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Mushroom Stroganoff [Vegan]

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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


4 - 6


  • 8 ounces uncooked ribbon noodles
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 tablespoons whole wheat flour, divided
  • 2 cups beefless beef broth or vegetable broth
  •  1 tablespoon soy sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon tomato paste
  • 1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1 tablespoon white wine vinegar
  • 1/4 cup vegan sour cream (optional)
  • 10 turns of fresh ground, black pepper
  • 1/4 cup flat-leaf parsley, minced


  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 3 minutes over 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.

Nutrional Information

Total Calories: 795 | Total Carbs: 104 g | Total Fat: 21 g | Total Protein: 50 g | Total Sodium: 1,548 g | Total Sugar: 13 g

(Per Serving: serves 4-6 people) Calories: 159 | Carbs: 20.8 g | Fat: 4.2 g | Protein: 10 g | Sodium: 309 mg | Sugar: 2.6 g


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.





Meat-free comfort food without the oil! 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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435 comments on “Mushroom Stroganoff [Vegan]”

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1 Days ago

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29 Days ago

Very good and hearty recipe. I used corkscrew noodles instead of the wavy ones bc all my store had was egg noodles. My dish looks much more tomato like than the featured picture, but very tasty nonetheless.

Amber Scheer
1 Months Ago

This was delicious!

2 Months Ago

The MUSHROOM recipes posted in Home cooking page are easy and good..I have tried most of them and suggest others as well as try these recipes .. Good luck and keep posting

http://www.rakhiinindia.in/cake-delivery-in-delhi.html ,

http://www.rakhiinindia.in/cake-delivery-in-noida.html ,


7 Months Ago

My family and I are meat eaters, but I will be trying this recipe tomorrow. Thank you!

8 Months Ago

I made this tonight for my husband, 16 yr old daughter-- both vegetarian, and myself. We all thought it was very good! It was creamy, flavorful, and perfect for a cold evening. Because we are learning to like mushrooms still, it was great for the first few bites, and very good after. I used gf Namaste flour, gf egg noodles and kefir sour cream so ours was vegetarian and not vegan, but it was all gf. I\'ll make this again. Thank you!

9 Months Ago

Made this tonight. Used shiitake and baby bellas. Didn\'t have red wine vinegar so I added a little apple cider vinegar and "more than a little" Argentine Malbec. Also added a little smoked paprika, and cashew milk instead of vegan sour cream. Finally, I finished it with a bit of nutritional yeast. HOME RUN! Just finished my second plate. Fantastic. This will be a regular for us.

9 Months Ago

Trying this tonight! I\'m keeping a little red wine close by. Wondering if it might add a little extra tasty :)

9 Months Ago

Title says "vegan". Although she mentions addition of "beefless" beef broth, no self respecting vegan would even bother with this recipe. There is no need to even mention beef at all. Vegans don\'t CARE about beef products! I think the author would have been perhaps more sensible, with her otherwise delicious sounding recioe to simply say "add broth". Vegans will add vegetable broth. Carnivores probably wouldn\'t bother reading her VEGAN recipe anyway!

Barbara Kropi
17 Dec 2016

They have Not beef cubes in Whole Foods and other health stores. no need to be outraged

Dominique Salas
24 Jan 2017

You can\'t really dictate what vegans care about. I don\'t like fake chicken and faux-meat products, but a lot of people like them. Why are you so upset?

02 Feb 2017

Why the harsh commentary? It\'s a recipe. Your preference is clearly different than others. No need to be rude.

Anita Kiger
07 Feb 2017

This is precisely why I call myself whole foods plant based and not vegan because of these kind of responses that give Vegan\'s a bad rap. Take it down a notch Mandy.

Del D.
19 Apr 2017

CTFD Mandy

17 Jul 2017

You don\'t have to be so rude, it\'s just a flavor. Good grief.

20 Jul 2017

I\'m a vegan and I \'bothered\' with it. There are specific vegan brands that say things like "beefless" tips or "fishless" fillets. There are also broths the say "beef" flavor. There are many vegetable broths, but you would know that if you were actually a vegan and not someone acting like one so you can show other people that vegans are obnoxious and petty. "Chicken" style or light vegetable broths would not be suitable for this recipe, they lack the color and the flavor is wrong. Dark or "beef" style broth is a good choice because it has the color and heartier flavor.

Benedikt MORAK
9 Months Ago

beef less beef broth? how does that work? i am a Chef since 50 years but THAT i never have heard of such a thing.


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