Vegetarian Stroganoff

Contributor: Sam Ellis

Vegetarian Stroganoff is a delicious substitute for the classic made with just vegetables. Using more mushrooms than classic beef stroganoff keeps the dish meaty and gives those deep, earthy flavors that beef stroganoff is known for.

  • Author: Sam Ellis
  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Units Scale
  • 8 oz. uncooked penne pasta
  • 2 Tbsp. olive oil
  • 16 oz. baby bella mushrooms, sliced
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. flour
  • 1 cup vegetable stock
  • 1 Tbsp. vegan Worcestershire sauce
  • 1/2 Tbsp. Dijon mustard
  • 1/4 cup sour cream
  • Flat leaf parsley, chopped (for garnish)
  • Shaved Parmesan cheese (optional)


  1. Cook penne according to package directions. Set aside.
  2. In a medium skillet, heat olive oil over medium heat. Add in sliced mushrooms and onions and let simmer until tender, stirring occasionally, about 5 minutes. Season with garlic, thyme, salt, and pepper and stir to incorporate. Sprinkle flour over mixture and stir until no flour is left visible.
  3. Stir in vegetable stock, vegetarian Worcestershire sauce, and Dijon mustard. Let sauce simmer until thickened, about 5 minutes.
  4. Stir in sour cream and toss with pasta. Top with chopped parsley and shredded Parmesan. Serve warm!