Vegan Stroganoff

If you’re looking for a vegan Stroganoff that’s every bit as hearty and comforting as the classic, this meatless mushroom Stroganoff delivers. Tender mushrooms, fragrant aromatics and a creamy dairy-free sauce come together in one pan, making it an easy weeknight vegetarian meal.

Whether you follow an entirely plant-based lifestyle or you’re just giving meatless Monday a whirl, the meaty mushrooms and the rich sauce are so satisfying that you won’t feel like you’re missing a thing. Spoon it over a pile of warm egg noodles or another cozy grain for a hearty, stick-to-your-ribs meal you’ll want to make again and again.

Ingredients for Vegan Stroganoff

• Mushrooms: Fresh mushrooms work best, but you can use frozen ones in a pinch—just saute them longer to cook off excess moisture. Wipe fresh mushrooms clean with a damp towel, trim the stems, and slice them evenly.
• Aromatics: Chopped onion, leek and garlic add layers of sweetness and savoriness that complement the earthy mushrooms. Clean the leeks thoroughly, then add only the white parts to keep any tough or stringy bits out of the dish.
• Flour: All-purpose flour combines with oil to form a simple roux, which thickens the sauce into that classic, creamy Stroganoff consistency.
• Broth: Since this is a meat-free Stroganoff, we’re using vegetable broth to add savory depth to the sauce.
• Red wine vinegar: A splash of red wine vinegar adds lift to balance the richness of the sauce and the earthiness of the mushrooms.
• Bouillon: This recipe calls for “no-beef” granules, a concentrated seasoning that boosts umami and gives the Stroganoff a traditional, beef-like flavor without any actual meat.
• Dairy-free sour cream: Sour cream brings the signature creaminess and tangy flavor to Stroganoff sauces. For this recipe, look for a dairy-free variety made from cashews or coconut for rich texture and taste.
• Herbs and spices: Fresh thyme infuses the sauce with herbal notes, while paprika and parsley add color and freshness to the finished dish.
• For serving: Hot cooked egg noodles are a classic base for Stroganoff. For an entirely vegan meal, choose eggless wide noodles or serve the Stroganoff over rice or mashed potatoes. Add a sprinkle of nutritional yeast for a nutty, cheesy finish sans any dairy.

Directions

Step 1: Saute the mushrooms and aromatics

Heat 1/4 cup of oil in a large skillet over medium-high heat. Add the mushrooms, onions and leeks and cook them until they’re tender. Add the minced garlic and cook the mixture for an additional minute. Use a slotted spoon to transfer the mixture to a bowl, then cover it and keep it warm.

Editor’s Tip: Cook the mushrooms until they release their juices and turn light golden brown to bring out their rich, earthy flavor.

Step 2: Build the sauce

Add the remaining 2 tablespoons of oil to the skillet. Stir in the flour until a smooth paste forms. Slowly pour in the broth, whisking constantly, until no lumps remain.

Add the Worcestershire sauce, vinegar, bouillon, salt and pepper. Cook and stir for two minutes or until the sauce is thickened.

Stir in the dairy-free sour cream and thyme, then return the mushroom mixture to the pan. Warm the sauce through over low heat (don’t let it boil).

Step 3: Serve the Stroganoff

Spoon the mushroom Stroganoff over hot cooked noodles. Finish dishes with a sprinkle of paprika, chopped parsley and nutritional yeast, if desired.

Editor’s Tip: You can also serve the Stroganoff over mashed potatoes or fluffy rice for a hearty, comforting meal.

Vegan Stroganoff Variations

• Use a variety of mushrooms: Try a combination of button, shiitake, oyster or portobello mushrooms for a deeper earthy flavor.
• Add extra veggies: Toss a few handfuls of baby spinach or frozen peas into the mixture for extra color and nutrition. Add them when you return the mushrooms to the pan and cook them for just a few minutes so that they warm through.
• Boost the umami: Stir in a splash of tamari or miso paste to intensify the sauce’s savory depth.
• Use dairy: For a vegetarian Stroganoff, swap butter for the oil and use regular sour cream.
• Switch up the base: Instead of noodles, serve the mushroom Stroganoff over mashed potatoes, polenta, quinoa or rice.
• Add some spice: Add hot sauce or a pinch of smoked paprika or cayenne for a kick of heat.

How to Store Vegan Stroganoff

Transfer any leftover vegan Stroganoff to an airtight container and store it in the refrigerator for up to four days. Warm leftovers gently on the stovetop over medium-low heat, stirring occasionally. You can alternatively microwave leftovers in 30-second bursts. If the sauce has thickened in the fridge, add a splash of vegetable broth or water to loosen it.

Can you freeze vegan Stroganoff?

Yes, you can freeze vegan Stroganoff for up to two months. Let the dish cool slightly, then transfer it to a freezer-safe container before storing it in the freezer. Thaw it in the fridge overnight, then gently reheat it on the stovetop.

Vegan Stroganoff Tips

What kind of mushrooms are best for this recipe?

Cremini (aka baby bella) mushrooms are an excellent choice for this vegan Stroganoff. They’re flavorful and meaty, and hold their texture well when cooked. White button mushrooms also work well and are budget-friendly, although they’re milder in flavor.

For extra depth, try a mix of mushroom types, such as cremini or button mushrooms with shiitake, oyster or even portobello mushrooms. Just slice them so they’re similar in size for even cooking.

Can I make vegan Stroganoff with frozen mushrooms?

Yes! Frozen mushrooms work perfectly well, but they release more water than fresh mushrooms. Saute them for a few minutes longer so the extra moisture evaporates and the mushrooms can brown—this helps prevent excess liquid from making the sauce too thin.

What can you serve with vegan Stroganoff?

Vegan Stroganoff is delicious served over wide noodles, but it also pairs well with rice, mashed or roasted potatoes, polenta or quinoa for a heartier base. On the side, try a mixed green salad or sauteed vegetables like herby stir-fried green beans to balance the creamy sauce. A slice of fresh, crusty bread is also great for dipping into the sauce.