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    Home » Mains » Vegan Mushroom Stroganoff (Best Mushroom Pasta!)

    Vegan Mushroom Stroganoff (Best Mushroom Pasta!)

    May 1, 2020 / Updated June 21, 2020 / By Verna / 8 Comments

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    vegan mushroom stroganoff in a skillet with a wooden spoon

    Vegan Mushroom Stroganoff: beefy mushrooms, simmered in a hearty savoury sour cream gravy, poured over pasta. Delicious and easy comfort meal. Ready in 30 Minutes! Dairy free, nut free too (no cashews). Bon Appetite!

    vegan mushroom stroganoff in a large non stick skillet

    Mmm lets talk about my Vegan Mushroom Stroganoff Recipe!! Or should I call it Vegan ‘Beef' Stroganoff?? Oh dilemmas! Well it's a mixture of both, it's super easy and super tasty!I grew up eating stroganoff which usually consisted of ground beef (hamburger), sour cream and or cream of mushroom soup and of course pasta. Sometimes veggies were added to the pot too!

    As an adult and cooking professionally my stroganoff got quite a bit fancier. Usually with the addition of pulled pork or beef added to the sauce.

    So I wanted to create that slow cooked meaty flavour for my vegan stroganoff! I used no beef vegetable bouillon, some meatless crumbles, juicy mushrooms, herbs and spices!

    For the creamy tang I used vegan cream cheese, white wine and dijon mustard, among other things.

    Some recipes call for apple cider vinegar or lemon juice but mustard is what you want for that subtle zing!

    I’m happy to report mine tastes pretty darn excellent, comes together in 30 minutes and is of course so much healthier that the meat version! We need to keep those cute little piggies and cows running around safely ❤️😊

    vegan mushroom stroganoff on a plate with a fork

    FYI- you’ll probably eat too much!! And have to undo that top button -Or maybe just start with some stretchy pants! Lol! (That would be me😂)

    So whether it’s December, February or June this plant based pasta dish is the best comfort food and will impress vegetarians and carnivores alike!!

    mushroom stroganoff being picked up with a fork over a plate

    Ok lets start cooking!!

    How do you make Vegan Mushroom Stroganoff?

    In a medium bowl whisk together the water, no beef bouillon, white wine, mustard, Tamari, nutritional yeast, granulated onion and garlic, thyme, black pepper and set aside (this makes it easier later)

    Cook pasta according to package instructions, drain, toss with a little olive oil and set aside

    While pasta is cooking set a large non stick skillet over medium heat, once hot add the diced onions and vegan butter. Saute for 3 minutes then add the mushrooms and garlic and cook for another 3-5 minutes until the mushrooms have cooked down.

    Now add the meatless crumbles and cook for 2-3 minutes until they are defrosted and crisping up a bit. Adjust the heat to medium low if you’re finding it to hot. Stir in the flour 

    Now give the veggie stock liquid you set aside earlier a quick whisk and add to the skillet. Stir or whisk in the vegan cream cheese. Simmer for a couple of minutes until the sauce has thickened.

    Remove from heat season with salt and pepper if necessary. Serve over cooked pasta!

    Enjoy your stroganoff!

    step by step photos how to make vegan mushroom stroganoff

    mushroom stroganoff finished in a large non stick skillet

    Can you freeze Mushroom Stroganoff?

    You can freeze the stroganoff sauce but I don’t recommend freezing the noodles.

    Substitutions:

    • Gluten free: use gluten free flour and gluten free pasta
    • use your favourite pasta, like rotini, eggless broad noodles, macaroni, fabulous with spaghetti or linguini noodles too!
    • pour mushroom sauce over mashed potatoes, rice, baked sweet potatoes or zucchini spirals (zoodles) instead of pasta
    • I have used vegan sour cream in place of vegan cream cheese and was not a fan. I personally think the recipe is best as written! I have not tried tried this recipe using coconut milk.
    • use your favourite meatless crumbles in place of Gardein or chop up some seitan. If using beyond beefless ground for the meat substitute, I would just fry it separately first.
    • you could replace the bouillon and water with vegetable stock but the end result will not be near as tasty!

    OK GUYS LETS MAKE SOME MUSHROOM STROGANOFF, IT'S

    vegan

    easily gluten free

    perfect comfort food

    easy

    full of protein

    noodleicious

    saucy and delicious!

    addicting

    kid friendly

    full of mushrooms!

    super satisfying

    Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️

    WANT MORE EASY VEGAN PASTA DISHES? CHECK OUT THESE RECIPES:

    • Creamy Spinach and Mushroom Pasta (tomato sauce) 
    • The Ultimate Vegan Mac and Cheese
    • Vegan Hamburger Helper (Instant Pot ot stovetop)
    • Best Vegan Alfredo Sauce (Cashews)
    • Best Vegan Bolognese Sauce Ever!
    • Vegan Haluski (Cabbage and Noodles)
    • Jalapeño Cheddar Vegan Mac and Cheese
    Print
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    vegan mushroom stroganoff in a large non stick skillet

    Vegan Mushroom Stroganoff (Best Mushroom Pasta!)


    ★★★★★

    5 from 3 reviews

    • Author: Verna
    • Prep Time: 15 Minutes
    • Cook Time: 15 Minutes
    • Total Time: 30 minutes
    • Yield: 4 Servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    Vegan Mushroom Stroganoff: beefy mushrooms, simmered in a hearty savoury sour cream gravy, poured over pasta. Delicious and easy comfort meal. Ready in 30 Minutes! Dairy free, nut free too (no cashews). Bon Appetite!


    Ingredients

    Scale
    • 8 oz (1/2 lb) uncooked pasta, I usually use rotini noodles or eggless broad noodles*
    • 2 tablespoons vegan butter, I use Earth Balance
    • 1 medium yellow onion, diced
    • 2- 4 cloves garlic, chopped, add even more if you love garlic😊
    • 12 oz (3/4 lb) sliced mushrooms, Cremini mushrooms or white mushrooms
    • 1 cup plant based meatless crumbles,  I use Gardein beefless ground (see notes for options)*
    • 2 tablespoons all purpose flour*
    • 1/2 cup vegan cream cheese, I used Daiya
    • 2 cups water
    • 1 tablespoon Vegetarian Better Than Bouillon No beef Base
    • 1 tablespoon tamari
    • 1/4 cup dry white wine
    • 2 teaspoons dijon mustard
    • 1 tablespoon nutritional yeast
    • 1/2 teaspoon granulated onion
    • 1/2 teaspoon granulated garlic
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon black pepper

    Instructions

    1. In a medium bowl whisk together the water, no beef bouillon, white wine, mustard, tamari, nutritional yeast, granulated onion, granulated garlic, thyme, black pepper and set aside (this makes it easier later)
    2. Cook pasta according to package instructions, drain the pot, toss with a little olive oil and set aside
    3. While pasta is cooking set a large non stick skillet over medium heat, once hot add the diced onions and vegan butter. Saute for 3 minutes then add the mushrooms and garlic and cook for another 3-5 minutes until the mushrooms have cooked down.
    4. Now add the meatless crumbles and cook for 2-3 minutes until they are defrosted and crisping up a bit. Adjust the heat to medium low if you’re finding it to hot.
    5. Stir in the flour
    6. Now give the veggie stock liquid you set aside earlier another whisk and add to the skillet. Stir or whisk in the vegan cream cheese. Simmer for a couple of minutes until the sauce has thickened.
    7. Remove from heat season with salt and pepper if necessary. Serve over cooked pasta!
    8. Enjoy your stroganoff! I like serving this pasta dish all on its own for lunch or with baked sweet potatoes, green peas and a side salad for a full meal deal at dinner!

    Notes

    • Gluten free: use gluten free flour and gluten free pasta
    • Use your favourite pasta, like rotini, eggless broad noodles, macaroni, fabulous with spaghetti or linguini noodles too!
    • Pour mushroom sauce over mashed potatoes, rice, baked sweet potatoes or zucchini spirals (zoodles) instead of pasta
    • I have used vegan sour cream in place of vegan cream cheese and was not a fan. I personally think the recipe is best as written! I have not tried tried this recipe using coconut milk.
    • use your favourite meatless crumbles in place of Gardein or chop up some seitan. If using beyond beefless ground for the meat substitute, I would just fry it separately first.
    • you could replace the bouillon and water with vegetable stock but the end result will not be near as tasty!
    • Category: Mains, Gluten free, 30 Minute Vegan Recipes
    • Method: Stovetop
    • Cuisine: European, American, Canadian

    Keywords: vegan mushroom stroganoff, vegan beef stroganoff, vegan stroganoff,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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    Reader Interactions

    Comments

    1. Flora

      February 21, 2021 at 8:32 am

      best mushroom stroganoff recipe hands down omg the whole family loved it! and they're all non vegan ha go figure!

      ★★★★★

      Reply
      • Verna

        February 21, 2021 at 8:47 am

        thank you so much!

        Reply
    2. Karen

      May 08, 2020 at 11:56 pm

      This was unbelievably good! I didn’t even have several ingredients, like nutritional yeast, Dijon, and cream cheese. It was still so good! I did add a splash of coconut milk and 1/2 T flour to cream up the sauce a little since I was out of so many other important ingredients. The thyme was crucial. Thank you so much for a comforting recipe!

      ★★★★★

      Reply
      • Verna

        May 09, 2020 at 1:01 pm

        Glad you enjoyed the recipe Karen! Thanks so much for your comment! Yes the sauce is definitely tasty even without the creamy element!

        Reply
    3. Midge

      May 02, 2020 at 9:38 pm

      I cooked this last night, I had to use red wine and I added peas and artichoke hearts because I did not have any crumble . I t was delicious

      ★★★★★

      Reply
      • Verna

        May 02, 2020 at 9:45 pm

        Oh that sounds delicious Midge! Thanks for sharing!

        Reply
    4. Carol

      May 01, 2020 at 6:56 pm

      Hi dear Verna,
      This looks wonderful... i'll be making soon!
      Many thanks for so many delicious compassionate-based recipes.
      Carol

      Reply
      • Verna

        May 01, 2020 at 8:45 pm

        Hi Carol!❤️ you are so welcome! Thank you for your kind words xo and enjoy the recipe!!

        Reply

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