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    Vegan Mushroom Stroganoff

    Published: Oct 20, 2021 · Modified: Oct 20, 2021 by Sina · This post may contain affiliate links · Leave a Comment

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    Mushroom Stroganoff

    This vegan mushroom stroganoff is super delicious, decadent, incredibly creamy, and so easy to make! And it’s ready in just 20 minutes! 

    two plates of vegan mushroom stroganoff with rotini pasta with a hand picking up some of the pasta with a fork

    It makes such a great weeknight dinner, but it’s also perfect for a nice Sunday family dinner.

    I usually serve it with pasta, but 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.

    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. Mushrooms are a great and easy way to replace meat as they absorb the flavor of the sauce really well.

    The vegan sour cream makes the sauce super creamy and rich. It’s flavored with white wine and lemon juice, which work really well together. 

    What Goes Into This Recipe: 

    ingredients that go into this recipe on a marble countertop with labels

    • 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 pasta to be 100 % vegan.
    • Shiitake Mushrooms – You could also replace them with button mushrooms, but I think they add a really nice flavor. 
    • 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. 

    How To Make This Recipe

    The recipe is super easy and all you need is 20 minutes from start to finish! 

    a collage of four photos that show 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. 

    a collage of four photos that show how to make this recipe

    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.

    a collage of four photos that show how to make this recipe

    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. 

    two white plates with pasta and mushroom stroganoff on a marble countertop with a blue napkin and a fork on the side

    Recipe 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 or silken tofu. 

    Frequently Asked Questions: 

    Can I Freeze This Recipe? 

    Yes, 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. 

    How Long Does This Mushroom Strogranoff Last? 

    Stored in an airtight container in the fridge, it lasts 3-4 days. 

    Could I Use Other Pasta Shapes? 

    Yes, the sauce works with all kinds of pasta shapes. It’s also great with linguine, fettuccine, or pasta shells. 

    Related Recipes: 

    • Mushroom Bourguignon
    • Easy Vegan Gravy with Mushrooms
    • Vegan Mushroom Burger 
    • Balsamic Mushrooms 
    • Instant Pot Risotto with Mushrooms 

    I Love To Hear From You Guys! 

    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!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    a white plate with mushroom stroganoff over pasta with a fork on a marble countertop with another plate in the background

    Vegan Mushroom Stroganoff

    This vegan mushroom stroganoff is super easy, decadent, incredibly creamy, and so easy to make! It makes such a great weeknight dinner, but it's also perfect for a nice Sunday family dinner. And it's ready in just 20 minutes! 

    5 from 5 votes
    Print Pin Rate
    Course: Entrées, Main Course
    Cuisine: American
    Prep Time: 8 mins
    Cook Time: 12 mins
    Servings: 4 servings
    Calories: 84kcal
    Author: Sina

    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. 

    Nutrition

    Calories: 84kcal | Carbohydrates: 13g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 635mg | Fiber: 3g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 6.8mg | Calcium: 13mg | Iron: 1.1mg
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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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