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 ¼ 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
Creamy Vegan Mushroom Stroganoff
Ingredients
- 16 ounces pasta I used gluten-free chickpea turmeric pasta
- 24 ounces sliced Baby Bellas 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 rest of the liquids in the pan.
- 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
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.
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! 🙂
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.
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.
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 🙂
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.
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 🙂
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.
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.
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.