Vegan Mushroom Stroganoff

While mushroom stroganoff might not be the first thing that comes to mind as a vegan dish for a Thanksgiving dinner, it actually is a meaty, flavorful entree with many of the traditional Thanksgiving flavors. The base of this recipe is a creamy mushroom-based broth similar to what we might see in a traditional green bean casserole. The dish also contains many of the familiar herbs that we associate with turkey and stuffing, such as thyme, sage, and parsley. While the original recipe calls for dried herbs, I opted for the fresh variety for the holiday dinner. These herbs are readily available in most grocery stores and are easy to rinse, mince, and add to the dish.

The original recipe also called for a “beefless” broth or vegetable broth, but I found a mushroom broth made by Pacific at Whole Foods. This has more of a deep, rich flavor than a vegetable broth, and I felt it worked perfectly to make the creamy mushroom soup base. Speaking of creamy, while adding vegan sour cream to the broth is optional, I think it really helps to complete the dish. I found an easy vegan sour cream recipe on the Ohsheglows blog.

Original recipe was adapted from One Green Planet.


  • 8 ounces uncooked ribbon noodles (I used some artisanal dried pasta from Whole Foods)
  • 1 tablespoon olive oil (optional, can also “water-saute” if trying to keep oil free)
  • 1 yellow onion, chopped
  • 3 tablespoons whole wheat flour, divided
  • 2 cups beefless beef broth or vegetable broth (I used Pacific mushroom broth instead)
  • 1 tablespoon soy sauce (add more to taste, I used 2 tablespoons)
  • 1 teaspoon lemon juice (add more to taste)
  • 1 teaspoon tomato paste (I used 2 teaspoons)
  • 1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks (keep in mind these will shrink during cooking!)
  • 1/2 teaspoon dried thyme (or 1 1/2 teaspoons minced fresh thyme, minced)
  • 1/2 teaspoon dried sage (or 1 1/2 teaspoons minced fresh sage, minced)
  • 1/2 teaspoon salt (add more to taste, may need more or less depending on saltiness of broth and amount of soy sauce used)
  • 1 tablespoon white wine vinegar
  • 1/4 cup vegan sour cream (optional)** (recipe below)
  • 10 turns of fresh ground, black pepper (or more to taste)
  • 1/4 cup flat-leaf parsley, minced


  • Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
    Drain and set aside.
  • In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat.
  • Add the flour and cook for 30 seconds, stirring constantly.
  • Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
  • Add the mushrooms, thyme, sage, and salt. Stir to combine.
  • Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
  • Add the vinegar and simmer for 4 more minutes.
  • Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes.
  • Garnish with parsley.

You can make this dish gluten free if you use gluten free pasta, gluten free soy sauce and substitute the whole wheat flour with rice flour. If you want a soy free version, swap out the soy sauce with sea salt to taste.

Vegan Sour Cream 

Ingredients: (this makes 2 cups, and you only need 1/4-1/2 cup for the recipe. You can cut the ingredients by 1/2 or save some to use later!)

  • 1 1/2 cups (225 g) raw cashews, soaked
  • 3/4 cup (190 mL) water
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • Scant 1/2 teaspoon fine sea salt


  • Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
  • Place the drained cashews in a high-speed blender.
  • Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.

If not using immediately, transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month.