Easy Vegan Mushroom Stroganoff

Name: Easy Vegan Mushroom Stroganoff
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 9 oz pasta of choice ((check to make sure it's vegan, use gluten-free if preferred)); 1 cup(s) vegetable broth ((plus more if needed)); 1 cup(s) plant-based milk ((such as soy or almond)); 1/4 cup(s) all-purpose flour ((use gluten-free if preferred)); 1 teaspoon(s) dried thyme leaves; 1 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 2 tablespoon(s) vegan butter ((sub olive oil if preferred) ); 1 yellow onion (chopped); 4 clove(s) garlic (minced); 16 oz button mushrooms (sliced (about 6 cups sliced)); 1 handful(s) fresh parsley (roughly chopped); vegan parmesan (homemade or store-bought)

Back

Print Recipe

4.75 from 4 votes

Easy Vegan Mushroom Stroganoff

This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice.

My Notes:

Click here to add your own private notes.

Prep Time10

Cook Time15

Total Time25

Meal Type: Dinner

Special: 30 Minutes or Less, Gluten-Free, Nut-Free, Seasonal (Cold Weather), Soy-Free

Tool: Stove

Ingredient: Mushrooms, Pasta

Servings: 4

Ingredients

For the vegan mushroom stroganoff:

9 oz pasta of choice (check to make sure it's vegan, use gluten-free if preferred)
1 cup(s) vegetable broth (plus more if needed)
1 cup(s) plant-based milk (such as soy or almond)
1/4 cup(s) all-purpose flour (use gluten-free if preferred)
1 teaspoon(s) dried thyme leaves
1 teaspoon(s) salt
1/4 teaspoon(s) black pepper
2 tablespoon(s) vegan butter (sub olive oil if preferred)
1 yellow onion chopped
4 clove(s) garlic minced
16 oz button mushrooms sliced (about 6 cups sliced)

For garnish:

1 handful(s) fresh parsley roughly chopped
vegan parmesan (homemade or store-bought)

US Customary - Metric

Instructions

Bring a large pot of water to a boil and cook the pasta according to package directions.
In a large measuring cup or medium bowl whisk together the vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. Set aside.
Melt the vegan butter in a large skillet or pot. When hot add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Reduce the heat to medium and add the mushrooms. Continue to cook for about 5 minutes until the mushrooms have softened and begin to release their juices.
Pour in the broth and non-dairy milk mixture and continue to cook, stirring as needed for about 3 to 5 minutes until the sauce thickens. If the sauce gets too thick, add more vegetable broth or water if needed to thin. If the sauce is too thin, simply cook a little longer until you reach desired consistency.
Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and vegan parmesan to taste.

Notes

Traditionally stroganoff is served over egg noodles which aren't vegan, so I just subbed for an egg-free pasta noodle. Today I used tagliatelle. You could alternatively serve this over rice.

Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.

Nutrition

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan