best vegan mushroom straganoff recipe Best Vegan Mushroom Stroganoff Recipe for Easy Dinners

Mushroom Stroganoff is a classic comfort food that’s rich, creamy, and full of flavor. For those following a vegan lifestyle or simply looking to enjoy a hearty, plant-based meal, this best vegan mushroom stroganoff recipe is a perfect choice.

It combines earthy mushrooms with a luscious cashew-based cream sauce, tangy mustard, and fragrant herbs to create a dish that satisfies even the most discerning palates. Whether you’re cooking for family, friends, or just yourself, this recipe is easy to make and sure to become a favorite in your weekly dinner rotation.

Not only is this stroganoff delicious, but it’s also packed with nutrients and free from dairy and animal products, making it suitable for vegans and those with dietary restrictions. Serve it over your favorite noodles, rice, or mashed potatoes for a warming meal that feels indulgent without any guilt.

Ready to dive into this creamy, dreamy vegan stroganoff? Let’s get cooking!

Why You’ll Love This Recipe

This vegan mushroom stroganoff stands out for several reasons:

• Rich and Creamy: The sauce uses soaked cashews blended with plant-based milk for a smooth, velvety texture that mimics traditional sour cream perfectly.
• Umami-Packed Mushrooms: A mix of cremini, shiitake, and button mushrooms gives depth and complexity to every bite.
• Simple and Quick: Ready in under 40 minutes, this recipe is great for weeknight dinners or impressing guests with minimal effort.
• Nutritious: High in fiber, vitamins, and minerals, this dish supports a healthy diet.
• Customizable: Easily adapt it with your favorite herbs, spices, or plant-based protein additions.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 500g mixed mushrooms (cremini, shiitake, button), sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 cup vegetable broth
• 1 cup raw cashews, soaked in hot water for 30 minutes
• 3/4 cup unsweetened plant milk (almond, oat, or soy)
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish
• Cooked egg-free noodles or rice, for serving

Equipment

• Large skillet or sauté pan
• Blender or food processor
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Bowl for soaking cashews

Instructions

1. Prepare the cashew cream: Drain the soaked cashews and place them in a blender with the plant milk, nutritional yeast, and lemon juice. Blend until completely smooth and creamy. Set aside.
2. Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.
3. Add garlic and mushrooms: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the sliced mushrooms and cook for 7-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
4. Season the mushrooms: Sprinkle in the smoked paprika, dried thyme, salt, and pepper. Stir in the Dijon mustard and soy sauce. Cook for another 2 minutes to let the flavors meld.
5. Add broth and simmer: Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 5 minutes so the sauce slightly reduces.
6. Incorporate cashew cream: Lower the heat and slowly stir in the cashew cream. Mix well and cook for an additional 3-5 minutes until the sauce thickens and coats the mushrooms beautifully. Adjust seasoning if needed.
7. Serve hot: Spoon the stroganoff over cooked noodles, rice, or mashed potatoes. Garnish with fresh parsley for a pop of color and freshness.

Tips & Variations

Tip: For extra umami, add a splash of vegan Worcestershire sauce or a sprinkle of smoked salt.

Variation: Add cooked lentils or vegan sausage slices for more protein and texture.

Tip: If you don’t have cashews, try silken tofu blended with plant milk as a creamy alternative.

Want a gluten-free option? Use tamari instead of soy sauce and serve over gluten-free pasta or rice.

Nutrition Facts

Serving Suggestions

This vegan mushroom stroganoff pairs wonderfully with a variety of sides:

• Classic buttered noodles or egg-free pasta
• Fluffy mashed potatoes or cauliflower mash
• Steamed rice or quinoa for a wholesome grain base
• Roasted or sautéed green beans, asparagus, or broccoli for a fresh veggie side
• Crusty vegan bread to soak up every bit of the creamy sauce

For a complete vegan dinner, consider serving it alongside a vibrant salad like the Kosher Sushi Salad Recipe or a warm, hearty bread such as the Marzipan Challah Recipe.

Conclusion

This vegan mushroom stroganoff is the perfect blend of creamy, savory, and comforting flavors that will delight vegans and non-vegans alike. Its rich cashew cream sauce and hearty mushrooms make it a satisfying dish that’s both nourishing and indulgent.

The recipe is straightforward, uses simple ingredients, and can be easily adapted to suit your tastes or dietary needs.

Whether you’re looking for a cozy weeknight dinner or a dish to impress guests, this stroganoff has you covered. Give it a try and see why it’s becoming a staple in many vegan kitchens.

And if you love experimenting with plant-based recipes, don’t miss out on other delicious creations like the Jamaican Minced Beef Recipes or the irresistible Leche De Pantera Recipe for some exciting variety.

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