This Vegan Mushroom Stroganoff Recipe brings classic comfort food to your table without any dairy. Rich, creamy, and packed with earthy mushrooms, this dish satisfies even the heartiest appetites.
The savory sauce coats tender mushrooms perfectly, creating a meal that’s both nutritious and indulgent. Making this plant-based version doesn’t mean sacrificing flavor.
The cashew cream base provides incredible richness while keeping everything vegan-friendly.
This Vegan Mushroom Stroganoff Recipe works perfectly for weeknight dinners or special occasions, ready in under 30 minutes.
When I First Introduced
I discovered this Vegan Mushroom Stroganoff Recipe during a meatless Monday experiment. My family was skeptical about vegan meals initially.
However, one bite changed everything completely. The creamy texture surprised everyone at dinner. Now it’s our most requested comfort food. Even meat-lovers ask for seconds every time.
Equipment List
- Large skillet or sauté pan
- Wooden spoon
- Measuring cups and spoons
- Blender
- Large pot for pasta
Ingredients List
- 16 oz mixed mushrooms, sliced
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tbsp flour
- 2 cups vegetable broth
- ½ cup raw cashews, soaked
- 2 tbsp soy sauce
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- 12 oz pasta
Step-by-Step Preparation
- Heat oil in a large skillet.
- Add sliced mushrooms to the pan.
- Cook until golden brown, about 5 minutes.
- Remove mushrooms and set them aside.
- Add diced onion to the skillet.
- Sauté until softened and translucent.
- Add minced garlic and cook briefly.
- Sprinkle flour over the onions.
- Stir constantly for one minute.
- Pour in vegetable broth slowly.
- Blend soaked cashews with water until smooth.
- Add cashew cream to the skillet.
- Stir in soy sauce and paprika.
- Return mushrooms to the pan.
- Simmer sauce until it thickens nicely.
- Season with salt and pepper.
- Toss with cooked pasta immediately.
- Garnish with fresh chopped parsley.
Recipe Tips
- Soak cashews for 2 hours for the creamiest texture possible
- Use multiple mushroom varieties like cremini, shiitake, and portobello for depth
- Don’t overcrowd the pan when browning mushrooms for better caramelization
- Add nutritional yeast for extra umami and cheesy flavor
- Reserve pasta water to adjust sauce consistency if needed
What to Serve With Vegan Mushroom Stroganoff Recipe
- Garlic Green Beans: Crispy sautéed beans with garlic add freshness and crunch that balances the creamy stroganoff beautifully.
- Crusty Bread: Warm sourdough or baguette slices are perfect for soaking up every drop of that delicious sauce.
- Simple Side Salad: Mixed greens with lemon vinaigrette provide a light, refreshing contrast to the rich main dish.
Conclusion
This Vegan Mushroom Stroganoff Recipe proves plant-based eating can be absolutely delicious. The creamy sauce and meaty mushrooms create perfect harmony.
It’s budget-friendly, nutritious, and incredibly satisfying for everyone. Whether you’re fully vegan or just exploring meatless options, this recipe delivers.
Make this tonight and watch it become your new favorite comfort food.
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Vegan Mushroom Stroganoff Recipe
Equipment
- Large skillet or sauté pan
- Wooden spoon
- Measuring cups and spoons
- Blender
- Large pot for pasta
Ingredients
- 16 oz mixed mushrooms sliced
- 2 tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 2 tbsp flour
- 2 cups vegetable broth
- ½ cup raw cashews soaked
- 2 tbsp soy sauce
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- 12 oz pasta
Instructions
- Heat oil in a large skillet.
- Add sliced mushrooms to the pan.
- Cook until golden brown, about 5 minutes.
- Remove mushrooms and set them aside.
- Add diced onion to the skillet.
- Sauté until softened and translucent.
- Add minced garlic and cook briefly.
- Sprinkle flour over the onions.
- Stir constantly for one minute.
- Pour in vegetable broth slowly.
- Blend soaked cashews with water until smooth.
- Add cashew cream to the skillet.
- Stir in soy sauce and paprika.
- Return mushrooms to the pan.
- Simmer sauce until it thickens nicely.
- Season with salt and pepper.
- Toss with cooked pasta immediately.
- Garnish with fresh chopped parsley.
Notes
- Soak cashews for 2 hours for the creamiest texture possible
- Use multiple mushroom varieties like cremini, shiitake, and portobello for depth
- Don’t overcrowd the pan when browning mushrooms for better caramelization
- Add nutritional yeast for extra umami and cheesy flavor
- Reserve pasta water to adjust sauce consistency if needed