Vegan Stroganoff

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
This vegan Stroganoff is a cozy, plant-based twist on the classic dish, featuring tender mushrooms in a tangy, creamy sauce. Serve it over hot noodles for a hearty meal.

Ingredients

  • 1/4 cup plus 2 tablespoons canola oil, divided
  • 1 pound fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 1/2 cup chopped leek (white portion only)
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 1 teaspoon vegan Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 to 2 teaspoons vegan "no-beef" bouillon granules
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (8 ounces) dairy-free sour cream
  • 1/2 teaspoon minced fresh thyme
  • Hot cooked egg noodles
  • Paprika and chopped fresh parsley
  • Nutritional yeast, for garnish

Directions

  1. In a large skillet over medium-high heat, cook mushrooms, onions and leeks in 1/4 cup oil until tender. Add garlic; cook 1 minute longer. Remove with a slotted spoon and keep warm.
  2. Add remaining 2 tablespoons oil to pan; stir in flour. Add broth, Worcestershire sauce, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in dairy-free sour cream, thyme and reserved mushroom mixture; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley.

Nutrition Facts

1 serving: 247 calories, 20g fat (4g saturated fat), 0 cholesterol, 798mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 4g protein.

Yes, it's possible to enjoy the flavors of beef stroganoff even if you're vegan! Our recipe opts for dairy-free sour cream, vegan "beef" granules and hearty mushrooms in place of meat. Serve over the classic egg noodles and you won't feel like you're missing out. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

© 2026 RDA Enthusiast Brands, LLC