Vegan Mushroom Stroganoff

by 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.

Vegan Mushroom Stroganoff

Print Recipe
Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 115 voted )

Ingredients

1 onion, diced
8 ounces (226g) mushrooms, sliced
1/2 teaspoon smoked paprika
1/2 teaspoon thyme
1/2 teaspoon onion powder
1 cup (236ml) vegetable broth
1/2 cup (70g) cashews
1/4 cup (15g) nutritional yeast
1 tablespoon dijon mustard
2 tablespoons Braggs liquid aminos
pepper to taste

Instructions

  1. 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.
  2. Add remaining ingredients except for the Braggs and pepper and blend in a blender until smooth.
  3. Pour over the onion and mushrooms and stir.
  4. Cook until thickness desired.
  5. Stir in the Braggs liquid aminos and pepper.
  6. Serve over noodles, rice or potatoes.

By the Whole Food Plant Based Cooking Show on YouTube

plantbasedcookingshow.com

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27 comments

KathyM July 3, 2021 - 10:48 am

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

Reply
Jill Dalton July 4, 2021 - 9:29 am

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.

Reply
Natasha Marie September 3, 2021 - 1:22 am

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.

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Marsha Berland July 3, 2021 - 1:52 pm

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

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Elke July 3, 2021 - 7:17 pm

Just made it, oooooh soooio goooooood

Reply
Lyon Christi July 5, 2021 - 10:27 am

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!

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Jill Dalton July 5, 2021 - 11:25 am

You could always add a tsp of white miso instead of the nutritional yeast.

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housks2 July 5, 2021 - 6:51 pm

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!

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Sheri Ann Kolb July 18, 2021 - 5:35 pm

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

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Grace July 5, 2021 - 7:13 pm

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

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Anna July 5, 2021 - 10:38 pm

Hi Jill, can I ask you what is your sauté pan size? Thank you!

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Jill Dalton July 6, 2021 - 10:42 am

Mine is labeled as a 3qt pan

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Sandra Marks July 8, 2021 - 5:34 pm

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)

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Melanie Parsons July 12, 2021 - 8:46 pm

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.

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Rhonda Weisberg July 15, 2021 - 9:28 am

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

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grace August 16, 2021 - 3:22 pm

this recipe is amazing! thank you

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Britt August 19, 2021 - 10:23 pm

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☺️

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Lindsey September 1, 2021 - 9:11 pm

I love this recipe so much that I’ve made it 3 times in the past 2 weeks!

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Irene McDonald October 24, 2021 - 12:49 pm

I made this for lunch and it was WONDERFUL! This is a keeper for sure.

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harpersfaeriea December 15, 2021 - 2:20 pm

Great recipe; easy and good. I used chickpea pasta and this provides protein.

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Kay December 26, 2021 - 7:28 pm

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!

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Kevin December 27, 2021 - 8:33 pm

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 🙂

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Ruth a mccassie January 7, 2022 - 10:04 pm

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!!

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Cary February 10, 2022 - 11:43 pm

Looks so good! What kind of noodles do you buy?

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Jill Dalton February 11, 2022 - 10:59 am

I like the Ancient Harvest brand

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Jill March 17, 2022 - 11:44 pm

This one was a big hit! My non-vegan husband said “make sure this one goes in the rotation!”

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Alison Gordon April 3, 2022 - 9:17 pm

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

Reply

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