This vegan mushroom stroganoff is super delicious, decadent, incredibly creamy, and so easy to make! And it’s ready in just 20 minutes!

It makes such a great weeknight dinner, but it’s also perfect for a nice Sunday family dinner.

I usually serve it with pasta, but it’s also great with mashed potatoes. If you want to make the meal even fancier, you could also serve it along with a slice of my lentil loaf or vegan meatloaf.

Why This Recipe Works

For those of you who have never heard of stroganoff: It’s a popular Russian dish that originally consists of sautéed pieces of beef in a sour cream gravy sauce.

It’s been around for a long time (since the mid-19th century) and there are many variations of stroganoff around the world.

For my vegan version, I replaced the beef with mushrooms, which worked really well. Mushrooms are a great and easy way to replace meat as they absorb the flavor of the sauce really well.

The vegan sour cream makes the sauce super creamy and rich. It’s flavored with white wine and lemon juice, which work really well together.

What Goes Into This Recipe:

White Wine – Not every wine is vegan as animal-derived fining agents are used in the production. Use a vegan brand if you want your pasta to be 100 % vegan.
Shiitake Mushrooms – You could also replace them with button mushrooms, but I think they add a really nice flavor.
Vegan Sour Cream – You can find it in well-stocked supermarkets or check your local health food store. If you still can get hold of it, you could also make your own vegan sour cream.
Lemon Juice – Use freshly squeezed lemon juice. You can taste the difference.

How To Make This Recipe

The recipe is super easy and all you need is 20 minutes from start to finish!

1. Step: Finely chop the onion.

2. Step: Heat some oil in a large pan and sauté the onion for 2-3 minutes until they’re translucent. Add the garlic and cook it for another minute.

3. Step: Add the flour, the tomato paste, and the paprika powder and stir well.

4. Step: Cook for 2 minutes until lightly brown.

5. Step: Deglaze with white wine.

6. Step: Simmer for a minute.

7. Step: Then add the mushrooms.

8. Step: Stir well with a wooden spoon so they’re covered with the tomato paste onion mixture.

9. Step: Cook on high heat for 5 minutes.

10. Step: Add the vegan sour cream.

11. Step: Season with freshly pressed lemon juice, salt, and pepper.

12. Step: Serve immediately over pasta or mashed potatoes and sprinkle with freshly chopped parsley.

Recipe Notes:

I used a combination of brown button mushrooms and shiitake mushrooms for this dish. However, you could also just use button mushrooms if you want. For a more “meat-like” version, you could also replace some of the button mushrooms with portobello mushrooms.
This dish is great with pasta, mashed potatoes, or even with rice.
I used store-bought vegan sour cream, but if you can’t find it, you could also make your own vegan sour cream with cashews or silken tofu.

Frequently Asked Questions:

Can I Freeze This Recipe?

Yes, the mushroom sauce freezes well although I think it’s best fresh. Sometimes the mushrooms become a bit rubbery after freezing.

If you want to freeze it, let it cool down and then put it in a freezer-friendly container. Make sure to freeze the pasta separately.

How Long Does This Mushroom Strogranoff Last?

Stored in an airtight container in the fridge, it lasts 3-4 days.

Could I Use Other Pasta Shapes?

Yes, the sauce works with all kinds of pasta shapes. It’s also great with linguine, fettuccine, or pasta shells.

Related Recipes:

I Love To Hear From You Guys!

I hope you like this vegan mushroom stroganoff as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!

Sina

Vegan Mushroom Stroganoff