“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
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1
(6 cup) package pasta, egg-free ribbon noodles
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1⁄4
cup margarine, vegan (I use Earth Balance, but vegetable oil would work too)
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1
onion, minced
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16
ounces portabella mushrooms, sliced
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2
garlic cloves, minced
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2
cups vegetable broth, beef flavored (we use Frontier beef-flavored broth powder)
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1
teaspoon salt
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1
teaspoon black pepper
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1
tablespoon Worcestershire sauce, vegan (you could leave this out, it’s not critical, but does add depth)
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1⁄4
cup flour
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1
cup vegan sour cream (I use Follow Your Heart)
directions
- Cook and drain pasta according to package directions.
- Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
- Add garlic and cook for another 1-2 minutes. Remove from heat.
- In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
- Whisk in flour and continue cooking until sauce begins to thicken.
- Return skillet to low heat and stir thickened sauce into mushroom mixture.
- Stir in sour cream (don’t allow it to boil) and serve immediately over hot ribbon noodles.
Questions & Replies
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I see 1/4 cup vegan butter in the ingredients but not in the recipe. Are the mushrooms sautéed in it?
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There’s a “beef flavored” broth that’s vegan?
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Can this freeze? I tend to batch cook for a month, and looking for new vegan recipies to cook and freeze
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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!
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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
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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.
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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!
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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!
see 17 more reviews
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Do not under any circumstance add flour to hot broth…reserve some prior to heating and mix into a paste then add to the heated broth to avoid clumps in the sauce.
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After complete, I tossed is some green onions!
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Instead of cooking the broth separately, add the flour slowly to the mushroom mixture. Once incorporated, add the broth mixture (broth, Worcestershire, S&P) slowly.
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Perfect! I used So Delicious coconut yogurt in place of the sour cream. Also garnished with fresh parsley and cracked pepper. Big hit with everyone!
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