Vegan Mushroom Stroganoff
Creamy, savory Vegan Mushroom Stroganoff is the perfect easy weeknight dinner. Enjoy with pasta or over rice or potatoes.
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Ingredients
- 16 oz cremini mushrooms, sliced
- 1 medium onion, finely diced
- 2-4 cloves garlic minced
- 2 tablespoons vegan butter or olive oil
- 1 tablespoon flour
- 1 cup beef-style vegetable broth
- 1 teaspoon Dijon mustard
- 1 cup vegan sour cream recipe follows, or use store-bought
Vegan Cashew Sour Cream
- 3/4 cup raw cashews soaked 4+ hours
- 1/2 cup unsweetened plain plant milk or water
- 1 tablespoon lemon juice
- 2 teaspoons apple cider vinegar
Instructions
Prep the Cashew Cream
- Add soaked cashews, plant milk (or water), lemon juice, and apple cider vinegar to a high-powered blender. Blend until as smooth as possible.
Vegan Mushroom Stroganoff
- Heat vegan butter or olive oil in a nonstick skillet over medium-high heat. Add in onions and sauté 3-5 minutes, until they start to brown slightly.
- Stir in mushrooms and sprinkle with salt to draw out moisture. Sauté, stirring often, until the extra moisture from the mushrooms has cooked off and there is no extra liquid in the pan.
- Add in garlic and sauté for another minute.
- Sprinkle flour over the mushroom mixture and stir until there is no more dry flour. Continue to cook and stir for about a minute to cook out the raw flavor of the flour.
- Pour in veggie broth to deglaze the pan, scraping up anything that's sticking to the bottom. Stir thoroughly to dissolve the flour into the broth. The mixture should be at a simmer and beginning to thicken. If it's bubbling too vigorously, reduce to the heat to medium or medium-low.
- Stir in the homemade cashew cream or store-bought vegan sour cream. Taste and adjust salt and pepper to preference.
- Enjoy over buttered pasta, or over rice or mashed potatoes.
Notes
Beef-style veggie broth: Edward & Sons and Better Than Bouillon both make vegan beef-style bouillon. These pack a lot more savory flavor than regular veggie broth. If you only have regular vegetable broth available to you, I recommend adding in a tablespoon of soy sauce to add that umami element.
Vegan sour cream: Tofutti Better Than Sour Cream is available at many chain grocery stores. You can check in the plant-based section (where you typically will find tofu and vegan cheese) or sometimes it's stocked alongside regular sour cream. Follow Your Heart, Forager Project, and Kite Hill also offer nondairy sour cream options. I think certain brands of unsweetened, plain vegan yogurt could also be utilized in a pinch — for example, Culina Plain & Simple.
Mushrooms: The recipe calls for cremini mushrooms because they are widely available and an affordable option, but feel free to use a variety of mushrooms! Shiitakes and oyster mushrooms add extra flavor and some textural variation to this vegan stroganoff.
Gluten-free: You can use white rice flour instead of all-purpose as a thickener, and serve with gluten-free pasta. Our favorite is the brown rice pasta by Jovial. Fusilli works great for this recipe because the shape really holds the mushroom sauce!
Red wine: If you enjoy cooking with wine, you can substitute in 1/3 cup of dry red wine in for a portion of the beef-style broth and use it to deglaze the pan. A dry white wine would work as well.
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