This Creamy Vegan Mushroom Stroganoff is a deliciously rich, savory, and a healthy plant-based version of the classic comfort food! A bowl of this will leave you feeling warm and satisfied without that aftermath feeling like you’ve swallowed a pile of stones — comfort food without the gut bomb!
Stroganoff was always a favorite comfort food of mine but when I switched to a plant based diet I didn’t think about stroganoff for years because it just didn’t seem like an option. Once you remove the meat, butter, sour cream — it seemed like there wasn’t much left to work with.
One evening, I saw it on the menu at a vegan kava bar in Eugene, Oregon, and that changed everything. My sister and I shared a bowl and it blew our socks off. It was better than I remember any traditional stroganoff tasting! Creamy, savory, flavorful and entirely plant-based! My love was rekindled.
Stroganoff originated in Russia in the 19th century, named after Count Pavel Aleksandrovich Stroganoff. Traditionally, a French mustard was used for seasoning beef and was combined with Russian sour cream to create this hearty dish. My version of this classic comfort food is made with mushrooms to make it hearty, umami to make it savory, and tahini and to add the creamy fat. I also add some greens (and reds) for a little color pop!
No egg noodles?
I love the shape of egg noodles but I don’t love eggs. The first time I made this with fettuccine noodles I prepared myself to be a little disappointed. Boy, I was wrong! We set so much emphasis on expectations of how something is “supposed” to be, I’m constantly reminding myself to keep an open mind on everything! Fettuccine noodles were fabulous, I was enjoying the stroganoff so much that I didn’t even think about it until after my bowl was empty.
Mushroom benefits
White mushrooms, also known as table, common, button, or champignon mushrooms, are the most readily available and commonly consumed. When they’re fully grown, they are known as portobello mushrooms.
Packed with nutrients and vitamins, mushrooms also contain a higher amount of protein than most vegetables (3 grams per cup)!
Mushrooms are a great source of vitamin D (33% DV per 1 cup), which your body needs in order to absorb calcium.
Mushrooms to prevent illness
Did you know that mushrooms contain antioxidants that have cancer fighting properties? Studies have shown that mushrooms have a strong protective effect against certain cancers – especially breast cancer – inhibiting tumor growth.1
Why is that? One reason, the presence of beta-glucans in mushrooms enhance the natural killer cell function in the body and increases immune defense against many diseases, including cancer.
Mushrooms may reduce risk of heart disease by reducing inflammation, cholesterol, as well as oxidative stress.
The polysaccharides in mushrooms may help regulate blood sugar levels, improving insulin resistance.2
For an extra antioxidant boost…
I intentionally don’t cook the red bell peppers with the rest of the veggies to preserve the nutritional value!
Bell peppers are packed with Vitamin C, Vitamin A, and Potassium and also contain Iron, Folate and Fiber. But bell peppers are vulnerable to heat, so cooking quickly reduces the amount of antioxidant capacity.
Red bell peppers contain the most nutrients, with 11x more beta-carotene and 1.5x more vitamin C than green bell peppers!3
Creamy Vegan Mushroom Stroganoff
- Total Time: 1 hour
- Yield: 4 Servings 1x
- Diet: Vegan
Description
This Creamy Vegan Mushroom Stroganoff is a flavorful, plant-based version of the savory classic stroganoff dish. Nutritious and delicious comfort food!
Ingredients
Noodles
- 12 oz fettuccine pasta (or other pasta of choice)
Mushroom Mix
- Avocado oil for sautéing (optional)
- 1 Small red onion, chopped (about 1 1/2–2 cups)
- 5 Cloves garlic, minced
- 2 Celery Stalks, thinly sliced (celery leaves included!)
- 18 oz Mushrooms, sliced
In Large Bowl
- 2 cups Vegetable Broth
- 2 cups Soy milk (regular, not vanilla flavored)
- 2 Tbsp Flour
- 1/4 cup Dry Red Wine
- 2 Tbsp Liquid Aminos or Tamari
- 1/3 cup Tahini
- 3 Tbsp Nutritional Yeast
- 3 tsp Dijon Mustard
- 1 Tbsp Paprika
- 3 tsp Italian Seasonings
- 1/2 tsp Rosemary
- 1/2 tsp Salt (to taste)
- 1/4 tsp Turmeric Powder
- 1/4 tsp Black Pepper
In Small Bowl
- 2 Tbsp Corn Starch
- 1–2 Tbsp Cold Water
Mix in before serving
- 1/2 cup Vegan Sour Cream
- 1 Red bell pepper, cut in thin strips
- 2 cups Spinach or kale, thinly chopped
- 1 Tbsp Parsley, minced (optional. Use if you have it around, don’t buy it just for this meal!)
Instructions
- In a large pot heat avocado oil (unless using non-stick) on medium heat. Sauté onions, celery, mushrooms, and garlic, stirring occasionally until mushrooms begin to brown. This takes about 15 minutes.
- Meanwhile, in a large bowl whisk together everything in the “In Large Bowl” section.
- In a separate small bowl, mix cornstarch and 1-2 Tbsp cold water to make a slurry.
- When mushrooms have browned, reduce heat to medium low and add the liquid mixture from the large bowl to the mushroom pot. Stir in cornstarch slurry. Simmer for 10-15 minutes, stirring frequently, until sauce thickens.
- Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions. When pasta has finished cooking, drain water using a large strainer.
- When stroganoff sauce has thickened to the desired consistency, stir in red bell pepper, chopped spinach or kale, vegan sour cream or aioli, and optional parsley. Stir in noodles. Turn off heat and serve immediately. Enjoy!
Notes
Stroganoff keeps in the fridge for 5 days in a well-sealed container.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: pasta, main course
- Method: stovetop
- Cuisine: American, Russian
Did you enjoy this plant-based Stroganoff? Leave me a comment below! 🙂
