Easy Vegan Mushroom Stroganoff Recipe (oil-free) (2024)

Modified: May 3, 2023 by Jasmin Hackmann · This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

Get ready for a delicious vegan treat with this one-pot mushroom stroganoff! It's the perfect recipe to whip up if you're in need of something healthy, satisfying and fast. Made with flavorsome chanterelles, porcini mushrooms, creamy cashew cream alternative and an unbeatable combination of spices - this dish is sure to tantalize your taste buds.

Plus it packs all the goodness without added oils or sugar plus it’s gluten-free and plant based friendly (oil free version), so everyone can enjoy! As seen in traditional German cuisine – Cream Mushrooms are definitely worth serving tonight too.

It is inspired by my German Cream Mushroom Gravy. It pairs well with homemade vegan Spaetzle.

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Ingredients

A quick list of the simple ingredients you will need to make this savory stroganoff sauce.

You can find the ingredients with quantities and the recipe to print out on the recipe card below.

Do not be scared of the long list, most of them are spices that you may even have at home in your pantry.

• Pasta
• 1 medium onion
• Mixed mushrooms like baby bella mushrooms, chanterelles, oyster mushrooms, white button mushrooms, shiitake mushrooms
• Garlic cloves
• Dry White wine or white balsamic
• Vegetable stock
• Cashews, raw
• Dijon mustard
• Dried marjoram
• Dried thyme
• Onion powder
• Garlic powder
• Tarragon, dried
• Soy sauce or Tamari
• Dark miso paste
• Nutritional yeast
• Salt and Black pepper
• Lemon Juice

Garnish:

• Fresh Parsley

Instructions

First pour boiling water over the cashews and leave them for at least 10 minutes. Cook the pasta al dente according to package instructions.

Add 1 tablespoon of water, allow the onions and garlic to sauté in a large sauté pan on medium heat. When they start to stick to the bottom, add some more water and stir briefly, now the onions should slowly get color.

Repeat this step until the onions turn golden brown.

In the meantime, cut the mushrooms into slices and add to the onions and fry vigorously on medium-high heat. Repeat the same steps as for the onions.

Now deglaze the onions mushrooms with the white wine until it is cooked off. If you do not use white wine, you can later add the white balsamic to the cream, just skip this step.

Now drain the cashews and blend them with the vegetable broth in a high speed blender until they are creamy, smooth and without pieces.

Add the cashew cream with all the remaining ingredients to the mushrooms and stir vigorously.

Now let the sauce simmer briefly on medium-low heat and taste with some sea salt and pepper.

If the sauce is too thick, add some more water, if it is too liquid, let it simmer a little longer, it should thicken thanks to the cashews.

Serve with pasta, rice or bread dumplings

Hint:Very important for a tasty ragout, is that you first let the onion, garlic and mushrooms sauté properly. These are the basics for a tasty sauce.

Make this recipe, check out my other vegan mushroom recipes like bread dumplings with mushroom sauce, Mushroom Gravy, Bolognese Sauce, Asparagus Toast, Mushroom Lentil Loaf, Vegetable Jambalaya.

Substitutions

• Mushrooms: I do not like mushrooms, what can I use instead? You can use vegetables instead of mushrooms. To be precise, this is a vegetable ragout, but why not?! Variety is the nuts and bolts. And if you do not like mushrooms, but still want to try this sauce, then you should just use vegetables as you wish. I can well imagine that a vegetable Stroganoff would taste very good with peppers, zucchini, green asparagus and eggplant. What do you think? You can even add some smoked paprika powder.
• Pasta: You can use store bought pasta, gluten-free pasta or homemade pasta like my spaetzle recipe.
• Cashew Cream: Instead of making blended cashew cream, you can use full-fat coconut milk to get a creamy texture.
• Soy Sauce: It will add a savor flavor, umami flavor to that creamy mushroom sauce.
• Mushrooms: You can use all kinds of mushrooms, I love to use different kinds of mushrooms. Sometimes it is hard to find different varieties of mushrooms in the classic grocery store. You can always use dried wild mushrooms and rehydrate them.
• Herbs: You can also use fresh herbs instead of dried. Like fresh thyme.

Serving suggestions

Some ideas what to serve with this creamy vegan mushroom stroganoff recipe:

• Brown Rice
• Pasta
• Spaetzle
• Potato Dumplings

Storage

You can store the best vegan mushroom stroganoff recipe in the fridge or freezer. The sauce will thicken a bit, just add some water when heated and voilà your sauce is as fresh as it can be.

In both options, store the Stroganoff in an airtight container. In the fridge, the sauce holds about 3 days.

In our household, the sauce lasted just for a couple of days. Too good to not eat, don’t you agree with me? And in the freezer, the sauce lasts even a couple of months.

FAQ

📖 Recipe

Vegan Mushroom Stroganoff Recipe

Yield: 3

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Vegan mushroom stroganoff is not just a perfect recipe for beginners, but is also prepared fast and versatile to serve. This mushroom ragout pairs well with everything from homemade vegan spaetzle, to bread dumplings, and rice or other noodles. This hearty vegetarian stroganoff is made with a mushroom mixture of chanterelles, porcini mushrooms and others and a very creamy cream alternative made from cashews, as well as the right combination of spices.

Ingredients

• 12 oz (340g) Pasta like Spätzle
• 1 large yellow onion
• 1 lb (455 g) crimini mushrooms*
• 4 cloves of garlic, minced
• ¼ cup white wine
• 1 ⅔ cups (400 ml) Vegetable Broth
• ⅔ cups (100 g) Cashews soaked
• ½- 1 teaspoon Dijon mustard
• 1 teaspoon majoram, dried
• 1 teaspoon thyme , dried
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon tarragon, dried
• 2 tablespoon soy sauce or gf tamari
• or soy-free coconut aminos
• 1 teaspoon dark miso paste
• 2 - 3 tablespoon [nutritional yeast)(https://amzn.to/2OoFKr9)
• Sea Salt and pepper to taste
• For garnish: Parsley

Instructions

First pour boiling water over the cashews and leave them for at least 10 minutes. Now put the onion and garlic in a coated pan. Add 1 tablespoon of water, allow the onions to fry until they begin to stick to the pan, then add some more water and stir briefly, now the onions should slowly get color. Repeat this step until the onions turn golden brown.

In the meantime, cut the mushrooms into slices and add to the onions and fry vigorously. Repeat the same steps as for the onions.

Now deglaze the onions mushrooms with the white wine until it is cooked off. If you do not use white wine, you can later add the balsamic to the cream, just skip this step.

Now sieve the cashews off and blend them with the vegetable broth in a high speed blender until they are creamy and without pieces. Add the cashew cream with all the remaining ingredients to the mushrooms and stir vigorously. Now let the sauce boil briefly and taste with some sea salt and pepper. If the sauce is too thick, add some more water, if it is too liquid, let it boil a little, it should thicken thanks to the cashews.

Serve with pasta, rice or bread dumplings

Notes

More Tips in the Post above!

Recommended Products

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  Non Stick Pan

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  High Speed Blender

Nutrition Information

Yield 3Serving Size 1
Amount Per ServingCalories 1006Total Fat 30gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 14gCholesterol 470mgSodium 2308mgCarbohydrates 135gNet Carbohydrates 0gFiber 10gSugar 6gSugar Alcohols 0gProtein 46g

The nutrition is calculated automatically and should be used as an estimate.

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