A rich, creamy, and comforting plant-based version of the classic stroganoff. This recipe uses mushrooms for a savory, meaty texture and a dairy-free sauce that’s silky and full of flavor.
Servings
4–6 servings
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
For the Stroganoff
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 500 g (1 lb) mushrooms, sliced (cremini, button, or a mix)
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
For the Sauce
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened plant-based milk
- ½ cup raw cashews, soaked in hot water for 20 minutes and drained
- 1 tablespoon nutritional yeast
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
For Serving
- 250 g (8–9 oz) pasta of choice
- Fresh parsley, chopped
- Extra black pepper
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions.
- Reserve ½ cup pasta water.
- Drain and set aside.
Step 2: Prepare the Cashew Cream
- Add soaked cashews, plant milk, nutritional yeast, and Dijon mustard to a blender.
- Blend until completely smooth and creamy.
- Set aside.
Step 3: Cook the Mushrooms
- Heat olive oil in a large skillet over medium-high heat.
- Add onions and cook for 4–5 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Add mushrooms in a single layer.
- Cook for 8–10 minutes, stirring occasionally, until browned and most moisture has evaporated.
Step 4: Build the Flavor
- Stir in:
- Tomato paste
- Soy sauce
- Thyme
- Smoked paprika
- Salt
- Black pepper
- Cook for 1 minute.
- Sprinkle flour over the mushroom mixture.
- Stir continuously for 1–2 minutes to remove the raw flour taste.
Step 5: Make the Sauce
- Slowly pour in vegetable broth while stirring.
- Bring to a gentle simmer.
- Cook for 3–4 minutes until slightly thickened.
- Stir in the cashew cream mixture.
- Simmer for another 3–5 minutes.
- Add lemon juice.
If the sauce becomes too thick, add some reserved pasta water.
Step 6: Combine
- Add cooked pasta to the skillet.
- Toss until evenly coated.
- Taste and adjust seasoning.
Serving Suggestions
Serve with:
- Roasted vegetables
- Garlic green beans
- Mixed green salad
- Crusty bread
- Roasted asparagus
Approximate Nutrition (Per Serving, 5 Servings)
- Calories: 420–480
- Protein: 12–15 g
- Carbohydrates: 45–55 g
- Fat: 18–22 g
- Fiber: 5–7 g
High-Protein Variation
For a protein boost, add:
- 200 g extra-firm tofu, cubed and pan-fried
- Or 1 cup cooked lentils
- Or 1 cup shelled edamame
This can increase protein to approximately 20–25 g per serving.
Tips for the Best Stroganoff
- Use a mix of mushrooms for deeper flavor.
- Brown the mushrooms thoroughly before adding liquids.
- Blend the cashew cream until completely smooth for the silkiest sauce.
- Add lemon juice at the end to brighten the rich sauce.
- Leftovers keep well in the refrigerator for up to 4 days.
