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Vegan Mushroom Stroganoff Recipe (MUST TRY!!!)

Featured in my “Vegan Comfort Recipes” video!

Watch the video above or see below for the written recipe and ingredients!


I’ll admit, I don’t remember ever eating mushroom stroganoff as a non-vegan… So I wouldn’t know if this actually tastes like the non-vegan version of mushroom stroganoff. BUT I can tell you that this is seriously delicious beyond explanation. I seriously couldn’t stop eating it and I can’t wait to make this again!

I’m definitely going to try to come up with an even EASIER recipe for this (although this was pretty easy already!) to simplify it further. But for now, this deliciousness is a MUST TRY.

I even fed this to a group of non-vegans who all seemed to love it (they may have been lying, but I believed them).

This was featured in my “Vegan Comfort Recipes” video and it is literally the definition of comfort food. It’s pasta with a creamy and super flavourful sauce and lots and lots of mushrooms. What’s not to love?

Fun fact: I didn’t like mushrooms as a kid. I thought they were gross, had a weird flavour and I hated the texture of them. I was never picky with my food but mushrooms were definitely one of the things I didn’t like. I could only eat enoki mushrooms! But now, I am pretty much ALL ABOUT THE MUSHROOMS. Funny how our tastes change.

Vegan Mushroom Stroganoff Recipe

Recipe derived from Food Republic

Ingredients (4 servings):

  • 1/2 tbsp olive oil
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 400g chopped portobello mushrooms & cremini mushrooms
  • 1 tbsp vegetable broth powder + 1.5 cups water (or 1.5 cups vegetable broth)
  • 1/2 tbsp soy sauce or alternative
  • 1 tsp dry thyme
  • 4 servings of farfalle pasta
  • 3 tbsp flour
  • 1/2 cup vegan sour cream:
    • can of full fat coconut milk (refrigerated and completely chilled)
    • juice of 1/2 lemon or 1 tbsp
    • 1/8 tsp salt


  1. Heat oil in a pan over medium-high heat and cook onion and garlic until onion softens.
  2. Add the mushrooms and cook until soft.
  3. Add vegetable broth, soy sauce and thyme and combine well. Reduce heat to a medium-low and simmer for about 10 minutes.
  4. Meanwhile, cook the pasta according to package instructions.
  5. Prepare vegan sour cream by taking the cream portion out of the can of coconut milk (it should’ve separated from the water) and whisking the cream together with lemon juice and salt. Whisk until the lumps are gone and the mixture is creamy and smooth.
  6. Now back to the sauce – mix in the vegan sour cream and flour. Simmer for another 3 minutes until the sauce thickens.
  7. Drain the pasta once cooked and add the noodles back into the pot. Pour the finished sauce into the pasta and mix until well coated.
  8. Add salt and/or pepper to taste and serve immediately… ENJOY!!!
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