are translucent, about 2 minutes.
- Add vegan butter, nutmeg, mushrooms and paprika and give things another good stir.
- Toss in whole wheat flour. Stir gently to evenly coat the mushrooms. Cook over medium heat, stirring occasionally (you want them to be brown on both sides), until mushrooms are firm and brown. About 2-3 minutes.
- Next, pour in Marsala cooking wine. Add tahini and stir. Bring to gentle simmer. Add vegetable broth. Bring to boil.
- Reduce heat. Add noodles. Stir until noodles and sauce are well-incorporated. Simmer for about 2 -3 minutes.
- Remove from heat. Add tofu sour cream, vegan cream cheese and a handful of parsley (if desired)
- Gently stir, cover and let rest for 10-15 minutes or until the noodles are al dente.
- Remove lid, stir to make sure noodles are completely bathed in the creamy sauce. Top with parsley. Serve with a side of my swirled Vegan Garlic Bread and enjoy!
Notes
- Nutritional information is an estimate.
- Avoid adding salt to the recipe until the final moments of cooking. Where salt goes, water follows (I learned that it nursing school), which means when you salt the mushrooms early on, you'll draw out the natural moisture of the mushrooms and have a pan of mushroom water, instead of mushrooms in a creamy base.
- To get more bang for your buck, use a variety of mushrooms, not just one type. Think peppery, fruity Chanterelle's, mildly flavored Button mushrooms, crunchy Cremini's, dense, rich Portobello's and more.
- To make your own dairy-free sour cream, try my easy Tofu Sour Cream recipe.
Comments
No Comments