The best easy vegetarian Mushroom Stroganoff
Get ready for the most amazing Vegetarian (and vegan) mushroom stroganoff you will ever have. Golden juicy strips of mushrooms bathed in a luxe rich creamy gravy. Yum. A super easy recipe, this mushroom Stroganoff can be made on the stove, in a crock pot or even in an instant pot.
I just have to share one of my favorite and simple one pot dinners. This amazing and simple vegetarian mushroom stroganoff is the best comfort food for those colder evenings…and it’s also pretty good on warmer nights.
The ultimate vegetarian and vegan Comfort food recipe
Mushroom Stroganoff is the ultimate comfort food. It’s irresistibly creamy, cheesy and packed with flavor. For me, I also prefer my comfort food to be easy to make and as quick as possible. When Ea created this recipe, we had no idea how much people would love it.
It was an instant crowd pleaser and it’s one of our most requested dinner recipes.
In this post
Tips and tricks for making the best vegetarian and vegan stroganoff recipe
Ingredients to make vegetarian mushroom stroganoff
How to make Mushroom Stroganoff
Easy way to make stroganoff in an instant pot
How to make stroganoff in a crockpot
FAQs – all your vegan and vegetarian stroganoff questions answered
Super easy vegetarian stroganoff recipe
When I say that this recipe is super easy to make, I really mean it. It couldn’t be any simpler – or more delicious. Just boil the pasta. Sauté mushrooms and garlic and add the rest of the ingredients. Combine the cooked pasta with the mushroom sauce and garnish with parsley. And you’re done. So easy and you won’t believe how amazing and creamy this recipe is.
What’s great about this vegetarin Mushroom Stroganoff recipe:
- It’s a super simple one pot meal
- Loaded with flavor and plant protein
- Creamy and delicious
- Very family friendly
- Quick to make
Vegan stroganoff option:
Making this delicious recipe into a vegan mushroom stroganoff is super simple. Just replace the butter with coconut oil and switch out the cream with 1 can 400ml coconut milk or cashew cream – it gives that delicious full fat taste and adds lots of healthy oils and fats.
There’s no vegan option that can really replace blue cheese, but you can add a tablespoon of nutritional yeast to give the dish a little extra cheesy flavor.
Gluten Free Stroganoff version
The mushroom stroganoff is completely gluten free in itself, so all it requires to make this a gluten free meal, is gluten free pasta. You can get gluten-free pasta at the grocery store or make your own gluten-free pasta with my easy vegan Gluten-free pasta recipe.
Alternatively, you can serve this mushroom stroganoff with mashed potatoes – it’s so delicious and I definitely recommend trying this version. Alternatively, you can also serve with gluten free gnocchi.
Try serving with my vegetarian thyme pancakes or my easy rye bread recipe
Tips and tricks to making the best vegetarian and vegan mushroom stroganoff
How to clean mushrooms
Mushrooms naturally soak up water as they are porous. That means they have a tendency to become soggy and mushy and unable to absorb the flavors and spices if they’re wet before cooking. To avoid soggy mushrooms, use a brush, paper towel or clean dry kitchen cloth to brush off any patches of dirt. A bristle brush works great for this purpose and is my favorite way to clean mushrooms. If there’s a sticky patch of dirt on the mushrooms, just use a knife to gently scrape it off. Once any dirt has been removed and the mushrooms are clean, they are ready to use in cooking.
Note: a lot of store bought mushrooms are grown indoors and barely have any dirt on them.
Use mixed mushrooms
To get extra flavor and meaty textures to your mushroom stroganoff, use mixed mushrooms. Here’s some of my favorite mixed mushrooms to use in stroganoff:
- King Oyster Mushrooms
- Brown mushrooms
- Portobello mushrooms
- Shiitake mushrooms
- Cremini mushrooms
Getting the best creamy vegan sauce
A traditional stroganoff calls for sour cream, but that richness can easily be achieved with a vegan option. To get the same luscious rich creamy sauce you can substitute sour cream with either full fat coconut milk or cashew cream. I like to use cashew cream because it has a very similar richness to it as sour cream, but both coconut milk and cashew cream makes this sauce a dream to eat.
Ingredients to make vegetarian mushroom stroganoff
Whole Wheat Noodle Shells – you can use any type of noodle shells you prefer or make your own gluten-free pasta shells using my easy vegan gluten-free pasta recipe.
Mushrooms – can be any type of mushroom such as portobello mushrooms, baby Bella mushrooms or mixed mushrooms.
Garlic – garlic makes a great fragrant base that makes the stroganoff extra tasty. If you don’t have garlic, you can substitute it with garlic powder or granulated garlic.
Vegetarian Blue Cheese (crumbled) – Or alternatively 1-2 tablespoons Nutritional Yeast for a delicious cheesy vegan stroganoff.
Tomato Paste – tomato paste or purée gives the plant based stroganoff a deep and tasty sauce with a hint of sweetness.
Soy Sauce – soy sauce gives the sauce a savory taste and rich flavor. For a gluten-free version I recommend using tamari sauce.
Vegetable Stock – you can use vegetable stock or vegetable stock cubes. It gives the sauce depth, a savory hint and lots of extra flavor.
Spices – Paprika, salt, and Pepper. Simple spices that make all the difference. You can use regular paprika or smoked paprika for extra smoky flavor to the stroganoff.
Fresh Parsley – garnish your tasty stroganoff with freshly chopped parsley or basil.
Cream or Sour Cream – or Coconut milk for a vegan version. The cream of milk gives a rich creamy texture to the sauce and makes the stroganoff deliciously luxe.
So how is this vegetarian Mushroom Stroganoff made:
- Melt 1 tbsp butter in a large sauté pan over medium high heat. Add the sliced mushrooms and sauté for 5 minutes while stirring occasionally. Add garlic and stir together. Cook until the mushrooms are tender.
- Add the vegetable stock and stir to combine.
- Bring to a boil and let it simmer for a few minutes.
- While the mushroom sauce simmers, cook the shell noodles according to the instructions on the package.
- Add soy sauce and cream to the mushroom sauce and stir in the tomato paste. Add a pinch of salt and pepper.
- Once the noodles have cooked, drain the water away and pour the noodles into the mushroom sauce. Gently stir everything together and add the chopped parsley.
- Serve with a little chopped parsley on top (and optional grated parmesan cheese).
What to serve with vegan and vegetarian Stroganoff?
If you prefer not serving your stroganoff with pasta, you can easily replace it with one of these ideas.
- Vegan creamy Mashed potatoes
- Vegan sweet mashed potatoes
- Fluffy rice
- Rice noodles
- Roasted potatoes
Sides to serve with mushroom stroganoff
Easy way to make mushroom stroganoff in an instant pot
Turn your instant pot to sauté and add the butter and sliced mushrooms. Let the mushrooms Sauté at high heat for 5 minutes while stirring occasionally. Season with garlic, salt, black pepper, and paprika and combine. Let the seasoning cook with the mushrooms for a minute to really bring out all the flavors in the spices.
Now, mix in the tomato paste, vegetable stock, sour cream and soy sauce. Cook on high pressure for 8 minutes. Release the pressure and stir to mix everything well. Taste to see if more salt or other seasoning is needed.
Leave to rest for 2 minutes to let the sauce thicken slightly. Add the cooked pasta shells to the mushroom sauce and gently combine.
Serve with a garnish of chopped parsley and a side of bread and enjoy.
How to make vegetarian and vegan mushroom stroganoff in a crockpot
Add all the ingredients to the crockpot. Place the lid on, and set the timer to cook on high for 5-6 hours or on low for 7-8 hours. Let the steam release naturally.
Leave to rest for 2 minutes to let the sauce thicken slightly. Add the cooked pasta shells to the mushroom sauce and gently combine.
Serve with a garnish of chopped parsley and a side of bread and enjoy.
Frequently asked questions about vegetarian and vegan stroganoff
Traditional beef stroganoff is a rich meaty stew originating from Russia. In the traditional Beef Stroganoff the stew is made with mushrooms, meat and lots of sour cream. This easy vegetarian (and possibly vegan) mushroom stroganoff has the same deep flavors and creamy texture, just without the meat. Think luxe rich comfort food full of tender meaty mushrooms, lots of umami flavor, and a creamy decadent sauce. Whether you’re making the vegetarian mushroom stroganoff or the vegan stroganoff recipe this dish is sure to be utterly satisfying and deliciously filling.
Yes. You can easily make this hearty vegetarian stroganoff in advance. Just store in the refrigerator in an airtight container or freeze the stew in a freezer safe container. Reheat before serving.
You can store leftovers in an airtight container in the refrigerator for up to 4 days. Alternatively you can freeze the stroganoff in a ziplock bag or freezer friendly container for 3-4 months. Just reheat the stew before serving.
Yes, and it’s delicious. Making mushroom stroganoff in a crock pot or instant pot is super low maintenance, very hands off…and it makes an utterly delicious mushroom stew.
Mushroom Stroganoff
Ingredients
- 1 lbs Whole Wheat Noodle Shells
- 4 cups (500g) Mushrooms
- 4 cloves Garlic Minced
- ¼ cup Blue Cheese (crumbled) Or 1 tbsp Nutritional Yeast if vegan
- 2 tbsp Tomato Paste
- 1 tbsp Soy Sauce
- 1 cup Vegetable Stock
- 2 tsp Paprika
- Pinch of salt
- Pinch of Pepper
- 1 large Bunch of Fresh Parsley Chopped
- 1 cup Cream or Sour Cream or 1 400ml can of Coconut milk if vegan
- 1 tbsp Butter
Instructions
- Melt 1 tbsp butter in a large sauté pan over medium high heat. Add the sliced mushrooms and sauté for 5 minutes while stirring occasionally. Add garlic and stir together. Cook until the mushrooms are tender.
- Add the vegetable stock and stir to combine.
- Bring to a boil and let it simmer for a few minutes.
- While the mushroom sauce simmers, cook the shell noodles according to the instructions on the package.
- Add soy sauce and cream to the mushroom sauce and stir in the tomato paste. Add a pinch of salt and pepper.
- Once the noodles have cooked, drain the water away and pour the noodles into the mushroom sauce. Gently stir everything together and add the chopped parsley.
- Serve with a little chopped parsley on top (and optional grated parmesan cheese).
