Vegan mushroom stroganoff is not just a perfect recipe for beginners, but is also prepared fast and versatile to serve.
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This vegan stroganoff pairs well with everything from homemade vegan spaetzle, to bread dumplings, and rice or other noodles.
This hearty vegetarian beef stroganoff is made with a mushroom mixture of chanterelles, porcini mushrooms and others and a very creamy cream alternative made from cashews, as well as the right combination of spices.
This vegan recipe with mushrooms is made with no oil, no sugar. It is gluten free and whole food plant based friendly.
This creamy Veggie Stroganoff sauce is also a one pot vegan recipe.
In German cuisine, cream mushrooms are common to serve.
Whether to homemade spaetzle or egg noodles, rice or bread dumplings, creamy mushrooms are a tasty alternative to classic meat sauces and it can be quite easy to create a vegan version of the veggie stroganoff.
It is hard to believe that I did not like mushrooms as a child.
Even the mushrooms that my grandfather had picked in the forest, I did not like.
I have never been able to tolerate the consistency of mushroom, but always liked the taste of mushrooms. Isn’t it crazy?
And then, as I started to eat more and more plant-based, I began to like mushrooms.
As I said, I have always liked the taste. So I began to dice the mushrooms very finely, almost as fine as onion and then roasted them.
So I did not really have to chew on it, and could still enjoy the taste of mushrooms.
And now I could eat mushrooms for almost any dish, especially chanterelles, but I miss them here in the US.
I have found them only once at a farmers market.
So I indulge in oyster, white, crimini and portobello mushrooms.
Stroganoff vs Ragout
Do you wonder why I write Stroganoff and Ragout in some places? Stroganoff is basically the Russian version of a mushroom ragout.
The original Russian stroganoff is traditionally made with beef. And it is made with a creamy sauce, which is usually based on sour cream.
There are so many variations of stroganoff and ragout that each dish has its own uniqueness.
And that's the way it is and it always turns into something special.
So you can already find Creamed Mushrooms (a version of a stroganoff) with my bread dumplings (Semmelknödel) and in many other dishes you will find similar recipes, but each time something is modified.
I think a dish should taste good and therefore you can always change some ingredients or sub, according to your own preferences. And as long as a recipe tastes good, everyone is happy, right?
As you may have already noticed in my recipe, I love to use spices and herbs to get the proper taste.
And it is the same with this mushroom Stroganoff.
Do not be scared of the long list, most of them are spices that you may even have at home in your pantry.
1 medium onion
White wine or white balsamic
Soy sauce or Tamari
Dark miso paste
Salt and pepper
I do not like mushrooms, what can I use instead?
You can use vegetables instead of mushrooms.
To be precise, this is a vegetable ragout, but why not?! Variety is the nuts and bolts. And if you do not like mushrooms, but still want to try this sauce, then you should just use vegetables as you wish.
I can well imagine that a vegetable Stroganoff would taste very good with peppers, zucchini, green asparagus and eggplant.
What do you think? You can even add some smoked paprika powder.
First pour boiling water over the cashews and leave them for at least 10 minutes. Now put the onion and garlic in a coated pan.
Add 1 tablespoon of water, allow the onions to fry until they begin to stick to the pan, then add some more water and stir briefly, now the onions should slowly get color.
Repeat this step until the onions turn golden brown.
In the meantime, cut the mushrooms into slices and add to the onions and fry vigorously. Repeat the same steps as for the onions.
Now deglaze the onions mushrooms with the white wine until it is cooked off. If you do not use white wine, you can later add the balsamic to the cream, just skip this step.
Now sieve the cashews off and blend them with the vegetable broth in a high speed blender until they are creamy and without pieces.
Add the cashew cream with all the remaining ingredients to the mushrooms and stir vigorously.
Now let the sauce boil briefly and taste with some sea salt and pepper.
If the sauce is too thick, add some more water, if it is too liquid, let it boil a little, it should thicken thanks to the cashews.
Serve with pasta, rice or bread dumplings
Mostly mushrooms like in this vegan mushroom stroganoff are served with rice or pasta.
Both taste incredibly delicious.
If you do not like creamy pasta, then you should absolutely serve this vegan stroganoff sauce with pasta, maybe even as in the photos with spaetzle. The vegan spaetzle recipe is already here on Ve Eat Cook Bake.
And who does not love a good risotto, creamy rice with mushrooms. This is also a dish that I could eat every day.
Just add some Rice to this healthy one pot mushroom stroganoff .
Tips & Tricks to make the perfect Mushroom Stroganoff:
Very important for a tasty ragout, is that you first let the onion, garlic and mushrooms fry properly. These are the basics for a tasty sauce.
To get more flavor in the sauce, let the sauce sit for about 30 min and then heat it again briefly. This is how all the herbs and spices develop their full taste.
To make our vegan stroganoff sauce so incredibly creamy, we use cashews. But if you can not eat cashews, just take coconut milk or coconut cream. Depending on that, use more coconut milk instead of vegetable broth. You can also substitute with sunflower seeds.
I can not stress often enough that every dish falls or stands with the selection of the right spices and taste buds differ from person to person. Feel free to integrate your own twist.
You can keep the stroganoff sauce in the fridge or freezer. In both variants, the sauce will thicken a bit, just add some water when heated and voila your sauce is as fresh.
In both cases, keep the Stroganoff in an airtight container. In the fridge, the sauce holds about 3 days.
In our household the sauce lasted just for a couple days. Too good to not eat, don’t you agree with me? And in the freezer, the sauce lasts even a couple months.
So, feel free to make a larger batch and freeze them, so you always have something on hand.
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Have you tried the recipe?
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