This vegan mushroom stroganoff is super delicious, decadent, incredibly creamy, and so easy to make! And it’s ready in just 20 minutes!
Why This Recipe Works
For those of you who have never heard of stroganoff: It’s a popular Russian dish that originally consists of sautéed pieces of beef in a sour cream gravy sauce.
It’s been around for a long time (since the mid-19th century) and there are many variations of stroganoff around the world.
For my vegan version, I replaced the beef with mushrooms, which worked really well. I used a combination of button mushrooms and shiitake mushrooms. Their earthy and rich flavor makes them a perfect substitute for meat and they absorb the flavor of the sauce really well.
The sauce is quick to make, requiring just a handful of ingredients, yet the result is incredibly rich and indulgent. I used a combination of vegan sour cream, white wine, lemon juice, and tomato paste, which creates a luxurious creaminess that makes you forget there’s no dairy involved. It’s just as decadent and delicious as the original.
It makes such a great weeknight dinner, but it’s also perfect for a nice Sunday family dinner. I also like to make it for special occasions like Thanksgiving or Christmas. The recipe is incredibly versatile. You can serve it over pasta, rice, and it’s also great with mashed potatoes. If you want to make the meal even fancier, you could also serve it along with a slice of my lentil loaf or vegan meatloaf.
Plus, it’s a fantastic recipe to introduce non-vegan friends and family to the world of plant-based cooking. The flavors are so rich and satisfying that even the biggest meat-lovers won’t miss a thing.
The recipe is super easy and all you need is 20 minutes from start to finish!
Ingredients & Substitutions
- Onion & Garlic
- Mushrooms – I used brown button mushrooms.
- Shiitake Mushrooms – You could also replace them with button mushrooms, but I think they add a really nice flavor.
- White Wine – Not every wine is vegan as animal-derived fining agents are used in the production. Use a vegan brand if you want your dish to be 100 % vegan.
- Vegan Sour Cream – You can find it in well-stocked supermarkets or check your local health food store. If you still can get hold of it, you could also make your own vegan sour cream.
- Lemon Juice – Use freshly squeezed lemon juice. You can taste the difference.
- Tomato Paste
- Paprika Powder
- Salt & Pepper
- Parsley – sprinkle the stroganoff with freshly chopped parsley before serving.
How To Make This Recipe
1. Step: Finely chop the onion.
2. Step: Heat some oil in a large pan and sauté the onion for 2-3 minutes until they’re translucent. Add the garlic and cook it for another minute.
3. Step: Add the flour, the tomato paste, and the paprika powder and stir well.
4. Step: Cook for 2 minutes until lightly brown.
5. Step: Deglaze with white wine.
6. Step: Simmer for a minute.
7. Step: Then add the mushrooms.
8. Step: Stir well with a wooden spoon so they’re covered with the tomato paste onion mixture.
9. Step: Cook on high heat for 5 minutes.
10. Step: Add the vegan sour cream.
11. Step: Season with freshly pressed lemon juice, salt, and pepper.
12. Step: Serve immediately over pasta or mashed potatoes and sprinkle with freshly chopped parsley.
Tips & Tricks
- I used a combination of brown button mushrooms and shiitake mushrooms for this dish. However, you could also just use button mushrooms if you want. For a more “meat-like” version, you could also replace some of the button mushrooms with portobello mushrooms.
- This dish is great with all kinds of pasta, mashed potatoes, or even with rice.
- I used store-bought vegan sour cream, but if you can’t find it, you could also make your own vegan sour cream with cashews or silken tofu.
Storing
Stored in an airtight container in the fridge, it lasts 3-4 days.
Freezing
The mushroom sauce freezes well although I think it’s best fresh. Sometimes the mushrooms become a bit rubbery after freezing.
If you want to freeze it, let it cool down and then put it in a freezer-friendly container. Make sure to freeze the pasta separately.
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I hope you like this vegan mushroom stroganoff as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Mushroom Stroganoff
Ingredients
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons all-purpose flour
- 1/4 cup white wine
- 1 teaspoon paprika powder
- 6 cups brown button mushrooms
- 1/2 cup shiitake mushrooms
- 3 teaspoons vegan sour cream
- 1 teaspoon lemon juice
- salt, to taste
- black pepper, to taste
- freshly chopped parsley
Instructions
- Finely chop the onion. Heat some oil in a large pan and sauté the onion for 2-3 minutes until they're translucent. Add the garlic and cook it for another minute.
- Add the flour, the tomato paste, and the paprika powder and stir well. Cook for 2 minutes until lightly brown.
- Deglaze with white wine and simmer for a minute.
- Then add the mushrooms and stir well with a wooden spoon so they're covered with the tomato paste onion mixture. Cook on high heat for 5 minutes.
- Add the vegan sour cream. Season with freshly pressed lemon juice, salt, and pepper. Serve immediately over pasta or mashed potatoes and sprinkle with freshly chopped parsley.
Notes
- I used a combination of brown button mushrooms and shiitake mushrooms for this dish. However, you could also just use button mushrooms if you want. For a more “meat-like” version, you could also replace some of the button mushrooms with portobello mushrooms.
- This dish is great with pasta, mashed potatoes, or even with rice.
- I used store-bought vegan sour cream, but if you can’t find it, you could also make your own vegan sour cream with cashews.
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