The BEST Mushroom Stroganoff (Vegan)

Submitted by worldmom12

"I've tried several online recipes for vegan stroganoff but haven't been wowed by any of them. I created this version and it is by far the best we've had. My whole family loves it! It takes amazingly like the stroganoff we remember from our omni eating days. :o)"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 (6 cup) package pasta, egg-free ribbon noodles
• 1⁄4 cup margarine, vegan (I use Earth Balance, but vegetable oil would work too)
• 1 onion, minced
• 16 ounces portabella mushrooms, sliced
• 2 garlic cloves, minced
• 2 cups vegetable broth, beef flavored (we use Frontier beef-flavored broth powder)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon Worcestershire sauce, vegan (you could leave this out, it's not critical, but does add depth)
• 1⁄4 cup flour
• 1 cup vegan sour cream (I use Follow Your Heart)

directions

1. Cook and drain pasta according to package directions.
2. Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
3. Add garlic and cook for another 1-2 minutes. Remove from heat.
4. In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
5. Whisk in flour and continue cooking until sauce begins to thicken.
6. Return skillet to low heat and stir thickened sauce into mushroom mixture.
7. Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.

Reviews

[Sunpuppy]

O.M.G. This was one of the best vegan meals I've tried. Ever. Its consistency is mouth-wateringly creamy and the taste is out of this world. I followed the recipe as written apart from making my own vegan sour cream (1 cup soaked (for at least three hours) cashews, 1 teaspoon apple cider vinegar, juice of 1 lemon, blitzed to a smooth cream in a food processor - add a tiny tiny bit of water if too consistency too thick and refrigerate while you cook the recipe). Highly recommended - thank you for introducing it to me!

 

[ivanab1106]

last time I made stroganoff was over 30 years ago, when I still ate meat. Just recently I became a vegan, my son wanted to have Polenta with lemon chicken but I persuaded him to try vegan mushroom, there were my search started. Your one was by far the easiest one to make. I used alpro coconut yogurt (couldn't find sour cream) and gluten free soya sauce as I am Coeliac. It came out DELISH, my favourite food at the moment and it goes so well with Italian polenta. My son loved it too

 

[Katherine H.]

This was really yummy and very easy. I would add the flour at the stage when the mushrooms and onions are still gently frying and add the liquid slowly while stirring, or make a roux and add it that way. I also added about two teaspoons of Dijon mustard. You can use Swiss Browns instead of Portabellos.

 

[April W.]

This is REALLY good. This is also one of the very few recipes I did not tweak while cooking, and it turned out incredible. I am vegan and love all the vegan recipes and foods I find but this is the creamiest sauce I have had since becoming vegan and am in love with it. If I wasn't told otherwise, I would honestly believe this is a dairy based sauce. My non-vegan boyfriend is also a big fan. Will absolutely be making again!

 

[Christina M.]

I am a terrible, terrible cook. Terrible. But this turned out fantastic just as written. I see others commenting about adding dill, thyme, white wine next time. Those all sound great, too. But even if you didn't use those ingredients, it was awesome. I do a gluten free diet. When I added the all purpose gluten free flour, it got all goopy. No problem, though. I poured the stock through a strainer and left the goop behind. The thinner stock worked just fine. Tasted great with gluten free pasta. I am adding this to the rotation of the two (now three!) meals I can make and not screw up!