Vegan Recipes

Vegan Mushroom Stroganoff

Here’s a concise recipe for Vegan Mushroom Stroganoff:


  • 500 grams of mushrooms, sliced (such as button, cremini, or portobello)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 1 cup of vegetable broth
  • 1 cup of plant-based sour cream or cashew cream
  • 2 tablespoons of soy sauce
  • 1 tablespoon of tomato paste
  • 1 teaspoon of paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Cooked pasta or rice for serving


  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onions and garlic, and sauté until the onions become translucent.
  3. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
  4. In a small bowl, whisk together the vegetable broth, plant-based sour cream or cashew cream, soy sauce, tomato paste, paprika, salt, and pepper.
  5. Pour the mixture into the skillet with the mushrooms, stirring well to combine.
  6. Reduce the heat to low and simmer for about 10 minutes, allowing the flavors to meld together.
  7. Taste and adjust the seasoning as needed.
  8. Serve the mushroom stroganoff over cooked pasta or rice.
  9. Garnish with fresh parsley.

This recipe serves approximately 2-3 servings. Feel free to adjust the quantities to fit your desired portion size. Enjoy your vegan Mushroom Stroganoff!

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