Deliciously creamy and packed with a serious flavor, my Vegan Mushroom Stroganoff is a dreamy weeknight meal. Get a comforting, healthy dinner on the table in just 30 minutes without turning on the oven!
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This post is sponsored by Yondu. All opinions are 100% mine.
Stroganoff, for those of you who don’t know, is a traditional Russian dish that has been around since the mid-19th century. This classic meal is typically made with beef that is cooked in a sour cream based sauce and served over egg noodles. As you can imagine, veganizing a dish that uses at minimum 3 animal based ingredients took some ingenuity.
I turned to mushrooms, my favorite "meaty" vegetable, to start. Rich, earthy and naturally umami, mushrooms also cook to a delightfully dense consistency that make them a perfect swap for beef based dishes. (Remember my Mushroom Bolognese?)
With the help of vegan sour cream, some steadfast aromatics, and one of my new favorite vegan umami-bombs, I'm convinced that this vegan mushroom stroganoff is yummy enough to satisfy even the meat eaters in your life! And it's fast enough to whip together for an easy family weeknight meal.
Recommended Ingredients & Equipment
This rich and creamy vegan recipe only requires 10 ingredients! With the help of Yondu, it can be made without extra seasonings while keeping the dish low sodium. You should be able to find everything else at your local grocery store.
Here is everything you need.
Ingredient Notes
- Ribbon or Fusilli Pasta – Traditionally stroganoff is made with egg noodles. While vegan “egg” noodles exist, they can be hard to find. For that reason, I suggest fusilli pasta or homemade ribbon pasta, both of which make great alternatives. You can also opt to use your favorite gluten free noodles or rice instead!
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Garlic - Fresh is always best when it comes to aromatics, but if you're in a pinch, sub ¼ teaspoon of granulated garlic powder for each clove.
- Mushrooms – I reached for Baby Bella (a.k.a. cremini) mushrooms for this recipe because they are easy to find at the grocery store and have all the yummy flavors we associate with portobello mushrooms. That said, feel free to swap in any mix of button, portobello, or shiitake mushrooms.
- Yondu Vegetable Umami - Yondu has become a favorite umami booster in my kitchen. It's the perfect sub for fish sauce, anchovies, soy sauce, or veggie broth. In this recipe, Yondu replaces both the veggie broth and vegan Worcheshire sauce for a delicious short cut to flavor!
- Vegan Sour Cream – There are a lot of vegan sour creams on the market that should be easily available at most well stocked grocery stores. You can also make homemade sour cream if you prefer.
What is Yondu Vegetable Umami?
Made from yeast extractives, triple fermented soy beans and an array of vegetable stocks, Yondu Vegetable Umami is a seasoning sauce that can be used to add fast flavor to any of your vegan, gluten free dishes. This liquid gold has become a staple in my kitchen, replacing everything from soy sauce and liquid aminos to vegan fish sauce and Worcestershire sauce. In fact, it is Amazon's #1 search result for vegan fish sauce!
This intoxicating umami elixir is naturally slow fermented for 3 months by Korea's oldest fermentation manager, Sempio. Perfect for adding depth and roundness to your savory dishes, Yondu Vegetable Umami is a kitchen workhorse. It provides a short cut to flavor without compromising on taste. Make your favorite weeknight meals faster (and with less sodium!) by subbing in Yondu.
Do yourself a favor and get a bottle of this miracle worker ASAP. You won't regret it! Better yet, get 20% off any-sized bottle on Amazon using code "20mydarling"
Recommended Equipment
You don’t need much to make this recipe at home. All you need is a saucepot, chef’s knife, mixing bowls, and a cast-iron skillet. (<<affiliate links)
Step-by-Step Instructions
Step One - Make Pasta
In a large pot, bring 2 quarts of salted water to a boil. Make sure your pot is large enough to allow the pasta to cook without sticking together. Cook it for about 12 minutes, stirring frequently.
Add pasta and cook until pasta is al dente, about 7 minutes. Remove from heat and strain out the water with a colander. Set aside. NOTE: Refer to the package directions for your pasta, as cooking times may vary.
Step Two - Sauté the Onions & Mushrooms
Peel and thinly slice your onion. Clean (don't wash) and slice mushrooms into even pieces.
In a large skillet, melt the vegan butter over medium heat. Add onions and garlic and sauté for about 5 minutes, stirring frequently, until the onions are fragrant and translucent. Add the mushrooms and continue to sauté until they have released most of their liquid and are beginning to brown.
Step Three - Add the Liquids
In a liquid measuring cup mix together the water with the Yondu vegetable umami. Add one cup of the Yondu broth to the onion/mushroom mixture along with the salt. Bring to a boil then reduce heat to a simmer. Simmer for 10-15 minutes until mushrooms have reduced about 25% in size.
In a small bowl combine the remaining 1 cup of Yondu broth with 3 tablespoons of flour. Mix until all the flour is dissolved.
Add to the onion/mushroom mixture and bring to a boil, stirring constantly. Boil for 1-2 minutes, until you have a thick creamy sauce. Remove from heat and stir in the sour cream.
Toss with prepared pasta and serve immediately with fresh parsley.
Serving and Storing
Serving – Serve the mushroom stroganoff immediately for best results. Serve with roasted potatoes, steamed veggies, or a big salad.
Storing – Store leftovers in an airtight container in the refrigerator for 3 days or in the freezer for up to 2 months. When ready to eat, let it thaw completely and then reheat it gently over the stovetop.
Make in Advance – If you are preparing vegan mushroom stroganoff ahead of time, make only the sauce in advance. Once the sauce is cooked, you can let it cool to room temperature and then store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, gently reheat the sauce over the stove. Prepare the noodles and toss together just before serving. Leftovers can be stored in the refrigerator for an additional 3 days.
Tips and Tricks
- Clean your mushrooms, don't wash them! If you're a fan of golden hues in your pan, don't wash your mushrooms in water. They'll soak up excess liquid and make it harder to brown. Instead, use a damp cloth to wipe your mushrooms clean of any dirt or debris.
- Meal prep like a pro. If you're one of those amazing souls who gets your cooking done ahead of time, this recipe is a great meal prep candidate. The sauce can be made up to 2 days ahead of time and refrigerated. Come dinner time, all you need to do is boil some pasta and reheat the sauce!
- Mix up your mushrooms. Creminis (a.k.a. baby bella) mushrooms are similar in flavor to portobellos but are generally cheaper and easier to find. Feel free to shake up your mushroom stroganoff by experimenting with different types of mushrooms including button, shiitake, or portobellos.
- Don't forget to salt your pasta water! You only get one chance to season dried pasta - don't miss it. 🙂
Frequently Asked Questions
Not at all! While I grew up associating the dish with noodles, you can easily swap in roasted potatoes, rice or zoodles instead. I'd also bet it'd be delicious over some toast or pan fried bread. YUM!
Sure! I'd recommend only freezing the sauce, though, as pasta can undergo some textural changes when exposed to low temps. The sauce should keep for up to three months in the freezer.
For sure! If you aren't a fan of mushrooms, try this recipe with a plant-based ground beef replacement such as Beyond Beef or Impossible Burger.
More Easy Vegan Dinners
Get all my vegan dinner recipes for more inspiration!
Vegan Mushroom Stroganoff
Ingredients
- 8 ounces vegan ribbon or fusilli pasta
- 2 tbsp vegan butter, I use Earth Balance
- 1 large white onion, thinly sliced
- 3 cloves garlic, minced
- 8 ounces baby bella or cremini mushroom, sliced
- 2 tbsp. Yondu Vegetable Umami
- 2 cups water
- ½ tsp salt
- 3 tablespoon all-purpose flour
- ¼ cup vegan sour cream, storebought or homemade
- 2 tablespoon fresh parsley, minced
Instructions
- In a large pot, bring 2 quarts of salted water to a boil. Add pasta and cook until pasta is al dente, about 7 minutes. Remove from heat and strain out the water with a colander. Set aside.
- In a large skillet, melt the vegan butter over medium heat. Add onions, garlic, and mushrooms and sauté for about 5 minutes, stirring frequently, until the juices are released and onions and mushrooms are slightly browned. In a liquid measuring cup mix together the water with the Yondu vegetable umami. Add one cup of the Yondu broth to the onion/mushroom mixture along with the salt. Bring to a boil then reduce heat to a simmer. Simmer for 15 minutes until portobellos have reduced about 25% in size.
- In a small bowl combine the remaining 1 cup of Yondu broth with 3 tablespoons of flour. Mix until all the flour is dissolved. Add to the onion/mushroom mixture and bring to a boil, stirring constantly. Boil for 1-2 minutes, until you have a thick creamy sauce. Remove from heat and stir in the sour cream. Toss with prepared pasta and serve immediately with fresh parsley.
Notes
- Clean your mushrooms, don't wash them! If you're a fan of golden hues in your pan, don't wash your mushrooms in water. They'll soak up excess liquid and make it harder to brown. Instead, use a damp cloth to wipe your mushrooms clean of any dirt or debris.
- Mix up your mushrooms. Creminis (a.k.a. baby bella) mushrooms are similar in flavor to portobellos, but are generally cheaper and easier to find. Feel free to shake up your mushroom stroganoff by experimenting with different types of mushrooms including button, shiitake or portobellos.
- Don't forget to salt your pasta water! You only get one chance to season dried pasta - don't miss it. 🙂
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Deb says
I would like to try this recipe. It looks great, but please tell me what I can use instead of Yondu.