Mushroom Stroganoff Vegan Recipes

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.

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

CREAMY VEGAN MUSHROOM STROGANOFF (GF OPTIONAL)

Creamy Vegan Mushroom Stroganoff (GF Optional) image

Comforting, creamy, and dreamy vegan mushroom stroganoff that's gluten-free optional, too! SO delicious and easy to make, with just 10 ingredients required!

Provided by Minimalist Baker

Categories Entree

Time 1h

Number Of Ingredients 17

Ingredients

1/2 cup raw cashews*
1 cup water
8 ounces cremini mushrooms ((~1 ½ cups thinly sliced + 1 cup finely chopped))
1 Tbsp vegan butter ((or sub olive oil))
1 cup diced white or yellow onion ((1/2 large onion yields ~1 cup or 160 g))
1/2 tsp sea salt
1/4 tsp black pepper ((optional))
2 large cloves garlic, minced
1 Tbsp freshly chopped thyme ((or 1 tsp dried thyme))
1 Tbsp cornstarch ((or sub all-purpose flour, gluten-free if needed))
1 ½ tsp Dijon mustard
1 ½ cups cashew cream ((from above)*)
Water ((for boiling))
6 oz. dry noodles ((such as bowtie or farfalle // or tagliatelle if not egg-free/vegan // gluten-free as needed))
Salt ((for seasoning water))
Finely chopped chives
Vegan sour cream

Steps:

Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.
Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms and add the remainder to a food processor with the "S" blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.
NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package's recommendation.
Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.
Test pasta for doneness. When it's ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.
STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and pepper (optional). Cook for 3-4 minutes or until translucent. Add the sliced mushrooms ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant - about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).
Add the cashew cream and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the 1/4 - 1/2 cup (120 ml) reserved pasta water. Or, if you forgot to reserve pasta water, you can also use filtered or tap water if needed. Serve over noodles or add the noodles to the sauce and stir to combine.
Serve warm and optionally garnish with chives and vegan sour cream or yogurt. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding water as needed to thin.

Nutrition Facts : ServingSize 1 serving, Calories 411 kcal, Carbohydrate 62 g, Protein 11.3 g, Fat 14.8 g, SaturatedFat 4.4 g, Sodium 677 mg, Fiber 4.7 g, Sugar 6.1 g, UnsaturatedFat 7.2 g