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Close-up shot of a plate on the white marble cooktop with creamy vegan mushroom stroganoff. The pasta is garnished with fresh parsley and a sprinkle of vegan parmesan, ready to be served hot.

Easy Vegan Mushroom Stroganoff Recipe

Creamy vegan mushroom stroganoff combines tender pasta with a rich, savory sauce made from plant-based milk, mushrooms, and herbs. Perfectly comforting, quick, and satisfying for weeknight dinners or special occasions!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine vegan
Servings 4
Calories 345 kcal

Equipment

  • Large pot
  • Large skillet or wide pot
  • Measuring cups and spoons
  • Whisk
  • Mixing bowl
  • Wooden Spoon or Spatula
  • Knife and Cutting Board

Ingredients
  

  • For the vegan mushroom stroganoff:
  • 250 g pasta of choice 9 oz, (check to make sure it's vegan, use gluten-free if preferred)
  • 1 cup vegetable broth (plus more if needed)
  • 1 cup plant-based milk (such as soy or almond)
  • ¼ cup all-purpose flour (use gluten-free if preferred)
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegan butter (sub olive oil if preferred)
  • 1 yellow onion , chopped
  • 4 cloves garlic , minced454 g brown or white button mushrooms (16 oz), , sliced (about 6 cups sliced)
  • For garnish:
  • 1 handful fresh parsley roughly chopped
  • Parmegan vegan parmesan

Instructions
 

  • Bring a large pot of water to a boil and cook the pasta according to package instructions. Drain and set aside.
    Close-up shot of a large black pot on the white marble cooktop. Spiral-shaped pasta is boiling in water, ready to be drained. Steam rises from the pot as the pasta swirls in the bubbling water. A colander is ready beside the pot.
  • Whisk vegetable broth, plant-based milk, flour, thyme, salt, and pepper in a bowl until smooth.
    Close-up shot of a glass bowl on the white marble cooktop with a whisk stirring together vegetable broth, plant-based milk, flour, thyme, salt, and pepper. The mixture is smooth and creamy, ready to be added to the skillet
  • Heat vegan butter in a large skillet. Sauté onions and garlic for about 5 minutes until translucent and slightly browned.
    Close-up shot of a black skillet on the white marble cooktop with vegan butter melting. Chopped onions and minced garlic are being sautéed until translucent and slightly browned. The skillet is filled with golden vegetables, ready for the mushrooms
  • Add mushrooms to the skillet and cook for 5 minutes until softened and releasing juices.
    Close-up shot of a black skillet on the white marble cooktop with sliced mushrooms being added to the onions and garlic. The mushrooms begin to soften and release their juices, blending with the golden vegetables in the pan
  • Pour in the broth mixture, stirring occasionally, and cook for 3–5 minutes until the sauce thickens. Adjust thickness with extra broth or water if needed.
    Close-up shot of a black skillet on the white marble cooktop with the vegetable broth mixture being poured into the sautéed mushrooms, onions, and garlic. The sauce starts to thicken as it simmers in the pan.
  • Toss the cooked pasta in the sauce until evenly coated.
  • Serve hot, garnished with fresh parsley and vegan parmesan.
    Close-up shot of a plate on the white marble cooktop with creamy vegan mushroom stroganoff. The pasta is garnished with fresh parsley and a sprinkle of vegan parmesan, ready to be served hot.