Easy vegan mushroom stroganoff made with meaty shiitake mushrooms in a luscious white wine cashew cream sauce and served with lentil noodles.
Who doesn’t like comfort food this time of the year, right ?!
Lucky for us there are so many ways to make everything cleaner and healthier and that’s what I was going for with this recipe. I really wanted to make it oil-free and use some nutritious noodles unlike the classic egg noodle version usually used.
I settled on some green lentil pasta I had in a jar in the pantry since summer. I also decided to skip all the vegan butter and sour cream and instead made a quick tangy cashew cream to stir in at the last minute for a thick luscious sauce.
If you don’t want to bother making cashew cream you can always use store bough coconut cream instead. The flavor will change so keep that in mind. I’ve experimented with both and once I’ve fallen in love with the cashew sauce, the coconut version was just not gonna cut it with my tastebuds anymore.
The sauce can be made ahead and reheated before being tossed with the noodles.
Traditionally served with pasta, stroganoff is equally delicious on a bed of brown rice, zucchini noodles or next to your favorite sides like green beans, broccoli, or spooned over some Hasselback potatoes and plant-based meatballs.
What is Stroganoff Anyway ?
A 19th century Russian classic dish traditionally made with sauteed pieces of beef (yikes) in a smetana (sour cream) sauce, but updated here to a cruelty-free plant-based version that is even more delicious and also nutritious! True story!
This Mushroom Stroganoff is the Best Ever:
Super Tasty
Cozy & Hearty
From scratch
Healthy
Comforting
Easy to Make
Saucy
Filling
No sour cream
Dairy-free
Oil-free
100% WFPB.
Watch How To Make Vegan Mushroom Stroganoff:
Vegan Mushroom Stroganoff
Easy vegan mushroom stroganoff made with meaty shiitake mushrooms in a luscious white wine cashew cream sauce and served with lentil noodles.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 501
Ingredients
- 1 lb shiitake or portobello mushrooms (sliced)
- 2-3 tsp caraway seeds
- 1 small yellow onion -diced
- 4 cloves garlic -minced
- 1.5 tbsp whole wheat pastry flour
- 1/3 cup dry white wine
- 2 tbsp dijon mustard
- 1/3 cup flat leaf Italian Parsley (roughly chopped)
- 1 cup veggie stock
- 1 pinch sea salt
- 1/2 lb lentil pasta (or your favorite whole grain noodles)
Cashew Cream
- 1 cup raw organic cashews (soaked)
- 1.75 cups water
- 4 cloves garlic
- 2 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 lemon -juiced
- 1 pinch sea salt (to taste)
Instructions
- Make the Cashew Cream:Rinse and soak the cashews in hot water for at least one hour. Drain and rinse then add them to a powerful blender together with the water, nutritional yeast, onion and garlic powders, lemon juice and sea salt. Process until smooth and silky. Refrigerate until needed.
- Remove the stem from the shiitakes and reserve for later use ( allow to dehydrate and use to make mushroom stock). You can give them a quick rinse if dirty or just use a wet towel to clean off any dirt). Slice them into strips and set aside.
- Warm up a large skillet over medium flame. Add a splash of water and the diced onions with a pinch of sea salt. Add the caraways seeds and sautée together until the onions are translucent and they start to get a little color. (add a little more water if needed).
- Add the sliced mushrooms to the pan and give everything a good stir. Saute until the mushrooms shrink down and release their moisture.
- Add the white wine and use a spoon to scrape up any brown bits from the bottom of the pan then add the garlic and stir well until the garlic starts releasing its flavor, about 10 seconds or so.
- Stir in the mustard then sprinkle everything with the flour. Stir again and pour in the veggie stock. Bring to a simmer and cook a few minutes until the sauce thickens.
- Pour in half of the cashew cream and stir well. (Reserve the rest for later use if desired)
- Simmer a few minutes until the mushroom sauce is bubbly and lusciously creamy. Stir in the chopped parsley.
- Meanwhile cook the pasta according to the directions on the package. Drain and reserve a cup of the pasta water.
- Add the cooked pasta to the pan with the mushroom stroganoff sauce and finish cooking for another 30 seconds or so. At this point you can add more cashew cream if desired. Sprinkle with fresh parsley and dill and serve promptly with freshly cracked black pepper on top.
Nutrition
Calories: 501kcal | Carbohydrates: 74g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Sodium: 371mg | Potassium: 952mg | Fiber: 7g | Sugar: 7g | Vitamin A: 545IU | Vitamin C: 25.8mg | Calcium: 85mg | Iron: 6mg
Plant-Based Recipes:
Potato Mushroom Soup
Vegan Shepherd’s Pie
Best Stuffing
Jim Crain
December 9, 2018 at 5:46 amThis is a great recipe. I halved the cashew volume & used cauliflower core, boiled very soft in water just covering & blended smooth with the cashews. It is very creamy & adds much less fat. With the other flavors in the cream the extra cashews are not missed. Creaming with cauliflower is an old trick. It behaves a little like tofu in many recipes, picking up the flavors of other ingredients. It CAN be strong if the other ingredients are not strong. I also use it in slaw – interesting ingredient.
You list the juice of 1 lemon in the mushroom ingredient list. There is no instruction to use it. Nor is there mention of it in the video. I don’t think, with the white wine & the mustard, that the lemon adds to the flavor profile.
Thanks for your work!
florentina
December 10, 2018 at 4:02 amHi Jim, the cauliflower addition sounds really interesting, I’ll have to give it a go myself. You are correct about the lemon juice, it is meant to be part of the cashew cream and somehow I listed it twice. All fixed now, thanks for the heads up and for taking the time to type out your suggestion, I’m sure many people can find it beneficial on a low fat diet. Thank you! ~Florentina
John
January 16, 2019 at 6:01 amI’ve made this sauce and it was fantastic with fettuccini noodles. Will definitely make again, eapecilya because the leftovers are just as tasty. Great recipe, thanks for sharing!