Our Vegan Mushroom Stroganoff is the perfect comfort food to start cooking at home if you haven't already. Creamy, hearty and umami-packed, this Mushroom Stroganoff has become a favourite this fall. Easy to prepare and made with basic ingredients, you can have this yummy meal ready in less than 30 minutes.
What is Stroganoff?
Stroganoff is a Russian dish that originated during a cooking contest in 1891. The first Strogranoff was made by a French cheff in Russia during this contest and named after a wealthy Russian family.
Nowadays, Stroganoff has become popular in many countries around the world and the original recipe containing beef and sour cream has been changed to please the different tastes, cultures and life-styles.
Our version is vegan, creamy, umami-packed and so so delicious. We use a large amount of different mushrooms which makes our Stroganoff have the perfect texture and taste.
Our Mushroom Stroganoff is:
- Can be made gluten-free
- Perfect for autumn and winter
Why should you try our Vegan Stroganoff recipe
This creamy mushroom dish is especially easy to make using really simple ingredients. If you love mushrooms, this is your comfort dish for the season. The best thing about this Stroganoff is that you can use a wide variety of mushrooms, making it easy to include local and seasonal products.
Our Vegan Mushroom Stroganoff recipe is made with plant-based cream made from soaked cashews which makes the dish lighter and healthier.
From start to end, it shouldn't take you longer than 30 minutes to prepare and enjoy this hearty meal.
How to make the best vegan Stroganoff
As mentioned before, this Vegan Mushroom Stroganoff uses simple ingredients that you will already probably have at home. Otherwise, we give you some alternatives or different products that you can as well use.
Mushrooms. Yes, this is the first ingredient you need to prepare this delicious Vegan Stroganoff. For our recipe, we added three different types of mushrooms: Button Mushrooms, Cremini Mushrooms and Oyster Mushrooms. You can use other types as Shiitake, Portobello, or even dried porcini. This last one will need to be rehydrated before using.
Olive oil. To start cooking the rest of the ingredients, we add some olive oil to the frying pan. You can as well use plant-based butter or another vegetable oil such as rapseed or sunflower.
Yellow onion. I love checking this website when it comes to deciding which type of onions to use for the diferent recipes. Yellow onions are best for slow cooking and caramelization. Shallots or yellow onion are the best option for this dish. Still, you can use white or red onion.
Thyme. For our Vegan Mushroom Stroganoff we like to add fresh thyme from the garden. You can as well use other fresh or dried herbs such as rosemary, basil or sage or oregano.
Marmite. If you are reading us from England, no need to explain what Marmite is and you probably have it at home. If you are from somewhere else, Marmite is a yeast extract spread used as well in cooking to add saltiness and umami to your dishes. You can as well use vegetable stock instead of Marmite.
Mustard. If you have Dijon Mustard that will be your best option but you can use regular yellow mustard.
White wine. This is optional as you may not want to include alcohol in the Stroganoff. The alcohol will evaporate while cooking but if you prefer to leave this ingredient out is totally fine.
- Leave the cashews soaking in hot water. Add some olive oil in a big pan or pot to medium heat. Add finely chopped onion and cook until it starts to soften. Then add finely minced garlic and thyme. Cook for a few more minutes until fragrant.
- Roughly cut the mushrooms and add them to the pan or pot. Cook for a couple of minutes until they release the water and then add the white wine. Leave simmering while you prepare the cashews cream.
- Prepare the cashew cream. Drain and rinse the soaked cashews and add them into a blender jug. Add water, mustard and marmite and blend until you have a smooth cream. If you are not using marmite, you may want to add some stock at this point.
- Add the cashews cream to the pan, mix well and leave simmering for 5 minutes. Cook the pasta following the packet instructions and add to the pan. Mix well, season with salt and pepper to taste and serve.
Once your Vegan Mushroom Stroganoff is ready to serve, you can add some truffle oil and fresh thyme before serving.
Tips for cooking Mushrooms
Some people don't necessarily enjoy mushrooms because of their texture or taste. As well, depending on how you cook fungus, they can get quite rubbery and unpleasant. We share some tips for cooking mushrooms that will help prevent them from getting rubbery, soggy or slimy.
- Don't clean them with water. Once wet, mushrooms are difficult to dry which means they will still have water when trying to cook them, becoming soggy. Instead, clean them with a paper towel or a with a special brush.
- When cooking mushrooms, use a large pan to make sure you are not overcrowding the pan. This will allow the mushrooms to cook until nice and golden instead of steaming.
- Add salt at the end of the cooking process. Adding salt while the mushrooms are cooking or before, will make them release more water and prevent them from cooking until they are golden.
- Choose mushrooms you like. You can find a large variety of mushrooms when the weather gets colder. October, november and december are perfect for getting mushrooms in local markets around Europe. Find your favourite variety as I think this is something really personal.
- Use fresh mushrooms. Mushrooms can get quite fishy and slimy if not used when fresh. When it comes to mushrooms, don't wait too long to eat them once you store them in the fridge. As well, frozen mushrooms can be used to make this recipe. I personally haven't tried but if you follow the packet instructions, it should be a great option for cooking this meal.
Our Vegan Mushroom Stroganoff is served over pasta. Our favourite option for this dish is Garofalo Mafalda Corta.
We like using a short type of pasta that will soak up all the sauce and make the dish really comforting and hearty. Other types of pasta such as Cavatappi, Campanelle, Shells, or any type of pasta will absorb the sauce well and will not overcook easily.
Stroganoff can be served on rice, over mashed potatoes, polenta, quinoa or barley.
Before serving this hearty and creamy Stroganoff, add some truffle oil and fresh thyme. We strongly recommend serving some bread on the side to get all that lovely sauce!
If you are thinking on serving a side dish with your Vegetarian Stroganoff, maybe a fresh salad like our Beetroot Salad , or roasted pumpkin would be really nice options.
You can keep leftovers in the fridge for 2-3 days. If you made have extra Stroganoff, we recommend not mixing it with the pasta and simply cooking some more pasta the day you are having the leftovers.
FAQ and Tips
- Can I make this Vegan Mushroom Stroganoff gluten-free? Yes, The only ingredient containing gluten is marmite. You can substitute this ingredient for gluten-free vegetable stock or mushroom stock. Instead of serving the Stroganoff with pasta, serve it with rice or quinoa.
- How can I make this recipe Nut-free? To make this Mushroom Stroganoff nut-free, substitute the cashew cream for coconut milk. Coconut milk is creamy and has a nutty flavour as well. We use it in many of our recipes and it works really good when making this sauce too.
- This recipe can be made for the whole family. If you are cooking for toddlers or kids, simply avoid using white wine or any other type of alcohol. If you are making this for under one-year-old babies, take a portion of the sauce out for them before you add the salt and pepper or stock.
- What can I use instead of Marmite? You can use stock instead of water when blending the cashews if you don't have Marmite or want to make this meal gluten-free.
Vegan Mushroom Stroganoff
- 100 g cashews
- 2 tablespoon olive oil
- 1 yellow onion medium size
- 3 garlic cloves
- 1 tablespoon thyme fresh or dried
- 700 g mushrooms
- ½ cup white wine
- 300 ml water
- 1 teaspoon Marmite
- 1 teaspoon mustard
- 350 g short pasta
- Leave the cashews soaking in hot water. They should be soaking for at least 15-20 minutes.
- Finely chopped the onion and mince the garlic and thyme if you are using fresh thyme.
- Add some olive oil in a big pan or pot to medium heat. Add the onion and cook until it starts to soften. Then add the garlic and thyme. Cook for a few more minutes until fragrant.
- Clean the mushrooms using a paper towel or brush and roughly cut them.
- Cook for a couple of minutes until they release the water and then add the white wine. Leave simmering while you prepare the cashews cream.
- Prepare the cashew cream. Drain and rinse the cashews that have been soaking and add them into a blender jug. Add water, marmite and mustard, and blend until you have a smooth cream. If you are not using marmite, use vegetable stock for this part.
- Add the cashews cream to the pan, mix well and leave simmering for 5 minutes. Cook the pasta following the packet instructions and add to the pan. Mix well, season with salt and pepper to taste and serve. Mix well and season with salt and pepper to taste.
- Cook the pasta following the packet instructions, drain and add to the pan. You don't need to rinse the pasta. Drizzle some olive oil or truffle oil, sprinkle some fresh thyme and serve.
If you tried our recipe, please leave a comment or tag us on Instagram @Sixhungryfeet. We are always happy to see your creations!
Helen at the Lazy Gastronome says
This stroganoff is amazing. I’ll be making this one often!
Thank you Helen!
i lovee mushrooms. this stroganoff really hit the spot! so filling and delicious and perfect for a weeknight meal!
Thank you Andrea!
JC Phelps says
I absolutely LOVE stroganoff and have been wanting to try/find a vegan version. Absolutely divine! Thank you for the recipe.
Thank you, happy you liked the recipe!
Can't believe this was vegan! It was so creamy and had a really rich taste. Love how it came together.
Thank you Evi!
This vegan version of stroganoff looks delicious healthy meal any day.
Thank you Swathi
I can't believe you were able to make a vegan recipe turn out this creamy!! It looks better than the original (if I dare say!).
Thank you Kate!
This dish looks absolutely yummy! The creamy sauce makes it so enticing and tempting! Plus we can never go wrong with pasta! Loved it!
I used crimini mushrooms because they were on sale. The sauce was so good! I could've licked the plate clean.
Thank you Maggie, that sounds good!
Amanda Mason says
So delicious! I loved every bite of this! The mustard made such a huge difference flavor-wise. This is going to be a staple recipe in our house moving forward!
I am a meat eater but I'm trying to cut down and when I saw your recipe I knew I had to give it a try and I'm so glad I did! It was OMG delicious and I'll be making it reglarly
I made this tasty stroganoff for one of my vegan personal chef clients and they loved it. I did too! I love that it tastes so hearty without meat.
Jenny Graves says
This vegan mushroom stroganoff recipe will delight your guests. The comfort the dish will provide on a cold winters day (Winters coming) is palpable. It’s both delicious and vegan. Enjoy!
Thank you Jenny!
Hayley Dhanecha says
We made this over the weekend, my dad couldn't believe that this mushroom stroganoff was vegan. So creamy and packed with flavours!
Thank you Hayley!
This was so comforting and satisfying, and what a bonus that the dish is vegan too! I wouldn't be able to tell the difference!