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 gravy. You will love this vegan mushroom stroganoff recipe!
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 home.
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At our house, pasta is a staple. We love the variety of noodles; of course, most noodles are vegan, which helps immensely. Recently, I've been addicted to gluten-free Chickpea Turmeric Pasta.
This gluten-free pasta is delicious and has two ingredients (chickpeas flour and turmeric), and it's perfect for vegan mushroom 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.
Stroganoff Ingredients
- Baby Portobello Mushrooms: I love baby portobello mushrooms because of their meaty texture.
- Yellow Onion: Yellow onion, when sauteed with shallots and garlic, caramelizes and tastes fabulous in a sauce.
- Shallots: The flavor of shallots is mild and sweet with just a hint of garlic flavor. Gourmet chefs love to use them since they don't have the tangy bite that onions do. It is not just the taste that is different
- Garlic: I use fresh garlic cloves in the sauce and the cashew cream ingredients for extra garlic flavor.
- Organic Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I use it so often.
- Tomato Paste: I remember my grandma's beef stroganoff recipe as a kid. Her secret is using tomato paste in her cream sauce, giving the sauce a deeper flavor.
- Paprika: Paprika has a subtle earthiness with a sweet and peppery taste.
- Sea Salt: Sea salt enhances all the flavors in the sauce.
- Fresh Ground Pepper: Fresh ground pepper gives the sauce some added depth.
- Dry White Wine: The alcohol present in wine triggers the release of flavor molecules in the sauce, making every ingredient the wine contacts taste even better; the alcohol does, however, cook down.
- Raw Cashews: The raw cashews combined with the vegetable broth provides creaminess to the sauce.
- Lemon Juice: The lemon juice provides a little acid to form the perfect sauce flavors.
- Parsley/Dill: I add parsley and dill as a garnish for additional flavor.
Stroganoff Ingredients Substitutions
- Choose any mushrooms you prefer or have on hand.
- White onion is often used to replace yellow onion in recipes.
- Red onion is a substitute for shallots.
- For a nut-free option, consider using a combination of flour (any type) with unsweetened, unflavored plant milk. Or use a blend of water and flour for a thickening agent.
- Another option is to replace the cashews with soaked sunflower seeds, using the same ingredients.
- Or, try silken tofu or white beans, and reduce the fluid by one half.
- White vinegar or lemon juice is a substitute for white wine in recipes.
- Use bottled lemon juice in the event fresh juice isn't available.
How to Make Mushroom Stroganoff
First, saute 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 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.
Serving Suggestions
Although I chose noodles to serve with this vegan mushroom stroganoff recipe, many options taste fabulous with the creamy mushroom sauce.
- Mashed Potatoes
- Quinoa
- Brown Rice
- Baked or Sweet Potato
- Toast Points
- Orzo
- Risotto
- Steamed Cauliflower or Cauliflower Rice
Recipe FAQs
Traditionally, beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms. The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa. Our vegan version has the same flavor without animal products.
Although this vegan stroganoff recipe is served on top of noodles, it is also excellent on quinoa, brown rice, mashed potatoes, or served inside a potato or sweet potato.
Mushrooms are a good meat substitute. However, these little miracles surpass meat in many characteristics: they are rich sources of vitamins and minerals, for instance, selenium, zinc, and vitamins B1, B2, B5, B6, and B12.
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 stroganoff 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 creamy, decadent mushroom pasta, you will love this vegan mushroom stroganoff.
More Vegan Comfort Foods
If you love this vegan mushroom stroganoff recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Creamy Vegan Mushroom Stroganoff
Ingredients
- 16 ounces pasta I used gluten-free chickpea turmeric pasta
- 24 ounces sliced Baby Portobello Mushrooms or Other Mushrooms of Choice
- 1 Yellow Onion diced
- 2 Shallots minced
- 2 cloves Garlic minced
- 3 cups Organic Vegetable Broth
- 2 Tablespoons Organic Tomato Paste
- 2 teaspoons Paprika
- 1 teaspoon Sea Salt
- 1 teaspoon Fresh Ground Pepper
- ½ cup Dry White Wine
Cashew Cream:
- ¼ cup Raw Cashews
- ½ cup Organic Vegetable Broth
- 1 Tablespoon Lemon Juice
- 1 Clove Garlic Minced
Alternative plant milk/flour mixture
- ½ cup unsweetened unflavored plant milk of choice plus 2 Tablespoons flour of choice
Garnish:
- ⅛ cup chopped fresh Parsley
- ⅛ cup chopped Fresh Dill
Instructions
Cashew Cream:
- In a cup-sized blender, combine cashew, ½ cup vegetable broth, 1 garlic clove, and lemon juice. Blend until smooth. Set aside.
- 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
- In a large non-stick skillet, sauté onions, garlic, and shallots until translucent on medium heat.
- Add sliced mushrooms.
- Cook until brown and all liquid from the mushrooms has dissipated.
- Add the remaining 3 cups of vegetable broth.
- Stir.
- Add salt, pepper, and paprika.
- Add tomato paste and stir until it blends with the pan's other liquids.
- Add cashew cream or alternative flour mixture.
- MAKE SURE YOU GET IT ALL. SCRAPE DOWN THE SIDES of the blender.
- Add white wine.
- Stir.
- The mixture will thicken as you stir.
- Be patient.
- Turn heat down to low and prepare pasta.
Lentil Meatballs
- If including lentil meatballs, bake according to the directions and add to the sauce once it thickens.
Prepare the Pasta and Serve
- Cook the pasta: Prepare pasta according to package instructions.
- Drain when done. (Rinse if using gluten-free pasta)
- Place noodles on a platter and add the mushroom sauce and lentil meatballs if included.
Notes
-
- 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 flavor.
- For a nut-free option, consider using a combination of flour (any type) with unsweetened, unflavored plant milk.
- Or use a blend of water and flour for a thickening agent
- .Or, try silken tofu or white beans, and reduce the fluid by one-half.
- Another option is to replace the cashews with soaked sunflower seeds, using the same ingredients.
Nutrition
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! 🙂
Marcelle
Looks delicious A definite try this week. Your recipes are always a hit.
Kathy Carmichael
Marcelle, thank you so much! I am glad you are enjoying the recipes.
Marcelle Lajeunesse
Sounds delicious. Going to try this this week.
Kathy Carmichael
Hi Marcelle, Let me know what you think. I'd love to hear from you!
Raj Bharadia
Hi Kathy! Namaste! I love mushrooms and I tried this recipe... I was missing a couple of ingredients but it still turned out very nice... thanks for sharing your recipe... I just learnt a new style of cooking, now I am hooked, never loved pasta more!!!
Kathy Carmichael
Hi Raj, I'm so glad you liked the vegan mushroom stroganoff. Thank you for the feedback. I appreciate it.
fruitcrmble
I love mushrooms and this looks like a great way to use them. Thanks for the recipe. i was curious about the calorie and nutrition information - does it include the pasta and the meatballs? thanks.
Kathy Carmichael
Hello, thanks for reaching out. The nutritional information is with the pasta but does not include the meatballs. The meatball nutritional information is on the recipe for the lentil meatballs. Let me know if you try the recipe. I would love to hear from you.
Nancy Everist
How am I able to rate your recipes using the stars? I can write reviews but for the life of me can't figure out where the stars are! LOL
Kathy Carmichael
Hi Nancy, the stars are right about the recipe card. You click on as many stars as you think the recipe ranks. Thank you for reaching out. I hope you are enjoying the recipes.
Leslie H
I made this on Thursday night. My husband inhaled his portion, and so did I. My 7 yr old daughter eats with eyes, so mushrooms are never appreciated BUT I blended up a 1/4 of the sauce and poured it over her portion and she just about licked her plate clean. This will be added into our standard meal rotation!!
Kathy Carmichael
Hi Leslie, I love it! Great idea to blend the mushrooms for your little one. I wish I had thought of that years ago. Thank you so much for your feedback. I appreciate it.
Karen H
Haven't tried this yet but Kathy, I love all your recipes!
Kathy Carmichael
Hi Karen, thank you so much! I'm so glad you are enjoying the recipes. Let me know what you think of the stroganoff. I would appreciate your feedback.
Marie
Hi, Kathy. Can anything be substituted for the wine or can it be left out? Thanks!
Kathy Carmichael
Hi Marie. You can leave the wine out and add extra vegetable broth. Or, some people replace wine with apple juice, white wine vinegar, or apple cider vinegar. I would choose the vegetable broth or the apple juice! I hope you enjoy the recipe.
Cara Brautigan
Omg! I just made this tonight. LOVE! It’s up there with your gnocchi soup I made last weekend! I definitely like the tip to use 1/2 c of cashews vs. 1/4 c. I didn’t do that but I definitely think it would help to thicken the sauce. I ended up adding some cornstarch mixed with water at the end to thicken it more. I will be eating this for the next few days!!!!
Kathy Carmichael
Hi Cara, I find that the sauce will thicken if given enough time to simmer regardless of whether you use the 1/4 cup or 1/2 cup of cashews. Great idea to add a little cornstarch to thicken quickly. You can also use flour blended in the vegetable broth for the same result. I am so glad you enjoyed the stroganoff. It's a favorite at my house 🙂
Susan
Hello! I've been looking for a mushroom-centric recipe and this just might fit the bill. Question on the cashew sauce: in your opening few lines, you said you only used 1/4 cup of cashews, but the recipe calls for 1/2 cup. Which is correct? Thanks!
Kathy Carmichael
Hi Susan, it should be 1/4 cup. If you want it even thicker you can use more cashews, but it will cook down and thicken. You can also substitute 1/4 cup flour and blend it with the vegetable broth, which also works as a thickening agent if you want to skip the cashews altogether. Thank you for letting me know there was an inconsistency in the recipe. I appreciate it.
ACC
This looks delectable! Thank you for this recipe! So step 9 is to blend (implied by the instruction to scrape down the sides); after you blend, do you put it back into the pot before adding the white wine and stirring or are you supposed to add the white wine to the blender and stir in the blender? I'm thinking probably the first but I'm really not sure.
Kathy Carmichael
Hi Amelia, aft3er you blend the cashew cream in the blender (or the flour mixture instead), add it to the pan, and make sure you get all the cashew cream out of the blender (scrape down the sides). Then add the wine to the pan with the cashew cream and other ingredients. I hope this answers your question. Please let me know if you need more help 🙂
kfisher228
Hi Kathy, I can't get the print button to work on this page. I'd love to save the recipe to my files. Thank you!
Kathy Carmichael
Thank you for letting me know. I will email the tech people. I appreciate the head's up.
Shellie
Hi Kathy. We had this last night for dinner. It was delicious and so glad we have some leftovers. Did your Al Dente pasta turn into what looks like rotini? Wish they sold that brand around here. Thanks for another great recipe.
Kathy Carmichael
Hi Shellie, I'm so glad you liked the mushroom stroganoff. You can use any vegan or gluten-free pasta. I cooked the pasta separately and added the mushroom sauce and lentil meatballs after draining the pasta.