Vegan Stroganoff Recipes

VEGAN MUSHROOM STROGANOFF

Steps:

• Put the pasta on to cook according to the package instructions.
• Get all your ingredients ready for your sauce.
• Then add in the vegan butter to a pot along with the chopped onions sauté until the onions are softened. Then add in the sliced mushrooms and crushed garlic and fry until the mushrooms are softened.
• Add in the flour and fry with the mushrooms and onions for 1 minute. Then add in the vegetable stock and stir in until combined. Add the soy sauce and dijon mustard and then the full batch of vegan sour cream.
• Simmer until thickened.
• Serve over the pasta with some chopped chives.

MUSHROOM STROGANOFF

Steps:

• Heat the olive oil in a pan over medium heat. Add onion and garlic and cook until fragrant and the onion is soft, about 5 minutes. Then add the mushrooms and cook until they release their juices and become soft, about 7 minutes.
• Stir in the vegetable broth, soy sauce or tamari and thyme, and stir to combine. Reduce heat to medium-low and simmer until the liquid has reduced by a third, about 10 minutes. Mix in the Vegan Sour Cream and flour. Continue to simmer until the sauce thickens, another 3 minutes. Remove from heat.
• Cook the pasta according to package directions, until al dente. Drain, rinse and return the noodles to the pot. Pour the mushroom sauce over the pasta and stir to coat. Season with salt and black pepper to taste. Divide the pasta between 4 bowls and garnish with freshly chopped parsley. Serve immediately.

MUSHROOM STROGANOFF

Steps:

• Heat a skillet over medium heat, add oil, and add in the onion, garlic, and mushrooms, and half of the salt and mix in.
• Cook until the mushrooms are golden brown on most of the edges, about 9-12 minutes. Stir occasionally in between
• Once the mushrooms are golden brown, remove half of the mushrooms to use as a garnish later.
• Add in the sauces, herbs, stock, and mix in, and add in the rest of the salt, pasta, and mix in. If the stock doesn't cover the pasta, add in 1/4 cup more stock.
• Cover the skillet and cook for 19-21 minutes, or until the stock is absorbed by the pasta, and the pasta is well cooked.
• Stir the pasta once in between, so that any of the pasta that is on the top also gets cooked evenly.
• Add in the cashew cream, and mix in. Cook for a minute or two to thicken, taste and adjust salt and flavor.
• Then serve the pasta in bowls, topped with the reserved mushrooms, top with pepper flakes, vegan parm, and dill or parsley, and serve. The pasta will keep in the fridge for up to 4 days.
• To make without Pasta: blend 1/3 cup cashews with 1 cup stock 2 tsp flour or cornstarch. Add the well blended mix to the skillet at step 4, bring to a boil and cook for 2-3 more mins minutes to thicken then use.

CREAMY VEGAN MUSHROOM STROGANOFF

Steps:

• Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.

THE BEST MUSHROOM STROGANOFF (VEGAN)

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

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!

VEGAN BEEF STROGANOFF

Steps:

• Cook eggless noodles or pasta according to package directions.
• Saute onions and garlic in vegan butter and a sprinkle of salt over low heat for about 7 minutes until they become translucent.
• Add 2 cups of vegan "beef" crumbles (you can add them frozen) or homemade vegan ground beef and the cup of vegetable broth, then bring it to a slow boil.
• Stir in 1 1/2 cups of vegan sour cream.
• Mix in the cooked noodles, sprinkle with fresh parsley and then serve hot.

VEGAN MUSHROOM STROGANOFF

Steps:

• Cook pasta according to package directions.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until fragrant and starting to soften, about 2 minutes. Add garlic and mushrooms and continue cooking, stirring frequently, until the mushrooms release their liquid, 5 to 7 minutes.
• Stir in flour and cook, stirring, until it is well absorbed, about one minute. Add wine, broth and mustard; stir and scrape up any browned bits. Reduce heat to medium and continue to cook, gently stirring, until the sauce thickens, 3 to 5 minutes. Remove from heat. Stir in sour cream, salt and pepper.
• Drain the pasta and add to the sauce, tossing it all together. Sprinkle with parsley, if desired.

EASY VEGAN MUSHROOM STROGANOFF

Steps:

• Bring a large pot of water to a boil and cook the pasta according to package directions.
• In a large measuring cup or medium bowl whisk together the vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. Set aside.
• Melt the vegan butter in a large skillet or pot. When hot add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Reduce the heat to medium and add the mushrooms. Continue to cook for about 5 minutes until the mushrooms have softened and begin to release their juices.
• Pour in the broth and non-dairy milk mixture and continue to cook, stirring as needed for about 3 to 5 minutes until the sauce thickens. If the sauce gets too thick, add more vegetable broth or water if needed to thin. If the sauce is too thin, simply cook a little longer until you reach desired consistency.
• Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and Parmegan to taste.

VEGAN MUSHROOM STROGANOFF

Steps:

• In a large pot, bring 2 quarts of salted water to a boil. Add pasta and cook until pasta is al dente, about 7 minutes. Remove from heat and strain out the water with a colander. Set aside.
• In a large skillet, melt the vegan butter over medium heat. Add onions, garlic, and mushrooms and sauté for about 5 minutes, stirring frequently, until the juices are released and onions and mushrooms are slightly browned. In a liquid measuring cup mix together the water with the Yondu vegetable umami. Add one cup of the Yondu broth to the onion/mushroom mixture along with the salt. Bring to a boil then reduce heat to a simmer. Simmer for 15 minutes until portobellos have reduced about 25% in size.
• In a small bowl combine the remaining 1 cup of Yondu broth with 3 tablespoons of flour. Mix until all the flour is dissolved. Add to the onion/mushroom mixture and bring to a boil, stirring constantly. Boil for 1-2 minutes, until you have a thick creamy sauce. Remove from heat and stir in the sour cream. Toss with prepared pasta and serve immediately with fresh parsley.

ONE-POT VEGAN MUSHROOM STROGANOFF​ (30-MINUTES)

Steps:

• In a medium pot or pan over medium heat, add in 2 tablespoons of vegan beef broth. Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.
• Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.
• Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through.
• Add in the vegan white wine and mix through. Cook for 1 minute.
• Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.
• Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or until until the noodles are cooked through. Be sure to stir a few times to ensure the noodles do not stick to the bottom.
• Remove the pan from the heat and stir in the vegan sour cream. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley, for garnish.

VEGAN PORTOBELLO STROGANOFF

Steps:

• Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
• Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
• Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
• Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
• Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.

VEGAN MUSHROOM STROGANOFF

Steps:

• In a large deep skillet add the onion, garlic and coconut oil. Bring to medium heat and cook until softened. Add the mushrooms and continue cooking until the mushrooms are softened and browned (about 10 mins). If using the plant-based ground, add it to the skillet and cook until browned (about 7 mins). Remove from heat.
• In a small saucepan, whisk together the vegetable broth, coconut milk, nutritional yeast, tamari, lemon juice, Dijon mustard, sea salt and pepper on low heat. Pour the liquid mixture into the skillet reserving ½ cup of the liquid. Add the all-purpose flour to the reserved liquid and whisk to combine. Then add the reserved liquid to the skillet and stir everything to combine. Increase heat to a low simmer.
• Add the pasta noodles to a large pot of boiling water. Cook until al-dente (about 7 mins). Strain and gently rinse with cold water, then add the pasta to the skillet and toss together to combine.

BESY VEGAN MUSHROOM STROGANOFF

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.

VEGAN BEEF STROGANOFF

Steps:

• Cook the noodles according to package directions.
• Pour the half of the vegetable oil in a skillet over medium-high heat. Add the vegan beefless tips in a single layer and cook until browned on one side. Flip pieces and cook on the other side. Place the cooked pieces on a paper towel. Set aside.
• Add the remaining half of the the vegetable oil to the skillet and add the minced onions and cook for about 1 minute before adding the garlic and cooking until fragrant, about 30 seconds.
• Sprinkle the cooked onions and garlic with the flour and stir it to coat the onions/garlic mixture. It's supposed to be dry and crumbly at this point.
• In a separate bowl add the no beef bouillon, the white wine, vegan Worcestershire sauce. Add 1 cup of water and stir to combine.
• Add half of the broth to the onion mixture. Use a spatula to stir and scrape the bits on the skillet. Add the remaining half of the broth and stir to combine. Cook the sauce over medium heat another 5 minutes or so until it thickens.
• Stir in the vegan sour cream or vegan plain yogurt and cook for another minute or so to allow the sauce to thicken further. Add the vegan beefless tips back into the skillet. Stir to combine.
• Serve over egg-free noodles. Garnish with parsley or cilantro leaves.

VEGAN STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt margarine in a large, deep skillet over medium-high heat. Add onion and garlic; reduce heat to medium and saute until onion is translucent, 3 to 5 minutes. Add vegetarian crumbles and mushrooms; saute until mushrooms are tender, about 5 minutes.
• Mix vegan sour cream and soup mix together in a small bowl.
• Pour boiling water over bouillon cube and mix well until dissolved. Stir into the skillet and bring to a simmer. Mix in sour cream mixture, soy milk, and nutritional yeast. Cook until heated through, 3 to 4 minutes. Season with salt and pepper. Drain rigatoni and serve with sauce.

ULTRA CREAMY VEGAN STROGANOFF

Steps:

• In a large skillet or stock pot, sauté sliced mushrooms, diced onion, and minced garlic in olive oil over medium heat until onions are clear and soft.
• While mushroom mixture is sautéing, blend together cream sauce ingredients until completely smooth.
• Pour cream sauce over sautéed mushroom mixture and stir to combine. Add chopped vegan meat substitute, if using.
• Heat sauce over medium heat stirring frequently until thickened and creamy! Serve over pasta, rice, or quinoa!

QUICK AND EASY VEGAN STROGANOFF

Steps:

• Add olive oil to a non-stick skillet and heat over medium-high heat for a minute. Add the mushrooms and saute until mushrooms have softened and released their moisture.
• Stir in the flour and saute until flour starts to lightly brown.
• Stir in the broth 1/2 a cup at a time, stirring well and cooking for a minute or two with each additional 1/2 cup.
• Stir in the seitan, rosemary, thyme and bring to a simmer until broth thickens to gravy consistency.
• Add the spinach. Cook another 2-3 minutes or until spinach is wilted. Season with the salt and pepper (adjust as needed to taste). Serve over cooked pasta.

ONE POT MUSHROOM STROGANOFF

Steps:

• add 1/4 cup (60 ml) of water to a large pot over medium heat. Add in the sliced onions and cook until translucent, about 3 to 5 minutes. You can also sauté the onions in 1 tablespoon of oil instead of water, if you wish.
• add in the pasta, mushrooms, beef-flavored broth, nutritional yeast, and black pepper. Bring to a boil over high heat, then reduce the heat to medium-low and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.
• turn the heat off, then stir in the cashew butter and lemon juice until everything is well incorporated. Taste the pasta and add any additional salt, if necessary.
• top with freshly chopped parsley and black pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week.

VEGAN MUSHROOM STROGANOFF

Steps:

• Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente.
• Heat the olive oil in a large frying pan, add the shallots and fry for 5 minutes. Add the garlic and fry for 1 minute.
• Add the mushrooms and butter and cook for 5 minutes. Stir in the smoked paprika, mustard and tamari. Pour in the stock and cook for a few minutes, then turn the heat down as low as possible.
• Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating). Season with salt and pepper to taste.
• Drain the pasta and serve in two bowls. Top with the mushroom stroganoff and garnish with thyme.