I am more than ready to exchange my sweater for a tank top but we’ve been plodding through some unpredictable weather in our part of the world where warm days give way to freezing ones. That means comforting dishes like this vegan mushroom stroganoff, so perfect for those nights when the weather bites, are still very much on the menu. I have always loved mushrooms and foods like this delicious mushroom stew, mushroom curry, vegan mushroom lasagna, and vegan alfredo sauce with mushrooms are often on the menu around here. This mushroom stroganoff is one of those foods that is packed with big flavor and texture and it takes very little work for you, the cook, to put it together. In fact, you can easily get this recipe done in about 30 minutes flat (you do need to remember to soak the dried mushrooms, if you are using them, about 30 minutes before you start cooking). I hope you will make this cozy, delicious dish and come back to tell me all about it!
What is a stroganoff?
Stroganoff is a stew that’s usually made with pieces of beef and mushrooms in a sour cream sauce. It’s believed to have been created by the French chef of a Russian aristocrat, Count Stroganov, in the 1800s, with influences from both French and Russian cuisines. The count was in Odessa (now part of Ukraine) and the story goes he would offer it at “open tables” he hosted at his home for the benefit of any resident of the city. Stroganoff was so tasty that in coming years it became popular around the world, including in China and later in the United States. You can find versions of it that include other ingredients, including mustard and whiskey or cognac, and a variation of herbs, but the basics remain more or less the same: creamy sauce + textured veggies/meat = maximum deliciousness.
Why you’ll love this vegan mushroom stroganoff recipe
Full-flavored. The secret to a great plant based stroganoff is to make sure that you pack in as much umami and flavor as possible with the few ingredients that go into this dish. And that’s exactly what we will do with a few simple seasonings that include thyme, vegan worcestershire sauce, tamari and garlic. You can make it with pantry ingredients. You can use fresh wild mushrooms in this recipe but you can also use dry mushrooms or frozen mushrooms or a combination of all (which gives the best texture). Easy recipe. There is nothing in this recipe that’s challenging or requires any special skills. Follow the instructions and you’ll do just great. Can be tweaked for various diets. There are nuts and soy in this recipe (cashews and tamari), but you can easily substitute those. I’ll tell you how.
Expert tips
Meat adds flavor and umami to a recipe, so when you skip it you need to make sure you are adding enough flavor to make up for all that you take out. Mushrooms have lots of umami but they can still use help from other umami-rich ingredients like mushroom stock, soy sauce and vegan worcestershire sauce. If you are soy-free, I have tips for you in the ingredients section below. Make sure you brown and caramelize the mushrooms thoroughly. This not only improves the texture of the mushrooms and gets rid of the slippery texture, it also helps build flavor and color in the recipe. Try and use a wide skillet so the mushrooms fit in a single layer. That way they won’t steam but will brown nicely. Adding in a tiny bit of alcohol helps with the caramelization and building the base flavors of the dish. It also helps deglaze the pan and adds back those tasty little brown bits sticking to the bottom of the pan back into the sauce. The alcohol cooks out, but if you need a substitute you can use a couple of tablespoons of apple cider vinegar instead.
How to make vegan mushroom stroganoff
If you are using dried mushrooms, soak the mushrooms in 2 cups water for 30 minutes to reconstitute them. When done squeeze the mushrooms to get as much liquid out as you can, then chop into thin slices. Don’t throw away the stock after you’re done–we’ll use it in the sauce and it’ll add amazing umami. Make the cashew cream by blending the cashews (or pumpkin seeds) in a blender with ½ cup water. Set aside. Heat oil in a wide skillet. Add the fresh/frozen/reconstituted mushrooms to the skillet along with some salt and ground black pepper. Saute over medium-high heat until the mushrooms begin to caramelize and turn golden-brown.
Add the garlic and onions to the skillet and saute a couple more minutes until the onions are soft. Add the chopped banana peppers to the skillet if using. Mix them in, then stir in the wine or cognac or whisky.
Let the alcohol evaporate completely, then stir in the cashew cream or pumpkin seed cream. Add the mushroom stock from reconstituting the dried mushrooms or, if you don’t have that, use 2 cups water or vegetable broth or stock. Mix in the vegan Worcestershire sauce and tamari.
Finally stir in the paprika, taste, and season with more salt and pepper if you wish. If you like heat you can stir in ½ teaspoon red pepper flakes. Garnish with parsley and serve over corkscrew or ribbon-shaped pasta or rice or mashed potatoes. You can use gluten-free pasta if gluten-free.
Store
Refrigerate: Store leftover vegan mushroom stroganoff in the fridge for up to three days. Freeze: Freeze the stroganoff for up to three months in an airtight container. Reheating: Reheat the stroganoff in the microwave for 2-3 minutes (or more) on high until creamy again. Add a bit more vegetable stock if needed and stir halfway through.
More vegan mushroom recipes
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You can also serve the vegan stroganoff with rice–brown or white. Or serve it over vegan mashed potatoes for a treat even kids will love.
