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My Darling Vegan
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.

5 from 11 votes

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Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
 
Course: Main Course, Main Dish
Cuisine: Russian, Vegan
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. 

Recipe Notes

Serving and Storing - Serve this recipe immediately. 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 it ahead, 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.

Nutrition Facts
Calories Per Serving: 472
% Daily Value
Carbohydrates 72g 24%
Protein 12g 24%
Fat 15g 23%
Saturated Fat 5g 31%
Sodium 1139mg 50%
Potassium 415mg 12%
Fiber 3g 13%
Sugar 9g 10%
Vitamin A 680IU 14%
Vitamin C 7.8mg 9%
Calcium 32mg 3%
Iron 1.7mg 9%