Whenever I'm craving some creamy pasta, I whip up a vegan mushroom stroganoff recipe for dinner. Generally, Fridays are "stay at home" nights. Although we love going out for dinner, cooking at home is healthier and tastes better. So when my husband tells me my vegan mushroom stroganoff "tastes better than anything at a restaurant," it inspires me to cook something fabulous.
At our house, pasta is a staple. We love the variety of noodles, and of course, most noodles are vegan helps immensely. Recently, I'm addicted to gluten-free noodles. Recently, I found a Chickpea Tumeric Pasta, which is not only gluten-free, it's low in calories as well.
What kind of noodles is good to use for stroganoff?
Although I chose a gluten-free chickpea and turmeric pasta, any type and shaped pasta works for this vegan mushroom stroganoff recipe. Or choose brown rice, quinoa, or any grain as a base.
Not only is it gluten-free pasta delicious, but it also has two ingredients (chickpeas flour and turmeric), and it's perfect for vegan mushroom stroganoff.
As a kid, I remember my grandma's beef stroganoff recipe. Her secret is using tomato paste in her cream sauce, giving the sauce a deeper flavor.
What's the secret to the best vegan mushroom stroganoff?
Although I generally use unsweetened, unflavored plant milk for my creamy sauces, I decided to try raw cashews in this recipe. I only used 1/4 cup for the entire recipe, which serves 6 people, so I figured it wouldn't hurt.
But, for a nut-free version, I offer a substitution with plant milk and flour.
- Baby Bellas or Other Mushrooms of Choice
- Yellow Onion
- Organic Vegetable Broth
- Tomato Paste
- Sea Salt
- Fresh Ground Pepper
- Dry White Wine
And, of course, the secret ingredient is the cashew cream:
- Raw Cashews
- Vegetable Broth
- Lemon Juice
- Flour (Gluten-free or whole wheat)
- Unsweetened, unflavored plant milk
How to make vegan mushroom stroganoff recipe
First, sautee the garlic, onions, and shallots until translucent in a non-stick skillet. To avoid sticking, add a small amount of vegetable broth or water. Then add the mushrooms, which provide additional moisture.
Next, add the tomato paste and vegetable broth. As a result, the tomato paste dissolves, deepening the color of the mixture. Now add the blended cashew cream or the optional flour and plant milk option.
Continue to whisk the mixture on medium-low until the sauce begins to thicken. This thickening process takes time for the ingredients to reduce, so be patient.
I also included Vegan Lentil Meatballs (pictured) as an option for added protein for those who want a heartier meal.
In the meantime, prepare the pasta. Serve on a platter with pasta as a base topped with mushroom gravy and optional lentil meatballs.
- Despite most instructions requiring soaking cashews, it isn't necessary if you have a high-speed quality blender.
- Also, if using the flour plant milk substitution, blend for a smoother, clump-free gravy.
- To give the vegan mushroom stroganoff a meaty texture, I used a variety of mushrooms. Although I love shiitake mushrooms, I chose a combination of button mushrooms and baby portobellos.
- The combination of onions and shallots creates an unbelievable flavor, and white deepens the flavors.
- If you are looking for a creamy, decadent mushroom pasta, you will love this vegan mushroom stroganoff.
If you love delicious vegan pasta dishes, give these recipes a try.
- Creamy Spicy Vegan Sausage Pasta
- Oil-Free Vegan 20 Minute One-Pot Wonder Pasta
- Garlic Noodles
- Spicy Thai Drunken Noodles with Seared Tofu
- Spaghetti and Meatballs
- Vegan Hungarian Goulash
- Veggie Stuffed Shells
- Stuffed Shells Recipe
- Fettuccine Alfredo
- Vegan Lasagna
- Mexican Lasagna
- Yum Yum Noodles
- Vietnamese Noodles
- Quick Pesto Gnocchi and Vegetables
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂