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–+ servings
close up of mushroom stroganoff on a plate.

Creamy Vegan Mushroom Stroganoff

Lauren Casolaro
Rich, creamy, and loaded with flavor, this one pot vegan mushroom stroganoff is ready to devour in less than 30 minutes and is a guaranteed crowd pleaser.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Russian
Servings 6
Calories 439 kcal

Ingredients
 

  • 3 tablespoons (45 g) vegan butter
  • 1 (55 g) shallot minced
  • 6 (25 g) garlic cloves minced
  • 1 ½ pounds (650 g) mushrooms (a mix of cremini and shiitake)
  • 3 tablespoons (22.5 g) all purpose flour
  • ½ cup (120 mL) white cooking wine or your favorite dry white wine
  • 1 tablespoon (15 mL) soy sauce
  • 3 tablespoons (11.25 g) nutritional yeast
  • 1 teaspoon (5 g) dijon mustard
  • 5 cups (40 oz) veggie broth
  • 12 ounces (340 g) pappardelle or pasta of choice
  • ¾ cup (180 g) vegan sour cream
  • ¼ cup (56 g) vegan parmesan
  • salt and pepper to taste

Instructions

  • Start by heating a large pot or dutch oven over medium high heat. Melt butter and add in the shallot and garlic. Sauté for 2-3 minutes until fragrant and the shallot is translucent.
    3 tablespoons vegan butter, 1 shallot, 6 garlic cloves
  • Add in the mushrooms and cook for 8-10 minutes, or until golden brown and crispy. If the mushrooms are severely crowded, take half of them out and cook in 2 separate batches.
    1 ½ pounds mushrooms
  • Deglaze by adding in the white wine and let simmer for another 1-2 minutes to allow the alcohol to cook off.
    ½ cup white cooking wine
  • Sprinkle the flour over the mushrooms, shallots, and garlic and stir constantly for 1-2 minutes until a roux is formed (it should look like a thick paste or dough) and the flour cooks down a bit.
    3 tablespoons all purpose flour
  • Add in the soy sauce, dijon mustard, and nutritional yeast and mix well until combined. Slowly stir in the vegetable broth and bring to a simmer.
    1 tablespoon soy sauce, 3 tablespoons nutritional yeast, 1 teaspoon dijon mustard, 5 cups veggie broth
  • Add in the pasta and cook for 7-9 minutes, or until the pasta is al dente and you're left with a sauce (rather than a soupy consistency), stirring occasionally.
    12 ounces pappardelle
  • Remove the pot or dutch oven from the heat and stir in the vegan sour cream and vegan parmesan cheese. Season with salt & pepper to your preference and serve immediately with a sprinkle of fresh thyme, for garnish. Enjoy!! 
    ¾ cup vegan sour cream, ¼ cup vegan parmesan, salt and pepper

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.
Recipe can be made gluten free by using gluten free pasta, gluten free flour, and tamari. 
Nutritional facts are estimates only. Please see our disclosure here. 

Nutrition

Serving: 1CupCalories: 439kcalCarbohydrates: 52gProtein: 14.7gFat: 7gSaturated Fat: 4gSodium: 441mgFiber: 6.5gSugar: 5.4g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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