When you are looking for a super quick and easy meal that is both comforting and nutritious there is nothing better than a plate of Plant Based Vegan Mushroom Stroganoff. The silky, rich cashew sauce complements the earthiness of the mushrooms perfectly and you can eat it over noodles, rice or even mashed potatoes. This recipe is sure to make it into your normal meal rotation.
Ingredients
1 onion, diced
8 ounces mushrooms, sliced
1/2 teaspoon smoked paprika
1/2 teaspoon thyme
1/2 teaspoon onion powder
1 cup vegetable broth
1/2 cup cashews
1/4 cup nutritional yeast
1 tablespoon dijon mustard
2 tablespoons Braggs liquid aminos
pepper to taste
Instructions
- Sauté the onions and mushrooms until onions are translucent and the moisture is cooked out of the mushrooms, adding a little water or vegetable broth to keep them from sticking to the pan.
- Add remaining ingredients except for the Braggs and pepper and blend in a blender until smooth.
- Pour over the onion and mushrooms and stir.
- Cook until thickness desired.
- Stir in the Braggs liquid aminos and pepper.
- Serve over noodles, rice or potatoes.
By the Whole Food Plant Based Cooking Show on YouTube
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19 comments
My husband does not eat nuts or seeds at all. Would white beans be an acceptable substitute for the cashew, and if so what amount would you suggest? Thank you
I tried using beans instead and it didn’t taste good at all. It was sort of creamy but not anything I wanted to make or eat again.
I made this recipe today and it was delicious. I used Hungarian Sweet Paprika instead of smoked paprika. But otherwise I followed the recipe and loved it. Thanks you so much for creating it.
I am loving your cookbook, made the cheesey brocolli and kale casserole – it is such a keeper
Just made it, oooooh soooio goooooood
I think I have had issues (feeling bad after) eating nutritional yeast. I may experiment with it again sometime but until then, would this be good without or would you recommend a substitute? Thank you!
You could always add a tsp of white miso instead of the nutritional yeast.
Made this for dinner tonight. Loved it! Perfect for a chilly fall/winter day. I made a note to add peas to it. color and veggies! . I love your cooking demos every week, and usually make them.
Thank you!
Made this tonight. Kudos for hitting the nail on the head! It really tastes like stroganoff! And so easy to make!
This is amazing! wow! I usually steer clear of nuts but decided to give this a try. Oh my gosh! It is SO good. I used the Thai Kitchen noodles as I had them in my pantry. Thank you! YUM
Hi Jill, can I ask you what is your sauté pan size? Thank you!
Mine is labeled as a 3qt pan
This dish was restaurant level good!! Not even kidding! I made it with whole-wheat pasta and I’m so not missing anything from pre wfpb days! Paired with broccoli and cauliflower.
I felt like I had the most decadent meal and wouldn’t believe it was wfpb (if it wasn’t for the fact that I made it). Lol :o)
This was amazing! My kids even loved it! I have so many vegan cookbooks, but so far, your recipes are winning in health and taste! Thank you.
Fantastic! I couldn’t believe a recipe this easy could taste so good! Making it again tonight! (I had a lot of mushrooms!)
this recipe is amazing! thank you
This is my favorite ever. I can make it on a busy night so fast and my SO loves it so much. I’m the only WFPB SOS free in the house (for years now) so I cook a lot, this one is SO AWESOME and simple. Thank you☺️
I love this recipe so much that I’ve made it 3 times in the past 2 weeks!
I made this for lunch and it was WONDERFUL! This is a keeper for sure.