Vegetarian Stroganoff Recipe – Creamy & Delicious
I’ll never forget the first time I made a vegetarian stroganoff recipe for my meat-loving family. They were skeptical at first, but after one bite, everyone went silent – the good kind of silent where people are too busy eating to talk!
This dish has since become a regular in our dinner rotation, and I’m excited to share it with you today. The creamy sauce, tender mushrooms, and perfectly cooked pasta create a comfort food experience that rivals any traditional beef stroganoff. Whether you’re a committed vegetarian or just looking to add more meatless meals to your week, this recipe will not disappoint.
What Makes This Recipe So Good
This vegetarian stroganoff stands out because it doesn’t try to be something it’s not. Instead of pretending to replace meat, it celebrates vegetables in their own right. The mushrooms provide that meaty, umami-rich flavor that makes every bite satisfying and deeply savory.
The sauce is the real star here. It’s incredibly creamy without being heavy, thanks to a perfect balance of sour cream and a touch of Dijon mustard. The tanginess cuts through the richness beautifully, creating layers of flavor that keep you coming back for more.
What I love most is how quickly this comes together. You can have dinner on the table in about 30 minutes, making it perfect for busy weeknights. It’s also a one-pan wonder (well, plus a pot for pasta), which means less cleanup and more time to enjoy your meal.
Ingredients You Need
- 12 oz wide egg noodles or pasta of choice
- 3 tablespoons butter
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pound mixed mushrooms (cremini, button, and shiitake work great), sliced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 cup sour cream
- Salt and black pepper to taste
- Fresh parsley for garnish
How To Make My Vegetarian Stroganoff Recipe
- Cook the pasta: Bring a large pot of salted water to a boil and cook your noodles according to package directions. Drain and set aside, reserving about half a cup of pasta water.
- Sauté the aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and cook for about 5 minutes until softened and translucent. Toss in the minced garlic and cook for another minute until fragrant.
- Brown the mushrooms: Add the sliced mushrooms to the pan and increase the heat to medium-high. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. This step is crucial for developing deep flavor!
- Create the roux: Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Cook for about 2 minutes to remove the raw flour taste.
- Build the sauce: Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Add the soy sauce, Dijon mustard, and paprika. Bring the mixture to a gentle simmer and let it cook for 5 minutes until it thickens slightly.
- Finish with cream: Remove the pan from heat and stir in the sour cream until fully incorporated. Season with salt and pepper to taste. If the sauce seems too thick, add some reserved pasta water to reach your desired consistency.
- Combine and serve: Add the cooked noodles to the sauce and toss everything together. Garnish with fresh chopped parsley and serve immediately while hot.
Storage Instructions
- Refrigerator storage: Store leftover stroganoff in an airtight container in the fridge for up to 3-4 days. The sauce may thicken as it cools, which is completely normal.
- Reheating: Warm the stroganoff gently over medium-low heat on the stovetop, adding a splash of vegetable broth or water to loosen the sauce. Microwave reheating works too, but stir every 30 seconds to ensure even heating.
- Freezing: I don’t recommend freezing this dish because sour cream-based sauces can separate when thawed. If you must freeze it, do so for up to 2 months and whisk vigorously when reheating to bring it back together.
- Meal prep tip: Consider storing the sauce and pasta separately for best results. The noodles won’t absorb as much sauce this way, keeping everything fresh and properly textured.
Benefits Of This Recipe
- Quick and easy: This vegetarian stroganoff recipe comes together in just 30 minutes, making it perfect for weeknight dinners when you’re short on time but still want something homemade and delicious.
- Budget-friendly: Mushrooms are generally affordable, especially compared to meat. You can make this entire dish for a fraction of what traditional beef stroganoff would cost.
- Nutritious: Mushrooms are packed with vitamins, minerals, and antioxidants. They’re also a great source of B vitamins and selenium, making this a nutritious choice for your family.
- Crowd-pleaser: Even meat-eaters love this recipe! The rich, creamy sauce and savory mushrooms satisfy everyone at the table, making it perfect for mixed dietary households.
- Versatile: This recipe works well with different types of mushrooms, pasta shapes, and dairy alternatives. You can easily customize it to suit your preferences or what you have on hand.
Pitfalls To Watch Out For
- Overcooking the mushrooms: Don’t rush the mushroom-cooking process, but also don’t overdo it. You want them golden and caramelized, not mushy and waterlogged. Give them space in the pan and resist the urge to stir constantly.
- Adding sour cream while on heat: Always remove the pan from heat before stirring in the sour cream. High heat can cause it to curdle and separate, ruining the smooth, creamy texture you’re after.
- Using pre-sliced mushrooms: While convenient, pre-sliced mushrooms are often dry and don’t brown as well. Fresh whole mushrooms that you slice yourself will give you much better flavor and texture.
- Skipping the seasoning: Mushrooms need adequate salt to bring out their flavor. Taste your sauce before serving and don’t be shy with the seasoning – it makes all the difference.
- Making the sauce too thick: If your sauce becomes too thick, it won’t coat the noodles properly. Keep some pasta water or extra broth handy to adjust the consistency as needed.
Alternatives
- Vegan version: Replace the butter with olive oil or vegan butter, and use cashew cream or coconut cream instead of sour cream. Nutritional yeast adds a nice depth of flavor to vegan versions.
- Gluten-free option: Use gluten-free pasta and substitute cornstarch or rice flour for the all-purpose flour. Make sure your vegetable broth and soy sauce are certified gluten-free as well.
- Protein boost: Add white beans, chickpeas, or cubed tofu to make this vegetarian stroganoff recipe even more filling and protein-rich. Tempeh is another excellent option that absorbs the sauce beautifully.
- Different pasta shapes: While egg noodles are traditional, this sauce works wonderfully with penne, fettuccine, or even rice. You can also serve it over mashed potatoes for a different twist.
- Lighter version: Substitute Greek yogurt for half of the sour cream to reduce calories and fat while maintaining that tangy, creamy texture. The sauce will be slightly thinner but equally delicious.
Frequently Asked Questions
Wrapping Up
This vegetarian stroganoff recipe has earned its place as a family favorite in my home, and I hope it becomes one in yours too. The combination of earthy mushrooms, tangy sour cream, and perfectly seasoned sauce creates comfort food at its finest. It’s proof that meatless meals can be just as satisfying and flavorful as their traditional counterparts.
The beauty of this dish lies in its simplicity and versatility. You can have it on the table in half an hour, customize it to your dietary needs, and feel good about serving something both delicious and nutritious. Whether you’re cooking for vegetarians or just looking to incorporate more plant-based meals into your routine, this recipe delivers every single time.
So grab those mushrooms and get cooking! I’d love to hear how your stroganoff turns out and any creative twists you add to make it your own.
vegetarian stroganoff recipe
Equipment
- 1 large skillet
Ingredients
- 12 oz wide egg noodles or pasta of choice
- 3 tbsp butter
- 1 large onion diced
- 4 cloves garlic minced
- 1 pound mixed mushrooms cremini, button, and shiitake work great, sliced
- 2 tbsp all-purpose flour
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1 cup sour cream
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook your noodles according to package directions. Drain and set aside, reserving about half a cup of pasta water.12 oz wide egg noodles or pasta of choice
- Sauté the aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and cook for about 5 minutes until softened and translucent. Toss in the minced garlic and cook for another minute until fragrant.3 tbsp butter, 1 large onion, 4 cloves garlic
- Brown the mushrooms: Add the sliced mushrooms to the pan and increase the heat to medium-high. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. This step is crucial for developing deep flavor!1 pound mixed mushrooms
- Create the roux: Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Cook for about 2 minutes to remove the raw flour taste.2 tbsp all-purpose flour
- Build the sauce: Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Add the soy sauce, Dijon mustard, and paprika. Bring the mixture to a gentle simmer and let it cook for 5 minutes until it thickens slightly.2 cups vegetable broth, 1 tbsp soy sauce, 1 tbsp Dijon mustard, 1 tsp paprika
- Finish with cream: Remove the pan from heat and stir in the sour cream until fully incorporated. Season with salt and pepper to taste. If the sauce seems too thick, add some reserved pasta water to reach your desired consistency.1 cup sour cream, Salt and black pepper to taste
- Combine and serve: Add the cooked noodles to the sauce and toss everything together. Garnish with fresh chopped parsley and serve immediately while hot.Fresh parsley for garnish
