Vegan Mushroom Stroganoff Recipe

I'm pretty sure I've talked about this before, but when John and I went plant-based I knew in order for it to be successful there were a few recipes I was going to have to figure out.  Stroganoff was one of them.  I have been playing around with this recipe for a year, and after much trial and error I can finally bring to you the Studhubs approved Vegan Mushroom Stroganoff Recipe.  

This Vegan Mushroom Stroganoff Recipe has all of the rich, "beefy" flavor and creaminess that you love in a traditional stroganoff, but no meat and no oil.  It's a whole food plant based delight and I can't wait to share it with you so...

Let's Get Started!

For this Vegan Mushroom Stroganoff Recipe you will need a few simple ingredients:

• 1 c Cashews, soaked
• 1 c Plant Based Milk
• 1 Tbsp Apple Cider Vinegar
• 8 oz Mushrooms
• 1/2 c Vegetable Broth
• 1/2 c Dry White Wine
• 1/4 c Low Sodium Soy Sauce
• 1-2 Tbsp Vegan Worcestershire Sauce
• 1 Onion, diced
• 4-6 cloves of garlic, minced
• 1 c Frozen Sweet Peas 
• 1 tsp Parsley
• 1/4 tsp Celery Salt
• 1 tsp Salt
• 1/2 tsp Pepper

The secret ingredient to this Vegan Mushroom Stroganoff is the cashew sour cream.

To make the cashew sour cream you will need to soak the cashews either overnight or

for 30 minutes in boiling hot water.  

Now A LOT of recipes will tell you that you HAVE to use raw cashews, but to be honest that is a little out of my price range so I just use whatever I can find.  If they are salted I just pull back the salt until the end.  

After you have soaked the cashews drain them and add them to your blender.  

Add the plant based milk.  

You can use any kind of milk you like, but I used almond here. 

Add the apple cider vinegar.  

That is what gives it that "sour" cream flavor.  

Blend on HIGH for one minutes. 

I have a Vitamix, so keep in mind it is a high powered blender.  If you have a standard blender it may take a little longer.  Just blend until smooth.  

Now pour the cashew sour cream into a small pitcher, and we are ready to move on.  

In a skillet you will sauté the onions and garlic until soft and translucent, about 2-3 minutes. 

Be careful not to allow the garlic to burn. 

Now add the mushrooms to the pan and cook for 3-5 minutes until they are nice and brown. 

Add the wine and allow it to reduce by half.  

If you do not have wine, or do not wish to use wine, just skip this step and use 1 cup of vegetable broth.  

Also yes, I found more mushrooms in my fridge that I added to the pan because I needed to use them up.  

Just disregard.  lol

After the wine has reduced by half, add the vegetable broth and 

cashew sour cream. 

Add the soy sauce, 

vegan worchestersire sauce, 

and peas.  

Allow to simmer until the sauce thickens and then you are ready to eat.  

This Vegan Mushroom Stroganoff is great served over rice, potatoes, and my personal favorite pasta.  I love to whip up some steamed veggies or a salad to go with it as well.  No matter if you are plant based or not this meal is a winner winner mushroom dinner so get in the kitchen and give it a try TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Living, 

~The Kitchen Wife~

Yield: 4-6

Author: Mandee Pogue

Vegan Mushroom Stroganoff Recipe

This Mushroom Stroganoff is the whole food, plant-based comfort food you NEED if your life and its on the table in about 30 minutes.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 c Cashews, soaked
• 1 c Plant Based Milk
• 1 Tbsp Apple Cider Vinegar
• 8 oz Mushrooms
• 1/2 c Vegetable Broth
• 1/2 c Dry White Wine
• 1/4 c Low Sodium Soy Sauce
• 2 Tbsp Vegan Worcestershire Sauce
• 1 Onion, diced
• 6 cloves of garlic, minced
• 1 c Frozen Sweet Peas
• 1 tsp Parsley
• 1/4 tsp Celery Salt
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

For the Cashew Sour Cream:

1. Soak the cashews overnight or for 30 minutes in boiling water
2. Drain and add to a blender
3. Add the plant based milk and apple cider vinegar to the blender.
4. Blend for 1 minute until smooth.**

For the Stroganoff:

1. Add the onions and garlic to a hot pan and sauté for 2-3 minutes until soft and translucent. 
2. Add the mushrooms to the pan and cook until brown. 
3. Add the white wine to the pan and let reduce by half. * 
4. Add the vegetable broth, cashew cream, soy sauce, Worcestershire sauce, and peas.  
5. Let simmer to become thick and creamy.  
6. Serve and Enjoy!

Notes:

*If you do not have a high powered blender you may to blend a little longer.

**You do not have to use the wine. If you omit simple use 1 cup of broth.

Created using The Recipes Generator