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Easy Vegan Mushroom Stroganoff

Easy Vegan Mushroom Stroganoff

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Brand New Vegan
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: Serves 4
  • Category: Pasta, Dinner
  • Method: Stovetop
  • Cuisine: Vegan, Comfort Food


I made this popular recipe even EASIER (and in my opinion even tastier). So if you love Mushrooms and Pasta smothered in a rich, savory sour cream gravy - give my new Easy Vegan Mushroom Stroganoff a try.




  • 1/4 cup whole wheat flour (or sub your favorite GF flour)
  • 2 Tbs nutritional yeast
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 cups low sodium veg broth
  • 2 Tbs low sodium soy sauce
  • 1/2 tsp prepared yellow mustard
  • 1/2 tsp kitchen bouquet (optional - adds color)

Sour Cream

  • 16 oz EF tofu, drained
  • 1/4 cup lemon juice
  • 2 Tbs red wine vinegar
  • 1 clove garlic, minced
  • 1/4 tsp salt (or to taste)


  • 12 oz box brown rice fusilli (or your favorite pasta)
  • 16 oz portobello mushrooms, sliced
  • 1 Tbs low sodium soy sauce
  • 2 tsp vegan worcestershire sauce
  • salt and pepper to taste


  1. Mix all dry gravy ingredients together and pour into a small saucepan
  2. Whisk over med-low heat until toasty
  3. Whisk all wet gravy ingredients together and pour into pan with the dry ingredients.
  4. Whisk until smooth and heat until thickened - set aside.
  5. Drain tofu and add to blender along with all remaining sour cream ingredients
  6. Blend until smooth - set aside
  7. Prepare pasta according to package instructions - drain
  8. Clean and slice mushrooms and add to a large frying pan
  9. Add soy sauce and Worcestershire and stir over med heat until mushrooms have reduced in size and the liquid has evaporated.
  10. Stir gravy into pan with mushrooms and mix well.
  11. Add 1/2 cup (or to taste) sour cream to gravy and stir to mix well
  12. Season to taste.
  13. Pour over drained pasta and enjoy