Ever wonder what it feels like to win at dinner? Whip up this vegan mushroom stroganoff and prepare for applause. Silky pasta ribbons are enrobed in a smooth, creamy, thyme-kissed sauce, with umami-rich mushrooms and vegan Worcestershire sauce.
Sometimes, a recipe clicks and you feel like you’ve been let in on a secret. That’s the vibe of this vegan mushroom stroganoff—unassumingly rich and creamy, it’s comfort food without the fuss, but with all the flavor.
Infused with the earthy richness of mushrooms and the velvety texture of a dairy-free sauce, this dish puts a modern twist on a classic, showcasing that vegan cooking can be deeply satisfying and surprisingly simple. It’s the ultimate vegan comfort food, welcoming everyone to the table for a showstopping weekday dinner.
Why You’ll Love This Vegan Mushroom Stroganoff Recipe
Looking for the ultimate comfort food that’s both delicious and easy to make? Our vegan mushroom stroganoff recipe is just what you need. This dish stands out for its simplicity and versatility, making it a perfect choice for both novice and seasoned cooks alike. Here’s why you’re going to fall in love with this recipe:
- Simple Ingredients: Made with pantry staples and easily found produce.
- Rich and Creamy: Achieves a luxurious texture without any dairy.
- Versatile: Easily adaptable for gluten-free and nut-free diets.
- Quick to Prepare: Ideal for busy weeknights or lazy weekends.
So, why not give our creamy dairy-free stroganoff a spot on your dinner rotation? It’s the perfect mix of easy, quick, and seriously satisfying. Whether you’re tossing it together after a long day or enjoying a relaxed meal prep on the weekend, this dish is all about making your life easier while keeping things deliciously interesting. Get ready to fall for this comfort food classic—vegan style!
Key Ingredients & Substitutions
Creating the perfect vegan stroganoff doesn’t require exotic ingredients or complicated methods. Our recipe uses accessible, flexible ingredients that ensure your stroganoff is not only delicious but also accommodating to various dietary needs. Here’s what you’ll need and how you can adapt them if necessary:
- A Blend of Mushrooms: We use succulent oyster, delicate maitake, and shiitake mushrooms to give this dish its meaty texture and rich umami flavor. If you prefer, cremini or portobello mushrooms are excellent alternatives, providing a slightly different taste and texture that still complements the dish wonderfully.
- Vegan Sour Cream: To achieve that irresistible creamy consistency, we incorporate vegan sour cream. If you’re looking for alternatives, cashew cream or blended silken tofu can also lend the same smoothness without compromising the flavor.
- Coconut Cream and Coconut Vinegar: These ingredients add a layer of richness and depth. The coconut vinegar balances out the sweetness, ensuring your stroganoff has the perfect savory profile. For those who prefer something lighter, almond milk or soy milk are fantastic substitutes that maintain the creamy texture.
- Fresh thyme: Essential for its aromatic depth, fresh thyme brings a fragrant note and earthy undertones, enhancing the overall comfort and heartiness of the dish. In situations where fresh thyme isn’t available, dried thyme can be used, but remember to halve the quantity to avoid overpowering the dish.
- Vegan Worcestershire sauce: This adds a balanced tanginess essential for the authentic stroganoff flavor. Ensure it’s a vegan brand, as traditional Worcestershire sauce typically contains anchovies.
- Pasta: While we love wide noodles for their ability to hold sauce beautifully, feel free to use any pasta you like. For a gluten-free version, opt for gluten-free noodles, rice, or even mashed potatoes for a delicious twist on the traditional stroganoff base.
With these key ingredients and easy substitutions, you can whip up what might just be the best vegan stroganoff recipe—tailored exactly to your tastes and dietary preferences. Indulge in the creamy, umami-rich goodness of this beloved classic, reimagined for a modern vegan table.
Mushroom Prep 101: Why You Should Skip The Wash
When it comes to prepping mushrooms for your vegan mushroom stroganoff, there’s a clever trick to keep them perfect: avoid washing them with water. It sounds a bit odd, right? We’re so used to rinsing our fruits and veggies. But mushrooms aren’t your average produce. Here’s the scoop on why and how you should clean them to maintain their impeccable taste and texture:
- Why Skipping the Wash Matters: Think of mushrooms as little sponges. They absorb water faster than you’d believe, which can make them soggy when cooked. You want them to brown and caramelize in your stroganoff, not steam. Plus, water can dilute their naturally rich, earthy flavors, making your dish a tad less exciting.
- The Dry Clean Only Method: To get your mushrooms stroganoff-ready, gently brush off any dirt using a soft brush or a clean, dry cloth. This keeps them dry and firm, allowing them to absorb all the good stuff—like your sauce—not water.
- If a Little Grit Remains: It’s perfectly okay if your mushrooms aren’t completely dirt-free. Prioritize keeping them dry over getting rid of every last speck of dirt to ensure they brown beautifully in your stroganoff.
Cleaning your mushrooms carefully while keeping them dry ensures they contribute the best flavor and texture to your vegan mushroom stroganoff. It’s a small step that champions big results in the kitchen, ensuring your plant-based stroganoff is not just good, but spectacularly delicious.
How To Make
Ready to master the art of making an amazing vegan stroganoff with mushrooms? Our easy guide breaks down the process into simple steps, ensuring you can recreate this gourmet dish with ease.
From sautéing mushrooms to building a rich, flavorful sauce, we’ll guide you through each step, making sure you end up with a dish that’s packed with umami and perfectly seasoned.
- Sauté Mushrooms: In a large skillet, cook the mushrooms until golden. This step is crucial for developing umami flavors.
- Build the Sauce: Add onions, garlic, and thyme to the mushrooms, followed by the wet ingredients. Let simmer until thickened, stirring occasionally.
- Combine with Pasta: Toss the sauce with your cooked pasta, ensuring each strand is evenly coated.
- Adjust Seasonings: Taste and adjust with salt and pepper as needed. A splash of lemon juice or apple cider vinegar can brighten the flavors.
Tip: Reserve some pasta water to thin the sauce if needed, adding a tablespoon at a time for the perfect consistency.
And there you have it—your path to a perfect vegan stroganoff! These easy-to-follow steps ensure that every bite of your stroganoff is as delicious as it is comforting. The key to a great stroganoff lies in layering flavors and allowing the ingredients to meld together beautifully.
With this guide, you’ve hopefully found making this classic dish both fun and rewarding. Serve up this creamy, dreamy stroganoff and watch it become a new favorite at your table!
Craving More Umami?
Who says vegan dishes can’t pack a punch of deep, savory flavors? If you’re looking to dial up the umami in your vegan mushroom stroganoff, don’t hold back. A drizzle of tamari, a small scoop of miso, or a sprinkle of nutritional yeast can transform your dish from great to mind-blowingly delicious. Experiment with plant-based umami sources to deepen the flavors in this dish.
Serving and Storing This Plant-Based Stroganoff
- Serve hot: With a sprinkle of fresh chives and a twist of fresh cracked black pepper.
- Storing leftovers: In an airtight container in the fridge for up to 3 days. Reheat gently, adding a little water to revive the sauce.
- Freezing: Not recommended, but if you must, freeze for up to a month for best quality. Thaw overnight and reheat slowly.
- Variations and Customizations: Want a pop of color and a boost of nutrition? Feel free to mix in some green peas!
More Vegan Comfort Food Recipes
If you have more pasta cravings, try this vegan alfredo sauce with pasta, pasta with white wine sauce, or for a more protein-rich dish, try adding roasted chickpeas into the mix! Try this fantastic vegan mac and cheese dish or get adventurous and make your own homemade vegan ravioli.
If you are looking for more mushroom recipes, try our teriyaki king oyster mushrooms, shiitake mushroom risotto, and vegan beef bourguignon.
FAQs
To make mushroom stroganoff vegan, substitute traditional dairy with plant-based alternatives, such as vegan sour cream or a tangy blend of cashew cream with lemon. Cook with plant-based butter and milk, and use a variety of mushrooms alongside vegan Worcestershire sauce for a rich umami flavor. This easy vegan mushroom stroganoff recipe showcases how to make stroganoff plant-based, delivering a delicious, dairy-free stroganoff sauce that doesn’t skimp on taste.
Yes, you can easily make this recipe nut-free by opting for alternatives to nut-based products. Instead of cashew cream, use a soy-based, oat-based, or coconut-based vegan sour cream or cream substitute. Ensure your plant-based butter and milk are nut-free as well, such as soy or oat options. With these simple swaps, you can enjoy a delicious, nut-free vegan mushroom stroganoff.
Absolutely, you can make a fantastic stroganoff without mushrooms by incorporating tempeh or lentils. Tempeh offers a meaty texture and a nutty flavor, making it a great stand-in for mushrooms. Lentils, on the other hand, can add a satisfying, hearty element to the dish. Both options soak up the stroganoff sauce beautifully, ensuring your dish is rich in flavor and texture, and remains a crowd-pleaser even without the traditional mushrooms.
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Creamy Vegan Mushroom Stroganoff
- Total Time: 1 hour 15 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This vegan mushroom stroganoff is about to become your new favorite comfort dish. This isn’t just any dinner; it’s a creamy, dreamy bowl of goodness that’s as easy to make as it is delicious. Packed with a variety of mushrooms and swimming in a velvety sauce that clings lovingly to every noodle, it’s a plant-based twist on the classic favorite that promises to satisfy everyone at the table.
Ingredients
for the mushrooms
- 1 tablespoon olive oil
- 1 1/2 cups oyster mushrooms, stems cut away and roughly chopped – reserve ½ cup of mushrooms to use later in the recipe
- 1 1/2 cups shiitake mushrooms, stems cut away and roughly chopped – reserve ½ cup of mushrooms to use later in the recipe
- 7 ounces maitake mushrooms, about 2 clusters, base sliced off and roughly chopped (reserve 1/4 of the chopped mushrooms to use later in the recipe)
- a few pinches of salt and pepper
- a few sprigs of thyme
- 1/4 cup no-chicken or vegetable broth
for the sauce
- 1 tablespoon olive oil
- 1 medium onion, sliced in half and cut into half-moon shapes
- 6 cloves garlic, smashed and roughly chopped
- 4 cups no-chicken or vegetable broth
- 1, 5.4-ounce can of coconut cream
- 1 teaspoon coconut vinegar – if using apple cider vinegar, only use ½ tsp
- a few pinches of salt
- 1/2 cup of plant-based sour cream
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon dijon mustard
for the pasta
- 2 servings of eggless pasta, any wide noodle will do
- 1–2 tablespoons plant-based butter (optional)
to serve
- 2 tablespoons chives, chopped
- 2 tablespoons parsley, chopped (optional)
- salt and pepper
Instructions
to prepare the mushrooms
- Heat the oil in a large, wide and shallow cast iron or heavy pot over medium-high heat.
- Add in the mushrooms, salt, pepper and thyme, and saute for 8-10 minutes or until slightly browned around the edges, stirring occasionally and adding a few splashes of broth to prevent sticking if needed.
- Remove from the heat and transfer to a bowl.
to make the sauce
- Return the pot to the stove, reduce the heat to medium, then add in the oil, onion and garlic. Sauté for about 5-7 minutes, adding a few splashes of broth to the pot to prevent sticking.
- Once softened, add in the broth and allow to simmer for about 10 minutes.
- Add in the coconut cream, vinegar and salt and whisk to combine. Allow to simmer for 10 minutes more, stirring occasionally.
- Add in the cashew sour cream, Worcestershire sauce and mustard. Transfer the cooked mushrooms into the sauce, stir and remove from the heat.
to prepare the pasta
- Prepare the pasta according to the package instructions.
- While the pasta is cooking, you can optionally place the reserved mushrooms in small batches in a lightly-oiled cast iron pan over medium-high heat.
- Place another cast iron pan on top to create a weight and allow to flatten and develop some color on both sides. Transfer to a paper towel and repeat with the remaining mushrooms.
- Once the pasta is done, drain and distribute the noodles between two bowls.
- Top with the sauce and garnish as desired with the pressed shroom pieces and chopped chives and parsley, if desired. Serve immediately.
Notes
Enhancing Umami
For an extra umami boost, consider adding a splash of soy sauce or tamari along with the Worcestershire sauce. This little trick deepens the savory flavors of your stroganoff without overwhelming the dish. If you’re keeping it gluten-free, make sure to use a gluten-free tamari.
Perfect Pasta
To keep your pasta from becoming too soft when mixed with the hot stroganoff sauce, cook it until it’s just al dente according to the package instructions. The pasta will continue to absorb moisture from the sauce, so stopping the cooking process a minute or two early ensures it stays perfectly tender and doesn’t turn mushy.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéed, Seared
- Cuisine: Russian
Patricia says
My sauce is extremely liquid. What have I done wrong 🙁
erin wysocarski says
Hi Patricia, bummer about the thin sauce—that’s no fun! A couple of things might help: letting the sauce simmer a bit longer usually gets it nice and creamy, and some plant-based creams can be a little on the thinner side, so that could be it, too. Hope this helps if you give it another go!