Mushroom Stroganof

I have tried different stroganof recipes and this is the best one so far.  Credit to Coqui Vegan for the recipe which I modified a little.  You can see his recipe in the video here.


  • 1 (12 oz) bag of Egg free Wide Ribbon pasta (available at Walmarts, Publix, or online)
  • 8 oz block of Tempeh, or use a cup of Textured Vegetable Protein, or a cup of meatless crumbles.
  • 6 Tbsp oil
  • 1 Tbsp Sugar
  • 1/4 Cup soy sauce
  • 1 Cup water
  • 2 Tbsp vegan butter
  • 1 medium onion finely chopped
  • 8 oz (1 package) Baby Bella mushrooms, sliced
  • 2 Tbsp Olive oil
  • ½ Tsp Powdered Thyme
  • 1 Tbsp Garlic powder
  • 1 Tsp Paprika
  • 2 Tbsp All purpose flour
  • 2 cups of Vegetable broth
  • 1 and 1/2 cup of Vegan Sour Cream (one pint).  You can use store bought or make your own from the recipe here.
  • Black pepper to taste
  • Parsley to garnish


Cook Pasta according to package directions.  Do not overcook.  Set aside.

If using tempeh, roughly break up tempeh block and then pulse in a food processor until you end up with small crumbles.

Heat up oil in a skillet and add tempeh/crumbles.  I like to stir the tempeh a bit to brown it. Add in sugar, soy sauce, and 1 cup of water.
Cook and stir until water is evaporated and then tempeh/crumbles are a little browned and crispy.  Remove tempeh/crumbles and set aside.

Add the butter, diced onion, mushrooms to the skillet.  Cook until butter is melted.  Add the olive oil. Saute until onions are translucent and the mushrooms cooked.

Add in spices, stir.  Add in flour.  Stir and continue to cook over medium heat for 2 more minutes.

Add in veggie broth.  Continue to simmer until sauce is thicker.

Add in sour cream (save a bit for garnishing the plate).  Stir to combine.  If the sauce is not thick enough, mix 1 tablespoon of cornstarch with a bit of water in a cup, then add to the skillet and bring to a quick boil while stirring.  Note sauce will thicken up on its own.

If using the tempeh/crumbles, add those back to the skillet now.

Season with black pepper.  Add salt if needed to taste.

Place noodles on a plate, ladle sauce over the noodles.  Add a few spoons of the sour cream, and garnish with chopped parsley.