Vegan Stroganoff

Indulge in the rich, creamy goodness of this Vegan Stroganoff that delivers all the comforting flavors of the classic dish without any animal products. The tender mushrooms and savory sauce create a mouthwatering experience that’s both nostalgic and innovative. This Vegan Stroganoff transforms traditional Russian cuisine into a plant-based delight that doesn’t compromise on taste or texture. You’ll learn how to create the perfect umami-rich sauce, cook mushrooms to perfection, and bring this dairy-free comfort food to your table in under 30 minutes.

Why You’ll Love This Recipe

This Vegan Stroganoff recipe stands out as a plant-based masterpiece that rivals its traditional counterpart. The combination of meaty mushrooms and creamy, tangy sauce creates an irresistible texture contrast that satisfies even the most devoted carnivores. What makes this dish truly special is how it captures the essence of classic stroganoff while being completely plant-based.

The sauce achieves incredible depth without dairy, using cashew cream and nutritional yeast to create that signature stroganoff richness. Each bite delivers a perfect balance of earthy mushrooms, savory sauce, and tender noodles that wrap you in culinary comfort.

Perhaps best of all, this Vegan Stroganoff comes together in just 30 minutes, making it accessible for weeknight dinners while impressive enough for guests. It’s a versatile recipe that works year-round but feels especially comforting during colder months.

Ingredients

For this delicious Vegan Stroganoff, you’ll need:

• 8 oz (225g) wide egg-free noodles or pasta
• 2 Tbsp (30ml) olive oil, divided
• 1 large onion (about 1 cup/160g), thinly sliced
• 4 cloves garlic, minced
• 1 lb (450g) mushrooms (cremini, button, or mixed), sliced
• 2 Tbsp (30ml) soy sauce or tamari
• 1 Tbsp (15ml) Dijon mustard
• 1 cup (240ml) vegetable broth
• 1 cup (240ml) unsweetened cashew cream or coconut milk
• 2 Tbsp (15g) nutritional yeast
• 1 Tbsp (15ml) lemon juice
• 2 tsp dried thyme
• 1 tsp smoked paprika
• 2 Tbsp (16g) cornstarch mixed with 3 Tbsp (45ml) cold water
• Fresh parsley for garnish
• Salt and pepper to taste

The mushrooms are the star, providing that meaty texture and umami flavor essential for plant-based mushroom stroganoff. The combination of cashew cream and nutritional yeast creates the signature creamy, tangy base that makes stroganoff so beloved.

Pro Tips

Perfect Mushroom Browning
The key to developing deep flavor in your Vegan Stroganoff is properly browning the mushrooms. Don’t overcrowd the pan – work in batches if necessary. Allow the mushrooms to cook undisturbed for 3-4 minutes before stirring to develop caramelization. This critical step creates the rich, meaty flavor that forms the foundation of an exceptional vegan stroganoff sauce.

Creating Silky Cashew Cream
For the creamiest sauce, soak raw cashews in hot water for at least 30 minutes (preferably 2 hours) before blending with fresh water. Blend on high speed for 1-2 minutes until completely smooth. This homemade cashew cream will integrate perfectly into your stroganoff sauce without graininess, creating that silky stroganoff texture that makes this dish irresistible.

Balancing Flavors
The perfect Vegan Stroganoff has a harmonious balance of umami, tanginess, and richness. After adding all ingredients, taste and adjust: add more lemon juice for brightness, nutritional yeast for cheesiness, or soy sauce for depth. This final taste adjustment elevates a good stroganoff to an exceptional one that will impress vegans and non-vegans alike.

Instructions

Step 1
Bring a large pot of salted water to a boil. Cook your egg-free noodles according to package directions until al dente, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining. Toss the drained noodles with a drizzle of olive oil to prevent sticking and set aside.

Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for 3-4 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Step 3
Add the remaining tablespoon of olive oil to the pan along with the sliced mushrooms. Spread them in an even layer and let them cook undisturbed for 3-4 minutes to develop a golden-brown crust. Stir and continue cooking for another 3-4 minutes until the mushrooms have released their moisture and begun to caramelize.

Step 4
Reduce heat to medium and add the soy sauce, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard, dried thyme, and smoked paprika, coating the mushrooms evenly with the seasonings.

Step 5
Pour in the vegetable broth, cashew cream or coconut milk, and nutritional yeast. Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld together. The sauce will start to thicken slightly.

Step 6
Stir in the cornstarch slurry and continue cooking for 2-3 minutes until the sauce reaches your desired thickness. If it becomes too thick, add a splash of the reserved pasta water. Add the lemon juice and season with salt and pepper to taste.

Step 7
Gently fold in the cooked noodles, ensuring they’re evenly coated with the creamy mushroom sauce. Allow everything to heat through for 1-2 minutes. Garnish your Vegan Stroganoff with fresh chopped parsley and serve immediately for the best taste and texture.

Variations

Gluten-Free Vegan Stroganoff
This Vegan Stroganoff easily adapts to gluten-free diets. Simply substitute the egg-free noodles with your favorite gluten-free pasta or even spiralized vegetables like zucchini noodles. Replace the soy sauce with tamari or coconut aminos, and verify your vegetable broth is gluten-free. The cornstarch is already a gluten-free thickener, making this adaptation straightforward without sacrificing the creamy, comforting essence of the dish.

Protein-Boosted Stroganoff
Enhance your Vegan Stroganoff with additional plant protein by adding 1 cup of crispy baked tofu cubes or 1/2 cup of tempeh crumbles when you return the noodles to the sauce. For an even simpler option, stir in 1/2 cup of cooked lentils or white beans during the final heating. These additions provide extra protein while complementing the earthy mushroom flavors in this plant-based mushroom stroganoff.

Vegetable-Packed Version
Transform your Vegan Stroganoff into a nutrient-dense meal by incorporating 2 cups of additional vegetables. Sauté sliced bell peppers, spinach, peas, or asparagus alongside the mushrooms. This variation not only adds vibrant color and texture but also increases the nutritional profile of the dish while maintaining its comforting appeal.

Storage and Serving

This Vegan Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers particularly delicious. When reheating, add a splash of plant milk or vegetable broth to restore the creamy consistency, as the sauce tends to thicken when chilled. Warm gently on the stovetop or microwave until just heated through to avoid overcooking the noodles.

For serving, present your Vegan Stroganoff in wide, shallow bowls that showcase the creamy sauce and mushrooms. Pair it with a crisp green salad dressed with lemon vinaigrette to balance the richness of the dish. For a complete meal, serve alongside roasted asparagus or steamed green beans and crusty artisan bread for soaking up the delicious sauce. A glass of vegan-friendly dry white wine makes an excellent accompaniment for dinner parties or special occasions.

FAQs

Can I make this Vegan Stroganoff ahead of time?
Yes, you can prepare the mushroom sauce up to 2 days ahead and store it in the refrigerator. Cook the noodles fresh when you’re ready to serve, then combine with the reheated sauce. Add a splash of vegetable broth when reheating to maintain the creamy consistency.

What’s the best substitute for cashew cream if I have a nut allergy?
Coconut cream or full-fat coconut milk works excellently as a nut-free alternative. For a less coconut-forward flavor, try unsweetened oat cream or silken tofu blended with a little lemon juice and nutritional yeast until smooth.

Which mushrooms work best in Vegan Stroganoff?
A mixture of mushrooms creates the most complex flavor. Cremini (baby portobello) provide meatiness, while shiitakes add umami depth. Button mushrooms work well for budget versions, while oyster or maitake mushrooms create a gourmet experience.

Can I freeze this Vegan Stroganoff?
The sauce freezes well for up to 3 months, but noodles tend to become mushy when frozen and reheated. For best results, freeze only the sauce and prepare fresh noodles when serving.

How can I make this Vegan Stroganoff oil-free?
Replace the olive oil with 3-4 tablespoons of vegetable broth for sautéing the onions and mushrooms. You may need to add broth gradually and watch closely to prevent sticking. The dish will be slightly less rich but still delicious.

Conclusion

This Vegan Stroganoff is comfort food at its finest — creamy, savory, and satisfying without any animal products. It’s the kind of dish that proves plant-based cooking can deliver all the depth and richness of traditional favorites while adding a modern, compassionate twist. Whether you’re a committed vegan or simply exploring more plant-based meals, this stroganoff delivers the perfect combination of nostalgic flavor and mindful eating. Gather your loved ones around the table and watch as this humble dish creates moments of pure culinary joy.

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