Vegan Mushroom Stroganoff
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Mushroom Stroganoff is a great way to skip the beef! And we’re also gonna make this super tangy and creamy and VEGAN too!
This Vegan Mushroom Stroganoff proves that you don’t need meat for one of my favorite meals of all time! Even though I have two other recipes that use a plant-based meat, this all Mushroom Stroganoff is just as good! And better if you are a fan of mushrooms!
Ingredients for Vegan Mushroom stroganoff
- Mushrooms – I used good old fashioned button / crimini mushrooms but you can honestly use whatever you like! I used these as they are the cheapest and most accessible for me!
You can also make some Soy Curl Stroganoff or Tofu Stroganoff as well!
the veggies and aromatics
Beef Stroganoff typically uses onions and garlic too. They all work wonderfully together in this dish so don’t skip ’em! Feel free to add some chopped fresh parsley or chives at the end of cooking too.
the sauce
The sauce or gravy is a rich, thick and slightly tangy affair. This is thanks to the dijon mustard and vegan sour cream that we’ll be using. You can also use some unsweetened vegan yogurt instead of sour cream. The tangier and sour the better.
Or you can make some cashew cream and add some lemon juice or lactic acid. I have a recipe for some on my Swedish Meatballs recipe if you wanna try that out.
The Noodles
The only vegan egg noodles I’ve been able to find are the Walmart brand ones. But you can also use pasta too. Fettuccine, Pappardelle, Fusilli, and similar type of pasta should work well!
Or you can do as I like to and top some Mashed Potatoes with it! My favorite way!
how to make vegan Mushroom stroganoff
This recipe calls for 1.5 pounds of mushrooms. In my experience, it’s best to not crowd the pan when cooking mushrooms as they can steam themselves which results in an unpleasant texture.
So it’s best to cook them in batches (or in multiple pans). I suggest dividing them into 8 oz portions as this is a good amount to avoid crowding in a 12 inch pan. Add them to a dry pan, heat over medium and cook them for about 6 – 8 minutes or until they have released all their water and start to brown.
Then add a little oil and salt and stir to coat. Cook for another 2 minutes or so until they have some good browning on them. Repeat with another 8 oz. and set aside.
Remove from the pan and reserve. Then add some vegan butter and cook down the onions / shallots.
Add in the last 8 oz. of mushrooms and cook those down, and then toss in the garlic.
Then we’ll add some flour and then some vegan beef or veggie broth.
Add in the dijon mustard and vegan sour cream, and then the reserved mushrooms.
Add more veggie broth if it’s too thick, or if it’s too thin you can add in a cornstarch or potato starch slurry as well. You can stir in your pasta and serve!
Or top some Mashed Potatoes with it, this is my favorite way to enjoy this dish!
storage
You can store any leftovers in the fridge for 3-5 days. I’ve just been reheating it in the microwave and it comes out fantastic!
MORE VEGAN RECIPES YOU’ll like!
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Vegan Mushroom Stroganoff
Ingredients
- 1 lb. Sliced Mushrooms (Button, Crimini, Baby Portabella etc)
Sauce / Gravy
- 2 Tbsp Vegan Butter
- 1 cup Diced Onion or Shallots
- 8 oz. Sliced Mushrooms
- 4 cloves Garlic (minced)
- 1/4 cup Flour
- 2 – 3 cups Vegan Beef Broth (or veggie broth)
- 1/2 cup Vegan Sour Cream
- 2 – 3 tsp Dijon Mustard
- 1 Tbsp Vegan Worcestershire
- 2 tsp Nutritional Yeast
- Salt & Pepper to taste
To Serve
- 8 oz. Pasta (cooked according to package instructions)
- Fresh Chopped Parsley or Chives
Instructions
- This recipe calls for a total of 1.5 pounds of mushrooms. In my experience, it's best to not crowd the pan when cooking mushrooms as they can steam themselves which results in an unpleasant texture. So it's best to cook them in batches (or in multiple pans). I suggest dividing them into 8 oz portions as this is a good amount to avoid crowding in a 12 inch pan.
- Add 8 oz of mushrooms to a dry pan, heat over medium and cook them for about 6 – 8 minutes or until they have released all their water and start to brown.
- Then add a little oil and salt and stir to coat. Cook for another 2 minutes or so until they have some good browning on them. Repeat with another 8 oz. and set aside.
Sauce / Gravy
- Melt 2 Tbsp of the vegan butter and then add in the diced onions / shallots. Cook for 4 – 5 minutes or until slightly translucent and softened.
- Add in the last 8 oz. of mushrooms and cook down for about 6 – 8 minutes or until they've browned. Add in the garlic and cook for one minute.
- Add the flour and toss to coat the flour on the mushrooms and onions. Cook for 1 minute and add in the vegan beef or veggie broth and stir.
- Add in the dijon mustard, vegan worcestershire, nutritional yeast, and sour cream and stir to combine. Taste for seasoning and simmer until the sauce is thickened to your liking. Add in more veggie broth if it's too thick.
- Toss the reserved mushrooms back into the gravy and stir to combine. Add in more veggie broth if needed and serve immediately over mashed potatoes or pasta.
- You can also stir the pasta straight into the stroganoff as well. If sauce is too thick, thin out with some veggie broth or pasta water. If it's too thin, you can make a quick slurry with 1 tsp of cornstarch or potato starch and 1 Tbsp of water. Whisk and then add in as much as you need to thicken the sauce.
