Vegan Mushroom Stroganoff
In this dairy-free and meatless vegan mushroom stroganoff a silky vegan cream sauce coats chewy mushrooms, providing the perfect combination of savory, rich, umami-packed deliciousness in every bite. This is a gluten-free recipe and it can be made nut-free and soy-free.
Servings: 6 servings
- ½ cup raw cashews (for the cashew cream). If nut-free use an equal quantity of pumpkin seeds.
- 1 tablespoon vegetable oil
- 4 cloves garlic (minced or crushed)
- 1 red onion (finely sliced)
- 8 oz crimini mushrooms (or button mushrooms or portobello mushrooms)
- 3 oz dried wild mushrooms (or use 8 oz fresh wild mushrooms)
- 1 tablespoon thyme (or use 1 teaspoon dried thyme)
- ½ cup dry white wine (or use ¼ cup cognac or whisky)
- 1 tablespoon pickled banana peppers (optional, or use pickled jalapeno peppers for more spice, or capers.)
- ½ teaspoons vegan worcestershire sauce (see ingredients list above for alternatives)
- 2 tablespoons tamari (or soy sauce. If soy-free see ingredients list above for alternatives)
- ½ teaspoon paprika
- Salt and ground black pepper to taste
If you are using dried mushrooms, soak the mushrooms in 2 cups water for 30 minutes to reconstitute them. When done squeeze the mushrooms to get as much liquid out as you can, then chop into thin slices. Don't throw away the stock after you're done--we'll use it in the sauce and it'll add amazing umami.
Make the cashew cream by blending the cashews (or pumpkin seeds) in a blender with ½ cup water. Set aside.
Heat oil in a wide skillet. Add the fresh/frozen/reconstituted mushrooms to the skillet along with some salt and ground black pepper. Saute over medium-high heat until the mushrooms begin to caramelize and turn golden-brown.
Add the garlic and onions to the skillet and saute a couple more minutes until the onions are soft.
Add the chopped banana peppers to the skillet if using. Mix them in, then stir in the wine or cognac or whisky.
Let the alcohol evaporate completely, then stir in the cashew cream or pumpkin seed cream. Add the mushroom stock from reconstituting the dried mushrooms or, if you don't have that, use 2 cups water or vegetable stock. Mix in the vegan worcestershire sauce and tamari.
Finally stir in the paprika, taste, and season with more salt and pepper if you wish.
Garnish with parsley and serve over corkscrew or ribbon-shaped pasta.
- Meat adds lots of flavor to a recipe so when you skip it you need to make sure you are adding enough substitutes to make up for the flavor and particularly the umami that meat adds. Mushrooms have lots of umami but they can still use help from other umami-rich ingredients like mushroom stock, soy sauce and vegan worcestershire sauce. If you are soy-free, I have tips for you in the ingredients section below.
- Make sure you brown and caramelize the mushrooms thoroughly. This not only improves the texture of the mushrooms and gets rid of the slippery texture, it also helps build flavor and color in the recipe. Try and use a wide skillet so the mushrooms fit in a single layer. That way they won't steam but will brown nicely.
- Adding in an alchohol further helps with the caramelization and building the base flavors of the dish. It also helps deglaze the pan and adds back those tasty little brown bits sticking to the bottom of the pan back into the sauce. The alcohol cooks out so you don't have to worry about feeding it to your kids, but if you need a substitute you can use a couple of tablespoons of apple cider vinegar instead.
- See tips on cleaning mushrooms in the FAQs above.
- Traditionally stroganoff is served with egg noodles. For a vegan meal serve the mushroom stroganoff over any ribbon-shaped pasta, including pappardelle, fettuccine or tagliatelle, or a corkscrew pasta like cavatappi or rotini, which will grab on to the thick sauce. You can also serve this creamy vegan mushroom stroganoff with rice--brown or white--it's wonderful that way. Or serve it over mashed potatoes for a treat even kids will love.
- You can store leftovers of the mushroom stroganoff in the fridge for up to three days. Freeze the stroganoff for up to three months in an airtight container. Reheat the stroganoff in the microwave for 2-3 minutes (or more) on high until creamy again. Add a bit more vegetable stock if needed and stir halfway through.
Calories: 155kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 349mg | Potassium: 508mg | Fiber: 3g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg