Best Vegan Mushroom Stroganoff
A velvety, umami-rich sauce with earthy mushrooms and tender noodles, delivering the ultimate plant-based comfort meal. This vegan-inspired vegetarian (gluten-free option) ready in about 45 minutes pairs cremini mushrooms, large onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs cremini mushrooms
- 1 large onion
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tbsp all-purpose flour
- 1 cup vegetable broth
- 1/4 cup unsweetened soy milk
- 2 tbsp capers
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 12 oz fettuccine
- 1/4 cup fresh parsley
Instructions
- Step 1: Cook 12 oz fettuccine in a large pot of salted boiling water until al dente. Reserve 1 cup pasta water, then drain and set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs sliced mushrooms and cook until golden brown and tender, about 8 minutes, stirring occasionally.
- Step 3: Remove mushrooms and set aside. Add 1 large onion (finely chopped) to the skillet and cook until softened, about 5 minutes. Stir in 3 cloves garlic (minced) and cook for 1 minute until fragrant.
- Step 4: Whisk in 1 tbsp flour until bubbly, then slowly add 1 cup vegetable broth and 1/4 cup soy milk, stirring constantly until thickened, about 3 minutes.
- Step 5: Stir in 2 tbsp capers, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1/2 tsp dried thyme, salt, and pepper. Return mushrooms to skillet and simmer for 2 minutes until sauce coats the back of a spoon.
- Step 6: Toss cooked fettuccine with mushroom sauce and 1/2 cup reserved pasta water. Serve immediately, sprinkled with 1/4 cup fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Vegan Mushroom Stroganoff take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best Vegan Mushroom Stroganoff?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cremini mushrooms from drying out.
Can I substitute ingredients in Best Vegan Mushroom Stroganoff?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best Vegan Mushroom Stroganoff for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Best Vegan Mushroom Stroganoff gluten-free option?
Yes — this recipe is tagged gluten-free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
