Vegan Mushroom Stroganoff

Creamy and easily customizable, this savory vegan Mushroom Stroganoff is the BEST! It’s a deliciously quick and easy meal ready in 30 minutes.

  • 4 – 5 tablespoons vegan butter 
  • 1 small yellow onion (or large shallot), finely diced
  • 3 cloves garlic, minced
  • 1 – 2 lbs. mushrooms (pref. cremini), ends trimmed and sliced
  • 2 tablespoons flour
  • ¾ cup dry white wine
  • 1 ¼ cup vegetable broth
  • ½ – ¾ cup vegan sour cream
  • 2 tablespoons chopped parsley, plus more to serve
  • salt + pepper, to taste
  • 12 – 16 oz. pasta (use your favorite!)

Pasta: Cook the noodles according to package directions until al dente. Drain, reserving ½ cup of pasta water.

Stroganoff: Heat the butter in a medium pot over medium-high heat, add onion and saute until golden, about 5 minutes. Add the garlic and mushrooms, cook another 5 minutes, or until mushrooms begin to sweat down a bit. Add the flour, stirring to fully incorporate so there are no white streaks, cook for 1 minute. Stir in the wine and broth, bring to a gentle boil, reduce heat to medium, cook another 5 minutes or until the sauce has slightly thickened. Stir in the sour cream and parsley. Season with salt and pepper to taste.

Assemble: Add the pasta to the mushroom sauce, toss to combine. Add in a little pasta water as needed to loosen the sauce. Alternatively, add pasta to individual bowls and spoon the creamy sauce overtop