The BEST Mushroom Stroganoff (Vegan) Recipe

Community Pick

"I've tried several online recipes for vegan stroganoff but haven't been wowed by any of them. I created this version and it is by far the best we've had. My whole family loves it! It takes amazingly like the stroganoff we remember from our omni eating days. :o)"

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photo by Megan L.

Ready In:: 30mins
Ingredients:: 11
Serves:: 6

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ingredients

1 (6 cup) package pasta, egg-free ribbon noodles
¹⁄₄ cup margarine, vegan (I use Earth Balance, but vegetable oil would work too)
1 onion, minced
16 ounces portabella mushrooms, sliced
2 garlic cloves, minced
2 cups vegetable broth, beef flavored (we use Frontier beef-flavored broth powder)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Worcestershire sauce, vegan (you could leave this out, it's not critical, but does add depth)
¹⁄₄ cup flour
1 cup vegan sour cream (I use Follow Your Heart)

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directions

Cook and drain pasta according to package directions.
Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
Add garlic and cook for another 1-2 minutes. Remove from heat.
In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
Whisk in flour and continue cooking until sauce begins to thicken.
Return skillet to low heat and stir thickened sauce into mushroom mixture.
Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.

Questions & Replies

I see 1/4 cup vegan butter in the ingredients but not in the recipe. Are the mushrooms sautéed in it?

John O.
There's a "beef flavored" broth that's vegan?

Marie C.

See Also
Vegan Mayo Recipe (Egg-Free Substitute) - Elavegan Simple Vegan Cheese Sauce Recipe | Essy Cooks
Can this freeze? I tend to batch cook for a month, and looking for new vegan recipies to cook and freeze

Sue

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Reviews

O.M.G. This was one of the best vegan meals I've tried. Ever. Its consistency is mouth-wateringly creamy and the taste is out of this world. I followed the recipe as written apart from making my own vegan sour cream (1 cup soaked (for at least three hours) cashews, 1 teaspoon apple cider vinegar, juice of 1 lemon, blitzed to a smooth cream in a food processor - add a tiny tiny bit of water if too consistency too thick and refrigerate while you cook the recipe). Highly recommended - thank you for introducing it to me!

Sunpuppy
last time I made stroganoff was over 30 years ago, when I still ate meat. Just recently I became a vegan, my son wanted to have Polenta with lemon chicken but I persuaded him to try vegan mushroom, there were my search started. Your one was by far the easiest one to make. I used alpro coconut yogurt (couldn't find sour cream) and gluten free soya sauce as I am Coeliac. It came out DELISH, my favourite food at the moment and it goes so well with Italian polenta. My son loved it too
ivanab1106
This was really yummy and very easy. I would add the flour at the stage when the mushrooms and onions are still gently frying and add the liquid slowly while stirring, or make a roux and add it that way. I also added about two teaspoons of Dijon mustard. You can use Swiss Browns instead of Portabellos.

Katherine H.
This is REALLY good. This is also one of the very few recipes I did not tweak while cooking, and it turned out incredible. I am vegan and love all the vegan recipes and foods I find but this is the creamiest sauce I have had since becoming vegan and am in love with it. If I wasn't told otherwise, I would honestly believe this is a dairy based sauce. My non-vegan boyfriend is also a big fan. Will absolutely be making again!

April W.
I am a terrible, terrible cook. Terrible. But this turned out fantastic just as written. I see others commenting about adding dill, thyme, white wine next time. Those all sound great, too. But even if you didn't use those ingredients, it was awesome. I do a gluten free diet. When I added the all purpose gluten free flour, it got all goopy. No problem, though. I poured the stock through a strainer and left the goop behind. The thinner stock worked just fine. Tasted great with gluten free pasta. I am adding this to the rotation of the two (now three!) meals I can make and not screw up!

Christina M.

see 17 more reviews

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Tweaks

Do not under any circ*mstance add flour to hot broth...reserve some prior to heating and mix into a paste then add to the heated broth to avoid clumps in the sauce.

April M.
After complete, I tossed is some green onions!

puny68
Instead of cooking the broth separately, add the flour slowly to the mushroom mixture. Once incorporated, add the broth mixture (broth, Worcestershire, S&P) slowly.

Megan L.
Perfect! I used So Delicious coconut yogurt in place of the sour cream. Also garnished with fresh parsley and cracked pepper. Big hit with everyone!

melmcward