The rich mushroom sauce in this vegan version of classic beef stroganoff gets thick and creamy thanks to vegan sour cream.

Sylvia Fountaine
Source:, September 2018


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until fragrant and starting to soften, about 2 minutes. Add garlic and mushrooms and continue cooking, stirring frequently, until the mushrooms release their liquid, 5 to 7 minutes.

  • Stir in flour and cook, stirring, until it is well absorbed, about one minute. Add wine, broth and mustard; stir and scrape up any browned bits. Reduce heat to medium and continue to cook, gently stirring, until the sauce thickens, 3 to 5 minutes. Remove from heat. Stir in sour cream, salt and pepper.

  • Drain the pasta and add to the sauce, tossing it all together. Sprinkle with parsley, if desired.

Nutrition Facts

430 calories; protein 12.1g 24% DV; carbohydrates 55.3g 18% DV; exchange other carbs 3.5; dietary fiber 9.2g 37% DV; sugars 5.5g; fat 18g 28% DV; saturated fat 3.3g 17% DV; vitamin a iu 80.3IU 2% DV; vitamin c 5.3mg 9% DV; folate 70mcg 18% DV; calcium 79.8mg 8% DV; iron 3.2mg 18% DV; magnesium 89.2mg 32% DV; potassium 668mg 19% DV; sodium 310mg 12% DV; thiamin 0.4mg 37% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
Tried this tonight and didnt like it at all, even with the expectation to not be a replacement for beef stroganoff. I had to thicken sauce, and it tasted way too much of wine. If I made it again, I'd cut the wine down, use less broth volume, and try a vegan beef bouillon instead of vegetable broth to hopefully improve taste. Read More