Transform a weeknight meal into something special with this creamy, Vegan Mushroom Stroganoff Recipe. Packed with meaty mushrooms for a hearty and satisfying, yet light sauce that’s ready in under 30 minutes!
This post was updated from the original posted December 29, 2020.
This meal was a huge hit in my house! Silky, smooth, luxuriously rich stroganoff sauce packed with savory, meaty mushrooms for some super yummy vegan umami!
I love how ridiculously easy and satisfying this mushroom ragu is to make. Yeah, I know ragu is generally cooked slowly over many hours…but this cuts right to the chase with a meaty taste in no time.
You can make Meatless Monday into something special with this easy to make vegan mushroom stroganoff recipe that is ready in just 30 minutes.
Why you’ll love this recipe
- Quick and easy: One pan and just 30 minutes.
- Creamy, dreamy….and vegan too!
- Transformative: completely elevate any boring meal.
- Hearty and Satisfying: meaty mushrooms bring on the yummy umami!
- The ultimate comfort food.
- Tastes just like a mushroom ragu that’s been cooking on the stove for hours!
- Versatile: serve it as a gravy, on top of pasta, mashed potatoes or rice, a sauce for veggies.
- Tasty: super flavorful from the caramelized balsamic mushrooms.
- Meal prep friendly: delicious reheated and freezes like a dream.
Ingredients and substitutions
- Mushrooms: The star of the show!! I used baby bellas and sliced them 1/4″ thick. Cremini or button mushrooms as well as a combo.
- Onions: brown, white or purple (will yield a sweeter result) will all work. If you don’t have onions, substitute leeks, scallions or fennel to equal about 2 cups small dice.
- Garlic: mince or use a zester to get the most from your cloves of garlic. If you don’t have any fresh garlic, use 1 teaspoon garlic POWDER (not garlic salt).
- Vegan Sour Cream: It’s easy to make your own with my cashew sour cream recipe. A good substitute for vegan sour cream is plant based yogurt. If you need a nut-free sub, use silken tofu + 1 Tablespoon lemon juice.
- White wine: I used chardonnay. Any dry white wine will add a tasty dimension. For a non-alcohol version, skip the wine and add 1/2 cup to the quantity of veggie stock. For more of a marsala taste, use marsala wine.
- Veggie Broth: Homemade veggie stock is easy to make and will stay good in the freezer for up to 6 months! If you prefer to save time and buy already made broth, read the labels carefully, especially the ingredient list. Look for a brand with minimal processed ingredients and added sodium.
- Balsamic Vinegar: This is an awesome, non-alcoholic way to deglaze the pan and add a rich, caramelized color and flavor to the mushrooms.
- Arrowroot Powder: Cassava flour is similar and is a good substitution. Or, use flour or gluten-free flour that matches your dietary preferences. Neither almond flour nor coconut flour will work well in this recipe.
Arrowroot Powder: A gluten-free, grain-free and paleo-friendly thickener. The starch is extracted from a tropical root without the use of high heat or harsh chemicals, plus it’s non GMO—which is why I prefer it to cornstarch. Arrowroot powder also has potassium, iron and B-vitamins. I get my arrowroot powder from Thrive Market.
How to make Vegan Mushroom Stroganoff
Things move quickly in this recipe, so it’s best to prep your veggies before you begin to cook. Mince garlic, roughly chop onions and prep the mushrooms.
Step 1: Clean mushrooms using a damp paper towel to brush off dirt. DO NOT soak in water.
Step 2: Thinly slice mushrooms with the stems still on.
Step 3: Heat a cast iron skillet over medium heat. Use 1-2 Tablespoons veggie broth to saute onions until they begin to soften.
Step 4: Add sliced mushrooms, salt and pepper. Continue to cook until mushrooms are tender.
Step 5: Use the balsamic vinegar to deglaze the pan and cook for 2-3 minutes. The vinegar will help caramelize the mushrooms. Expect a sizzle and some incredible aroma as the vinegar cooks down.
Step 6: Pour wine into mushrooms and cook, stirring occasionally as it evaporates. If you prefer not to use alcohol, use 1/2 cup additional broth instead.
Step 7: Stir arrowroot powder into 1 cup of broth and mix well before mixing into sauteed vegetables. Cook for about 5 minutes as the mushrooms sauce thickens and the arrowroot produces a glossy sauce.
STOP if you’re meal prepping ahead. Store in the fridge (3-5 days maximum) or freezer (3 months maximum)before continuing.
Step 8: Stir in vegan sour cream, reduce heat and simmer for 3-4 minutes as it heats through.
Step 9: If mixture is too thick, pour in remaining broth and mix as it absorbs into the sauce. Sprinkle with fresh herbs and taste for seasoning.
Debra’s Pro Tips
- Use a damp paper towel to clean dirt off mushrooms. Mushrooms are like sponges, if you soak in water they will blow up and become watery.
- Sprinkle some nutritional yeast over the top of your dish for a bit of a cheesy flavor.
- Deglazing the pan is important. Balsamic vinegar does the trick in a non-alcoholic way.
- Homemade vegan sour cream uses just 5 ingredients and 5 minutes to make. You can also use vegan yogurt, or tofu + lemon juice.
- Chop the mushrooms into small dice and use this as a delicious Vegan Thanksgiving Mushroom Gravy.
What to serve with Mushroom Stroganoff?
- The obvious choice: pasta or rice. Use gluten-free pasta if you prefer….remember to undercook and then stir on the stovetop into the sauce.
- Mashed Potatoes are the best with this as a mushroom gravy!
- Baked potatoes are also good when filled with this delicious vegan mushroom ragu!
- Smashed potatoes would be another awesome spud choice.
- Personally, I love this decadent sauce spooned over roasted or grilled veggies.
- Polenta + Mushroom Stroganoff is yummy!
- Low-carb and Low calorie options: Delicious ladled over spaghetti squash or cauliflower rice.
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Vegan Mushroom Stroganoff
- 1 ½ cups veggie broth
- 1 medium onion small dice
- 4 cloves garlic minced
- 16 oz. mushrooms * 1/4″ slices
- ½ teaspoon sea salt*
- Several grinds freshly ground black pepper
- ¼ cup balsamic vinegar
- ½ cup white wine*
- 2 Tablespoons arrowroot powder
- ⅔ cup plant yogurt*
- Garnish: fresh thyme or parsley
- PREP VEGGIES: cut onion into small dice, mince garlic and thinly slice mushrooms.
- Heat heavy skillet (I like to use ) over medium heat. Swirl in 2 Tablespoons veggie broth and saute onions for 2-3 minutes to soften.
- Add garlic and stir constantly for 30 seconds, until garlic becomes fragrant.
- Stir in mushrooms, salt* and pepper and continue to cook over medium heat. Do not add more broth…..mushrooms will release natural juices, so the pan won’t be dry for long. Stir occasionally and keep cooking for about 5 minutes.
- Add balsamic vinegar to deglaze the pan and cook for 2-3 minutes until mushrooms begin to caramelize and vinegar cooks down.
- Pour in wine and cook for 2 minutes, while stirring until it has mostly evaporated. If you prefer not to use alcohol, skip to the next step and add 1/2 cup additional stock.
- Stir arrowroot into 1 cup of broth and mix into mushrooms. Continue to cook, stirring occasionally, while it reduces and thickens. This will take about 5 minutes.
- Stir in yogurt, reduce heat and simmer 3-4 minutes so everything is heated through. If mixture is too thick, pour in remaining broth and mix well.
- Sprinkle with fresh herbs (thyme, parsley, oregano or any combo), taste for seasoning, adding more S+P as desired.
Mushrooms are like sponges, so don’t soak in water! They’ll become slimy and impossible to thoroughly dry. The best way to clean mushrooms is with a damp (not wet) paper towel. Gently brush off the dirt they’re grown in. DO NOT use vinegar…they will absorb all the vinegar and it will not help them last longer, as it does with many other fruits.
Whole, unwashed mushrooms will last in the fridge for about 10 days. It’s best to take them out of the plastic container they come in and store in an airtight container lined with a paper towel. Sliced mushrooms will last for up to 7 days.
Yes….but the dairy-free yogurt won’t freeze well. So, make this recipe up until the step to add in the yogurt…then freeze for up to 6 months. Defrost naturally in the fridge overnight. Reheat gently over low heat on the stove and add in the yogurt as the final step as directed.
I used a slurry of arrowroot powder and veggie stock to create a thicken this vegan sauce. Additionally, plant based yogurt provides a thick and creamy element, while still keeping the mushroom stroganoff completely plant based.
Without the final step, adding the dairy-free yogurt, the mushrooms in sauce will stay good in the fridge for a week. Once you add the yogurt, 3-5 days. If you make this for meal prep, omit the yogurt and add it when you gently reheat on the stovetop.