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
Ingredients
- 350 grams Mushrooms, sliced about 6 cups worth
- 1 tbsp Massell Vegetable Stock Powder or any vegetable stock powder that you prefer
- 1 tbsp Braggs Aminos Soy sauce, tamari or coconut aminos can also be used
- 1/2 cup Dairy Free Creamy Dressing See notes at bottom of recipe for link to this recipe
- Rice or pasta to serve
Servings: servings
Units:
Instructions
- 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.
- Take pan off the heat and stir through the dressing.
- 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 recipe that I refer to.
Share this Recipe
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
Just use lots of fresh herbs, spices and salt free vegetable broth.
madam kindly send me only vegan recipes.
Thank you madam
With warm regards.
Of course… ALL of my recipes are vegan 🙂
Will give this a go as I am already a vegetarian and slowly becoming and trying to be vegan
Fantastic! Enjoy 🙂
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!
Yes, I am working on it and should have it done by march/april.
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
So glad you like the recipe and that you gave it your own twist to make it suitable for you. Happy eating 🙂
So glad you’re back! You look great! You’re recipes all look so delicious, can’t wait to try this one!
It’s great to be back! I’m glad you like the recipes and thanks for your support 🙂
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
That’s a common story… I’m so glad that my recipes can help you on your journey to better health 🙂
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!
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!
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.
Thank you so much for your lovely comment… the garden full of zucchinis sounds amazing!
Made this today delirious. So quick and easy to make and didn’t take that long to make. Gald you are back Anja
So glad you like it as much as I do 🙂 It’s great to be back!
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
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.