Vegan Mushroom Stroganoff

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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. 

The Ingredients

• Baby Bellas or Other Mushrooms of Choice
• Yellow Onion
• Shallots
• Garlic
• Organic Vegetable Broth
• Tomato Paste
• Paprika
• Sea Salt
• Fresh Ground Pepper
• Dry White Wine

And, of course, the secret ingredient is the cashew cream: 

• Raw Cashews
• Vegetable Broth
• Lemon Juice
• Garlic

Nut-Free Option 

• 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. 

Tips

• 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

Yield: 6 Servings

Creamy Vegan Mushroom Stroganoff

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

Grandma's secret stroganoff recipe is transformed into a vegan mushroom stroganoff delicacy. Enjoy this incredible vegan sauce on any pasta, or use it as a gravy. Add lentil meatballs for added protein.

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Ingredients

• 1 16 ounces bag of pasta (I used gluten-free chickpea turmeric pasta)
• 16-ounce pack, plus 8-ounce package, sliced Baby Bellas or Other Mushrooms of Choice
• 1 large, diced Yellow Onion
• 2 minced Shallots
• 2 cloves, minced Garlic
• 3 cups Organic Vegetable Broth
• 2 Tablespoons Organic Tomato Paste
• 2 teaspoons Paprika
• 1 teaspoon Sea Salt
• 1 teaspoon Fresh Ground Pepper
• 1/2 cup Dry White Wine

Cashew Cream:

• 1/2 cup Raw Cashews
• 1/2 cup Organic Vegetable Broth
• 1 Tablespoon Lemon Juice
• 1 Clove Garlic, Minced

Alternative plant milk/flour mixture

• 1/2 cup unsweetened, unflavored plant milk of choice plus 2 Tablespoons flour of choice

Garnish: 

• 1/8 cup chopped  fresh Parsley
• 1/8 cup chopped Fresh Dill

Instructions

Cashew Cream:

1. In a cup-sized blender, combine cashew, 1/2 cup vegetable broth, 1 garlic clove, and lemon juice. Blend until smooth. Set aside.
2. Or, for a nut-free version, combine plant milk and flour in a small cup size blender and blend until smooth.

Mushrooms/Onions/Shallots/Stroganoff

1. In a large non-stick skillet, sauté onions, garlic, and shallots until translucent on medium heat.
2. Add sliced mushrooms.
3. Cook until brown and all liquid from the mushrooms has dissipated.
4. Add the remaining 3 cups of vegetable broth.
5. Stir.
6. Add salt, pepper, and paprika.
7. Add tomato paste and stir until it blends with the rest of the liquids in the pan.
8. Add cashew cream or alternative flour mixture.
9. MAKE SURE YOU GET IT ALL. SCRAPE DOWN THE SIDES of the blender.
10. .Add white wine.
11. Stir.
12. The mixture will thicken as you stir.
13. Be patient.
14. Turn heat down to low and prepare pasta.

Lentil Meatballs

1. If including lentil meatballs, bake according to the directions and add to the sauce once it thickens.

Prepare the pasta and serve

1. Cook the pasta: Prepare pasta according to package instructions.
2. Drain when done. (Rinse if using gluten-free pasta)
3. Place noodles on a platter and add the mushroom sauce and lentil meatballs if included.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 125Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 452mgCarbohydrates 14gFiber 3gSugar 5gProtein 4g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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