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Vegan Mushroom Stroganoff


- 2 Tbsp olive or canola oil

- 1 medium yellow onion, chopped

- 4 garlic cloves, minced

- 2-3 cups Cremini or Baby Bella mushrooms, sliced

- 1 Tbsp flour (preferably whole grain)

- 1 tsp Thyme (dried or fresh)

- 2 tsp Dijon mustard (I use Grey Poupon)

- 1/2 tsp finely ground pepper

- 1 tsp vegan Worcestershire sauce

- 4 cups low-sodium vegetable stock or broth

- 1 tsp lemon juice

- 8 oz uncooked Rotini pasta (whole grain or sweet potato-lentil type)

Optional: 1 Tbsp cashew cream or vegan butter if you want it extra creamy


1. Heat the olive or canola oil in a pot on medium heat, then add onions and garlic. Sautee for 2-3 minutes.

2. Add the mushrooms and sautee for 5-6 minutes until the mushrooms turn a golden color.

3. Add the flour, thyme, Dijon, pepper, Worcestershire sauce, veggie stock and lemon juice. Mix it together and bring to a boil.

4. Add the uncooked pasta, cover pot and reduce heat to low simmer for 8-10 minutes, until pasta is cooked through.

5. When pasta is cooked, you can add the optional cashew cream or vegan butter for extra creaminess if desired.

Bon appetit!


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