This creamy vegetarian stroganoff is pure comfort food, packed with hearty mushrooms and a rich, flavorful sauce. It's quick enough for a busy weeknight but feels like something special. A cozy, satisfying dish that proves you don't need meat for big, bold flavor.
This vegetarian mushroom stroganoff is hands down my daughter's most requested meal. She's always been a mushroom lover, she'll happily eat an entire pack on her own, whether air fried or simply seared in butter, but this pasta is her absolute favorite. If you've followed along on the blog or over on Instagram, you already know we are BIG fans of stroganoff in all its forms: beef, chicken, and now this meatless version.
What I love most about this recipe is how it takes such simple ingredients and turns them into something cozy, hearty, and satisfying every single time. It's one of those meals that feels comforting enough for a special family dinner but is easy enough to whip up on a weeknight, which is why it stays in constant rotation at our house. I have a feeling it just might become a favorite in yours too.
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What is Vegetarian Stroganoff?
Traditionally made with beef, stroganoff is a dish with Russian and Eastern European origins consisting of meat served in a sour cream sauce.
This recipe replaces the beef with hearty mushrooms for a Vegetarian recipe that is sure to impress!
More Vegetarian Recipes for you to enjoy.
Equipment
- Large pot
- Colander
- Chopping board and Knife
- Dutch oven or heavy bottom pot: I love my Le Creuset Dutch Oven and probably use it more than any other kitchen item!
- Measuring cups and spoons
Ingredients
- Mushrooms: I prefer using baby bella mushrooms for this recipe but it will also work with white button mushrooms.
- Onion: I prefer to use a yellow onion, but red or white will work as well.
- Garlic
- Olive Oil
- Old Fashioned Egg Noodles: So while you definitely can use the wide, wavy egg noodles, I definitely recommend going for the traditional old fashioned style. I love using Mrs Miller's Old Fashioned Egg Noodles, which you can find at most grocery stores or on Amazon fresh.
- Garlic powder & Onion powder
- Paprika
- Fresh Thyme
- Butter
- All-Purpose Flour
- Vegetable Broth: You can also use chicken broth if you aren't strictly vegetarian. Mushroom broth would work as well.
- Worcestershire Sauce: I like Lea & Perrins Worcestershire Sauce, but your preferred brand will do!
- Sour Cream: When it comes to dairy products I am always a fan of using real, full fat ingredients. If you prefer to go skim or low fat that will work as well.
Can I make this vegan?
Yes! I recently had a friend tell me that she was able to make this recipe vegan by replacing the egg noodles with egg-free wide noodles and using Kite Hill Sour Cream alternative and Annie's Organic Worcestershire Sauce .
Tips & Tricks
Don't Overcook the Noodles. I recommend cooking the noodles just before al dente. That's usually around 1-2 minutes less than the package instructions.
The noodles will continue to cook a little after you add them to the sauce so best to err on the side of al dente to avoid mushy noodles.
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Made this Vegetarian Mushroom Stroganoff recipe? Let me know what you think in the comments!
Recipe
Vegetarian Stroganoff
Ingredients
- 1 lb old fashioned egg noodles
- 1 tablespoon olive oil
- 24 oz baby Bella mushrooms, cleaned and sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1.5 teaspoon fresh thyme Can substitute with 1 teaspoon dried thyme
- 2 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- pinch of cayenne optional
- 2 tablespoon butter
- 3 tablespoon all-purpose flour
- 2 cups vegetable broth You can also use chicken broth if not strictly vegetarian.
- 1 tablespoon Worcestershire sauce
- ½ cup sour cream
- fresh parsley, chopped for garnish
Instructions
- Cook the egg noodles according to package instructions in a large pot of well-salted water until al dente. Drain well in a large colander and set aside.
- While the pasta cooks, prepare the sauce. Heat the olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot until hot. Add the diced onion and sliced mushrooms. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are soft and most of the moisture has cooked off.
- Add the minced garlic. Then stir in the thyme, paprika, garlic powder, onion powder, salt, black pepper, and a pinch of cayenne (if using). Cook for about 2 minutes until fragrant.
- Add the butter and let it melt, then sprinkle the flour evenly over the vegetables. Stir continuously to combine the butter and flour, coating the vegetables, and cook for about 1 minute. Slowly pour in the broth while stirring constantly to prevent lumps. Add the Worcestershire sauce and bring the mixture to a low boil over medium-high heat.Once the sauce reaches a boil, reduce the heat to low and simmer for 3-4 minutes, until slightly thickened.
- Turn off the heat but leave the pot on the warm burner. Stir in the sour cream, then gently fold in the cooked noodles until evenly coated.
- Taste and adjust seasoning with additional salt and pepper as needed. Garnish with chopped fresh parsley, a dollop of sour cream, and a sprinkle of paprika if desired. Enjoy!
Nutrition
tanvibytes
Wow! This looks so delicious! 🙂
jamjarkitchen
Thank you! â¤ï¸
Marsha
Worcestershire sauce is rarely vegetarian. It contains anchovies.
jamjarkitchen
Vegan and vegetarian Worcestershire sauce is pretty easily available. You can use whatever you feel most comfortable with.
Kristina
This was awesome! My kids of course picked out the mushrooms, but it was overall fantastic. I had not used paprikish before this, and really enjoyed it.
Alexandra @ It's Not Complicated Recipes
We have always been big stroganoff fans, but it is now so lovely to have a vegetarian option for the whole family to enjoy. Full of delicious flavours - we will be making again for sure.
Kyleigh
This is such an easy weeknight dinner!
Oscar
This was delicious! My family loved it. Definitely going to be on rotation in my house.
Amy
This looks really hearty and stick to your ribs! I bet you don't even miss the meat here!
Addie
Such a great dinner for any night of the week. Total comfort food!
Maya
So delicious - perfect as a weeknight dinner!
shannon
Yum! This recipe is sooo delicious! I just made the vegan version using Annie's Organic Worcestershire sauce and Forager cashew yogurt. I also swapped out mushrooms for chickpeas and kale to accommodate my daughter's mushroom aversion. Super tasty!!!
jamjarkitchen
Sounds delicious! So glad you enjoyed!
Cheri Gatewood
I made this dish for myself and my husband who is not a Vegetarian but I am. This dish is DELICIOUS, I used the Mrs. Mills noodles which I now love her noodles, I will be making this recipe again. Keep sending good and delicious recipes like this.
jamjarkitchen
Hi Cheri - I'm so glad y'all liked it! This is one of my daughter's favorites. 🙂
Bruce E.
Chicken broth is NOT VEGETARIAN. I see it says "or vegetable," but there is no call for chicken broth ever in any vegetarian recipe.
Also that's way too much broth and way too little sour cream. Not to mention, garlic powder and onion powder. Yuck. Use fresh!
And where's the wine?!?
jamjarkitchen
Sorry the recipe wasn't to your taste Bruce. The recipe does call for vegetable broth but mentions that chicken broth is a substitute for those who are not strictly vegetarian, which I think is fair enough. And as you can clearly see from the ingredient list this recipe calls for fresh onions and garlic in addition to the garlic and onion powder. Based on your comment I don't feel especially confident that you made this recipe for yourself. Which would make sense considering that you clearly know the best way to make a vegetarian stroganoff and thus would have no need to follow a recipe you found on the internet. This is a family favorite in our house as written, but I do appreciate the feed back and wish you the best.