Who needs the beef?! Not you! Mushroom stroganoff is packed with umami flavour, rich and creamy, and super satisfying. It’s a cozy recipe you’ll make again and again!
Beef stroganoff is probably the most popular version of stroganoff, but mushroom stroganoff comes in a close second! It’s popular with both vegetarians and meat eaters thanks to its rich, savoury flavour, but I wanted to remake it into a vegan version that my whole family would love.
With a few easy swaps, I was able to transform this classic recipe into a plant-based dinner. You still get that super creamy sauce, the depth and earthiness of the mushrooms, and all that pasta goodness, making this a total comfort food favourite. If you love my Creamy Garlic Mushroom Pasta , you’re going to want to make this recipe ASAP!
What Makes This Mushroom Stroganoff a Winner
I am SO excited for you to try this recipe! Here’s what makes it so delicious.
- Rich and creamy—without the dairy . A roux helps create a thick sauce without relying on heavy cream, while vegan sour cream makes it rich and adds just a bit of tanginess.
- Hearty and satisfying . The combination of tender mushrooms, pasta, and that creamy-dreamy sauce makes mushroom stroganoff filling and comforting. Exactly the kind of dinner you crave on a chilly day!
- Quick and easy . This is my ideal weeknight dinner! Cook the pasta, make the sauce on the stovetop, and put it all together. So simple!
Notes on Ingredients
You probably have a lot of these ingredients on hand already! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pasta – Egg noodles, which are the traditional pairing with stroganoff, are off limits for vegans, so I use fettuccine or other wide noodles.
- Olive oil or vegan butter – I love using my homemade vegan butter for recipes like this.
- Onion and garlic – These build flavour in the sauce.
- Cremini or button mushrooms
- All-purpose flour
- Dry white wine – Pinot Grigio or Sauvignon Blanc are good options. Or, just add extra vegetable broth if you prefer not to cook with alcohol.
- Vegetable broth – I use my homemade vegetable broth .
- Soy sauce or tamari
- Dijon mustard
- Smoked paprika – I love the smoky flavour this adds to the recipe!
- Dried thyme
- Unsweetened almond milk – Or another unsweetened, unflavoured plant-based milk.
- Vegan sour cream – Here’s how to make your own vegan sour cream .
- Salt and black pepper
- Fresh parsley
How to Make Mushroom Stroganoff
If you’re cooking this mushroom stroganoff recipe right now, scroll down to the bottom of the page, where you’ll find the full instructions.
Cook the pasta.
- Cook the pasta . Follow the package directions and cook to al dente in salted water.
- Sauté the vegetables . Cook the onion in the oil or butter in a skillet set over medium heat. Add the garlic and once it’s fragrant, stir in the mushrooms. Cook until the mushrooms release their juices and then those juices evaporate.
Sprinkle in the flour.
- Start the sauce . Sprinkle the flour over the mushrooms and cook for a minute, stirring. Slowly pour in the wine, then broth, while stirring constantly. Stir in the soy sauce, mustard, paprika, and thyme, then reduce the heat and simmer until the sauce thickens.
Stir in the vegan milk and sour cream.
- Finish the sauce . Stir in the almond milk and vegan sour cream. Once the mixture comes to a simmer, remove from heat and season to taste.
- Put it all together . Stir the pasta into the sauce, garnish with parsley, and serve.
Tips for Success
- Buy sliced mushrooms . You’ll save some time by not having to slice them yourself, and they’re often the same price as whole mushrooms.
- Use a quality wine . It doesn’t have to be expensive wine, but I definitely recommend buying a bottle you’d enjoy drinking rather than cheap cooking wines, which typically don’t have the best flavour. You can serve any extra with your meal!
- Don’t overcook the pasta . Be careful not to let it get too soft since it will continue to cook in the sauce. Al dente is ideal.
- Garnish with vegan cheese . Store-bought or homemade vegan Parmesan cheese is perfection with this dish.
Variations
- Use another mushroom variety . Meaty portobello mushrooms will give your stroganoff more of a steak feel, while a mix of wild mushrooms will make this dish a little bit fancier.
- Add spinach . Stir baby spinach into the sauce just before adding the pasta for a little extra nutrition.
- Make it gluten-free . Use your favourite gluten-free pasta, gluten-free flour blend, and tamari instead of soy sauce.
Serving Suggestions
You can’t go wrong with this Roasted Garlic Bread or my Vegan Dinner Rolls , but a crisp salad to balance the richness of the mushroom stroganoff is fantastic too! Try this Pear and Gorgonzola Salad . You could also make a simple vegetable side dish like Air Fryer Asparagus .
How to Store and Reheat
- Refrigerator : Store leftover mushroom stroganoff in an airtight container in the refrigerator for up to 3 days.
- Freezer : This dish can be frozen, but it’s better eaten fresh for the best texture for the pasta. If you do freeze it, place it in a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Reheat : Reheat gently on the stovetop or in the microwave, adding a splash of almond milk if needed to thin out the sauce.
More Vegan Comfort Food Recipes
- Vegan Shepherd’s Pie
- Stuffed Pepper Casserole
- Baked Vegan Mac and Cheese
- Lasagna Soup
- Vegan Pumpkin Chili
Ingredients
- 8 ounces pasta , such as fettuccine or wide noodles, 225 g
- 2 tablespoons olive oil or vegan butter , 30 ml
- 1 small onion , finely chopped
- 3 garlic cloves , minced
- 12 ounces cremini or button mushrooms , sliced, 340 g
- 2 tablespoons all-purpose flour , 16 g
- ¼ cup dry white wine , 60 ml
- 1 cup vegetable broth , 240 ml
- 1 tablespoon soy sauce or tamari , 15 ml
- 1 tablespoon Dijon mustard , 15 ml
- 1 teaspoon smoked paprika , 5 g
- ½ teaspoon dried thyme , 1 g
- ½ cup unsweetened almond milk , or other plant-based milk, 120 ml
- ½ cup vegan sour cream , 120 ml
- Salt and black pepper , to taste
- Fresh parsley , chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil or vegan butter in a large skillet over medium heat.
- Add the onion and sauté until softened, about 3–4 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the mushrooms and cook until browned and their liquid has evaporated, about 7–8 minutes.
- Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1 minute.
- Gradually add the white wine, followed by the vegetable broth, stirring constantly to avoid lumps.
- Add the soy sauce, Dijon mustard, smoked paprika, and thyme. Stir well.
- Reduce the heat and let it simmer for 1–2 minutes, allowing the sauce to thicken.
- Stir in the almond milk and vegan sour cream. Mix until smooth and cook until the mixture just begins to bubble.
- Remove from heat and season with salt and black pepper to taste.
- Add the cooked pasta to the skillet and toss until well coated.
- Garnish with fresh parsley and serve immediately.
Notes
- Refrigerator : Store leftover mushroom stroganoff in an airtight container in the refrigerator for up to 3 days.
- Freezer : This dish can be frozen, but it’s best eaten fresh for the best texture for the pasta. If you do freeze it, place it in a freezer-safe container or zip-top bag and freeze for up to 2 months.
- To reheat : Reheat gently on the stovetop or in the microwave, adding a splash of almond milk if needed to thin out the sauce.
Mushroom Stroganoff
Ingredients
- 8 ounces pasta such as fettuccine or wide noodles, 225 g
- 2 tablespoons olive oil or vegan butter 30 ml
- 1 small onion finely chopped
- 3 garlic cloves minced
- 12 ounces cremini or button mushrooms sliced, 340 g
- 2 tablespoons all-purpose flour 16 g
- ¼ cup dry white wine 60 ml
- 1 cup vegetable broth 240 ml
- 1 tablespoon soy sauce or tamari 15 ml
- 1 tablespoon Dijon mustard 15 ml
- 1 teaspoon smoked paprika 5 g
- ½ teaspoon dried thyme 1 g
- ½ cup unsweetened almond milk or other plant-based milk, 120 ml
- ½ cup vegan sour cream 120 ml
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil or vegan butter in a large skillet over medium heat.
- Add the onion and sauté until softened, about 3–4 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the mushrooms and cook until browned and their liquid has evaporated, about 7–8 minutes.
- Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1 minute.
- Gradually add the white wine, followed by the vegetable broth, stirring constantly to avoid lumps.
- Add the soy sauce, Dijon mustard, smoked paprika, and thyme. Stir well.
- Reduce the heat and let it simmer for 1–2 minutes, allowing the sauce to thicken.
- Stir in the almond milk and vegan sour cream. Mix until smooth and cook until the mixture just begins to bubble.
- Remove from heat and season with salt and black pepper to taste.
- Add the cooked pasta to the skillet and toss until well coated.
- Garnish with fresh parsley and serve immediately.
Notes
- Refrigerator : Store leftover mushroom stroganoff in an airtight container in the refrigerator for up to 3 days.
- Freezer : This dish can be frozen, but it’s best eaten fresh for the best texture for the pasta. If you do freeze it, place it in a freezer-safe container or zip-top bag and freeze for up to 2 months.
- To reheat : Reheat gently on the stovetop or in the microwave, adding a splash of almond milk if needed to thin out the sauce.
Nutrition
Mushroom Stroganoff https://jessicainthekitchen.com/mushroom-stroganoff/ March 5, 2025
This Greek farro salad is hearty and satisfying, with bright and bold Mediterranean flavours to make it delicious. It might just be the perfect lunch!
Have you tried farro before? I’ll be honest, it’s something that I’ve had many times and I love it (especially with Coconut Chickpea Curry instead of rice!), but I always have trouble working it into my regular eating routine. This easy farro salad has changed the game, though. It makes it easy to add this hearty, nutty, delightfully chewy grain into my day—paired with vegan feta, lots of veggies, and a bright lemon vinaigrette, this farro salad is a lunch I spend all morning looking forward to! (Those are the best lunches, aren’t they?)
Why This Farro Salad Is the Perfect Lunch
Here’s why this farro salad is worth adding to your mid-day menu.
- Packed with veggies . Some grain salads are mostly grains, but this farro salad is bursting with fresh, vibrant flavours and textures from cucumbers, tomatoes, olives, red onion, and more. Plus that divine lemony dressing!
- Balanced with protein . It’s not all about the grains and veggies though! This farro salad also has chickpeas and tofu feta for added protein.
- Great for meal prep . Not only is this salad easy to prepare, it’s also perfect for meal prep since it tastes even better the next day, after all the ingredients have had time to marinate in the dressing.
Notes on Ingredients
Since this is a salad, most of the ingredients you’ll need are fresh produce. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Farro – Rinse this in a fine mesh strainer until the water runs clear.
- Water or vegetable broth – I like to use my homemade vegetable broth , which is made with veggie scraps.
- Chickpeas – Another option is white beans, which would also work well with the flavours in this farro salad.
- Cherry tomatoes
- Cucumber – I like to use English cucumbers, which have fewer seeds.
- Red bell pepper – Yellow or orange will also work, as they have a similar sweet, mild flavour.
- Red onion
- Kalamata olives – Pit these if they’re not already, then cut them in half.
- Fresh parsley
- Salad greens – I used baby greens.
- Vegan feta cheese – You can buy this at the grocery store, but I like to use my homemade tofu feta .
For the Dressing:
- Extra-virgin olive oil
- Fresh lemon juice – Freshly squeezed juice has a brighter, bolder flavour than bottled.
- Dijon mustard
- Garlic – The lemon juice will tame the bite of the fresh garlic, so the dressing won’t be overly garlicky.
- Dried oregano
- Salt and pepper
How to Make Farro Salad
Here, you’ll find a brief overview of the steps for making this farro salad, but the full instructions are at the bottom of the post.
Cook the farro.
- Cook the farro . Bring the water or broth to a boil, then add the farro. Reduce the heat to a simmer and cook for 20 to 25 minutes, or until the farro is tender. Drain and cool.
- Prepare the dressing . Whisk together the dressing ingredients until the lemon juice and oil emulsify.
Assemble.
- Assemble the salad . Toss the farro with the chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, parsley, salad greens, vegan feta, and dressing.
- Finish . Refrigerate the farro salad for 30 minutes to let the flavours come together, or serve right away.
Tips for Success
- Don’t overcook the farro. It should be tender but still have a chewy texture to give the salad a nice bite.
- Chill the salad before serving. This allows the dressing to really soak into the farro and veggies, making it extra delicious!
- Choose the right greens . If you’re making this farro salad for meal prep, choose a green that’s more tender than crisp, like spinach or arugula. Crunchy greens like romaine will lose their texture, but spinach and arugula are still fine when wilted.
- Try it with crispy chickpeas . Add some crunch to your salad with Crispy Roasted Chickpeas .
Serving Suggestions
This farro salad works well as a light lunch on its own or with Crispy Homemade Falafel . I also like serving it as a side dish with Lemon Pepper Tofu or Vegan Chicken Parmesan .
How to Store Leftovers
Store leftover farro salad in an airtight container in the refrigerator for up to 3 days. With all the fresh ingredients, this is not a recipe that works well for freezing.
More Satisfying Vegan Salad Recipes
- Thai Quinoa Salad
- Vegan Cobb Salad
- Chickpea Panzanella Salad
- Greek Cucumber Salad
- Fattoush Salad
Ingredients
- ¾ cup uncooked farro , rinsed – 150 g
- 3 cups water or vegetable broth , 720 ml
- 1 cup canned chickpeas , drained and rinsed – 170 g
- 1 cup cherry tomatoes , halved – 170 g
- 1 medium cucumber , diced – 200 g
- 1 small red bell pepper , diced – 170 g
- ¼ cup red onion , thinly sliced – 40 g
- ½ cup kalamata olives , pitted and halved – 100 g
- ¼ cup fresh parsley , chopped – 15 g
- 2 cups salad greens of your choice , I used baby greens mix – 70 g
- ½ cup vegan feta cheese , crumbled – 75 g
For the Dressing:
- 3 tablespoons extra virgin olive oil , 45 ml
- 2 tablespoons fresh lemon juice , 30 ml
- 1 teaspoon Dijon mustard , 5 g
- 1 garlic clove , minced – 3 g
- ½ teaspoon dried oregano , 1 g
- Salt and pepper , to taste
Instructions
Cook the Farro:
- In a medium saucepan, bring the water or vegetable broth to a boil.
- Add the rinsed farro and reduce heat to a simmer. Cover and cook for 20–25 minutes, or until tender but chewy.
- Drain any excess water and let the farro cool to room temperature.
Prepare the Dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
In a large mixing bowl, combine the cooked and cooled farro, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, parsley, salad greens and vegan feta.
Pour the dressing over the salad and toss gently until well-coated.
Refrigerate for 30 minutes to allow flavors to meld, or serve right away.
