Vegan Mushroom Stroganoff

Last Updated on December 1, 2023 by Christin Gillespie

This Vegan Mushroom Stroganoff recipe is wholesome comfort food at its finest. Protein-packed lentil pasta and hearty mushrooms gets tossed in a savory vegan cream cheese sauce, to transpire the best vegan stroganoff. It’s not only delicious, but is made in one pot and is ready in 30 minutes!

If you’re reading this on the post date, Happy Thanksgiving! If not, welcome to the best vegan stroganoff ever! 

Traditional stroganoff contains mushrooms, beef, and sour cream. Kind seems like a strange combination, if you’re asking me. Personally, I have not had it (and don’t plan on it), but my vegan take on it delivers on the comfort food factor. A combination of meaty mushrooms maintains the heartiness of the dish and the vegan cream cheese sauce transpires the most thick + creamy sauce.

A little note on the cream cheese. I used Miyoko’s Creamery Organic Classic Plain Cream Cheese. It’s made with real ingredients and there is nothing funky in it. So many vegan cream cheese’s out there are loaded with nonsense and quality matters, especially when you’re putting it into your body. Miyoko’s does it right! So be sure to check it out and grab some prior to making this Vegan Mushroom Stroganoff recipe.

This vegan stroganoff is even more delicious than the traditional & it takes less than 30 minutes to make too! It’s the most perfect wholesome + healthy comfort dinner that anyone could ask for and it’s ready to be made by you… 

Why You’ll Love This Vegan Stroganoff Recipe

• Quick & Easy: Made in one pot & ready in 30 minutes or less.
• Comfort Food at its Finest: Super cozy, without the added nonsense. This vegan stroganoff has it all. 
• Balanced Meal: With the protein & carbs from the lentil lasagna noodle, as well as the veggies, this is a well-rounded meal that’s satisfying & nutritious.
• Great for Meal Prep: This Vegan Mushroom Stroganoff recipe stores well in the fridge, making it a great recipe to meal prep for quick lunches or dinners throughout the week.

Ingredients

• Organic Yellow Onion: A regular medium to large onion works well for this soup.
• Organic Baby Bella Mushrooms: It wouldn’t be stroganoff without mushrooms! I suggest brown, baby bella mushrooms, also known as cremini mushrooms, for the best flavor! 
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Vegan Cream Cheese: A must-add ingredient to make this creamy stroganoff. I like to use 
• Miyoko’s Creamery’s Organic Classic Plain Cream Cheese. It’s probably one of the cleanest vegan cream cheese alternatives out there and it takes this vegan stroganoff to the next level. 
• Organic Herbs: Dried parsley, sea salt, and black pepper, are the herbs used to season this stroganoff. 
• Organic Rotini Pasta: It wouldn’t be mushroom stroganoff without it! I love using pasta noodles that are made with one ingredient – lentil flour. They taste just like the real deal and it’s high in protein. 

How To Make

1. Pasta. Cook the noodles according to package directions until al dente. Drain and set aside.
2. Stroganoff. Heat a medium pot over medium-high heat, add onion and sauté until golden, about 5 minutes. Add the garlic and mushrooms, cook for another 5 minutes. Stir in the broth and bring to a gentle boil, reduce heat to medium, cook for another 5 minutes. 
3. Make it Creamy. Turn off heat, stir in the cream cheese, dried parsley, sea salt, and black pepper, until everything is incorporated. 
4. Add the Pasta: Add the pasta to the mushroom sauce, toss to combine. If needed, add in a little filtered water or vegetable broth to loosen the sauce.
5. Serve. Divide between bowls. Enjoy!

Tips for Making this Vegan Stroganoff Perfectly 

• Organic Noodles: Rotini noodles can be swapped for any kind of pasta noodle that you have on hand!
• Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein!
• Organic Vegan Cream Cheese: I like to use Miyoko’s Creamery’s Organic Classic Plain Cream Cheese for this stroganoff recipe, as it is made with simple + clean ingredients.
• Organic Baby Bella Mushrooms: It wouldn’t be stroganoff without mushrooms! I suggest brown, baby bella mushrooms, also known as cremini mushrooms, for the best flavor! 

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the vegan stroganoff cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days. 

Reheating. To reheat, simply transfer the vegan stroganoff to a saucepan on the stovetop over medium heat, adding a little extra filtered water as needed until warm. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Pasta Recipes You’ll Love

• Vegan Baked Mac and Cheese
• Vegan Lentil Lasagna Soup
• Vegan Pumpkin Mac and Cheese
• Hummus Pasta
• Vegan Pumpkin Bolognese with Garlic Kale
• Vegan Butternut Squash Macaroni and Cheese

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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