Vegan Mushroom Stroganoff

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Mushroom Stroganoff

Jill Dalton
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.
4.90 from 19 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 3 people
Calories 174 kcal

Ingredients
 
 

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.

Nutrition

Calories: 174kcalCarbohydrates: 16gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 63mgPotassium: 530mgFiber: 4gSugar: 5gVitamin A: 184IUVitamin C: 5mgCalcium: 25mgIron: 2mg

40 thoughts on “Vegan Mushroom Stroganoff”

  1. 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

    1. 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.

      1. 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.

    2. I made this and it was delicious! I will definitely make it again. I tried to reply to Kathryn re nut replacement I was going to suggest some cauliflower with a bit of plant milk?

      1. All of our recipes have metric conversions now. You have to choose the option on the top of the recipe across from the Ingredients heading.

  2. Marsha Berland

    I am loving your cookbook, made the cheesey brocolli and kale casserole – it is such a keeper

  3. 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!

  4. 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!

    1. Sheri Ann Kolb

      Made this tonight. Kudos for hitting the nail on the head! It really tastes like stroganoff! And so easy to make!

  5. 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

  6. 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)

  7. Melanie Parsons

    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.

  8. Rhonda Weisberg

    Fantastic! I couldn’t believe a recipe this easy could taste so good! Making it again tonight! (I had a lot of mushrooms!)

  9. 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??

  10. I have made this different times with cashews, walnuts and white beans. Had it over rice, potatoes, and brown rice vermicelli. Each time has been just as good. This is one of my top go to meals. So good!

  11. I made this today it was very good. My wife do not care for smoked paprika so I left it out.
    Still very tasty! thank you 🙂

  12. Ruth a mccassie

    Thanks so much for your easy recipes..for someone who does not like to cook i was eager to try this simple recipe. I did not have thyme but used poultry seasoning. it was so good and I especially enjoyed it considering i did not get to eat the stuffing my mom made at thanksgiving due to how unhealthy it is. I will pick up some Thyme to see what it really is supposed to taste like. I like the idea of miso instead and may give that a try. I am so grateful at how good and easy this was!!

  13. Alison Gordon

    This recipe is so yummy. It is now one of my favorites. I will definitely be making this recipe again.

  14. MIND. SERIOUSLY. BLOWN! This is far and away the best vegan mushroom stroganoff I’ve ever had. The only changes I made were to cut the nooch in half and to blend some of the mushrooms in with the sauce portion. Served it on whole wheat spaghetti noodles and I could not stop eating it!!!!! And yes, this seriously really only makes 3 servings.

  15. Hi Jill, I’ll be making this recipe to serve 12. Would you recommend the spices be multiplied 4 times as well? Thanks for these wonderful recipes and all the hard work you do for us.

      1. I just finished making it and we love it! I ended up going with spices for 9 servings and everything else was for 12 servings. Perfect! Thanks again!

  16. Jill…making tonight I will let u know the out come. Suggestion: add button to stop phone from turning off. I’ve used on other websites for recipes. Game changer! Just a thought! Ty

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