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Mushroom Stroganoff
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5 from 2 votes

Mushroom Stroganoff

Make this mushroom stroganoff for the family this week and skip the meat! Ready in under 30 minutes. Plant-based and filled with hearty mushrooms in every bite.
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Diet: Vegetarian
Servings: 4
Calories: 241kcal
Author: Bailey


  • 2 tbsp vegan butter substitute 
  • cup chopped onions
  • 1 tbsp minced garlic cloves
  • 5 cups sliced mushrooms about 12 oz
  • 4 cups veggie broth
  • ¼ cup tomato paste
  • 2 tbsp worcestershire * Soy sauce to make vegan!
  • ½ tsp salt & pepper
  • ½ tsp dried thyme
  • 2 tbsp fresh parsley
  • 6 cups pasta *
  • ¼ cup vegan sour cream
  • 2 tbsp Silk Oak Yeah Craveable Creamy (plain)


  • Step 1. Melt the butter and whisk in garlic and onions. If you want a thicker sauce, add a tbsp of all-purpose flour and sauté garlic and onions until translucent. Otherwise just use vegan butter substitute. 
  • Step 3: Add in mushrooms, sauté for a few minutes and then pour the broth over the veggies. Bring to a simmer and add in tomato paste, Worcestershire or soy sauce, thyme, salt and pepper. 
  • Step 4: Simmer on low until mushrooms are cooked and tender add some parsely to the sauce, add in sour cream and milk. Stir everything in well and turn off heat. Keep some parsley for garnish as well. Boil the noodles and serve mushroom stroganoff over the noodles. Add the rest of the parsley right before serving.


*ribbon noodles for vegan or egg noodles


Sodium: 3515mg | Calcium: 82mg | Vitamin C: 33mg | Vitamin A: 2619IU | Sugar: 24g | Fiber: 7g | Potassium: 1840mg | Calories: 241kcal | Saturated Fat: 2g | Fat: 9g | Protein: 10g | Carbohydrates: 37g | Iron: 5mg