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4.82 from 16 votes

Creamy Vegan Mushroom Stroganoff

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. Add lentil meatballs for added protein.
Prep Time10 mins
Cook Time23 mins
Total Time33 mins
Course: Entrees
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 Servings
Calories: 384kcal
Author: Kathy Carmichael

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

Serving: 6g | Calories: 384kcal | Carbohydrates: 70g | Protein: 14g | Fat: 1g | Polyunsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 325mg | Potassium: 770mg | Fiber: 5g | Sugar: 9g | Vitamin A: 608IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 2mg