Vegan mushroom stroganoff

How to Make the Best Vegan Mushroom Stroganoff

This vegan stroganoff recipe is my new go-to meal when I want something delicious and comforting, yet easy and relatively quick to put together! It is full of flavor, super creamy, and ultra-comforting. This vegan mushroom stroganoff is so delicious and realistic tasting that I believe any mushroom-loving, non-vegan would happily devour it, too!

Stirring a pan of vegan stroganoff

What is stroganoff?

Stroganoff is a Russian dish that typically involves the sauteeing of marinated beef, which is then cooked with roux, mustard, broth, and sour cream. Nowadays, the recipe is made relatively similar, but typically the dish is served over egg noodles. With that being said, there are a ton of different versions of this dish out there. Just look at my vegan mushroom stroganoff, for example!

Showing what the stroganoff looks like up close

Ditch the beef and dairy. You don’t need it!

My recipe is FULL of mouth-watering flavor, despite the lack of beef and dairy! I make my vegan stroganoff recipe very similar to a traditional one, but I swap out the beef for meaty mushrooms and the dairy for dairy substitutes.

First, I saute yellow onions in a blend of olive oil and vegan butter until they soften. Then, I throw in a ton of baby bella and shiitake mushrooms. I love using portobello mushrooms for their meaty texture and shiitake mushrooms for their unique, strong umami flavor.

Next, I add in flour and a few seasonings. The flour soaks up all of the fat and is what helps create a thick sauce. After about a minute, I slowly add in vegan beef stock- another key ingredient to replicate an authentic stroganoff taste! Once a sauce has somewhat been created, I add dijon mustard for a slightly tangy flavor and vegan sour cream to, well, make the dish creamy! Lastly, I fold in cooked pasta and voila, plant based mushroom stroganoff at its finest!

A plate of vegan mushroom stroganoff topped with lots of shredded vegan parmesan!

Check out some of my other incredible pasta dishes!

I am happy to announce that this video and blog post are in collaboration with The Viral Energy Institute!

If you make my vegan stroganoff recipe, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!

Vegan mushroom stroganoff

How to Make the BEST Vegan Mushroom Stroganoff

Author Chef Summer Storm – garden grub
This vegan mushroom stroganoff is incredibly flavorful, creamy, and very easy and quick to make!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 4 servings

Ingredients
 

  • 1 tbsp olive oil
  • 3 tbsp vegan butter
  • 2 cups yellow onion, small diced (roughly 1 onion)
  • 3 cups baby bella mushrooms, thinly sliced (about one 8-ounce container)
  • 3 cups shiitake mushrooms, thinly sliced (about one 8-ounce container)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp kosher salt
  • 3/4 tsp black pepper
  • 2 tbsp all-purpose flour
  • 2 cups hot water
  • 1 vegan beef bouillon cube
  • 2/3 cup favorite vegan sour cream
  • 1 tbsp dijon mustard
  • 2 cups uncooked pasta of choice (I use brown rice bow tie pasta!)

Instructions
 

  • Cook the pasta according to its package instructions. Then, drain and rinse it off under cold water to stop it from cooking. Drizzle a touch of olive oil over the pasta and toss it to coat it evenly; this will prevent the pasta from sticking to itself. Set aside.
  • Place a large saute pan over medium heat. Once hot, add in the olive oil and butter.
  • Once the butter is melted, add in the diced onions and saute them for 2 minutes, stirring occasionally.
  • Add all of the mushrooms into the pan, stir well, and cook for 6 minutes, stirring occasionally.
  • In the meantime, whisk together the hot water and bouillon cube. This is your vegan beef stock. Set it to the side.
  • Add the flour, garlic powder, onion powder, salt, and pepper into the pan and constantly stir for 1 minute.
  • Now, slowly pour in the vegan beef stock, constantly stirring to create a sauce.
  • Once all of the stock has been stirred in, add the sour cream and dijon mustard into the pan and stir until well incorporated.
  • Continue cooking over medium heat and allow the mixture to come to a simmer. Reduce the heat to medium-low and simmer for 3 minutes.
  • Add the cooked pasta into the pan and stir well to coat it evenly. Cook for another 1 to 2 minutes, or until desired sauce thickness.
Keyword plant based mushroom stroganoff, vegan beef stroganoff, vegan mushroom stroganoff, vegan stroganoff, vegan stroganoff recipe
Tried this recipe?Let me know how it was!

Tiparooskis

Welcome to my tip section of the vegan mushroom stroganoff recipe! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.

  1. Can’t get your hands on these vegan beef bouillon cubes? You can use vegetable stock instead of the vegan beef cube and water! The stroganoff will then be lacking the beefy flavor, but it will still taste delicious!

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Stroganoff pin for Pinterest!

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