This vegan mushroom Stroganoff is a delicious plant-based twist on the classic Russian dish. This creamy, savoury dish replaces traditional beef with hearty mushrooms, creating a satisfying and comforting meal. Perfect for cold evenings or when you’re craving a rich, indulgent dinner. This dairy-free version gets its velvety texture from cashew cream. Hearty and utterly delicious.
Vegan Mushroom Stroganoff: A Creamy Plant-Based Delight
Hearty and utterly delicious, this vegan mushroom stroganoff makes a speedy and comforting dinner. The mushrooms are smothered in a creamy homemade cashew cream that is really quick to make and requires no pre-soaking.
Bursting with umami, this recipe makes a truly satisfying even without the meat. I like to serve this dish with rice topped with freshly chopped parsley. Delish!
What is stroganoff?
Stroganoff is a classic Russian dish typically made with sautéed beef, mushrooms, onions, and a cream-based sauce. It is typically served over noodles, rice, or mashed potatoes.
Delicious and comforting, stroganoff has gained popularity all over the world and been adapted to include chicken, vegetarian, or vegan versions.
Here are more mushroom recipes you may like to try:
- MUSHROOM POLENTA TART [VEGAN] [GLUTEN FREE]
- CREAMY MUSHROOMS ON TOAST [VEGAN]
- VEGAN PÂTÉ [VEGAN] [GLUTEN FREE]
- ASIAN MUSHROOM WELLINGTON [VEGAN]
How to make this vegan mushroom stroganoff
Ingredients
To make this vegan mushroom stroganoff, you will need:
- cashews
- boiling water
- vegetable oil
- onion
- garlic
- smoked paprika
- paprika
- mushrooms
- vegetable stock
- Dijon mustard
- tamari sauce
- ½ lemon
Step-by-Step Cooking Instructions
Step 1: Make the Cashew Cream
First, you will need to soak the cashews into boiling water while you prepare the rest of the ingredients.
Put the cashews in a bowl. Add 200 ml of boiling water. Leave to soak covered while you prepare the rest of the ingredients.
Step 2: Prepare the Onion Base
The base of this dish is an onion and garlic mixture cooked with smoked paprika and regular paprika.
- Add 2 Tbsp of vegetable oil to a large saucepan. Add the finely chopped onion and crushed garlic. Fry gently until soft. Add the smoked paprika and regular paprika. Fry gently for another minute or two, stirring frequently.
- Transfer the onion mixture to a small bowl and set aside.
Step 3: Cook the Mushrooms
The mushrooms are fried on their own in vegetable oil until they are nicely brown all over. Make sure you use a fairly large saucepan so you can cook all the mushrooms together at once.
- Add 3 Tbsp of vegetable oil to the saucepan. Add the sliced mushrooms and fry until brown all over.
- Once the mushrooms are cooked, return the onion mixture to the pan. Add the vegetable stock, Dijon mustard, tamari sauce and lemon zest. Leave to simmer while you make the cashew cream.
Step 4: Blend the Cashew Cream
While the stroganoff is gently bubbling away, you can prepare the cashew cream. It should have the consistency of single cream, so add more water as needed
- Put the cashews and water in a blender and whizz until you have a smooth creamy liquid.
Step 5: Mix It All Together and Serve
- Add the cashew cream to the mushroom and leave to simmer for another 5 mins.
- Season to taste with lemon juice and salt if needed.
- Serve with rice, topped with freshly chopped parsley.
Pairing and Serving Suggestions
Served with rice, this vegan mushroom stroganoff makes a hearty meal. However, it also pairs well with:
Complementary Side Dishes
- Light Salads: A crisp green salad with a tangy vinaigrette. Try an arugula and walnut salad or a simple crunchy green salad leave mix.
- Roasted or Steamed Vegetables: Roasted Brussels sprouts, air-fry broccoli, steamed green beans, or sautéed asparagus all make nutritious add-ons.
- Crusty Bread or Garlic Toast: Serve with warm, crusty sourdough, baguette, or vegan garlic toast to soak up the delicious stroganoff sauce.
Storing and Reheating Your Vegan Mushroom Stroganoff
Storage Tips
- Allow the stroganoff to cool completely before storing.
- Store in an airtight container in the refrigerator for up to 3-4 days.
- For longer storage, freeze portions in freezer-safe containers for up to 2 months.
Reheating Instructions
Microwave Method: Place a portion in a microwave-safe dish, add a splash of water, cover, and heat in 30-second intervals, stirring between each, until hot.
Stovetop Method: Reheat in a saucepan over medium-low heat, adding a little water as needed to loosen the sauce. Stir frequently until heated through.
Tip: When reheating, the sauce may have thickened. Adding a small amount of water helps restore its creamy consistency.
Frequently asked questions about vegan mushroom stroganoff
Yes you can use oat cream, soy cream, blended silken tofu, vegan sour cream, coconut milk, or coconut cream.
You can make this vegan mushroom stroganoff ahead of time. It can be stored in an airtight container in the fridge for up to 4 days. It can be reheated on the stove or in a microwave (you might need to add a bit more stock to loosen the sauce as it may thicken in the fridge).
I would advise not to freeze this dish as the texture of the cashew cream will alter.
I hope you enjoy this vegan mushroom stroganoff recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Vegan Mushroom Stroganoff
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 100 g cashews
- 200 ml boiling water
- 2 tbsp vegetable oil
- 1 onion
- 3 garlic cloves
- 1 tsp smoked paprika
- 1 tsp paprika
- 3 tbsp vegetable oil
- 600 g mushrooms
- 400 ml vegetable stock
- 2 tsp Dijon mustard
- 1 Tbsp tamari sauce
- Zest of ½ lemon
- Lemon juice to taste
TO SERVE:
- 2 handfuls of chopped parsley
- rice
Instructions
- Put the cashews in a bowl. Add 200 ml of boiling water. Leave to soak covered while you prepare the rest of the ingredients.100 g cashews, 200 ml boiling water
- Slice the mushrooms.600 g mushrooms
- Add 2 Tbsp of vegetable oil to a large saucepan. Add the finely chopped onion and crushed garlic. Fry gently until soft. Add the smoked paprika and regular paprika. Fry gently for another minute or two, stirring frequently.2 tbsp vegetable oil, 1 onion, 3 garlic cloves, 1 tsp smoked paprika, 1 tsp paprika
- Transfer the onion mixture to a small bowl and set aside.
- Add 3 Tbsp of vegetable oil to the saucepan. Add the sliced mushrooms and fry until brown all over.3 tbsp vegetable oil
- Once the mushrooms are cooked, return the onion mixture to the pan. Add the vegetable stock, Dijon mustard, tamari sauce and lemon zest. Leave to simmer while you make the cashew cream.400 ml vegetable stock, 2 tsp Dijon mustard, 1 Tbsp tamari sauce, Zest of ½ lemon
- Put the cashews and water in a blender and whizz until you have a smooth creamy liquid. Add the cashew cream to the mushroom and leave to simmer for another 5 mins.
- Season to taste with lemon juice and salt if needed.Lemon juice to taste
- Serve with rice, topped with freshly chopped parsley.rice, 2 handfuls of chopped parsley
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/vegan-mushroom-stroganoff/
I cannot wait to see your posts!
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