If you’re craving a hearty, comforting meal, this vegan mushroom stroganoff is just what you need. It’s creamy, full of umami flavor, and perfect for a cozy dinner. You’ll love how easy it is to make with simple ingredients you likely already have in your pantry.

Plus, it’s ready in under 30 minutes, making it ideal for busy weeknights. Grab your favorite mushrooms and a few other staples, and you’ll have a delicious, plant-based meal in no time. Your taste buds will thank you!

Table of contents

What You Need

vegan mushroom stroganoff with cashew cream

To prepare Vegan Mushroom Stroganoff, you need a specific set of ingredients and some basic kitchen tools. Here’s everything you need to get started.

Ingredient List

For this recipe, you need ingredients like mushrooms, onions, and vegetable broth. Use cremini or white button mushrooms for the best flavor. You’ll also need garlic to add depth to the dish.

Don’t forget soy sauce and Dijon mustard for added taste. To create a creamy texture, you’ll need coconut milk or cashew cream. If you prefer a smoother sauce, use cornstarch as a thickener. For seasonings, have salt, pepper, and paprika on hand.

Include some fresh parsley for garnish. Lastly, you need pasta or rice to serve with the stroganoff. You can use egg-free pasta or whole-grain rice.

Kitchen Tools

For this recipe, you need a few key tools. Start with a large skillet for cooking the mushrooms and sauce. A sharp knife and cutting board are essential for chopping vegetables.

You’ll also need a medium saucepan if you’re making pasta or rice. A wooden spoon or spatula works well for stirring. To measure ingredients accurately, have measuring cups and measuring spoons ready.

A colander is useful for draining pasta. If you’re using cashew cream, a blender or food processor will be necessary to get a smooth consistency. Ensure you have all these tools before you start cooking.

Preparing the Ingredients

You’ll need to get your mushrooms ready and chop some other vegetables before starting your vegan mushroom stroganoff.

Cleaning and Slicing Mushrooms

Start by rinsing the mushrooms under cold water, just enough to remove any dirt. Use a damp cloth to wipe them clean. Pat them dry with a towel. Next, slice the mushrooms thinly. This helps them cook evenly. If your recipe calls for different types of mushrooms, like cremini or portobello, slice them the same way. Make sure you remove any tough stems. Uniform slices are key for even cooking and a great texture in your stroganoff.

Prepping Other Vegetables

You’ll need onions and garlic. Peel the onions and cut them into thin slices. For the garlic, remove the skin and mince it finely. You’ll also need vegetable broth and non-dairy cream. Measure your broth in a cup and set it aside. Make sure your non-dairy cream is ready as well. If it’s thick, you might want to stir it to get a smooth texture. Having all your ingredients prepped makes cooking much easier.

Cooking Instructions

Let’s cook a delicious Vegan Mushroom Stroganoff. You’ll sauté vegetables, create a creamy sauce, and mix everything together.

Sautéing the Vegetables

Start by heating 2 tablespoons of olive oil in a large pan over medium heat. Add 1 medium diced onion and cook until it’s translucent for about 5 minutes. Toss in 3 minced garlic cloves and cook for another minute.

Next, add 2 cups of sliced mushrooms. Stir occasionally, allowing them to release their juices and brown a bit. This should take around 8 minutes. Season with salt and pepper to taste.

Creating the Vegan Sauce

While the mushrooms cook, prepare the sauce. In a bowl, combine 1 cup of vegetable broth, 1 cup of unsweetened almond milk, and 2 tablespoons of soy sauce. Mix well.

In a small pan, melt 2 tablespoons of vegan butter over medium heat. Add 2 tablespoons of flour and whisk for 2 minutes to form a roux. Gradually add the liquid mixture, whisking constantly to avoid lumps. Cook until it thickens, about 5 minutes.

Combining Elements

Pour the thickened sauce into the mushroom mixture. Stir to combine well. Let it simmer for 5 minutes to meld the flavors.

Cook 12 ounces of your favorite pasta according to the package instructions. Drain and add to the mushroom sauce. Mix everything together until the pasta is well-coated. Season as needed and serve hot.

Serving Suggestions

Serve the vegan mushroom stroganoff over a bed of rice or pasta. Both options work great and soak up the creamy sauce nicely.
You could also pair it with mashed potatoes. They provide a comforting and hearty base that complements the dish well.
For a lighter option, try serving it with steamed vegetables. Broccoli, green beans, or carrots add a nice crunch and fresh flavor.
You might want to add a side salad. A simple green salad with a light vinaigrette can balance the rich stroganoff.
Another idea is to serve it with crusty bread. Slices of bread help you mop up every bit of the delicious sauce.
Consider adding a sprinkle of fresh herbs on top before serving. Parsley or dill can add a burst of color and flavor.
Feel free to get creative. Mix and match these ideas to suit your taste and what you have on hand. Enjoy your meal!

Vegan Mushroom Stroganoff

Stefan K.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Course Main Course

Cuisine Russia

Servings

Calories 570 kcal

Ingredients

2 cups mushrooms cremini or white button, sliced
1 medium onion diced
3 cloves garlic minced
1 cup vegetable broth
1 cup unsweetened almond milk
2 tbsp soy sauce
2 tbsp vegan butter
2 tbsp Flour
1 cup coconut milk or cashew cream
12 oz pasta or whole grain rice
Cornstarch optional, for thickening
Salt
Pepper
Paprika
Fresh parsley for garnish

Get Recipe Ingredients

Instructions

Rinse mushrooms under cold water and wipe clean with a damp cloth. Pat mushrooms dry and slice thinly.
Peel and thinly slice the onion, at the same time mince the garlic cloves.
Measure and set aside the vegetable broth and non-dairy cream.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add diced onion and cook until translucent (about 5 minutes).
Add minced garlic and cook for another minute.
Add sliced mushrooms, stir occasionally, and cook until they release juices and brown (about 8 minutes).
Season with salt and pepper to taste.
In a bowl, combine vegetable broth, unsweetened almond milk, and soy sauce. Mix well.
In a small pan, melt vegan butter over medium heat. Add flour and whisk for 2 minutes to form a roux.
Gradually add the liquid mixture, whisking constantly to avoid lumps. Cook until thickened (about 5 minutes).
Pour the thickened sauce into the mushroom mixture and stir to combine. Let it simmer for 5 minutes.
Cook pasta or rice according to package instructions, drain, and add to the mushroom sauce.
Mix until the pasta or rice is well-coated.
Season as needed and serve hot.
Garnish with fresh parsley.

Nutrition

Calories: 570kcal

Keyword Vegan

Tried this recipe?Let us know how it was!