Creamy Vegan Mushroom Stroganoff Recipe

Transform a weeknight dinner into something memorable with this creamy, flavorful Vegan Mushroom Stroganoff. Loaded with meaty mushrooms and a silky dairy-free sauce, this comforting dish is ready in about 30 minutes and delivers rich umami in every bite.

This post was updated from the original published December 29, 2020.

Silky, smooth, and luxuriously rich, this vegan stroganoff showcases caramelized mushrooms in a creamy, savory sauce. It’s surprisingly easy to make and satisfies the craving for hearty comfort food without dairy or meat. While a traditional ragu simmers for hours, this recipe captures deep mushroom flavor quickly, making it ideal for busy weeknights or a cozy weekend meal.

Why you’ll love this recipe

• Quick and easy: one pan and about 30 minutes from start to finish.
• Dairy-free and vegan: creamy texture without dairy.
• Hearty and satisfying: meaty mushrooms provide rich umami.
• Versatile: serve over pasta, mashed potatoes, rice, baked potatoes, polenta, or grilled vegetables.
• Meal prep friendly: reheats well and freezes nicely for later.

Ingredients and substitutions

• Mushrooms: Baby bellas (cremini) are ideal. Trim and slice about 1/4″ thick. Button, portobello, shiitake, or a mix also work.
• Onion: Brown, white, or red onion all work—red yields a slightly sweeter flavor. If needed, substitute leeks or scallions (about 2 cups diced).
• Garlic: Use fresh cloves, minced. If unavailable, 1 teaspoon garlic powder (not garlic salt) works.
• Vegan sour cream or plant yogurt: Plant-based yogurt or homemade cashew sour cream are great options. For a nut-free swap, use silken tofu blended with lemon juice.
• White wine: A dry white like chardonnay adds depth. To avoid alcohol, replace the wine with an extra 1/2 cup vegetable broth.
• Vegetable broth: Homemade or low-sodium store-bought broth. Adjust added salt depending on the broth’s sodium.
• Balsamic vinegar: Deglazes the pan and helps caramelize the mushrooms, adding sweet-savory complexity.
• Arrowroot powder: A gluten-free thickener that creates a glossy sauce. Substitute cassava starch or all-purpose flour if preferred; avoid almond or coconut flours for thickening here.

Arrowroot powder is a gluten-free, paleo-friendly thickener extracted from a tropical root. It yields a clear, glossy finish and is a preferred alternative to cornstarch for some cooks.

How to make it

Prep all vegetables before you begin: mince the garlic, dice the onion, and slice the mushrooms. The cooking moves quickly once you start.

Step 1: Clean mushrooms with a damp paper towel to remove dirt. Do not soak them in water.

Step 2: Thinly slice mushrooms, leaving stems intact for flavor.

Step 3: Heat a heavy skillet over medium heat. Add 1–2 tablespoons vegetable broth and sauté the diced onion until softened, about 2–3 minutes.

Step 4: Add garlic, stir for 30 seconds until fragrant, then add mushrooms, salt, and pepper. Cook about 5 minutes until mushrooms release juices and begin to brown.

Step 5: Pour in balsamic vinegar to deglaze the pan, stirring for 2–3 minutes as it reduces and helps caramelize the mushrooms. You’ll smell a rich, sweet aroma as the vinegar cooks down.

Step 6: Add the white wine and cook for a couple of minutes until most of the liquid has evaporated. If not using wine, add an extra 1/2 cup vegetable broth instead.

Step 7: Mix arrowroot powder into 1 cup of broth until smooth, then stir into the mushrooms. Cook about 5 minutes while the sauce thickens to a glossy consistency.

Note: If you are prepping ahead, stop here and store the sauce in the refrigerator (3–5 days) or freezer (up to 3 months) before finishing.

Step 8: Reduce heat and stir in vegan sour cream or plant yogurt. Simmer gently for 3–4 minutes until heated through and well combined.

Step 9: If the sauce is too thick, add the remaining broth a little at a time until you reach the desired consistency. Finish with chopped fresh herbs and adjust seasoning to taste.

Pro tips

• Clean mushrooms with a damp cloth rather than soaking to prevent sogginess.
• Sprinkle nutritional yeast for a cheesy flavor boost without dairy.
• Balsamic vinegar is an easy, non-alcoholic way to deglaze and add caramelized flavor.
• Make a quick homemade vegan sour cream from cashews or use plant yogurt or blended tofu plus lemon juice.
• Dice mushrooms finely to use this sauce as a savory mushroom gravy for holiday dishes.

What to serve with Mushroom Stroganoff?

• Pasta or rice—gluten-free pasta works fine; slightly undercook then finish in the sauce for best texture.
• Mashed potatoes make a classic, indulgent base for this mushroom gravy.
• Baked or smashed potatoes pair beautifully with the rich sauce.
• Polenta, roasted or grilled vegetables, spaghetti squash, or cauliflower rice are excellent lower-carb options.

If you tried this recipe, consider leaving a rating or note where you found it and share a photo to show how you served it. Feedback helps home cooks refine the recipe and inspires others to try it.

📖 Recipe

Vegan Mushroom Stroganoff

Luxuriously rich, slightly sweet and perfectly savory, this dairy-free mushroom stroganoff is quick to make and delicious over pasta, mashed potatoes, rice, baked potatoes or grilled vegetables.

Prep Time
10 mins

Cook Time
20 mins

Total Time
30 mins

Course
Main Course

Cuisine
American

Servings
4 servings

Calories
152 kcal

Ingredients

• 1 1/2 cups vegetable broth
• 1 medium onion, small dice
• 4 cloves garlic, minced
• 16 oz mushrooms, sliced 1/4″
• 1/2 teaspoon sea salt (adjust if using store-bought broth)
• Freshly ground black pepper, to taste
• 1/4 cup balsamic vinegar
• 1/2 cup dry white wine (or +1/2 cup broth to replace)
• 2 Tablespoons arrowroot powder (or cassava or flour)
• 2/3 cup plant-based yogurt or vegan sour cream
• Garnish: fresh thyme or parsley

Instructions

1. Prep veggies: dice the onion, mince garlic, and thinly slice mushrooms.
2. Heat a heavy skillet over medium heat. Add 1–2 Tablespoons vegetable broth and sauté onions for 2–3 minutes until softened.
3. Add garlic and stir for 30 seconds until fragrant.
4. Add mushrooms, salt, and pepper. Cook about 5 minutes, stirring occasionally, until mushrooms release their juices and begin to brown.
5. Pour in balsamic vinegar to deglaze the pan. Cook 2–3 minutes until the vinegar reduces and mushrooms caramelize.
6. Add white wine and cook 2 minutes until mostly evaporated. If omitting wine, add 1/2 cup extra broth here.
7. Whisk arrowroot powder into 1 cup of broth until smooth, then stir into the skillet. Cook about 5 minutes until sauce thickens and becomes glossy.
8. Reduce heat and stir in plant yogurt or vegan sour cream. Simmer 3–4 minutes until heated through. Add remaining broth if sauce is too thick.
9. Finish with chopped fresh herbs, adjust salt and pepper to taste, and serve over your chosen base.

Notes

Broth: Homemade vegetable stock is easy to make and freezes well.

Mushrooms: Cremini or baby bella work best; mixing varieties adds interest.

Salt: If your broth is store-bought and salted, taste before adding extra salt.

Wine: Chardonnay or Marsala add depth; replace with extra broth if avoiding alcohol.

Garnish: Fresh herbs (thyme, parsley, oregano) brighten the dish. Nutritional yeast adds a cheesy note if desired.

Nutrition

Serving: 1 | Calories: 152 kcal | Carbohydrates: 21 g | Protein: 8 g | Fat: 2 g | Fiber: 5 g | Sugar: 11 g | Sodium: 403 mg

Nutrition estimates are approximate. For accuracy, calculate using the exact ingredients you use.