Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff

Served with vegan dill mashed potatoes and grilled asparagus

One of my favorite cold weather foods is a rich and hearty mushroom stroganoff. This vegan version is much healthier than the traditional Russian recipe and just as satisfying. It’s also an extremely versatile dish that can be served with rice or pasta, as a baked potato topping, as a filling in crepes and, as the photo above, over a mound of mashed potatoes with veggies on the side. I hope you enjoy it as much as I do.

2 tbsp vegan butter (e.g. Earth Balance)
1 medium onion, minced
4 clove garlic, minced
1 tbsp yellow mustard
3 tbsp soy sauce
½ cup white wine
1 lb cremini mushroom, sliced
1 lb portobello mushrooms, stems removed and sliced
½ lb oyster mushrooms, sliced
½ lb shiitake mushrooms, stems removed and sliced
1 cup non-dairy heavy cream (unflavored) or soy sour cream
Pepper to taste


1. In a large sauce pan, saute onions and garlic in the vegan butter until they start to get translucent.

2. Add mushrooms, white wine, soy sauce, mustard and pepper. Cover pan and let simmer on medium low heat until the mushrooms soften and the liquids dry.

3. Turn off heat and add heavy cream/sour cream.

4. Serve over rice, pasta or mashed potatoes

2 thoughts on “Vegan Mushroom Stroganoff

  1. Pistache says:

    Fiz algumas adaptações na receita e não é que ficou bom! Comprei cogumelos frescos que achei por aqui e para dar um diferencial coloquei tofu defumado em cubinhos.

    • Lydia Grossov says:

      Translating from Portuguese to English – Pistache says the stroganoff really came out great. She used fresh mushrooms and added cubed smoked tofu for a personal touch.

      I love it! The smoked tofu sounds like and awesome addition. I’ll have to try that next time.

      Thanks for the comment Pistache!

Leave a Reply

Your email address will not be published. Required fields are marked *