Ah, Vegan Mushroom Stroganoff! This delightful dish is one of my absolute favorites. Growing up, my family had a tradition of “meatless Mondays,” and this creamy, savory mushroom stroganoff was always on the menu. It’s so hearty and flavorful that even the non-vegans in the family would eagerly clear their plates. I love how it plays with textures and flavors—the tender mushrooms, creamy sauce, and comforting pasta come together to create a warm hug on a plate.
What really sets this recipe apart for me is its versatility. You can mix and match the types of mushrooms to your heart’s content—any combination will shine in this dish! Plus, it’s a quick recipe that can be whipped up on those busy weeknights when you still want something that feels special. Let me show you how to make it!
What’s in Vegan Mushroom Stroganoff?
Mushrooms: The star of the show! I highly recommend a variety like cremini and button mushrooms for depth of flavor, but shiitake or portobello would also work beautifully.
Onion: Using a yellow onion adds a lovely sweetness that helps balance out the savory flavors.
Garlic: A few cloves of minced garlic give that robust, aromatic kick. I might sometimes sneak in a bit more because, well, who doesn’t love garlic?
Vegetable Broth: This is what gives the dish its savory base—homemade is best, but store-bought works perfectly fine. I suggest a low-sodium variety if you’re mindful of salt.
Cashew Cream: Blended soaked cashews serve as the creamy sauce base, making the dish wonderfully rich without dairy.
Soy Sauce: This adds umami depth and a nice saltiness that rounds out the flavors beautifully. Tamari works well for a gluten-free option!
Pasta: Traditionally egg noodles are used, but I like to use whole grain or gluten-free pasta depending on dietary needs.
Is Vegan Mushroom Stroganoff Good for You?
Absolutely! This is one comforting dish that doesn’t skimp on health benefits.
Mushrooms: They are low in calories but high in nutrients. They also have antioxidants that can help support your immune system.
Cashew Cream: Cashews provide healthy fats and are excellent for heart health. The cream alone is packed with vitamins like E and K, plus magnesium for your bones.
Of course, be mindful of how much soy sauce you use if you’re watching your sodium intake; it’s better to start with a little and add more to your taste. This dish is overall quite wholesome, especially when paired with whole-grain pasta!
Ingredients:
– 8 oz of mixed mushrooms (such as cremini and button)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth (preferably low sodium)
– 1 cup cashews, soaked for at least 4 hours
– 2 tbsp soy sauce or tamari
– 8 oz pasta of your choice (whole grain or gluten-free)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
This recipe serves about 4, perfect for a cozy dinner or hot leftovers!
How to Make Vegan Mushroom Stroganoff?
1. Start by cooking your pasta according to package instructions. Once done, reserve a cup of the pasta water, drain, and set aside.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
3. Toss in the minced garlic and cook for an additional minute until fragrant.
4. Add the mushrooms to the skillet and cook until they’re soft and golden brown, around 7-8 minutes. Don’t rush this step; the browning adds flavor!
5. Next, in a blender, combine the soaked cashews with a cup of vegetable broth, soy sauce, and salt and pepper to taste. Blend until super creamy. If you want it a bit thinner, add more vegetable broth or some reserved pasta water.
6. Pour the cashew cream mixture into the skillet with the mushrooms and onion. Stir well and let it simmer for about 5 minutes, allowing the flavors to meld together.
7. Add the cooked pasta to the skillet and mix until everything is well combined. If the sauce is too thick, just add a splash of reserved pasta water until you reach your desired consistency.
8. Serve warm, garnished with fresh parsley if desired.
Variations and Extra Tips:
Feel free to play around with this recipe as much as you like! For extra protein, you can add cooked lentils or tofu. If you want to kick things up a notch, throw in some smoked paprika or nutritional yeast for that “cheesy” flavor.
You can also swap the cashew cream for coconut milk if you’re in a hurry and want that creamy texture without soaking the nuts. Just be aware that it will add a different flavor profile!
Vegan Mushroom Stroganoff is a dish I continue to return to and share with friends and family. I hope you give it a try! It’s sure to become a treasured recipe in your collection as it has in mine. I would love to hear how your version turns out—happy cooking!