Vegan Mushroom Stroganoff

🕒 Prep: 10 min
🔥 Cook: 25 min
🍽 Serves: 8

If you're on the hunt for a creamy, comforting dish that doesn’t rely on dairy, you’re in for a treat. This Vegan Mushroom Stroganoff is a plant-based twist on a classic, delivering all the hearty flavors you crave, minus the animal products.

Why You'll Love This Recipe

  • Rich and creamy without any dairy.
  • Packed with umami flavor from a medley of mushrooms.
  • Quick and simple enough for a weeknight dinner.
  • Customizable to suit gluten-free or different pasta preferences.

Ingredients

2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 lb mixed mushrooms, sliced
1 cup vegetable broth
1 tbsp soy sauce
1 tbsp Worcestershire sauce (vegan)
1 tsp Dijon mustard
1/2 cup raw cashews, soaked
1/2 cup water
Salt and pepper to taste
12 oz fettuccine (or pasta of choice)
Fresh parsley, chopped, for garnish

Step-by-step Instructions

Begin by warming up olive oil in a large skillet over medium heat. Once the oil shimmers, toss in the diced onion. Cook it for about five minutes, just until it becomes translucent. Next, introduce the minced garlic to the skillet and let it cook for another minute, allowing its aroma to fill the kitchen.

With the onion and garlic ready, it's time to add the sliced mushrooms. Stir them occasionally and let them cook for 8 to 10 minutes. You’ll want them to release their juices and take on a lovely golden brown color. This is when their flavor really deepens.

Pour in the vegetable broth, and add the soy sauce, vegan Worcestershire sauce, and Dijon mustard. Stir everything together to combine those rich flavors.

While the mushrooms simmer, blend your soaked cashews with water until you have a smooth, creamy mixture. This will take about a minute, depending on your blender. Add this creamy goodness to the mushroom mixture and let it all simmer for about five minutes, thickening the sauce beautifully.

Meanwhile, get your pasta going. Cook the fettuccine according to the package instructions. Drain it well and then toss it into the skillet, coating every strand with that luscious mushroom sauce. Season with salt and pepper to taste, and you're ready to serve.

Tips & Tricks

  • For the best texture, soak your cashews overnight or in hot water for at least 30 minutes.
  • If your sauce is too thick, add a splash more of vegetable broth to reach your desired consistency.
  • Don't rush the mushrooms; getting them golden brown is key to flavor.

Serving Suggestions

This stroganoff pairs beautifully with a fresh green salad tossed in a light vinaigrette. For a touch of indulgence, serve it with crusty bread to mop up any leftover sauce. A glass of light red wine complements the dish nicely for a complete meal.

Frequently Asked Questions

Can I make this recipe gluten-free?
Absolutely! Just use your favorite gluten-free pasta.
What if I don’t have a blender for the cashews?
You can use a food processor, though it might not get as smooth. Alternatively, try using store-bought cashew cream.
Can I use a different type of mustard?
Dijon is preferred for its mild flavor, but you could try whole grain mustard for a bit of texture.

Ingredients Explained

The main star here is the mushrooms, which provide a meaty texture and deep umami flavor. A mix of varieties like cremini, shiitake, or oyster will add complexity. The onion and garlic set the flavorful foundation, while the vegetable broth, soy sauce, and vegan Worcestershire sauce enhance the savory notes. Dijon mustard adds a subtle tang that brightens the dish. The cashew cream is our secret weapon for that luscious, creamy texture, made simply by blending raw cashews and water.

Simplified Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add onion and cook until translucent, about 5 minutes.
3. Stir in garlic and cook for another minute until fragrant.
4. Add mushrooms and cook until they release their juices and become golden brown, about 8-10 minutes.
5. Pour in vegetable broth, soy sauce, Worcestershire sauce, and Dijon mustard, stirring to combine.
6. In a blender, blend soaked cashews and water until smooth and creamy.
7. Stir cashew cream into the mushroom mixture and simmer for 5 minutes, allowing the sauce to thicken.
8. Meanwhile, cook pasta according to package instructions, then drain.
9. Toss pasta with the mushroom sauce, adjust seasoning with salt and pepper, and serve garnished with fresh parsley.

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