Vegan Mushroom Stroganoff

posted by Melissa Huggins August 2, 2017 32 Comments

This Vegan Mushroom Stroganoff is savory, comforting and oh-so creamy! It’s nut-free and much healthier than its non-vegan counterpart.

This Vegan Mushroom Stroganoff is savory, comforting and oh-so creamy! It's nut-free, soy-free and much healthier than its non-vegan counterpart.

You guys!

I have another fantastic cookbook to tell you about today and this Vegan Mushroom Stroganoff is right out of its pages. Yep, I have permission to share it right here on Vegan Huggs.

Yay for us!

You might be familiar with Katie Koteen and Kate Kasbee. They are two cross-country friends that share tons of simply delicious, and healthy vegan recipes on their blog Well Vegan.

Well, now they are sharing even more deliciousness in their new cookbook Frugal Vegan. This cookbook is designed to show you that tasty vegan cooking is easy, affordable and fun!

Something for everyone

Whether you’re a vegan, vegan-curious or a carnivore, this cookbook is for everyone! The recipes inside are familiar, simple, tasty and satisfying.

You won’t be going hungry, that’s for sure!

The title Frugal Vegan really lives up to its name. Each recipe was created with saving money in mind. The ingredients are easy to find and inexpensive too.

It really proves that you can eat deliciously healthy vegan food on a budget. However, you’ll really be getting bang for your buck. These recipes aren’t for rabbits and there are 99 of them that are completely drool-worthy!

Inside, you’ll find a smart shopping guide and plenty of tips on how to save money, including building a budget pantry. The authors also go into detail on how to batch cook and freeze your food.

I’ve picked up so many new ideas and I’m looking forward to putting them into action and saving money. Who doesn’t love to save money?

Also, each recipe is clearly marked with symbols that offer clarity on dietary restrictions, which include: gluten-free, nut-free and soy-free. This is definitely a safe book to buy if you have nut allergies. Almost every recipe is nut-free (except a few).

A lot of vegan recipes call for nuts and that makes it hard for some people. Plus, nuts can be expensive, so omitting them is a nice bonus too.

You don’t have to be a chef to make these recipes. They are easy to follow, contain simple ingredients and most of them take less than 30 minutes to make.

Oh, I forgot about the photos (my favorite part). They are just gorgeous and inviting to look at. Each one gives you a feeling like “hey, I can make that” and they are completely simple & approachable.


Let’s take a peek inside


Frugal Vegan is broken down into 9 tasty chapters:

The Whole Enchilada
Carb Party
Bring on the Bowls
Best Dressed Salads
Slurp Worthy Soups
Get Sauced
Glazed and Infused


Some recipes to look forward to:

Seared Polenta with Cherry Tomatoes
Spaghetti with Lentil “Meatballs”
Backyard BBQ Bowl
Crunchy Thai Salad
Roasted Carrot Curried Soup
Crispy Vegan Bacon
Orange Glazed Tofu
Sriracha Mayo
Chocolate Coconut Cream Puffs

A few recipes I’ve made so far were the BBQ Chickpea Sliders, Vegan Taco Salad and this Vegan Mushroom Stroganoff. Each dish was easy to make and full of savory flavor.


I’m so excited to dive into more of this book!

Vegan Mushroom Stroganoff

Do you guys notice a little trend here? I’ve posted a lot of pasta recipes lately. Gosh, I can’t help it! I’m a total carb lover and this Vegan Mushroom Stroganoff just had to be eaten.

It was seriously calling my name and it was love at first sight!

Usually, I skip creamier sauces during the warmer months, but this recipe is much lighter than your average stroganoff base.

Many vegan recipes call for cashews for the creaminess (even my own recipe) but this one just uses vegan sour cream (homemade or store-bought).

Not only is this dish lighter, it’s more affordable and easier to make. I really like that!

But, just because it’s lighter, doesn’t mean it’s lacking in taste. It’s packed with meaty, umami-rich mushroom flavor with an ultra creamy, savory, and slightly tangy base.

And all that goodness is taken over the edge by smothering your favorite pasta with it. Now that’s comfort on a plate if you ask me!

Doesn’t that sound satisfying and easy to make?

It’s a total weeknight winner (or weekend) and totally calling your name.

Let’s do this!


* Click photo to Pin *


I’d love to hear from you

If you make this Vegan Mushroom Stroganoff,I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

5 from 8 votes
This Vegan Mushroom Stroganoff is savory, comforting and oh-so creamy! It's nut-free, soy-free and much healthier than its non-vegan counterpart.
Mushroom Stroganoff
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

The very definition of comfort food, this Mushroom Stroganoff is ideal for chilly winter nights when all you want is a big bowl of carbs to warm the cockles of your heart. Traditionally a Russian meal with beef in the starring role, we updated this nineteenth-century classic and gave it a plant-based twist. With tender, sautéed portobello mushrooms and a dairy-free cream sauce, our version packs all the delicious flavor of the original dish without the sky-high calorie count.

From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.

Course: Dinner, Main Course
Recipe Type: Nut-Free, Vegan
Servings: 4
Calories: 392 kcal
Author: Katie Koteen and Kate Kasbee
  • 2 tbsp (30 ml) olive oil
  • ½ yellow onion , diced
  • 2 garlic cloves , finely chopped
  • 1 lb (454 g) baby portobello mushrooms , sliced
  • cups (355 ml) vegetable broth
  • 2 tsp (10 ml) soy sauce or tamari
  • 1 tsp dried thyme
  • ½ cup (60 g) vegan sour cream (store-bought or homemade)
  • 2 tbsp (16 g) whole wheat flour
  • 1 lb (454 g) farfalle pasta, cooked
  • Salt and black pepper , to taste
  • Fresh parsley , chopped
  1. Heat the olive oil in a pan over medium heat. Add onion and garlic and cook until fragrant and the onion is soft, about 5 minutes. Then add the mushrooms and cook until they release their juices and become soft, about 7 minutes.
  2. Stir in the vegetable broth, soy sauce or tamari and thyme, and stir to combine. Reduce heat to medium-low and simmer until the liquid has reduced by a third, about 10 minutes. Mix in the Vegan Sour Cream and flour. Continue to simmer until the sauce thickens, another 3 minutes. Remove from heat.
  3. Cook the pasta according to package directions, until al dente. Drain, rinse and return the noodles to the pot. Pour the mushroom sauce over the pasta and stir to coat. Season with salt and black pepper to taste. Divide the pasta between 4 bowls and garnish with freshly chopped parsley. Serve immediately.
Recipe Notes

* Notes by Vegan Huggs:

- I used low sodium tamari sauce and I added 1 1/2  teaspoons more. Taste the sauce before adding the pasta and add more tamari or salt as needed. 

- I used 12 oz of pasta.

- I stirred in 2 tablespoons of lemon juice to the sauce after removing from the heat. It adds a subtle zing. Try with 1 tablespoon first and taste, add more if desired. 


Nutrition Facts
Mushroom Stroganoff
Amount Per Serving
Calories 392 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Sodium 634mg 26%
Potassium 509mg 15%
Total Carbohydrates 53g 18%
Dietary Fiber 4g 16%
Sugars 6g
Protein 11g 22%
Vitamin A 3.8%
Vitamin C 1.8%
Calcium 2.4%
Iron 13.5%
* Percent Daily Values are based on a 2000 calorie diet.

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The Vegan 8 August 4, 2017 at 4:05 pm

That looks so good! The book looks great and omg, as I’m reading the recipe titles, I see “Backyard BBQ Bowl”. I’m in the middle of writing my own cookbook and I literally have that exact same title of a recipe in my book! LOL! I think I will have to change the name now, haha.

Melissa Huggins August 4, 2017 at 10:46 pm

It was such a tasty dish and I’m looking forward to trying a lot more. I think the Backyard BBQ Bowl is up next. That’s too funny about the same title. Great minds think alike! I can’t wait for your new cookbook to hit the shelves. I’ll be first in line! I’m so happy for you, Brandi! You deserve this xo

Belinda Grivas August 5, 2017 at 6:14 pm

This recipe was amazing. I love mushrooms, but never thought about using them in a vegan stroganoff. I followed the recipe exactly, adding a bit more tamari at the end, as suggested. It was perfect! So creamy and delicious, full of flavor. We dove right in, so sorry, no picture. I will be adding this to my dinner rotation, for sure. Thanks!

Melissa Huggins August 7, 2017 at 3:25 pm

Hi Belinda, I’m so happy you liked it. It’s our new favorite around here too, and I’ve been making it every week. Thank you for sharing your feedback 🙂

Leyla September 11, 2017 at 6:32 pm

Tried this tonight and it was delicious! I also added some extra soy sauce and crushed red pepper. I couldn’t get the sauce to thicken-is there a trick to it, or would corn starch help thicken it?
I love your blog and all the recipes. I also ordered the Frugal Vegan-thanks for the recommenation!

Leyla September 11, 2017 at 6:33 pm

Oh-I forgot to add-I used Barilla High Protein pasta (Barilla is a now a leading LGBTQ employer and I like to support their turnaround), so that means 17G of protein more in each serving!

Melissa Huggins September 13, 2017 at 11:07 am

I didn’t know this about Barilla. I will definitely support them now. Thank you for sharing this 🙂

Melissa Huggins September 13, 2017 at 11:05 am

Hi Leyla, thank you for making it. I’m not sure why the sauce didn’t thicken up for you. Maybe it needed to cook longer? You can definitely try cornstarch or arrowroot powder next time though. They will also help thicken things up. I’d love to hear how it works out for you next time. I’m glad you ordered Frugal Vegan. It has so many simple and delicious recipes. Have a great week!

Jessica Dupuy October 3, 2017 at 2:38 pm

Made this tonight for my husband and I. Absolutely delicious. Can’t wait to try more!

Melissa Huggins October 13, 2017 at 2:11 pm

Hi Jessica, Yay! I’m so happy it worked out for you. It’s my favorite comfort meal. Have a great weekend! 🙂

Amy October 6, 2017 at 6:17 pm

My husband is vegan but I’m not. This was so good, I said it needs to be a once a week meal!! I used egg-free “egg” noodles.

Melissa Huggins October 13, 2017 at 2:19 pm

Hi Amy! Yay! I’m so happy to hear this! Thank you for making it and sharing your feedback. I’ve been looking for egg-free “egg” noodles. Where did you find them?

Amy October 13, 2017 at 5:30 pm

They are hard to find. The only times I’ve found them are at Kroger and Wal-Mart. And they’re store brands. IF I am lucky enough to find them, I get about 5-6 bags. I’ve even tried Amazon and Whole Foods (no luck).

Melissa Huggins October 13, 2017 at 6:59 pm

This is good to know. I never thought to look at Walmart. I’m going to check this weekend. Thanks for the tip 🙂

25 Vegan Fall Meals - Vegan Richa October 30, 2017 at 9:42 pm

[…] Vegan Mushroom Stroganoff […]

Sue November 4, 2017 at 1:33 pm

Melissa, I am so glad I found your site from a link to this recipe from veganricha.com. I finally made this for a late lunch; my husband and I LOVED it. I don’t think I ever had stroganoff before today, but I’ll certainly be making it again,
THANK YOU. Now I’ll peruse your blog and see what other treasures you bring to us. 🙂

Melissa Huggins November 9, 2017 at 8:16 pm

Hi Sue, thank you for stopping by and sharing your feedback. I’m happy you found me through Vegan Richa. It’s one of my favorite blogs to follow. So many tasty recipes!

I’m so glad you guys loved the stroganoff. It’s one of my favorites too 🙂

Shantell November 15, 2017 at 1:12 pm

In this recipe, what is considered one serving size?

Melissa Huggins November 15, 2017 at 1:18 pm

Hi Shantell, It’s about 2 cups per person. Thanks for stopping by 🙂

Shantell November 15, 2017 at 2:03 pm

Thank you Melissa. I can’t wait to devour this haha, I’m cooking it as we speak. Smells amazing, great recipe!!(:

Melissa Huggins November 15, 2017 at 3:04 pm

You’re most welcome! Enjoy! 🙂

Britt December 7, 2017 at 5:33 am

I made this last night, and it was really good! Added a bit less stock as I was afraid it wouldn’t thicken all the way. Turned out really tasty!

Melissa Huggins December 8, 2017 at 11:37 pm

Thank you for making it! So happy it worked out for you. Have a great weekend! 🙂

Maz February 6, 2018 at 10:20 am

This was awesome and truly a.guilty pleasure. I used vegan yogurt in place of the sour cream and added a few tablespoons of vegan cream cheese to the mix. Thanks!

Melissa Huggins February 7, 2018 at 11:36 am

Thank you for making it! So happy you liked it 🙂 The yogurt and cream cheese must’ve been amazing together. YUM! 🙂

Carmen March 16, 2018 at 1:29 pm

Hi! What kind of vegan sour cream did you use? It looks delicious!

Carmen March 16, 2018 at 1:30 pm

Hi! What kind of vegan sour cream did you use? It looks delicious!

Melissa Huggins March 16, 2018 at 1:56 pm

Hi Carmen, I use Tofutti or Follow Your Heart. Can you find those near you?

Sylvie March 26, 2018 at 10:07 am

I’ve made this more than once. I’ve also made it for my father to throw into his freezer for an easy go to meal when he needs one. Love the “mushroomyness” of this recipe and the sour cream gives it a nice smooth edge. Lovely! Thanks for sharing!

Melissa Huggins March 28, 2018 at 9:02 am

Thank you, Sylvie! I’m so happy you liked it. I’m glad to know it freezes well too. Thanks for sharing 🙂

ReShonda Parker April 10, 2018 at 9:41 am

There is a delicious vegan one pot mushroom “beef” stroganoff that I found online that I’m in love with!! The only thing is I had to find a recipe to make the “ beef” broth vegan ( there are no organic vegan beef broths in stores) which I also found and swear it takes the recipe to a whole new level! The only thing was I try to avoid gluten and soy when possible, but mainly gluten. That recipe called for vegan Worcestershire sauce as well as soy sauce or tamari. This recipe sounds awesome too and simpler , but I wonder if it’s as flavorful as the one I’ve been making? One way to find out :)! I will be trying this soon. Is there any substitutes for soy sauce that may still work for this? Thanks in advance!!

Melissa Huggins April 10, 2018 at 9:42 pm

Hi ReShonda, That one-pot stroganoff sounds scrumptious! Have you tried gluten-free tamari? San-J makes a great one. Also, you can use coconut aminos. It’s a soy sauce alternative and it’s tasty! This recipe pretty flavorful and I hope you’ll give it a try. Thanks for stopping by 🙂


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