Flavorful and entirely plant-based, this comforting dish made with wholesome ingredients is super easy to make and is sure to please a crowd. This easy Vegan Mushroom Stroganoff recipe features savory mushrooms and onions in a decadent and creamy sauce made with coconut milk and vegan yogurt. Tossed with pasta, it's the dinner dreams are made of.
Why You’ll Love Vegan Mushroom Stroganoff
This vegan mushroom stroganoff recipe is incredibly decadent and full of flavor. The combination of coconut milk and vegan yogurt creates a lusciously creamy sauce, sauteed mushrooms give umami flavor, and tender pasta adds a perfect texture. It has all the flavors of classic stroganoff without the meat or dairy.
Mushrooms are an excellent substitute for meat in this vegan recipe, giving a perfect umami flavor to the dish. The addition of fresh thyme makes this mushroom stroganoff recipe so fragrant and comforting. The exquisite creamy sauce tossed with farfalle will have you dreaming about the next time you can make this easy dinner recipe. This vegan pasta recipe will be your new favorite.
WHAT IS STROGANOFF?
Beef Stroganoff is a dish that originated in Russia. It usually has tender beef sautéed with mushrooms and onions, slathered in a rich, creamy sauce, and served with noodles. It is a very popular dish worldwide because it is so comforting and filling. Some people omit the beef, as I did, but the creamy sauce is what really gives it the stroganoff touch. In classic beef stroganoff, the sauce includes decadent sour cream. I have replicated the creamy texture with plain vegan yogurt in this vegan mushroom stroganoff recipe.
Ingredients for Vegan Mushroom Stroganoff
These ingredients are available year round and are easy to find. Some of the vegan ingredients like Vegan Worcestershire could be more difficult so that you may order them from amazon. I have linked the brand I use in my amazon store. This is an affiliate link and I earn a small commission. Thanks for supporting my work.
Mushrooms (Baby Bella or White): Sliced and sautéed to perfection, mushrooms are the star of this stroganoff, imparting a rich, umami flavor and meaty texture to the dish.
Vegan Worcestershire Sauce: A key ingredient in this vegan mushroom stroganoff recipes, vegan Worcestershire sauce provides savory flavor.
Unsweetened Coconut Milk: Used to create a creamy and luscious sauce without the need for dairy products. It lends a nutty flavor to the sauce without overpowering it.
Plain Vegan Yogurt: This dairy-free alternative contributes to the creaminess of the sauce.
Olive Oil: Used for sautéing the mushrooms, garlic, and onions and creating a flavorful base for the sauce.
Garlic: for aromatic fragrance and infuses the dish with savory flavors.
Onion (Yellow): Imparts sweetness and depth to the dish, providing a flavorful foundation for the sauce.
Vegan Butter: Used for sautéing onion and garlic and boiling pasta. It provides a buttery flavor.
Salt and Pepper: Enhance the overall flavors of the dish.
Thyme: add a fresh and herbaceous flavor to the dish
Baby Spinach: Provides a pop of color and added nutrition.
Farfalle Pasta: Cooked until al dente and tossed with the creamy mushroom sauce, farfalle pasta provides a hearty and satisfying base for the dish.
Red Pepper Flakes: Gives a spicy kick to the stroganoff.
Flour: Used to thicken the sauce and create a roux. The flour helps to bind the ingredients together and gives the sauce a smooth and velvety texture.
HOW TO MAKE VEGAN MUSHROOM STROGANOFF
Cook The Pasta
Put on water to boil on the back burner for cooking the pasta. Once it is boiling, cook the pasta according to the package, drain, and add 1 tbsp vegan butter to keep it from sticking and reserve until the sauce is ready.
Sauté Mushrooms and Aromatics
In a large saucepan, heat the oil on medium. Add the mushrooms and cook for 5 minutes without stirring much so that they begin to brown. Move them to the side and add the garlic and onions plus 2 tbsp vegan butter and cook for 5 minutes, stirring occasionally.
Season
Stir in vegan Worcestershire, a sprinkle of salt and pepper, and cook for 5 more minutes. The mushrooms will be well browned, and the onions very fragrant. Add the thyme and 1 tbsp flour to make a quick roux. Stir well to combine.
Create creamy sauce
Then, stir in unsweetened coconut milk and bring to a boil. Turn down to low, add spinach, and stir well. The sauce will be thick and creamy. Add the yogurt last and stir well.
Combine and Serve
Combine the cooked pasta with the rich sauce. Taste for salt and add if desired. Garnish with black and crushed pepper flakes for a spicy kick.
Recipe Tips for Vegan Mushroom Stroganoff
- Make this recipe your own by adding your favorite herbs, spices, or vegetables. Experiment with different types of mushrooms for a flavorful twist, or toss in some roasted vegetables for added texture and nutrition.
- Taste the sauce before serving and adjust the seasonings as needed.
- Toss in nutritional yeast for a cheesy and umami flavor.
- Use paprika for a flavorful depth and a vibrant hue.
- Omit red pepper flakes if you don’t like spicy flavors or if you’re making it for kids.
- Add a pop of color and flavor to your stroganoff by garnishing it with fresh herbs like parsley or chives.
- Swap farfalle pasta with your favorite pasta shape, such as penne, fusilli, or spaghetti. Remember to choose the pasta that will hold its shape.
More delicious Vegan Pasta Recipes
Vegan Mushroom Stroganoff
Ingredients
- 8 oz baby bella or white mushrooms sliced
- 1 tsp olive oil
- 2 cloves garlic chopped
- ½ yellow onion sliced
- 3 tbsp vegan butter
- 1 tbsp vegan worcestershire sauce
- 1 can unsweetened coconut milk
- ½ tsp salt
- pepper to taste
- 4-5 sprigs thyme
- 3 tbsp plain vegan yogurt
- 2 cups baby spinach
- 1 pound farfalle pasta
- red pepper flakes
- 1 tbsp flour
Instructions
- Put on water to boil on the back burner for cooking the pasta. Once it is boiling, cook the pasta according to the package, drain and add 1 tbsp vegan butter to keep from sticking and reserve until the sauce is ready.
- In a large sauce pan heat the oil on medium. Add the mushrooms and cook for 5 minutes without stirring much so that they begin to brown. Move them to the side and add the garlic and onions plus 2 tbsp vegan butter and cook for 5 minutes stirring occasionally.
- Add vegan worcestershire, a sprinkle of salt and pepper and cook for 5 more minutes. The mushrooms will be well browned and the onions very fragrant. Add the thyme and 1 tbsp flour to make a quick roux. Stir well to combine.
- Then add the coconut milk and bring to a boil.
- Turn down to low and add spinach and stir well. The sauce will be thick and creamy. Add the yogurt last and stir well.
- Combine the cooked pasta with the rich sauce. Taste for salt and add if desired. Garnish with black and crushed pepper flakes.
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