Vegan Mushroom Stroganoff Recipe Easy and Delicious

Mushroom stroganoff is a comforting classic that has found a fresh, plant-based twist in this vegan version. Perfectly creamy, earthy, and rich, this dish transforms humble mushrooms into a hearty meal that everyone will love.

Whether you’re vegan, vegetarian, or simply looking to enjoy a delicious meat-free dinner, this recipe is a fantastic choice. It’s quick to prepare, packed with flavor, and makes for a satisfying main course on chilly evenings or anytime you crave something cozy.

Using wholesome ingredients and a creamy sauce made from plant-based milk and cashews, this vegan mushroom stroganoff delivers all the richness of the traditional dish without any dairy or meat. You’ll love how tender mushrooms soak up the flavorful sauce, complemented by a touch of tangy mustard and fresh herbs.

Serve it over your favorite noodles, rice, or mashed potatoes for a complete, soul-warming meal.

Why You’ll Love This Recipe

This vegan mushroom stroganoff is a deliciously creamy and satisfying dish that doesn’t compromise on flavor or texture. It’s perfect for weeknight dinners or special occasions when you want something hearty but wholesome.

Here’s why this recipe stands out:

• Plant-based creaminess: The sauce uses blended cashews and plant milk for a luscious texture without dairy.
• Umami-packed mushrooms: A mix of cremini and shiitake mushrooms brings depth and earthiness to every bite.
• Easy and quick: Ready in about 30 minutes, it’s perfect for busy cooks.
• Customizable: Add your favorite herbs or swap in different mushrooms for variety.
• Healthy and nutritious: Low in saturated fat but high in fiber, protein, and antioxidants.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 12 ounces cremini mushrooms, sliced
• 8 ounces shiitake mushrooms, sliced (optional but recommended)
• 1 teaspoon smoked paprika
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 teaspoon Dijon mustard
• 1 cup raw cashews, soaked in hot water for 20 minutes and drained
• 1 ½ cups unsweetened plant milk (almond, oat, or soy)
• 2 tablespoons all-purpose flour or gluten-free flour
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish
• Cooked egg-free noodles or rice, for serving

Equipment

• Large skillet or frying pan
• Blender or food processor
• Measuring cups and spoons
• Mixing spoon or spatula
• Knife and chopping board
• Serving bowls or plates

Instructions

1. Prepare the cashew cream: Drain soaked cashews and combine them in a blender with the plant milk. Blend until completely smooth and creamy. Set aside.
2. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant.
3. Cook the mushrooms: Add the sliced cremini and shiitake mushrooms to the skillet. Stir and cook for about 8-10 minutes, until the mushrooms release their moisture and start to brown.
4. Season the mushrooms: Sprinkle smoked paprika over the mushrooms, pour in the soy sauce, and stir well. Let the mixture cook for 2 minutes to deepen the flavor.
5. Make the roux: Sprinkle the flour evenly over the mushrooms and stir well to coat. Cook for 1-2 minutes to cook out the raw flour taste.
6. Add liquids: Slowly pour in the vegetable broth and cashew cream while stirring continuously. This will create a thick, creamy sauce. Add the Dijon mustard and mix well.
7. Simmer: Reduce heat to low and let the stroganoff gently simmer for 5-7 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.
8. Serve: Spoon the vegan mushroom stroganoff over cooked egg-free noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley.

Tips & Variations

Tip: For a nut-free version, substitute the cashew cream with a thick coconut milk or a vegan sour cream alternative.

• Try different mushrooms: Use portobello, button, or oyster mushrooms depending on availability and preference.
• Add vegetables: Toss in some spinach, peas, or diced bell peppers for extra color and nutrients.
• Boost umami: Add a splash of vegan Worcestershire sauce or a pinch of nutritional yeast for deeper flavor.
• Make it gluten-free: Use a gluten-free flour blend and gluten-free tamari instead of soy sauce.
• Serve with alternative bases: Swap noodles for quinoa, cauliflower rice, or polenta to vary textures and tastes.

Nutrition Facts

Serving Suggestions

This vegan mushroom stroganoff pairs beautifully with a variety of sides to make a complete meal. Try it over warm egg-free pasta, such as fettuccine or wide noodles, to soak up every bit of the creamy sauce.

It also works wonderfully served atop fluffy mashed potatoes or creamy polenta for a homey, satisfying dinner.

For a lighter option, serve over steamed brown rice or quinoa, garnished with fresh parsley or chives. Add a crisp green salad or steamed vegetables like green beans or asparagus for a balanced plate.

Don’t forget a slice of crusty vegan bread to mop up any extra sauce!

Looking for more plant-based comfort food ideas? Check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or try the Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for more hearty options.

Conclusion

This vegan mushroom stroganoff is a delightful and nourishing take on a timeless dish. It’s packed with flavor, easy to make, and perfect for anyone looking to enjoy a creamy, comforting meal without dairy or meat.

The use of cashew cream and a mix of mushrooms creates a rich texture and depth that will satisfy even the most devoted stroganoff lovers.

Whether you’re cooking for yourself, feeding family, or impressing guests, this recipe is versatile and adaptable to your taste. Plus, it’s a wonderful gateway into more plant-based cooking if you’re new to vegan meals.

Don’t forget to explore other delicious recipes like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Vegan Bread Machine Recipe for Soft, Delicious Loaves to round out your culinary repertoire.

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