This vegan mushroom stroganoff recipe is savory, creamy, satisfying, and 100% vegan! This dish is divine with deep comforting flavors! Meaty mushrooms, creamy sauce, and silky vegan noodles! Perfect for those chilly nights, fall dinners, or pot luck events! Or add this to your weekly dinner table as a fast and delectable pasta dish!

This creamy mushroom pasta dish is so cozy, comforting, and full of deep flavors! Serve this up at your next dinner party or fancy date night in!
Or make this dish as a fast weeknight meal that is ready in less than 30 minutes! This dish is tasty, easily customizable, and very comforting any time of the year!
For another delicious, and quick, mushroom pasta dish, see my Creamy Mushroom Pasta with Alfredo Sauce recipe!
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Stroganoff Ingredient Notes
This dish is so quick to make but best of all, it includes ingredients that you likely already have in your fridge and pantry! To make this delicious vegan mushroom stroganoff recipe, you will need the following ingredients:

- Olive oil-You can use your preferred oil for this recipe! Avocado oil, olive oil, extra virgin olive oil, canola oil, etc.
- Onion-Feel free to use shallots, leeks, or green onions if you do not have a whole onion at home.
- Garlic-For the garlic, you can use fresh minced garlic, dried minced garlic, or garlic powder depending on what you have.
- Mushrooms-I used portobello mushrooms for this recipe since they are thicker and meatier, but feel free to use your favorite mushrooms in this recipe!
- Dried thyme-You can also use fresh thyme for this recipe as well, or your favorite spices!
- Vegetable stock concentrate-If you do not have stock concentrate, omit the ½ cup of pasta water and stock concentrate, and replace with ½ cup of vegetable stock!
- All-purpose flour-I also have used gluten-free flour here and it worked perfectly!
- Red wine-Always use a wine that you love the taste of when you are cooking with wine!
- Coconut milk-I used canned full fat coconut milk, but reduced fat canned coconut milk would also work here.
- Vegan Fusilli-You can also use your favorite vegan pasta! This is the vegan pasta that I used in this recipe!
- Vegan Parmesan Cheese-Vegan mozzarella cheese will also work here! If you are not vegan, feel free to use regular parmesan cheese.
See recipe card for additional details and quantities.
Step-by-Step Instructions
For the full instructions and measurements for how to make this delicious recipe, please skip down to the recipe card at the bottom of the post!
Use the following step-by-step instructions for how to make this super easy, delicious pasta dish:

Add olive oil, onion, mushrooms, and minced garlic to the cast iron pot over medium-high heat. Stir and cook until translucent and season well with salt and pepper. Then add dried thyme.

Now add stock concentrate, red wine, and reserved pasta water. Scraping the bottom of the pan and continuing to cook and reduce over heat.

Then add coconut milk, and parmesan cheese. Continue to simmer over medium heat until slightly thickened and reduced.

Now add your prepared vegan pasta. Toss well in the sauce. Serve and enjoy!
Hint: Use a cast iron skillet to make the sauce for this recipe! Its heavy cast iron button creates even cooking, and allows the sauce to slowly reduce and thicken into the perfect consistency!
Mushroom Stroganoff Substitutions
While this recipe is super delicious, and naturally vegan already, this pasta dish is extremely versatile and has substitutions to easily make this recipe gluten-free, or with meat!
- Gluten-free - instead of using regular vegan pasta, you can substitute with your favorite vegan gluten free pasta!
- Meat - this recipe would also be delicious with seared fish, grilled chicken, or sauteed steak!
- Dairy-you can substitute heavy cream or whole milk for the canned coconut milk!
Vegan Stroganoff Variations
There are so many delicious variations to this comforting pasta recipe!
- Spicy - Make this dish spicy by adding crushed red pepper flakes and pepperoncini's to the pasta for all of the spice lovers in the family!
- Mushroom-free-While this pasta dish is already made this mushrooms, you can easily swap out the mushrooms for broccoli, peppers, spinach, or your favorite vegetable or protein substitute.
- Kid friendly - Feel free to omit the red wine, and substitute with vegetable stock, for the kids in your life. The creamy stroganoff pasta on its own is still a huge hit!
See this other creamy mushroom pasta recipe on my site!
Equipment
For this recipe, you will need a medium pot for boiling the pasta, and a cast iron skillet for making the sauce. If you do not have a cast iron skillet, you can use a medium saucepan as well!
This is my favorite medium pot and cast iron skillet that I used for this recipe! These are my favorite for quick, even cooking to make my favorite meals on my site!
Stroganoff Storage
This pasta dish will stay good in an air tight container in your fridge for about 4-5 days!
Cooked pasta will not stand up well to freezing. However, you can always make extra vegan mushroom stroganoff sauce and save in ice cube trays so that I can easily add a creamy, luscious sauce to any recipe!
Top tips
- Make sure to salt your boiling pasta water liberally before adding the pasta, to season your pasta appropriately.
- Serve with crusty bread to sop up the leftover creamy alfredo sauce!
- Use a cast iron skillet to make the sauce for this recipe! Its heavy cast iron button creates even cooking, and allows the sauce to slowly reduce and thicken into the perfect consistency!
- My favorite way to store the sauce is in ice cube trays so that I can easily add a creamy, luscious sauce to any recipe!
Frequently Asked Questions FAQs
Vegan mushroom sauce is made of mushrooms, herbs, vegetable stock, and a milk substitute like coconut milk. These ingredients made a deliciously creamy, vegan mushroom sauce that is perfect for a stroganoff!
Your stroganoff recipe may taste sour if you do not reduce the red wine enough before adding additional ingredients. Reducing the red wine, cooks out the alcohol making the sauce less sour but also brings out the sweetness of the red wine.
You can absolutely reheat mushroom stroganoff! Store your mushroom stroganoff in an air-tight container for 4-5 days in the fridge and reheat in the microwave, on the stove, or in the oven, when you are ready to eat!
Related Recipes
Looking for other recipes like this? Try these:
Other Recipes
These are more of my other favorite recipes from my site:

Vegan Mushroom Stroganoff Recipe
Equipment
- 1 Cast Iron Dutch Oven Making the sauce
- 1 Medium pot Boiling pasta
Ingredients
Mushroom Stroganoff
- ¼ Cup Extra Virgin Olive oil Or regular olive oil
- 1 Medium Onion Diced
- 1 Garlic clove Minced
- 4 Portobello Mushrooms Sliced
- 1 tablespoon Dried thyme
- ½ tablespoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Vegetable stock concentrate
- 1 tablespoon All-purpose flour
- ½ Cup Red wine Your favorite red wine
- ½ Cup Reserved pasta water
- 2 Cups Coconut milk Full fat canned coconut milk
- 8 Cups Fusilli or your favorite vegan pasta
- ½ Cup Parmesan Cheese Vegan or your preferred cheese
Instructions
Mushroom Stroganoff
- In a medium sized pot, preheat to high, and bring your pasta water to a boil. Salt your water, and add your vegan pasta. Cook according to box instructions for about 10 minutes, or until al dente.
- Add olive oil to separate pan that is preheated to medium-high heat. Dice your onion and add to a deep medium saucepan (or Dutch oven as pictured). Cook the onion for 2-3 minutes or until translucent.
- Add the sliced mushrooms to the onion mixture and continue to cook, mixing occasionally, for another 5-7 minutes. Then add your minced garlic and cook for 1 minute being careful not to burn.
- Then add the Thyme, salt, pepper, and vegetable stock concentrate to the pan. Mix well and then add the flour. Cook for 30 seconds to cook the raw flour flavor out of the mixture, while mixing well.
- Add the wine and the reserved pasta water to the pan. Make sure you scrape those brown bits off the bottom of the pan (Flavor!). Then add the coconut milk and mix well. Continue cooking over medium heat for another 2-3 minutes.
- Drain your cooked pasta over a colander. Ensure that all water is removed.
- Then add the prepared vegan pasta, vegan parmesan, and continue to cook over medium heat until just combined (1-2 minutes). Serve and Enjoy!
Carla
I made this at home and it was yum!