Totally Vegan Mushroom Stroganoff

This post may include external or affiliate links. Please see our affiliate disclaimer.

I was brainstorming recipes for the blog last week and I wrote down a list of the dishes that my mom made when I was growing up (shout-out to Mama J for always providing us with the best food). In my list of meals, there were several that I have strong memories of my whole family absolutely loving. You know the ones… where everyone sprints to the kitchen table when they’re called for dinner and when there’s not a plate that hasn’t been licked clean by the end of the meal. The best kind of meals, I would say!

I’m sure that you have your own recipes that fit this description, but for me Beef Stroganoff was a meal that everyone in my family loved. We didn’t have it often, but I remember being absolutely joyful when I came home to the smells of stroganoff simmering on the stove. The sweet, delicate egg noodles covered in deep, rich sauce and caramelized mushrooms was mouthwatering. Who’s with me?!

I realized that I hadn’t made stroganoff since switching to our mostly-vegetarian diet 3 years ago. And why on Earth not?! Creating a vegan version of this dish was honestly so easy. I think we’re going to have to make this a permanent dinner recipe in our monthly meal planning!

When you make this dish, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I can’t wait to see how this dish turns out for you!

Totally Vegan Mushroom Stroganoff

Sweet Pea Living
Caramelized mushrooms and onions swimming in a mouthwatering stroganoff sauce made with all vegan ingredients!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Russian
Servings 4 people
Calories 625 kcal


  • 1 tbsp olive oil extra virgin
  • 4 cloves garlic minced
  • 1 red onion thinly sliced
  • 2 lbs sliced mushrooms baby portobello
  • 3 tbsp flour
  • 1 cup red wine
  • ½ cup vegetable broth
  • ½ tsp crushed black pepper
  • 1 tsp salt
  • ½ cup vegan sour cream
  • green onion chopped for garnish
  • fresh parsley chopped for garnish
  • 12 oz wide pasta ribbons cooked


  • In a large skillet, heat olive oil over medium heat.
  • Add garlic and red onion to the skillet. Saute for 2-3 minutes, until fragrant.
  • Add mushrooms to the skillet and saute for 5-10 minutes, until tender and caramelized.
  • Add flour and mix continuously for 1-2 minutes. The mixture should become thick.
  • Add red wine and deglaze, scraping the bottom of the pan.
  • Add vegetable broth, black pepper, salt, and sour cream. Mix well and heat until fully combined.
  • Spoon mushroom mixture over cooked noodles and garnish with chopped green onion and parsley. Serve hot and enjoy!



Sodium: 726mgCalcium: 102mgSugar: 8.1gFiber: 7.4gCholesterol: 95mgCalories: 625kcalSaturated Fat: 2gFat: 10.7gProtein: 25.5gCarbohydrates: 100.9g
Keyword Mushrooms, Stroganoff
Tried this recipe?Mention or tag #sweetpealiving on Facebook or Instagram!

Let us know your thoughts here!

This site uses Akismet to reduce spam. Learn how your comment data is processed.