Vegan Mushroom Stroganoff

vegan mushroom stroganoff brand new vegan

This oil-free Easy Vegan Mushroom Stroganoff is from Brand New Vegan.

Because sometimes it’s nice to have a familiar meal that’s been made plant-based, and a lot healthier.

For this one ditch the dairy-based sauce, beef, and higher fat dish for a tasty vegan alternative. Don’t worry, the sauce is still creamy!


The gravy:

  • whole wheat flour*
  • nutritional yeast
  • vegetable broth
  • soy sauce
  • yellow mustard
  • spices: onion powder, garlic powder, black pepper

Homemade vegan sour cream:

  • extra firm tofu
  • lemon juice (fresh is best, if you can)
  • red wine vinegar
  • garlic
  • salt (optional)

The main event:

  • brown rice pasta (whatever shape you like, either fusilli or fettuccine work well)
  • portobello mushrooms
  • soy sauce
  • vegan worcestershire sauce
  • salt and pepper (optional)

*Note: You can alter this recipe to be gluten-free by using a gluten-free soy sauce (if you can find a low sodium one, all the better) and worcestershire sauce as well as a gluten-free flour for the gravy.

With so many gluten-free flours out there these days, hopefully you can find one you like.

Heck, you could even use pumpkin flour, though that probably wouldn’t go too well in this dish.

For gluten-free pasta, a corn and rice mixture is a good choice too. This one tends to hold up quite nicely.

Don’t let the length of the ingredient list put you off.

It really doesn’t take too long to put together.

Maybe give yourself a bit of time to get all the ingredients out, but after that it should go together pretty smoothly.

Find the full recipe on Brand New Vegan.

Want more vegan pasta? Why not try out some Vegan Lentil Enchilada Pasta?

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