This vegan mushroom stroganoff recipe is a rich, creamy, and hearty weeknight dinner idea. It is easy to make using simple and wholesome ingredients. The mushroom sauce is delicious, naturally gluten-, dairy and nut-free and ready in less than an hour.
This vegan mushroom stroganoff is the ultimate comfort food that you and your family will love! Creamy mushroom sauce with a hint of mustard, gherkins and sour cream served over mashed potatoes will be your new favourite meal.
This vegan mushroom Stroganoff recipe is not only super easy and fuss-free, but it can be made in less than an hour using only simple and wholesome ingredients with minimal effort.
So, if you don't feel like cooking but still want to eat something healthy, quick and delicious, this recipe is for you! It is a rich, creamy, and hearty. The sauce is delicious, dairy- and nut free and naturally gluten-free too!
I love creamy dishes, so my silken tofu pasta with mushrooms and my gnocchi with a creamy mushroom sauce inspired this recipe. Have you seen them? If not, go and check them out! And if you are a crazy mushroom lover like me, you'll love those recipes too!
What is Stroganoff?
Stroganoff is a traditional Russian dish of sauteed pieces of beef in a creamy sauce of mustard and sour cream with mushrooms and often served with french fries or over noodles, rice or mashed potatoes. However, my version is made without beef but with mushrooms only and dairy-free sour cream. So it is vegan, healthy and delicious! You will love it!
Ingredients for vegan mushroom Stroganoff
- Yellow onion
- Oil & Butter
- Dairy-free sour cream & double cream
- Tomato puree
- Pickled gherkins
- Nutritional yeast
- Fresh parsley
- Lemon juice
- Spices: salt, pepper, smoked paprika, thyme, red chilli flakes ( optional )
See recipe card for quantities.
How to make vegan mushroom stroganoff Recipe
- Firstly, chop the onion, mince the garlic and slice the mushrooms roughly.
- Heat the butter and vegetable oil in a large skillet over medium-high heat and cook the mushrooms until tender. I used a mix of white and chestnut mushrooms, but you can choose the combination of your favourites.
- In the meantime, cook pasta, rice, or mashed potatoes.
- Once the mushrooms are soft, add onion and sauté for a few minutes.
- After, add garlic and cook everything together for a few minutes.
- Now, time to add spices; smoked paprika, salt, pepper, mustard, tomato puree and a splash of water, and stir well until combined.
- Let's make this dish creamy. Add the dairy-free sour cream, single cream, chopped gherkins, some gherkins water, nutritional yeast, a bit of thyme and lemon juice, and cook until thickens.
- Chop a handful of parsley, add to the mushrooms and mix it well.
- Once the sauce thickens, season to taste and garnish with fresh parsley and red chilli flakes; if you like it spicy. Serve it over mashed potatoes, rice or any noodles you prefer. Enjoy!
You can store this vegan mushroom stroganoff in the fridge for up to 3 days in an airtight container, and it keeps well in the freezer for up to two months. If you serve it with pasta or rice, I recommend storing the sauce separately from the pasta/rice.
- When cooking the mushrooms, ensure you leave the salt off until the last minute; otherwise, your mushrooms will be rubbery. Adding salt would draw out all the moisture from the mushrooms, and you'd be steaming them.
- The sauce will thicken as it cools, so it would be best to serve it when it's still hot. You can always thin it up by adding water to it.
- Adding dairy-free single cream and sour cream will make your dish thick and creamy, so you won't need to add any flour; in this case, the sauce will remain gluten-free.
- If you'd like to have it more thicker, mix a bit of cornstarch with water, add to the mushroom sauce and cook it for a few minutes until it thickens.
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If you try this recipe, take a photo of your creation, and please tag me on Instagram @plantnspice #plantnspice because I love seeing your remakes!Print
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