This easy vegan stroganoff is the ultimate comfort food! Make a classic mushroom stroganoff or add vegan crumbles for a meaty vegan stroganoff. Either way, this dish is quick, easy, satisfying, and will please the pickiest of eaters! It works great as an easy weeknight dinner, but delicious enough to serve as a holiday meal.
You will love this vegan stroganoff recipe because it’s …
- super easy to make.
- a hearty filling meal that will satisfy the biggest of appetites!
- gluten-free when served over gluten-free noodles.
- rich and creamy comfort food!
What you will need to make a meaty vegan stroganoff:
- Vegan Butter – to saute the onions, garlic, and mushrooms in. Any vegan margarine will work, but I like my homemade vegan butter.
- Onions – for flavor.
- Garlic – for flavor.
- Mushrooms – any type will work. I usually use white, portabella, or crimini mushrooms. If I’m making a mushroom stroganoff without “meat” I use more mushrooms. If I’m making a “meatier” stroganoff, I cut the number of mushrooms in half.
- Vegan “Beef” Crumbles – for a “meaty” stroganoff. These are found in the vegetarian frozen or refrigerated section of most grocery stores. You can use the hamburger meat style or the larger “beefless tips.”
- If you need it to be gluten-free be sure to use a gluten-free variety of vegan meat, many are made from wheat gluten.
- Vegan Sour Cream – for the creamy base of the stroganoff. You can use store-bought sour creams like Tofutti brand or equivalent or easily make your own with my easy tofu sour cream recipe.
- Vegetable Broth – for flavor and to thin out the sauce. Any vegan broth will work or you can use water for a lower sodium alternative.
- Dry Red Wine – to give it a more complex flavor like a “beef” Burgandy type dish. (This is totally optional, but gives it a great flavor). Note: Not all wine is vegan. You can easily check to see if a brand is vegan by using the Barnivor guide to vegan alcohol.
- Noodles – to serve with the stroganoff. You can use eggless egg noodles or your choice of pasta.
How do you make vegan Strogonaff?
You need to decide if you want a meaty “beef” stroganoff style or simply mushroom stroganoff or half and half. (I like to make it “meaty” and mushroomy by using 2 cups of vegan crumbles and 2 cups of sliced mushrooms).
- Cook eggless noodles or pasta according to package directions.
- Saute onions and garlic in vegan butter and a sprinkle of salt over low heat for about 7 minutes until they become translucent.
- Add the mushrooms and saute for an additional 5-7 minutes until the mushrooms begin to release their juices.
- Add the vegan “beef” crumbles if desired and the vegetable broth, then bring it to a slow boil.
- Stir in the vegan sour cream.
- Add red wine (optional) and stir well.
- Mix in the cooked noodles and then serve hot.
Tips for making the best vegan stroganoff ever!
- Saute your onions slowly over low heat to give them the best flavor.
- Make sure to saute your mushrooms until they are fully cooked before adding the sour cream and broth.
- Adjust the thickness of the sauce by adding slightly less or more broth.
- The sauce will continue to thicken as the noodles absorb moisture and it begins to cool, so I like it a little extra saucy in the pot.
- Serve immediately! It tastes best hot.
What type of noodles should I use for vegan stroganoff?
Stroganoff is traditionally served over egg noodles, which are obviously not vegan. Instead, you can use any other type of pasta noodles that are egg-free. They also sell eggless egg noodles in most major grocery stores. They come in a bag similar to egg noodles and are usually on the shelf next to the egg noodles. Just be sure to read the label carefully since they look similar.
How to make homemade vegan beef crumbles:
If you don’t have store-bought vegan crumbles, you can easily make your own. Simply put 3/4 cup of hot vegan beef style broth plus 1 tsp of soy sauce in a bowl and add 1 1/2 cups of TVP (textured vegetable protein) and let it soak up the broth. You can then use this mixture as you would vegan crumbles.
How do I make a gluten-free vegan stroganoff?
To make this recipe gluten-free, simply use gluten-free noodles. If you are making the “meaty” style stroganoff, make sure to use gluten-free vegan crumbles since many are made from gluten.
Want some more comforting vegan dinner recipes? Check these out!
- Creamy Vegan Pesto Pasta Sauce
- Vegan Chicken A La King
- The Best Vegan Mac and Cheese
- Vegan Haluski
- Easy Vegan Chicken Pot Pie
Be sure to follow me on Instagram or on Pinterest for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too!
A vegan stroganoff made with mushrooms, vegan beefy crumbles, in a creamy vegan sour cream sauce.
- 16 oz eggless noodles or pasta of choice
- 3 tbsp vegan butter
- 1 medium onion diced small
- 2 cloves garlic minced
- 2 cups sliced mushrooms (4 cups if only using mushrooms and no "meat.")
- 2 cups vegan "beef" crumbles or any vegan "meat" product of choice
- 1 1/2 cups vegan sour cream (One 12 oz container)
- 3/4 cup vegetable broth
- 1/2 cup dry red wine
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Cook eggless noodles or pasta according to package directions.
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Saute onions and garlic in vegan butter and a sprinkle of salt over low heat for about 7 minutes until they become translucent.
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Add the mushrooms and saute for an additional 5-7 minutes until the mushrooms begin to release their juices.
-
Add the vegan "beef" crumbles if desired and the vegetable broth, then bring it to a slow boil.
-
Stir in the vegan sour cream.
-
Add red wine (optional) and stir well.
-
Mix in the cooked noodles and then serve hot.
Tips for making the best vegan stroganoff ever!
- Saute your onions slowly over low heat to give them the best flavor.
- Make sure to saute your mushrooms until they are fully cooked before adding the sour cream and broth.
- Adjust the thickness of the sauce by adding slightly less or more broth.
- The sauce will continue to thicken as the noodles absorb moisture and it begins to cool, so I like it a little extra saucy in the pot.
- Serve immediately! It tastes best hot.
