Vegan Mushroom Stroganoff

Deliciously creamy and packed with a serious umami punch, my Vegan Mushroom Stroganoff is a dreamy weeknight meal. Get a comforting, healthy dinner on the table in just 30 minutes without turning on the stove!

5 from 13 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 472kcal

Author: Sarah McMinn

Ingredients

8 ounces vegan ribbon or fusilli pasta
2 tbsp vegan butter, I use Earth Balance
1 large white onion, thinly sliced
3 cloves garlic, minced
8 ounces baby bella or cremini mushroom, sliced
2 tbsp. Yondu Vegetable Umami
2 cups water
½ tsp salt
3 tablespoon all-purpose flour
¼ cup vegan sour cream, storebought or homemade
2 tablespoon fresh parsley, minced

US Customary - Metric

Instructions

In a large pot, bring 2 quarts of salted water to a boil. Add pasta and cook until pasta is al dente, about 7 minutes. Remove from heat and strain out the water with a colander. Set aside.
In a large skillet, melt the vegan butter over medium heat. Add onions, garlic, and mushrooms and sauté for about 5 minutes, stirring frequently, until the juices are released and onions and mushrooms are slightly browned. In a liquid measuring cup mix together the water with the Yondu vegetable umami. Add one cup of the Yondu broth to the onion/mushroom mixture along with the salt. Bring to a boil then reduce heat to a simmer. Simmer for 15 minutes until portobellos have reduced about 25% in size.
In a small bowl combine the remaining 1 cup of Yondu broth with 3 tablespoons of flour. Mix until all the flour is dissolved. Add to the onion/mushroom mixture and bring to a boil, stirring constantly. Boil for 1-2 minutes, until you have a thick creamy sauce. Remove from heat and stir in the sour cream. Toss with prepared pasta and serve immediately with fresh parsley.

Notes

Serving & Storing – Serve the mushroom stroganoff immediately for best results. Serve with roasted potatoes, steamed veggies, or a big salad. Store leftovers in an airtight container in the refrigerator for 3 days or in the freezer for up to 2 months. When ready to eat, let it thaw completely and then reheat it gently over the stovetop.

Make in Advance – If you are preparing mushroom stroganoff ahead of time, make only the sauce in advance. Once the sauce is cooked, you can let it cool to room temperature and then store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, gently reheat the sauce over the stove. Prepare the noodles and toss together just before serving. Leftovers can be stored in the refrigerator for an additional 3 days.

Recipe Tips

Clean your mushrooms, don't wash them! If you're a fan of golden hues in your pan, don't wash your mushrooms in water. They'll soak up excess liquid and make it harder to brown. Instead, use a damp cloth to wipe your mushrooms clean of any dirt or debris.
Mix up your mushrooms. Creminis (a.k.a. baby bella) mushrooms are similar in flavor to portobellos, but are generally cheaper and easier to find. Feel free to shake up your mushroom stroganoff by experimenting with different types of mushrooms including button, shiitake or portobellos.
Don't forget to salt your pasta water! You only get one chance to season dried pasta - don't miss it. :)

Variations - If you aren't a fan of mushrooms, try this recipe with a plant-based ground beef replacement such as Beyond Beef or Impossible Burger.

Nutrition