Easy, hearty and healthy this vegan button mushroom stroganoff is a perfect meal whether it’s paired with rice, pasta or mashed potato. Another best thing about this recipe, the sauce can be made dairy-free and gluten-free.
Jump to RecipeOriginally from Russia, this recipe is made with sauteed beef with sour cream sauce. Although this recipe existed a long time ago it was named after a prominent family in Russia which is the stroganov.
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The best thing about this vegan button mushroom stroganoff after its popularity there have been so many versions and one of it like in Japan it is paired with a white rice top with parsley and butter. In other countries, it is served with twisted egg noodles, sausage and beef.
And for me, I want to have it as a vegan version and so I make vegan button mushroom stroganoff. It’s cheap, healthy, and makes a quick recipe thanks to its ingredients that are rich with nutrients and at the same time, you can make it gluten-free.
This vegan stroganoff is so versatile when it comes to your choice of mushroom and we all know that edible mushroom has lots of good benefits. You can use button mushroom (white or regular), shiitake, or portobello mushrooms.
Vegan Button Mushroom Stroganoff
Ingredients
- 1 packed white button mushroom (or canned mushroom)
- 1 medium-sized yellow onion diced
- 1-2 cloves garlic chopped
- 2 tbsp cornstarch
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- pinch of red chili flakes
- pinch of salt and pepper to taste
- 4 tbsp cooking wine or white wine (optional)
- 3/4 cup (180ml) water or vegetable broth
- 3/4 cup dairy-free milk
- 1 tbsp soy sauce or tamari gluten-free sauce
- 1 tbsp nutritional yeast
- fresh parsely (for garnishing)
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Instructions
- Heat oil in a pot or pan, add onion and saute for 3 minutes or until brown then add garlic and saute again.
- Add mushroom and fry for about 5 minutes until they are brown and soft.
- In a separate bowl mix cooking wine, water, and soy sauce. Pour in the pot and mix well.
- Add onion and garlic powder, salt and pepper, and chili flakes. Let it boil.
- Make a mixture of cornstarch and dairy-free milk. ( I tried using almond milk and soy milk. You can also use coconut milk or oat milk).
- Pour in the pot and mix well. Lower the heat and let the sauce thicken. (you can add nutritional yeast on this step)
- Taste and add spice or seasoning according to your taste preference.
- Serve with white rice or pasta of your choice and garnish with fresh parsley.
Notes
> Using wine for this vegan button mushroom stroganoff is optional. You can also use white wine, I tried with and without cooking wine. The flavor is strong and overpowered the garlic so I prefer without cooking wine.
>To make this gluten-free you can use gluten-free all-purpose flour to replace cornstarch.
>Feel free to add another clove of garlic for that extra strong flavor.
> I use both white button mushroom and canned button mushroom.
Nutrition
102 cal(per serving) | Total Fat 1.3g | Saturated Fat 0.1g || Cholesterol 0mg | Sodium 372mg | Carbohydrates 14.6g | Dietary Fiber 2.5g | Sugar 2.8g | Protein 5.9g | Calcium 21mg | Iron 1mg
Vegan Button Mushroom Stroganoff
Ingredients
- 1 200g packed white button mushroom sliced
- 1 medium-sized yellow onion diced
- 1-2 cloves garlic chopped
- 2 tbsp cornstarch
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- Pinch of red chili flakes
- Pinch of salt and pepper to taste
- 4 tbsp cooking wine (optional, you can also use white wine)
- ¾ cup (180ml) water or ( or vegetable broth)
- ¾ cup (180ml) dairy-free milk (I use unsweetened soy milk)
- 1 tbsp soy sauce (or tamari sauce-gluten-free sauce)
- 1 tbsp nutritional yeast (optional)
- Fresh parsley (for garnishing)
Instructions
- Heat oil in a pot or pan, add onion and saute for 3 minutes or until brown then add garlic and saute again.
- Add mushroom and fry for about 5 minutes until they are brown and soft.
- In a separate bowl mix cooking wine, water, and soy sauce. Pour in the pot and mix well.
- Add onion and garlic powder, salt and pepper and chili flakes. Let it boil.
- Make a mixture of cornstarch and dairy-free milk. ( I tried using almond milk and soy milk. You can also use coconut milk or oat milk).
- Pour in the pot and mix well. Lower the heat and let the sauce thicken. (you can add nutritional yeast on this step).
- Taste and add spice or seasoning according to your taste preference.
- Serve with white rice or pasta of your choice and garnish with fresh parsley.
Video
Notes
- Using wine for this recipe is optional. You can also use white wine, I tried with and without cooking wine. The flavor is strong and overpowered the garlic so I prefer without cooking wine.
- To make this gluten-free you can use gluten-free all-purpose flour to replace cornstarch.
- Feel free to add another clove of garlic for that extra strong flavor.
- I use both white button mushroom and canned button mushroom.
Benefits of Mushroom
Mushrooms if added into your plate have great benefits they are a good source of protein needs and it’s cholesterol-free. They are good antioxidants, rich in vitamins and minerals. Aside from it’s a better and cheap substitute for meat.
- Antioxidant
- Vitamin C
- Fiber
- Potassium
- Vitamin B
If you would like to know what other edible plants are a good source of protein do check my article about The ultimate guide to plant protein.
If you want another recipe that uses mushrooms try this All Vegetable Shepard‘s Pie, by Conflicted Vegan. She makes delicious vegan recipes.
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Looks so good! Thank you for sharing.
Yum! This was so delicious and so hearty! I love that it contained no canned soup like other stroganoff recipes. It was quick and easy to prepare, and my family loved it! Thanks for sharing!
Total comfort food! So hearty and flavorful!
I love veganized classic recipes. This mushroom stroganoff did not disappoint. I loved it!
How yummy! My family would love this mushroom dish!
Thank you Andrea