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Mushroom Stroganoff [Vegan]

This is a classic comfort food dish that pairs perfectly with a cracking fire and snow falling outside your window. After you’ve made it once, you will quickly add it to your weekly dinner rotations until tank top season, at which point, you only might give it a rest.

Vegan Mushroom Stroganoff

This Recipe is :

Dairy FreeVegan


4 - 6


  • 8 oz. uncooked ribbon noodles (230g)
  • 1 tablespoon olive oil (15ml)
  • 1 yellow onion, chopped (140g)
  • 3 tablespoons whole wheat flour, divided (20g)
  • 2 cups beefless beef broth or veggie broth (0.5 liters) 1 tablespoon soy sauce (15ml)
  • 1 teaspoon lemon juice (5ml)
  • 1 teaspoon tomato paste (6g)
  • 1 1/2 pounds mushrooms (half portobello and half button mushrooms), cut into large 2-inch chunks (740g)
  • 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 1/2 teaspoon salt (3g)
  • 1 tablespoon white wine vinegar (15ml)
  • 1/4 cup vegan sour cream – optional (55g)
  • 10 turns of fresh ground, black pepper
  • 1/4 cup flat-leaf parsley, minced (6g)


  1. Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
  2. Drain, and set aside.
  3. In a large saucepan, add the olive oil and sauté the onions for three minutes on medium heat.
  4. Add the flour and cook for 30 seconds, stirring constantly.
  5. Gradually add the broth, soy sauce, lemon juice and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
  6. Add the mushrooms, thyme, sage and salt. Stir to combine.
  7. Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
  8. Add the vinegar and simmer for 4 more minutes.
  9. Add the noodles, sour cream, 1 tablespoon of flour, black pepper and parsley and cook on low for an additional 5 minutes.
  10. Garnish with parsley.


You can make this dish gluten free if you use gluten free pasta, gluten free soy sauce and substitute the whole wheat flour with rice flour.
If you want a soy free version, swap out the soy sauce with sea salt to taste.






Molly Patrick is the co-founder of cleanfooddirtygirl.com Molly is a food coach, specializing in healing people's relationships with food by focusing on how, what and why they eat. She has a Plant-Based Nutrition Certificate from Cornell University in conjunction with the T. Collin Campbell Foundation. Her popular Saturday emails have turned into a Saturday morning ritual for her readers around the globe.



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431 comments on “Mushroom Stroganoff [Vegan]”

Click to add comment
2 Months Ago

Made this last night, had to use normal sour cream as I couldn\'t find a vegan one, but it was delish!!

Klára Hollick
6 Months Ago


Shay Leonia
6 Months Ago

About to make it tonight finally!

Joel N Nicole Dieterle
6 Months Ago

Tracy Anne Francis Fleischer

Emma Elizabeth
7 Months Ago

Sally Anderson

Sally Anderson
01 Mar 2016

What a coincidence! I made this for tea last night with garlic bread! It was yum! x

Sally Anderson
01 Mar 2016

It's lovely! We all enjoyed it x

Emma Elizabeth
01 Mar 2016

Great. Is it the same recipe As this one hun? X

Emma Elizabeth
01 Mar 2016

Great. Is it the same recipe As this one hun? X

Lea Collins
7 Months Ago

I keep trying to open this and it says theres a host error. Someone please post the recipe! I'm trying to cook this right now and I've got 4 hungry boys :(

Jason Nicholas
7 Months Ago

Merrill Fox remember! My all time favorite dish that you would make!!!

Merrill Fox
29 Feb 2016

Yes I do!

Georgeann Pavlinic
7 Months Ago

Looks delicious cugina!

Karen M. Hildebrand
7 Months Ago

If you are trying to stay fit and eat healthy download the metabolic cooking ebook. It was one of the most downloaded health recipe ebook in 2015. it includes 250 + healthy fat torching . Download the book here - bit.ly/1RAD4kW.

Calie Mcmahan
7 Months Ago

... How about a vegan stoganoff recipe that maybe... isn't CAKED in phallus shaped fungus? For the vegans like me who hate mushrooms with a fiery passion?

Elizabeth Kotlarczyk
29 Feb 2016

Eggplant and pepper and or sliced tofu? Yum!

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