Creamy and delicious vegan mushroom stroganoff with mushrooms and non-dairy milk. Vegan Stroganoff is served with rice or pasta and can be a perfect hearty dinner. Russia has a lot of delicious food, but one of the most popular Russian dishes that has become popular all over the world is undoubtedly beef stroganoff. This dish is vegan version of beef stroganoff.
About This Recipe
To talk about the history of beef Stroganoff, we must go back to the late 19th century. At that time, France was the center of culture, literature, fashion and art, and everyone wanted to follow Parisian lifestyle. For this reason, many Russian families tried to have a Parisian lifestyle. For example, they send their children to study in France or hire a French chef. In 1891, a French chef working for a russian family in St. Petersburg is said to have cooked a meat and cream dish, which he named (after his employer, Pavel Alexandrovich Stroganoff) Beef Stroganoff.
Shortly afterwards, Beef Stroganoff’s recipe was published in a Russian cookbook and became a popular Russian dish. A few years later, when wealthy Russians immigrated to China and the United States, they took the recipe with them and made Beef Stroganoff even more famous. Beef stroganoff is usually served with french fried potatoes, rice or pasta. Today we want to make a vegan version of Stroganoff. It is true that animal products are not used to cook vegan stroganoff, but it is very tasty and delicious. I highly recommend you try it.
What You Need to Make Vegan Mushroom Stroganoff?
- Mushrooms: I usually only use cremini mushrooms, but you can use other types of mushrooms that you think will taste good with vegan stroganoff.
- Yellow onion: Any type of onion will work well! I use a yellow onion.
- Garlic: It is better to use freshly grated garlic because it gives a unique flavor to the food, but if fresh garlic is not available, you can also use garlic powder.
- Fresh parsley: Do you agree to put a little chopped parsley on vegan stroganoff? I think the green color of fresh parsley along with mushrooms and pasta is really appetizing.
- Spices: Apart from salt and black pepper, I also add a little dried thyme to the mushrooms, which I think is wonderful.
- Non-dairy milk: You can use any of your favorite non-dairy milks such as soy milk or coconut milk. I used coconut milk for this recipe.
- Flour: All-purpose flour works very well to thicken mushroom sauce. You can use gluten free flour, rice flour or even cornstarch.
- Vegan butter or vegetable oil: We need a little oil to saute the mushrooms.
- Vegetable broth: To make vegan stroganoff more flavorful, I also added vegetable broth, but its optional.
- Pasta: You can use any type of pasta or rice you like to serve vegan mushroom stroganoff.
How to Make Vegan Mushroom Stroganoff?
- Put the mushrooms in a large bowl full of cold water and wait a few minutes for the dirt to settle. Then rinse with cool water and gently pat dry with kitchen towel.
- Cook the pasta according to the instructions on the package.
- In a large bowl, add milk, spices, salt and pepper, vegetable broth and flour and whisk well.
- Slice the mushrooms. Finely chop the onion.
- Pour a little oil in a large frying pan and add the onion. When golden, add the grated garlic and saute for another 1 minute.
- Add the sliced mushrooms and let them soften over a gentle heat and release the juice.
- Cook the mushrooms for 5 minutes. When the mushroom juice has evaporated, add the milk and vegetable broth.
- Cook the sauce over a gentle heat and stir constantly until it reaches the desired thickness. Remove the sauce from the heat.
- Pour the cooked pasta into a plate and add the mushroom sauce. Then garnish with chopped parsley.
Did you like the vegan mushroom stroganoff recipe? Try my roasted cherry tomato pasta recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes
- 150 g pasta (5 oz)
- 1/2 cup non-dairy milk
- 1/2 cup vegetable broth
- 1 tablespoon all-purpose flour
- 1 small yellow onion
- 1 garlic clove
- 150 g cremini mushrooms (5 oz)
- Salt and pepper
- 1/2 teaspoon dried thyme
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon vegan butter or vegetable oil
Put the mushrooms in a large bowl full of cold water and wait a few minutes for the dirt to settle. Then rinse with cool water and gently pat dry with a kitchen towel.
Cook the pasta according to the instructions on the package.
In a large bowl, add milk, spices, salt and pepper, vegetable broth, and flour and whisk well.
Slice the mushrooms. Finely chop the onion.
Pour a little oil into a large frying pan and add the onion. When golden, add the grated garlic and saute for another 1 minute.
Add the sliced mushrooms and let them soften over a gentle heat and release the juice.
Cook the mushrooms for 5 minutes. When the mushroom juice has evaporated, add the milk and vegetable broth.
Cook the sauce over gentle heat and stir constantly until it reaches the desired thickness. Remove the sauce from the heat.
Pour the cooked pasta into a plate and add the mushroom sauce. Then garnish with chopped parsley.