Vegan Stroganoff is a plant-based take on the classic creamy mushroom pasta, traditionally made with meat and sour cream–based sauce.

This vegan version uses mushrooms, full-fat coconut milk, vegetable bouillon and a few simple ingredients to created a savoury and rich sauce that goes perfectly with your favourite pasta.

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Recipe for Vegan Stroganoff

One of the easiest comfort pasta dishes you can make on a weeknight is this vegan stroganoff. It comes together with simple ingredients, one pan for the sauce, and whatever pasta you have or prefer.

Traditional Stroganoff comes from Russian cuisine and is made with meat, cooked in a rich, creamy sauce and often finished with sour cream and served with pasta or potatoes. It’s a popular comfort food perfect for the colder months and packed with savoury and umami flavours.

To easily veganize this dish, mushrooms bring out the savoury, umami flavours with the slightly meaty texture. Vegetable bouillon and soy sauce add even more savoury and rich flavours and using the cream from the full fat coconut milk with some lemon juice and salt, we can create a creamy vegan “sour cream”.

This results in a rich, creamy and mushroomy pasta dish with deep umami and savoury flavours, and a slight tang to balance everything out.

Why You’ll Love This Vegan Stroganoff

100% dairy-free and vegan friendly
Comforting, savoury and creamy
Can be made gluten-free with simple adjustments!
Easy to make with affordable ingredients
One pot dish with little clean up!

Ingredients You’ll Need:

Pasta of choice

Olive oil

Onion

Garlic

Mushrooms (white, cremini, or portobello)

Vegetable Bouillon

Soy sauce

Dry thyme or Italian seasoning

Full fat coconut milk (chilled)

Juice of a lemon

Flour

Salt & pepper

To make this gluten-free use gluten free pasta and flour, use a gluten-free soy sauce alternative like tamari or coconut aminos, and gluten-free vegetable bouillon cube.

To make this recipe soy-free, use a soy-free alternative like such as coconut aminos.

How To Make Vegan Stroganoff

Cook pasta al dente according to instructions.

Heat olive oil in a large pan or wok, on medium-high heat. Add diced onion and minced garlic and sautee for 1-2 minutes until onion begins to soften.

Add sliced mushrooms and cook for 2-3 minutes until the mushrooms soften and begin to sweat.

Add vegetable bouillon (crumbled), soy sauce (or alternative), dry thyme (or Italian seasoning) and water and combine well. Reduce heat to medium-low and simmer for 5-6 minutes.

Meanwhile, to create a simple vegan “sour cream”, add the solid cream portion out of the can of full fat coconut milk (it should’ve separated from the water) and put it in a bowl. Add lemon juice and salt and whisk together until lumps are gone and the mixture is creamy and smooth.

Add flour and the vegan sour cream mixture into the pan and mix well. Simmer for another 2-3 minutes until the sauce thickens.

Once pasta is cooked, drain (do not rinse) and add into the pan, along with the sauce. Mix well and add salt and pepper to taste, if needed.