Imagine gathering around the dinner table on a crisp evening, candles flickering softly, the comforting aroma of a home-cooked meal filling the air. This Vegan Mushroom Stroganoff is not just a dish—it’s an experience. Perfect for family dinners or quiet nights in, this luxurious, creamy entrée celebrates the richness of mushrooms and the magic of sharing food with loved ones. Dive into this recipe beloved by all ages for its luscious, velvety sauce and heartwarming familiarity.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Easy
- 1 cup raw cashews (soaked in hot water for 15 minutes)
- 1 and 1/2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 lb (450g) mushrooms, sliced
- 2 tablespoons soy sauce or tamari
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 cup unsweetened almond milk
- 12 oz (340g) wide, egg-free noodles
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- Begin by preparing the cashew cream. Drain the soaked cashews and blend them with the vegetable broth until completely smooth. Set aside.
- In a large pan, heat the olive oil over medium-high heat. Add the onion and sauté for about 5 minutes, until translucent and fragrant.
- Add the garlic to the pan, cooking for another minute until the aroma becomes irresistible.
- Toss in the sliced mushrooms, stirring frequently, and cook until they release their juices and begin to brown, about 7-8 minutes.
- Pour in the soy sauce, Dijon mustard, and smoked paprika, stirring to combine. Let it all meld together for a couple of minutes.
- Reduce the heat to low and stir in the cashew cream and almond milk. Simmer gently, allowing the flavors to unify into a creamy, rich sauce.
- While the stroganoff simmers, cook the egg-free noodles according to package instructions. Drain and set aside.
- Season the stroganoff with salt and pepper to taste. Serve over the warm noodles, garnished with fresh parsley.
- For a Nut-Free Version: Substitute cashew cream with an equal amount of blended silken tofu or coconut cream.
- Storage Instructions: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of vegetable broth if needed.
- Ingredient Substitutions: Feel free to use any type of mushrooms you prefer. A mix of cremini and shiitake gives an interesting texture and flavor.
- Pairings: Complement this dish with a fresh green salad, crusty bread, or roasted vegetables. For a delightful drink pairing, try a light white wine or sparkling water with a hint of lemon.
Here at Zynahz, our aim is to bring joy and creativity into your kitchen. We believe that cooking is not just about food but about creating memories with those you love. We hope this Vegan Mushroom Stroganoff Recipe inspires you to try something new, bringing warmth and satisfaction to your dining table. Share your creations with us, tell your friends and family about your culinary adventures, and explore more delicious recipes on Zynahz. Follow us on social media and don’t forget to sign up for our newsletter to stay updated with our latest posts and tips. Happy cooking!
