Backpacking Vegan Stroganoff Recipe Easy and Delicious

When you’re out on the trail and craving a comforting, hearty meal that’s both delicious and entirely plant-based, this backpacking vegan stroganoff recipe is your new best friend. Designed for simplicity and nutrition, it’s perfect for those who want to enjoy a rich, creamy dish without lugging heavy ingredients.

Using shelf-stable and lightweight components, this recipe transforms into a savory, satisfying meal that beats typical dehydrated backpacking food. Whether you’re a seasoned vegan adventurer or just looking to try something new on your next hike, this stroganoff offers a perfect balance of flavor, protein, and ease of preparation.

The mushrooms provide that classic umami punch, while the cashew cream creates the luscious sauce texture without dairy. Plus, it only requires a single pot, making cleanup a breeze.

If you want to explore more vegan recipes that are perfect for outdoor cooking, be sure to check out our Kodiak Banana Muffins Recipe or the Half Runner Beans Recipe for additional wholesome backpacking meals.

Why You’ll Love This Recipe

This vegan stroganoff is a game-changer for anyone who loves the outdoors but doesn’t want to compromise on taste or nutrition. It’s:

• Lightweight and easy to pack — perfect for backpacking trips.
• Nutritious and filling — packed with plant protein and fiber.
• Simple to prepare — minimal ingredients and one-pot cooking.
• Comfort food at its best — creamy, savory, and satisfying.
• Completely plant-based — great for vegans and those avoiding dairy.

Its versatility means you can swap ingredients based on what you have on hand, making it a highly adaptable recipe for various hiking adventures.

Ingredients

• 1 cup dried mushrooms (such as porcini or cremini, sliced)
• 1/2 cup quick-cooking pasta (small shapes like elbow or shells)
• 1/3 cup raw cashews (soaked in hot water for at least 1 hour or overnight)
• 2 cups vegetable broth (preferably low sodium)
• 1 small onion (finely chopped or dried minced onion)
• 2 cloves garlic (minced or garlic powder)
• 1 tablespoon olive oil or vegetable oil
• 1 tablespoon soy sauce or tamari for gluten-free option
• 1 tablespoon nutritional yeast (optional, for cheesy flavor)
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon lemon juice (adds brightness and tang)

Equipment

• Lightweight camping pot with lid
• Portable stove or campfire setup
• Small blender or immersion blender (optional, for cashew cream)
• Measuring cups and spoons
• Knife and cutting board (can substitute dried onion/garlic)
• Spoon or spatula for stirring

Instructions

1. Prepare the cashew cream: Drain soaked cashews and blend with ½ cup warm water until smooth and creamy. Set aside.
2. Rehydrate the mushrooms: Place dried mushrooms in your pot and cover with 1 cup of vegetable broth. Let soak for 15-20 minutes until softened.
3. Sauté aromatics: Add olive oil, chopped onion, and garlic to the pot with mushrooms. Cook over medium heat until onions are translucent and fragrant, about 3-4 minutes.
4. Add pasta and remaining broth: Pour in the remaining 1 cup vegetable broth and bring to a boil. Stir in pasta, reduce heat, and simmer until pasta is cooked al dente (usually 5-7 minutes).
5. Make the stroganoff sauce: Stir in the blended cashew cream, soy sauce, smoked paprika, and nutritional yeast. Mix well and simmer for an additional 2-3 minutes until sauce thickens slightly.
6. Season to taste: Add lemon juice, salt, and pepper to your liking. Give everything a good stir to combine all flavors.
7. Serve warm: Remove from heat and enjoy your creamy vegan stroganoff right out of the pot!

Tips & Variations

“If you want to make this recipe even more backpacker-friendly, try using powdered garlic and onion instead of fresh. It reduces weight and prep time!”

• Protein boost: Add a scoop of your favorite vegan protein powder or some cooked lentils for extra sustenance.
• Swap mushrooms: Use dried shiitake or chanterelle mushrooms for different flavor notes.
• Make it gluten-free: Use gluten-free pasta or quick-cooking rice noodles.
• Cashew-free option: Substitute cashew cream with coconut milk powder rehydrated with water for a different creamy base.
• Extra veggies: Toss in dehydrated peas, carrots, or spinach to sneak in some greens.
• Spicy twist: Add a pinch of cayenne or red pepper flakes for a little heat.

Nutrition Facts

Serving Suggestions

This vegan stroganoff is delicious on its own, but here are some ideas to elevate your meal:

• Serve over cooked instant rice or quinoa for a heartier base.
• Top with fresh chopped parsley or chives for a pop of color and freshness.
• Pair with a side of dehydrated or fresh steamed green beans — check out our Half Runner Beans Recipe for inspiration.
• Include a crusty bread like our Green Chile Cheese Bread Recipe to soak up the creamy sauce.
• Finish with a light salad dressed in lemon vinaigrette to balance the richness.

Conclusion

Backpacking doesn’t have to mean bland or boring meals. With this vegan stroganoff recipe, you can enjoy a rich, creamy, and filling dinner that’s easy to prepare and carry on any outdoor adventure.

It combines simplicity with flavor, providing essential nutrients to keep your energy up while you explore. Plus, it’s adaptable to various dietary needs and ingredient availability, making it a versatile addition to your recipe collection.

Next time you hit the trail, pack this recipe along for a comforting meal that feels like home. If you love this recipe, be sure to explore other tasty vegan options on our site, such as the Kikkoman Stir Fry Sauce Recipe and the Lazy Cookie Cake Recipe for delicious treats after a long day outdoors.

Happy hiking and happy cooking!

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