Beef stroganoff is a dish that stands out as a favorite from my pre-plant-based years. The creamy, savory dish served over noodles was so comforting. Now you can have it again with this updated vegan mushroom stroganoff version.
One of the tricks to deepen the “meaty” flavor in plant-based dishes is by adding ingredients that develop the umami flavor. Umami is one of the five tastes, the others being sweet, sour, salt and bitter.
Mushrooms, tomato paste, and soy sauce, help develop the umami flavor in this dish. To bring out the creaminess, I’ve used 1/3 cup of raw cashews (or 1/4 cup cashew butter) and 1/2 of an avocado.
You’ll need a pretty powerful blender for the raw cashews, but it will help if you soak them for at least 30 minutes before blending. Here is a simple video on how to make vegan cashew butter. Cashew butter can be expensive, but only a small amount is used in this recipe.
For the love of mushrooms! Try some of these recipes:
- Mushroom Burgundy Sauce Over Polenta
- Mushroom Quinoa Pilaf
- Mushroom Veggie Tacos
- Winter Immunity Mushroom Soup
- Creamy Mushroom Quinoa Soup
If you are staying away from whole foods that are higher in oil, you can omit the cashews and avocado from the recipe and up the flour by 1 tablespoon to help thicken the sauce. You can also add some nut based milk.
I think you’ll enjoy this tasty dish because it is so close to the original. One of the best things about this dish is it cooks in 20 minutes. So, it is the perfect meal for a busy weeknight.
I’d love to hear your feedback in the comments below for this Mushroom Stroganoff recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
- Silicone Cooking Utensil Set
- 1 medium yellow onion diced
- 16 ounces baby portabella mushrooms sliced (or any mushroom you like)
- 1 16-oz package whole wheat pasta noodles I used fusilli
- 2 cups low-sodium vegetable broth I like Engine 2 Low Salt (or homemade)
- 2 tablespoon flour
- 1/3 cup raw cashews soaked for at least 30 minutes in hot water, or ¼ cup cashew butter
- 1/2 medium ripe avocado
- 1 tablespoon tomato paste
- 1 tablespoon fresh lemon juice
- 1 tablespoon soy sauce
- sea salt and pepper to taste
- In a large saute pan over medium heat, sauté the chopped onion in a small amount of water until it starts to wilt. Add in the sliced mushrooms and sauté until the mushrooms have shrunk.
- Bring a large pot of water to boil and cook the pasta according to the directions. Drain and set aside.
- In a small container with a lid, add about 3 tablespoons of the veggie broth with the 2 tablespoons of flour. Shake to combine. You will use this to thicken the sauce.
- While the mushrooms are cooking, add the cashews, avocado and about ½ cup of veggie broth to a high-powered blender. Blend until the sauce is smooth, scraping down the sides to make sure all of the cashew bits are incorporated. Add more broth if it's too thick.
- Add the blended sauce, tomato paste, lemon juice, and soy sauce to the pan with the mushrooms and stir to combine.
- Add the rest of the veggie broth and the flour mixture to the pan and stir until the sauce starts to thicken and is heated through, about 5 minutes.
- Divide the pasta onto six bowl or plates and top with the mushroom sauce.