Vegan Mushroom Stroganoff

Dinner made easy with this Vegan Mushroom Stroganoff made with a combination of juicy portobellos and button mushrooms for a creamy and tart pasta.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
5 from 10 votes
Vegan Mushroom Stroganoff
Course: Main Course, Main Dish
Cuisine: Russian
Keyword: Vegan Mushroom Stroganoff
Servings: 4 people
Calories: 472 kcal
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 button or cremini mushroom, sliced
  • 4 large portobello mushrooms, destemmed
  • 2 cups vegetable broth, divided
  • 1 tbsp vegan Worcestershire sauce
  • 1/2 tsp salt
  • 3 tbsp all-purpose flour
  • 1 cup vegan sour cream, storebought or homemade
  • 2 tbsp fresh parsley, minced
Instructions
  1. In a large pot, bring 2 quarts of 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. Rinse with cold water and set aside.  

  2. In a large cast iron skillet, melt the vegan butter over medium heat. Add onions, garlic, and mushrooms and sauté for about 5 minutes, stirring frequently, until juices are released and onions and mushrooms are slightly browned. Transfer to a bowl and return skillet to heat. 

  3. Cut portobello into 1/4" thick slices. Add to the prepared skillet and sauté for about 3 minutes. Mix together 1 cup of vegetable broth, vegan Worcestershire sauce, and salt. Add to portobellos. Bring to a boil then reduce heat to a simmer. Simmer for 15 minutes until portobellos have reduced about 25% in size. 

  4. In a small bowl combine the remaining 1 cup of vegetable broth with 3 tablespoons of flour. Mix until all the flour is dissolved. Add to the portobellos along with the onion/mushroom mixture and bring to a boil, stirring constantly. Boil for 2 minutes. 

  5. Stir in vegan sour cream and heat until warm. Do not boil. Remove from heat. Toss with prepared pasta and serve immediately with fresh parsley. 

Nutrition Facts
Vegan Mushroom Stroganoff
Amount Per Serving
Calories 472 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Sodium 1139mg50%
Potassium 415mg12%
Carbohydrates 72g24%
Fiber 3g13%
Sugar 9g10%
Protein 12g24%
Vitamin A 680IU14%
Vitamin C 7.8mg9%
Calcium 32mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.