Best 3 The Best Mushroom Stroganoff Vegan Recipes

Indulge your taste buds in the symphony of flavors that is mushroom stroganoff, a delectable vegan dish that captures the essence of classic comfort food with a modern, plant-based twist. This culinary creation is a hearty and savory journey that begins with meaty mushrooms, bathed in a creamy and rich sauce, and complemented by tender vegetables and aromatic herbs. It's a symphony of textures and flavors, a harmonious blend of earthy, savory, and subtly tangy notes, sure to delight vegans and non-vegans alike. Our collection of mushroom stroganoff recipes offers a range of variations to suit every palate, from classic to modern, gluten-free to creamy, and even a raw vegan version for a unique and refreshing take on this beloved dish. Get ready to tantalize your taste buds and embark on a culinary adventure that celebrates the versatility and deliciousness of plant-based cuisine.

Let's cook with our recipes!

BESY VEGAN MUSHROOM STROGANOFF

BESY VEGAN MUSHROOM STROGANOFF image

Creamy, delicious, and so easy to make, vegan mushroom stroganoff is one of my favorite comfort foods! Easily customizable to suit just about any dietary needs and tastes. Recipe adapted from William Sonoma.

Provided by Julie | The Simple Veganista

Categories Entree

Time 30m

Number Of Ingredients 11

Ingredients

4 - 5 tablespoons vegan butter (I recommend Miyoko's)
1 small yellow onion (or large shallot), finely diced
3 cloves garlic, minced
1 - 2 lbs. mushrooms (pref. cremini), ends trimmed and sliced
2 tablespoons flour
3/4 cup dry white wine
1 1/4 cup low-sodium vegetable broth
1/2 - 3/4 cup vegan sour cream
2 tablespoons chopped parsley, plus more to serve
salt + pepper, to taste
12 - 16 oz. pasta (use your favorite - straight, small and/or curvy)

Steps:

Cook the noodles according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
Heat the butter in a medium pot over medium-high heat, add onion and saute until golden, about 5 minutes. Add the garlic and mushrooms, cook another 5 minutes, or until mushrooms begin to sweat down a bit. Add the flour, stirring to fully incorporate so there are no white streaks, cook for 1 minute. Stir in the wine and broth, bring to a gentle boil, reduce heat to medium, cook another 5 minutes or until the sauce has slightly thickened. Stir in the sour cream and parsley. Season with salt and pepper to taste.
Add the pasta to the mushroom sauce, toss to combine. Add in a little pasta water as needed to loosen the sauce. Alternatively, add pasta to individual bowls and spoon the creamy sauce overtop.
Serves 4 - 6
Leftovers can be stored in the refrigerator for up to 5 - 6 days. Freeze for up to 2 - 3 months. Let thaw before reheating.

Nutrition Facts : Calories 447 calories, Sugar 5.6 g, Sodium 127.8 mg, Fat 14 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 66.7 g, Fiber 4.2 g, Protein 15.2 g, Cholesterol 0 mg

VEGAN MUSHROOM STROGANOFF

Vegan Mushroom Stroganoff image

This is the best vegan mushroom stroganoff recipe that is easy to make, and ready in just 20 minutes! It's healthy, creamy, so delicious and can easily be made gluten-free and nut-free, too! Serve this creamy mushroom sauce with pasta, rice, mashed potatoes or to any sides you like.

Provided by Bianca Zapatka

Categories Lunch & Dinner Main Course Pasta Side Dish

Number Of Ingredients 16

Ingredients

10,6 oz pasta of choice (300g (use gluten-free pasta, if needed))
2 tbsp canola oil (or olive oil (divided))
1 onion (chopped)
4 cloves garlic (minced)
18 oz cremini mushrooms (500g (thinly sliced, *see notes))
1/3 cup dry white wine (80ml (optional))
1 1/2 cups vegetable broth (360ml)
3 tbsp soy sauce (or tamari sauce)
3 tbsp all-purpose flour (or gluten-free flour or 2 tbsp cornstarch)
2 tsp dijon mustard (optional)
2-3 tbsp nutritional yeast flakes (optional)
1 tsp paprika powder (optional)
salt and pepper (to taste)
1 1/2 cup non-dairy milk (360ml (*see notes))
Vegan parmesan
fresh parsley or thyme

Steps:

In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed).
Heat one tablespoon of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally. (*See step-by-step photos + recipe video in the blog post above!)
Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).
In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.
Add in the pasta, toss well to combine and cook until heated throughout as needed.
Garnish with vegan parmesan and fresh thyme or parsley as desired and serve immediately!

Nutrition Facts : ServingSize 1 Serving, Calories 465 kcal, Carbohydrate 63.7 g, Protein 23.7 g, Fat 9.4 g

THE BEST MUSHROOM STROGANOFF (VEGAN)

The BEST Mushroom Stroganoff (Vegan) image

I've tried several online recipes for vegan stroganoff but haven't been wowed by any of them. I created this version and it is by far the best we've had. My whole family loves it! It takes amazingly like the stroganoff we remember from our omni eating days. :o)

Provided by worldmom12

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (6 cup) package pasta, egg-free ribbon noodles
1/4 cup margarine, vegan (I use Earth Balance, but vegetable oil would work too)
1 onion, minced
16 ounces portabella mushrooms, sliced
2 garlic cloves, minced
2 cups vegetable broth, beef flavored (we use Frontier beef-flavored broth powder)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Worcestershire sauce, vegan (you could leave this out, it's not critical, but does add depth)
1/4 cup flour
1 cup vegan sour cream (I use Follow Your Heart)

Steps:

Cook and drain pasta according to package directions.
Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
Add garlic and cook for another 1-2 minutes. Remove from heat.
In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
Whisk in flour and continue cooking until sauce begins to thicken.
Return skillet to low heat and stir thickened sauce into mushroom mixture.
Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.

Tips:

Use a variety of mushrooms. This will give your stroganoff a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly.
Cook the mushrooms until they are browned and tender. This will bring out their flavor and make them more enjoyable to eat.
Use a good quality vegan sour cream. This will make your stroganoff creamy and delicious. You can find vegan sour cream at most grocery stores.
Serve your stroganoff over your favorite pasta or rice. You can also serve it with roasted vegetables or a side salad.

Conclusion:

Mushroom stroganoff is a delicious and easy-to-make vegan dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a quick and easy vegan meal, give mushroom stroganoff a try. You won't be disappointed!