Vegan Mushroom Stroganoff

/Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff

This creamy mushroom stroganoff recipe is great for anyone that wants a super tasty dairy free and meat free version of traditional stroganoff.

Note: click here for the creamy dressing recipe I refer to.

Vegan Mushroom Stroganoff
Servings Prep Time
2servings 5minutes
Cook Time
Votes: 5
Rating: 4.6
You:
Rate this recipe!
5minutes
Print Recipe
vegan mushroom stroganoff
Servings Prep Time
2servings 5minutes
Cook Time
Votes: 5
Rating: 4.6
You:
Rate this recipe!
5minutes
Print Recipe
vegan mushroom stroganoff
Ingredients
Servings: servings Units:
Instructions
  1. Place sliced mushrooms and vegetable stock powder in a fry pan over medium to high heat. Pour over the braggs aminos and stir for a few minutes until mushrooms are softened to your liking.
  2. Take pan off the heat and stir through the dressing.
  3. Serve with your choice of pasta or rice.
Recipe Notes

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

Note: click here for my creamy dressing recipeΒ that I refer to.

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By |2018-02-01T07:58:54+00:00January 31st, 2018|Recipe|23 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

23 Comments

  1. Emily January 31, 2018 at 3:07 pm - Reply

    Hi Anja,
    My husband has been told to cut out salt from his diet due to heart issues. Do you have recipes or suggestions that would help me prepare food that still tastes good?
    Thanks.
    Emily

    • Anja January 31, 2018 at 4:04 pm - Reply

      Just use lots of fresh herbs, spices and salt free vegetable broth.

  2. y January 31, 2018 at 3:17 pm - Reply

    madam kindly send me only vegan recipes.
    Thank you madam
    With warm regards.

    • Anja January 31, 2018 at 4:02 pm - Reply

      Of course… ALL of my recipes are vegan πŸ™‚

  3. Joanne January 31, 2018 at 11:06 pm - Reply

    Will give this a go as I am already a vegetarian and slowly becoming and trying to be vegan

    • Anja February 1, 2018 at 7:54 am - Reply

      Fantastic! Enjoy πŸ™‚

  4. rg February 1, 2018 at 1:10 am - Reply

    Hi Anja,

    Can’t wait to try your stroganoff! I was wondering if you are by any chance working on a weight loss program at all? I really need to loose about 20 lbs but menopause is really making it difficult! Thought I read somewhere that you were working on something? I am really desperate to find something to follow.. any suggestions?

    Thank you!

    • Anja February 1, 2018 at 7:54 am - Reply

      Yes, I am working on it and should have it done by march/april.

  5. Kate February 1, 2018 at 1:29 am - Reply

    This was delicious!! I can’t eat nuts at the moment so substituted sunflower seeds and worked great. I’ve been hankering for stroganoff for a while and this was lovely and creamy and rich (and best of all simple and quick!) so thank you

    • Anja February 1, 2018 at 7:53 am - Reply

      So glad you like the recipe and that you gave it your own twist to make it suitable for you. Happy eating πŸ™‚

  6. Diana February 1, 2018 at 3:48 am - Reply

    So glad you’re back! You look great! You’re recipes all look so delicious, can’t wait to try this one!

    • Anja February 1, 2018 at 7:52 am - Reply

      It’s great to be back! I’m glad you like the recipes and thanks for your support πŸ™‚

  7. Stacee February 1, 2018 at 4:21 am - Reply

    Hi Anja. Heart disease runs on my mothers side of the family with both my grandfather and mother died at the young age of 62. My mother was very active and always watched her weight. I’m determined to change the course of history and I think eating a vegan diet is the way to go. I love your recipes and have tried a few..keep them coming!! Thanks

    • Anja February 1, 2018 at 7:52 am - Reply

      That’s a common story… I’m so glad that my recipes can help you on your journey to better health πŸ™‚

  8. Candice February 1, 2018 at 6:11 am - Reply

    BEEF BROTH is VEGAN??? I don’t think so. A good veggie broth powder (or home made), would be a good choice for being truly VEGAN! A good recipe, thanks!

    • Anja February 1, 2018 at 7:50 am - Reply

      It is NOT beef broth. It is a vegan stock powder by Massel that is called “Beef Style” because of the rich taste that it has. I am vegan… I would never promote the use of animal products in any of my recipes!

  9. Glynis February 1, 2018 at 4:54 pm - Reply

    Hi Anja, A belated Happy New Year. Thanks for the recipe email, will be trying it tomorrow night for dinner along with Zucchini noodles. Got to get on top of the Zucchini glut growing in the garden at the moment. Great to see you are back and I’m looking forward to more of your recipes.

    • Anja February 7, 2018 at 4:09 pm - Reply

      Thank you so much for your lovely comment… the garden full of zucchinis sounds amazing!

  10. Dorothy February 2, 2018 at 4:34 am - Reply

    Made this today delirious. So quick and easy to make and didn’t take that long to make. Gald you are back Anja

    • Anja February 7, 2018 at 4:07 pm - Reply

      So glad you like it as much as I do πŸ™‚ It’s great to be back!

  11. Joanne February 2, 2018 at 8:19 am - Reply

    Hi Anja can you tell me how to use soya milk in coffee as every time I use it it curdles hope you can help Joanne

    • Anja February 7, 2018 at 4:06 pm - Reply

      I personally don’t drink coffee because I don’t like the taste of it… however, it seems like the best way to prevent curdling is to warm the soy milk slowly by pouring it into the cup first, then gradually add the coffee. Letting the coffee cool a bit before adding soy milk and avoiding more acidic coffee beans may also help.

  12. Barbara April 10, 2018 at 9:33 am - Reply

    Hi Anja ! This recipe is delicious. Too good for me to stop and take a picture!! Only thing I found it very salty. I used low sodium tamari. Any suggestions. Really delish though! Thank you.

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