Rich and Hearty Dairy-Free Mushroom Stroganoff Recipe

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I absolutely LOVE making old family favourites into healthy, plant-based versions. My mum was an exceptional cook and made a huge selection of healthy, hearty, family-friendly meals from scratch throughout my childhood. When she started to work full-time Dad and I took over the cooking, relying initially on convenience jars and spice mixes. I tried a premix for stroganoff sauce and was quite horrified by the long-life dairy-based sauce. That sauce was aeons away from my Mum’s sauce with fresh thyme, beautiful sweet paprika and yeah, loads of sour cream!

Needless to say, I got mum to talk me through the classic beef stroganoff recipe from scratch. Since my teens, I’ve updated this recipe to make it healthier and vegan, but the abundance of mushrooms and richness of the cashew cream still makes this a beautifully filling and hearty dinner recipe! If you wanted to you could also bulk it out with tempeh or your preferred protein.

This recipe serves 4 along with 1kg of steamed potatoes.

mushroom stroganoff

Healthy Dairy-Free Mushroom Stroganoff

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

Instructions

  • Start by draining and rinsing soaked cashews. Then place in a high speed or bullet blender with 1 cup of the vegetable stock and blend until smooth and creamy, then set aside.
  • Next, add a tbsp of oil to a large skillet and saute onions on a low-medium temperature until soft and translucent, about 10-15 minutes.
  • Add garlic and cook for a further 3-5 minutes.
  • Remove onions and garlic from the pan and place to the side in a medium bowl.
  • Next, add 1 tbsp of the olive oil to the pan and saute half of the mushrooms on medium heat. Allow them to sit for a minute or two at a time to caramelize. Batch cooking your mushrooms prevents the pan from being overcrowded and mushrooms steaming rather than sauteing. This prevents mushrooms from becoming slimy.
  • Once your first batch of mushrooms has been sauteed, set aside in the bowl with garlic and onions.
  • Cook the second batch in the same way then add the diced tomato to the pan and cook, stirring, for one-two minutes. Then add the remaining cooked mushrooms, onions and garlic back to the pan and turn the heat to low.
  • Next add the cashew cream, nutritional yeast, paprika, thyme and coconut aminos to the pan and stir through to combine.
  • Add splashes of the remaining 1 cup of vegetable stock until the sauce is of a consistency that you like and simmer until the sauce is hot.
  • Season with salt & pepper.
  • Turn off the heat and stir through the lemon juice and parsley just before serving.

Notes

Serve over steamed potatoes or hot pasta! This recipe serves 4 along with 1kg of steamed potatoes.
Tried this recipe?Let us know how it was!
Course Appetizer, Dinner, Lunch, Main Course, Sauces, dips, and spreads, School Lunches, Special Occasion - Adult Party
Cuisine Russian
Keyword Cashew, coconut aminos, mushrooms, stroganoff
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegan, Vegetarian
Author: Kate Parker

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

Have you tried this recipe at home? Tag us in your creation on Instagram #myTWC

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About the Author: Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

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2 Comments

  1. D July 13, 2018 at 7:08 am - Reply

    Hi Kate, Just wondering if this meal is able to be frozen? Thanks

    • Kate Parker July 24, 2018 at 10:04 pm - Reply

      Hi Demelza, due to the water content of the mushrooms they may change in texture slightly. I prefer them to still have a little bite, so freezing wouldn’t be my preference. But have a go at freezing a small quantity if you make it at home, and see if you’re happy with the texture after defrosting.

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