Vegan Mushroom Stroganoff Recipe

This Vegan Mushroom Stroganoff is a creamy, savory dish that can be served over pasta, rice, or mashed potatoes. It’s a quick and satisfying meal perfect for weeknights.

Ingredients

Mushrooms: 16 oz cremini mushrooms, sliced
Onion: 1 medium onion, finely diced
Garlic: 2-4 cloves garlic, minced
Oil: 2 tablespoons vegan butter or olive oil
Flour: 1 tablespoon all-purpose flour (or gluten-free flour)
Broth: 1 cup beef-style vegetable broth
Mustard: 1 teaspoon Dijon mustard
Vegan Sour Cream: 1 cup (homemade or store-bought)

For Homemade Cashew Sour Cream:

Cashews: 3/4 cup raw cashews (soaked for 4+ hours)
Plant Milk or Water: 1/2 cup unsweetened plain
Lemon Juice: 1 tablespoon
Apple Cider Vinegar: 2 teaspoons

Instructions

Prepare the Cashew Cream:

Blend soaked cashews with plant milk, lemon juice, and apple cider vinegar until smooth. Set aside.

Cook the Pasta or Rice:

Prepare your choice of pasta or rice according to package instructions.

Sauté Vegetables:

In a nonstick skillet, heat the vegan butter or olive oil over medium-high heat.
Add the diced onion and sauté for about 3-5 minutes until translucent.
Stir in the sliced mushrooms and a pinch of salt to help draw out moisture. Sauté for about 5-8 minutes until the mushrooms are browned and their liquid has evaporated.

Add Garlic and Flour:

Add minced garlic to the skillet and sauté for an additional minute.
Sprinkle flour over the mushroom mixture and stir well to coat.

Deglaze and Simmer:

Pour in the vegetable broth while scraping up any bits stuck to the pan. Stir until combined and bring to a simmer. Allow it to thicken slightly.

Incorporate Cashew Cream:

Stir in the homemade cashew cream or store-bought vegan sour cream. Adjust seasoning with salt and pepper to taste.

Combine with Pasta/Rice:

Toss the cooked pasta or rice into the sauce, ensuring it’s well coated. Heat through for a minute.

Serve:

Serve hot, optionally garnished with fresh herbs like parsley or thyme.

Tips

For added flavor, consider incorporating dry white wine during cooking.
Feel free to use different types of mushrooms such as shiitake or oyster for variety.
This dish can be made gluten-free by using gluten-free pasta and flour alternatives.

You can enhance your Vegan Mushroom Stroganoff with various substitutions and modifications. Here’s how to make those adjustments:

Mushroom Alternatives

Instead of cremini mushrooms, you can use:

Baby Portobello Mushrooms: Similar flavor and texture.
White Button Mushrooms: Milder taste, widely available.
Shiitake Mushrooms: Adds a rich, umami flavor.
Oyster Mushrooms: Delicate texture and flavor.
Mixed Wild Mushrooms: A combination for a more complex taste.

Cashew Cream Substitutes

If you want to replace cashew cream, consider:

Coconut Milk: Full-fat coconut milk provides creaminess without a coconut flavor.
Tahini: Adds richness and a nutty flavor.
Vegan Sour Cream: Store-bought varieties work well for tanginess.
Silken Tofu: Blended until smooth for a creamy consistency.

Making the Dish Gluten-Free

To adapt the recipe for gluten-free diets:

Substitute regular flour with gluten-free all-purpose flour or use half the amount of cornstarch as a thickener.
Ensure that the pasta used is labeled gluten-free. Options include rice pasta, quinoa pasta, or gluten-free legume-based pasta.