Add a deliciously easy dinner to your rotation this fall with this Vegan Mushroom Stroganoff. In this recipe, perfectly cooked noodles are smothered in a rich gravy-like sauce filled with fresh mushrooms and warming spices. This dish is easy and hearty - a great choice during the colder months.
I love a good vegan pasta dish. Reader favorites like my Mushroom Bolognese and Creamy Mushroom Pasta are so comforting and full of flavor, it's no wonder they make it into my dinner rotation again and again.
And that's just fine with me because they’re easy easy to toss together for a quick dinner that satisfies even my pickiest eaters.
Honestly, pasta is probably the number one ingredient that makes vegan life the easiest. Now go try this Vegan Mushroom Stroganoff and see for yourself!
While you're here, don't forget to grab a copy of my free vegan toolkit. It's packed with my reader-favorite recipes, cheat sheets, and more.
How to Make Vegan Mushroom Stroganoff
- Make the noodles - Boil the noodles, drain, and set aside.
- Start the sauce - In a skillet, melt the butter and saute the onions until translucent. Add the rest of the butter, mushrooms, and garlic and cook until mushrooms soften. Add the vinegar and let simmer.
- Finish the sauce - In a bowl, whisk together the xanthan gum and broth until smooth. Add to the pan and simmer for 7 minutes. Add the coconut milk and simmer for a couple more minutes.
- Serve - Salt and pepper to your taste. Serve over the noodles and enjoy!
Tips and Variations
Storage - For the best storage, store in a sealed container in the fridge for up to 3 days. You can freeze this dish in an airtight container for up to 2 months. However, the noodles do not come back out tasting the greatest or texture wise. If this doesn’t bother you, proceed with freezing.
Reheating - If pulling directly from the freezer, let the stroganoff recipe thaw on its own before heating over the stove or in the microwave. To keep the noodles from drying out, cover the dish when heating it in the microwave.
Use other mushrooms - If you can’t find the exact mushrooms I used, that’s ok. Simply used similar sliced mushrooms that are readily available to you. With some other mushrooms, you may have to let them simmer a little longer to cook through.
Serve over rice - Instead of noodles, you can serve this stroganoff with rice. In fact, you can remove the noodles altogether and use the stroganoff sauce however you like. I also like dipping bread into it! For a light and healthy option, try it with cauliflower rice.
Vinegar substitute - If you aren’t a fan of the vinegar, you can use balsamic vinegar or white cooking wine. This ingredient is simply used to deglaze the pan, so any similar ingredient should work in its place.
Thin out the sauce - If you like your stroganoff sauce to be thinner, you can remove the xanthan gum altogether or reduce it.
Xanthan gum substitute - You can use flour or cornstarch in place of the xanthan gum. You’ll need to use the flour after you’ve sauted the onions and before you add the mushrooms. The cornstarch can be whisked into the broth in place of the xanthan gum.
Vegan Mushroom Stroganoff FAQs
How Do You Thicken Mushroom Stroganoff?
I like to use xanthan gum as it’s gluten-free, vegan-friendly, and just a healthier option in general. It also helps recipes thicken up quickly without any added flavor. You can also use flour by mixing it in at the butter stage after you’ve saute the onions and garlic. Another option is making a cornstarch slurry and adding it at any point during the liquid stage.
What is Stroganoff Sauce Made of?
In general, and on average, stroganoff sauce is made of butter, flour, and broth. However, this is always seasoned or flavored with other items such as meat, mushrooms, garlic, onions, spinach, etc.
If you decided to give this Vegan Mushroom Stroganoff a try, please let me know in the comments below or on social media!
Other Vegan Pasta Recipes You Might Like
I'm a bit of a pasta addict. Here are a few more favorites to try!
- Vegan Mushroom Bolognese
- Vegan One Pot Creamy Mushroom Pasta
- Vegan Mac and Cheese
- Thai Noodles in Red Curry Sauce
- Thai Peanut Noodles & Creamy Thai Peanut Sauce
While you're here here, don't forget to join my free 5-Day Challenge! Get a five day vegetarian meal plan with shopping list, and more fun freebies.
Vegan Mushroom Stroganoff
- 1 Pound Egg-Free Wide Pasta
- 1 Pound Baby Bella Mushrooms sliced
- 2 Cups Vegetable Stock
- 1 Medium Onion thinly sliced
- ½ Cup Full Fat Coconut Milk
- ¼ Cup Vinegar
- 4 Tablespoons Vegan Butter divided
- 1 Tablespoon Garlic minced
- 2 Teaspoons Xanthan Gum
- Salt and Pepper to taste
- Boil noodles based on packaged directions. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter and saute the sliced onion for about 2-3 minutes or until translucent.
- Add the remaining butter, mushrooms, and garlic. Cook until mushrooms are tender, about 5 minutes. Add vinegar and let simmer for about 3 minutes.
- In a small bowl, whisk together the xanthan gum and stock. Mix until slightly thickened or well combined. Add to the skillet and simmer for about 7 minutes on medium/low heat. Add the coconut milk and cook for about another 3 minutes. Add salt and pepper based on your preference.
- Serve over noodles and enjoy!
What Do You Think?