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Creamy Vegan Mushroom Stroganoff

Vegan mushroom stroganoff combines browned cremini mushrooms and a savory, lightly thickened sauce with fettuccine. Vegan sour cream makes the finished pasta creamy without dairy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 12 oz dried fettuccine
For the stroganoff
  • 3 tbsp olive oil
  • 1.5 lb cremini mushrooms sliced
  • 1 yellow onion medium, finely chopped
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cup vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • 0.5 tsp paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup vegan sour cream

Equipment

  • 1 12-inch skillet

Method
 

Make the stroganoff
  1. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
  2. Cook half the mushrooms in a single layer for 5-7 minutes, stirring occasionally, until browned and their liquid has evaporated; transfer to a plate and repeat with 1 tablespoon oil and the remaining mushrooms.
  3. Add the remaining 1 tablespoon oil and the onion to the skillet; cook over medium heat for 4-5 minutes, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Sprinkle in the flour and cook for 1 minute, stirring.
  6. Gradually stir in the broth, then add the soy sauce, Dijon, paprika, salt, and pepper; bring to a simmer and cook for 3-5 minutes, stirring, until lightly thickened, then remove from the heat.
Cook the pasta
  1. While the sauce rests, bring a large pot of water to a boil and cook the fettuccine according to the package directions until al dente; drain.
Finish the stroganoff
  1. Return the mushrooms to the skillet and simmer over medium-low heat for 2 minutes, until hot.
  2. Remove from the heat and stir in the vegan sour cream until smooth.
  3. Fold in the drained pasta until coated.

Notes

For the best browning, cook the mushrooms in a single layer as directed. Refrigerate leftovers in an airtight container for 3–4 days; freezing is not recommended because the vegan sour cream sauce may change texture. For a gluten-free version, use gluten-free fettuccine and a suitable gluten-free all-purpose flour.