Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is super easy, decadent, incredibly creamy, and so easy to make! It makes such a great weeknight dinner, but it’s also perfect for a nice Sunday family dinner. And it’s ready in just 20 minutes! 

I usually serve this vegan stroganoff 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.

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.

What You Need: 

You should be able to find almost all of the ingredients in any regular grocery store.

The only exception might be the 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.

You will need the following: 

• an onion
• garlic
• tomato paste 
• all-purpose flour
• white wine (make sure it’s vegan) 
• paprika powder
• button mushrooms 
• shiitake mushrooms
• vegan sour cream 
• salt and black pepper
• vegetable broth powder
• freshly chopped parsley
• fresh lemon juice

As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post. 

How To Make Mushroom Stroganoff:

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

1. STEP: Finely chop the onion. 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. 

2. STEP: Add the flour, the tomato paste, and the paprika powder and stir well. Cook for 2 minutes until lightly brown. 

3. STEP: Deglaze with white wine and simmer for a minute. 

4. STEP: Then add the mushrooms and stir well with a wooden spoon so they’re covered with the tomato paste onion mixture. Cook on high heat for 5 minutes. 

5. STEP: Add the vegan sour cream. Season with freshly pressed lemon juice, salt, and pepper. 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. 

More Delicious Vegan Mushroom Recipes You Might Like: 

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!

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Sina

Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is super easy, decadent, incredibly creamy, and so easy to make! It makes such a great weeknight dinner, but it’s also perfect for a nice Sunday family dinner. And it’s ready in just 20 minutes! 

Print Pin Rate

Course: Entrées, Main Course

Cuisine: American

Keyword: mushroom stroganoff, vegan mushroom stroganoff, vegan stroganoff

Prep Time: 8 mins

Cook Time: 12 mins

Servings: 4 servings

Calories: 84kcal

Author: Sina

Ingredients

• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons all-purpose flour
• 1/4 cup white wine
• 1 teaspoon paprika powder
• 6 cups brown button mushrooms
• 1/2 cup shiitake mushrooms
• 3 teaspoons vegan sour cream
• 1 teaspoon lemon juice
• salt, to taste
• black pepper, to taste
• 1 teaspoon vegetable broth powder
• freshly chopped parsley

Instructions

• Finely chop the onion. 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. 
• Add the flour, the tomato paste, and the paprika powder and stir well. Cook for 2 minutes until lightly brown. 
• Deglaze with white wine and simmer for a minute. 
• Then add the mushrooms and stir well with a wooden spoon so they’re covered with the tomato paste onion mixture. Cook on high heat for 5 minutes. 
• Add the vegan sour cream. Season with freshly pressed lemon juice, salt, and pepper. Serve immediately over pasta or mashed potatoes and sprinkle with freshly chopped parsley.   

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. 

Nutrition

Calories: 84kcal | Carbohydrates: 13g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 635mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1.2% | Vitamin C: 8.3% | Calcium: 1.3% | Iron: 5.9%

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