Main Courses > Vegetarian & Vegan > Plant-Based Mains > Vegan Mushroom Stroganoff

Creamy Vegan Mushroom Stroganoff

A rich and comforting vegan mushroom stroganoff, perfect for a weeknight dinner. This recipe uses a creamy cashew-based sauce for a decadent and satisfying meal.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 2 tbsp Olive Oil
  • 1 medium, chopped Onion
  • 3 cloves, minced Garlic
  • 1 lb, sliced Cremini Mushrooms
  • 1/2 lb, sliced Shiitake Mushrooms
  • 1 cup Vegetable Broth
  • 1/4 cup Dry Sherry (or more vegetable broth)
  • 1 cup, soaked in hot water for at least 30 minutes Raw Cashews
  • 2 tbsp Nutritional Yeast
  • 1 tbsp Lemon Juice
  • 1 tsp Dijon Mustard
  • 1/4 cup, chopped Fresh Parsley
  • to taste Salt and Pepper
  • to serve Egg-free Noodles or Rice

Soaking the Cashews

Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 30 minutes, or even longer for a creamier sauce. Drain and rinse the cashews before using.

Sautéing the Vegetables

Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Cooking the Mushrooms

Add the sliced cremini and shiitake mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and are browned, about 10-15 minutes. Don't overcrowd the pan; cook in batches if necessary to ensure proper browning.

Deglazing the Pan

Pour in the vegetable broth and dry sherry (or more vegetable broth). Scrape up any browned bits from the bottom of the pan. Let the mixture simmer for a few minutes to reduce slightly.

Making the Cashew Cream

While the mushrooms are cooking, add the soaked and drained cashews, nutritional yeast, lemon juice, and Dijon mustard to a high-speed blender. Add about 1/2 cup of water (or more, if needed) and blend until smooth and creamy. You may need to scrape down the sides of the blender a few times.

Combining the Sauce

Pour the cashew cream into the skillet with the mushrooms. Stir well to combine and heat through. Season with salt and pepper to taste. If the sauce is too thick, add a little more vegetable broth to thin it out.

Serving

Serve the vegan mushroom stroganoff over egg-free noodles or rice. Garnish with fresh parsley. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 150kcal, Carbohydrates: 15g, Protein: 5g, Fat: 8g. Note: These values are estimates and may vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

This recipe is high in protein and fiber due to the mushrooms and cashews. Using whole-wheat noodles or brown rice will further increase the fiber content. Adjust salt to your preference.

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FAQ

  • Can I use different types of mushrooms?

    Yes, you can use any combination of mushrooms you like! Oyster mushrooms, portobello mushrooms, and button mushrooms are all good options.
  • What if I don't have dry sherry?

    You can substitute more vegetable broth or a splash of white wine vinegar. The sherry adds a depth of flavor, but the recipe will still be delicious without it.
  • Can I make this recipe ahead of time?

    Yes, the stroganoff can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.