This Vegan Mushroom Stroganoff is a weeknight winner—mushrooms, leeks, and spices blend with noodles for a meal that’s both comforting and quick to make.
Finding flavorful vegan sauces for noodles or pasta can always be a challenge. This stroganoff sauce is packed with flavor and delicious on top of a bed of noodles. If you are looking for other great vegan sauces, you have to try my Vegan Vodka Sauce and Ultimate Vegan Bolognese Sauce!
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What is Stroganoff?
Stroganoff is a classic Russian dish traditionally made with sautéed pieces of beef, onions, and mushrooms, all cooked in a rich, creamy sauce that often includes sour cream. In addition, the dish is typically served over a bed of noodles, rice, or potatoes.
The origins of Stroganoff date back to 19th-century Russia. It was named after the Stroganov family, a wealthy and influential Russian noble family. Consequently, over time, people around the world have adapted Stroganoff into various versions, including chicken, pork, and vegetarian variations. One popular variation is the vegan mushroom stroganoff.
Reasons to Love This Vegan Stroganoff
- Vegan Mushroom Stroganoff is packed with rich, savory flavors from the mushrooms, making it so satisfying.
- It’s surprisingly easy to make, which is a lifesaver on busy weeknights.
- Made with wholesome, plant-based ingredients, it’s a meal you can feel good about serving.
Recipe Ingredients
- Mixed Mushrooms: Mushrooms bring that deep, earthy taste and a meaty bite, making the stroganoff feel hearty and satisfying.
- Thyme: Just a sprinkle of thyme brings a fresh, earthy note that balances out the rich flavors in the sauce.
- Soy Sauce: A splash of soy sauce deepens the savory taste and gives the dish a little extra umami flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Mushroom Variety: You can mix button mushrooms with other varieties like portobello, chanterelle, maitake, or morel mushrooms. White button mushrooms provide a mild, tender base, while portobello mushrooms add a meaty texture, and chanterelle offers a delicate, fruity flavor.
- Garnish Options: Adding a sprinkle of fresh herbs like dill or fresh parsley for a burst of color and flavor. A little crunch from toasted breadcrumbs or chopped nuts is a nice touch too. For some extra brightness, a squeeze of lemon or a dash of fresh cracked black pepper does wonders.
How to make Vegan Mushroom Stroganoff
Step #1: In a large skillet or Dutch oven over medium-high heat, add 1 tablespoon of olive oil.
Step #2: Once warm, add in half of the leeks and mushrooms and cook for 5-10 minutes until mushrooms are nicely browned. Be sure to stir occasionally.
Step #3: Next, lower the heat to medium and add in half of the garlic, thyme, and a pinch of salt.
Step #4: Continue to cook for another 2-3 minutes until the mushrooms are brown and crispy, then transfer the mushrooms and leeks to a bowl and set aside.
Step #5: Next, repeat the same process with the other half of the mushrooms, leeks, garlic, thyme, and salt.
Step #6: While the mushrooms are cooking, make the roux. In a medium bowl, whisk together the vegetable broth, soy sauce, and flour until there are no clumps remaining.
Step #7: Then, pour the white wine into the Dutch oven with the mushrooms and scrape down any brown bits off the bottom of the pan. Reduce the heat and simmer for 3 minutes.
Step #8: Next, pour the roux into the pan and whisk to combine, again ensuring there are no clumps.
Step #9: Then, bring it to a simmer and add in the coconut milk, tahini, nutritional yeast, a pinch of salt, and paprika.
Step #10: Simmer over medium-low heat for 10 minutes until the sauce is thick and creamy.
Step #11: While this is thickening, cook your pasta according to the package directions. Drain, keep warm, and set aside.
Step #12: Then, add the Dijon mustard, pasta, and fresh dill into the Dutch oven and toss everything together.
Step #13: Finally, serve into individual bowls, top with the first batch of mushrooms and leeks, add extra fresh dill, and enjoy!
Expert Tips
- Deglaze the Pan Properly: When adding the white wine, make sure to scrape up all the brown bits from the bottom of the pan. These bits are full of flavor and will enrich the sauce.
- Adjust Consistency with Broth: If the sauce becomes too thick, gradually add a little more vegetable broth to reach your desired consistency.
FAQs
Yes, you can prepare the sauce ahead of time and reheat it when ready to serve. Just cook the pasta fresh to maintain its texture, and toss it with the reheated sauce.
Wide, flat noodles like pappardelle or fettuccine work best, as they hold the creamy sauce well. However, you can use any pasta you prefer, such as spaghetti or even penne.
Storage Info
To store Vegan Mushroom Stroganoff, place it in an airtight container in the refrigerator, where it will stay good for up to 3-5 days. You can also freeze it for up to 2 months.
To reheat, gently warm the stroganoff in a saucepan over low heat, stirring occasionally. If the sauce thickens too much, add a splash of vegetable broth or water to loosen it. Avoid overheating to maintain the creamy texture.
Vegan Mushroom Stroganoff Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 Tbsp olive oil
- 3 medium leeks - prepped; see Note 1
- 8 oz mixed mushrooms - prepped; see Note 2 & 3
- 3 cloves garlic - minced
- 1 tsp thyme
- 3/4 cup vegetable broth
- 1 Tbsp soy sauce
- 1/8 cup all-purpose flour
- 1/4 cup dry white wine - I use sauvignon blanc
- 1/2 can full fat coconut milk
- 1 Tbsp tahini
- 1 Tbsp nutritional yeast
- 1/2 tsp paprika
- 1/4 tsp Dijon mustard
- 6 oz vegan egg noodles - (these are egg free noodles)
- 1/8 cup fresh dill - chopped
- salt and pepper to taste
Instructions
- In a large skillet or Dutch oven over medium-high heat, add 1 tablespoon of olive oil.
- Once warm, add in half of the leeks and mushrooms and cook for 5-10 minutes until mushrooms are nicely browned. Be sure to stir occasionally.
- Next, lower the heat to medium and add half of the garlic, thyme, and a pinch of salt.
- Continue to cook for another 2-3 minutes until the mushrooms are brown and crispy, then transfer the mushrooms and leeks to a bowl and set aside.
- Next, repeat the same process with the other half of the mushrooms, leeks, garlic, thyme, and salt.
- While the mushrooms are cooking, make the roux. In a medium bowl, whisk together the vegetable broth, soy sauce, and flour until there are no clumps remaining.
- Then, pour the white wine into the Dutch oven with the mushrooms and scrape down any brown bits off the bottom of the pan. Reduce the heat and simmer for 3 minutes.
- Next, pour the roux into the pan and whisk to combine, again ensuring there are no clumps.
- Then, bring it to a simmer and add in the coconut milk, tahini, nutritional yeast, a pinch of salt, and paprika.
- Simmer over medium-low heat for 10 minutes until the sauce is thick and creamy.
- While this is thickening, cook your pasta according to the package directions. Drain, keep warm, and set aside.
- Then, add the Dijon mustard, pasta, and fresh dill into the Dutch oven and toss everything together.
- Finally, serve into individual bowls, top with the first batch of mushrooms and leeks, add extra fresh dill, and enjoy!
VIDEO
NOTES
- Prepping Leeks: Slice off the dark green tops and wash the leeks in a bowl of cold water. Then, cut the leeks in half lengthwise and slice as you would a stalk of celery, but be sure not to slice too thin since they will cook down.
- Prepping Mushrooms: Wipe off any dirt from the mushrooms and then tear or cut them into bite-sized pieces.
- For the mixed mushrooms, I used cremini mushrooms, shiitake mushrooms, and oyster mushrooms, but you can use any blend of mushrooms that you prefer!
Nutrition
I loved how flavorful this was while still keeping everything plant-based.