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Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff in a bowl

Mushroom Stroganoff

Indulge in the rich flavors of our Vegan Mushroom Stroganoff, a plant-based spin on the classic Russian dish. This delightful recipe uses a variety of mushrooms, fragrant herbs, and a creamy cashew-based sauce to create a mouthwatering meal that is perfect for a cozy dinner at home or a special occasion.

Made with simple, wholesome ingredients, this dish is not only delicious but also suitable for those following a vegan diet. By using cashews instead of dairy, we achieve a creamy and satisfying sauce that's packed with flavor.

Serve it with your choice of pasta, rice, or even a baked potato for a complete and satisfying meal.

  • Food Processor
  • Pan
  • 1 lb. Mixed Mushrooms ((e.g., cremini, shiitake, oyster, sliced))
  • 1 Onion ( (finely chopped))
  • 2 Cloves Garlic ((minced))
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Soy Sauce
  • 1 Tbsp. All-Purpose Flour
  • 1 tsp. Dijon Mustard
  • 1 tsp. Paprika
  • ¼ tsp. Black Pepper
  • ¾ Cup Cashews ((raw, unsalted, and hydrated))
  • 1 Cup Almond Milk ((unsweetened))
  • ¼ Cup Fresh Parsley ((chopped))
  • ¼ tsp. Salt
  1. Soak raw cashews in hot water for 1 hour.

  2. In a large skillet or frying pan, heat olive oil over medium heat.

  3. Add the chopped onion and cook until translucent, about 5 minutes.

  4. Add the minced garlic and sliced mushrooms and cook for 10 minutes, or until the mushrooms have released their moisture and become tender.

  5. Stir in the soy sauce and cook for 2 more minutes.

  6. Sprinkle the flour over the mushrooms and stir to coat and thicken. Cook for 1 minute.

  7. Gradually pour in the vegetable broth, stirring constantly to avoid lumps.

  8. Bring the to a simmer.

  9. Add the Dijon mustard, paprika, and black pepper.

  10. Stir to combine and let the sauce simmer for 5 minutes.

  11. In a food processor or blender, blend the soaked cashews and almond milk until smooth and creamy.

  12. Pour the cashew cream into the skillet, stirring to combine. Cook for 5 more minutes, or until the sauce has thickened.

  13. Taste and adjust the seasoning with salt, if needed.

  14. Stir in the chopped parsley and serve the stroganoff over your choice of pasta, rice, or a baked potato. Enjoy!

Main Course
Russian
LowLactoseDiet, VeganDiet, VegetarianDiet

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