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This Vegan Mushroom Stroganoff is savory, comforting and oh-so-creamy! It’s nut-free and much healthier than its non-vegan counterpart.
You guys!
I have another fantastic cookbook to tell you about today and this Vegan Mushroom Stroganoff is right out of its pages. Yep, I have permission to share it right here on Vegan Huggs.
Yay for us!
You might be familiar with Katie Koteen and Kate Kasbee. They are two cross-country friends that share tons of simply delicious, and healthy vegan recipes on their blog Well Vegan.
Well, now they are sharing even more deliciousness in their new cookbook Frugal Vegan. This cookbook is designed to show you that tasty vegan cooking is easy, affordable and fun!
Something for everyone
Whether you’re a vegan, vegan-curious or a carnivore, this cookbook is for everyone! The recipes inside are familiar, simple, tasty and satisfying.
You won’t be going hungry, that’s for sure!
The title Frugal Vegan really lives up to its name. Each recipe was created with saving money in mind. The ingredients are easy to find and inexpensive too.
It really proves that you can eat deliciously healthy vegan food on a budget. However, you’ll really be getting bang for your buck. These recipes aren’t for rabbits and there are 99 of them that are completely drool-worthy!
Inside, you’ll find a smart shopping guide and plenty of tips on how to save money, including building a budget pantry. The authors also go into detail on how to batch cook and freeze your food.
I’ve picked up so many new ideas and I’m looking forward to putting them into action and saving money. Who doesn’t love to save money?
Also, each recipe is clearly marked with symbols that offer clarity on dietary restrictions, which include: gluten-free, nut-free and soy-free. This is definitely a safe book to buy if you have nut allergies. Almost every recipe is nut-free (except a few).
A lot of vegan recipes call for nuts and that makes it hard for some people. Plus, nuts can be expensive, so omitting them is a nice bonus too.
You don’t have to be a chef to make these recipes. They are easy to follow, contain simple ingredients and most of them take less than 30 minutes to make.
Oh, I forgot about the photos (my favorite part). They are just gorgeous and inviting to look at. Each one gives you a feeling like “hey, I can make that” and they are completely simple & approachable.
Frugal Vegan is broken down into 9 tasty chapters:
The Whole Enchilada
Carb Party
Bring on the Bowls
Best Dressed Salads
Slurp Worthy Soups
Mornings
Bite-Size
Get Sauced
Glazed and Infused
Some recipes to look forward to:
Seared Polenta with Cherry Tomatoes
Spaghetti with Lentil “Meatballs”
Backyard BBQ Bowl
Crunchy Thai Salad
Roasted Carrot Curried Soup
Crispy Vegan Bacon
Orange Glazed Tofu
Sriracha Mayo
Chocolate Coconut Cream Puffs
A few recipes I’ve made so far were the BBQ Chickpea Sliders, Vegan Taco Salad, and this Vegan Mushroom Stroganoff. Each dish was easy to make and full of savory flavor.
I’m so excited to dive into more of this book!
Vegan Mushroom Stroganoff
Do you guys notice a little trend here? I’ve posted a lot of pasta recipes lately. Gosh, I can’t help it! I’m a total carb lover and this Vegan Mushroom Stroganoff just had to be eaten.
It was seriously calling my name and it was love at first sight!
Usually, I skip creamier sauces during the warmer months, but this recipe is much lighter than your average stroganoff base.
Many creamy vegan recipes call for cashew (even my own recipe) but this one just uses store-bought vegan sour cream. Tofutti and Wayfare brand are both nut-free (You can also use my Vegan Sour Cream Recipe if you don’t need a nut-free version).
Not only is this dish lighter, but it’s also more affordable and easier to make. I really like that!
But, just because it’s lighter, doesn’t mean it’s lacking in taste. It’s packed with meaty, umami-rich mushroom flavor with an ultra creamy, savory, and slightly tangy base.
And all that goodness is taken over the edge by smothering your favorite pasta with it. Now that’s comfort on a plate if you ask me!
Doesn’t that sound satisfying and easy to make? It’s a total weeknight winner (or weekend) and it’s totally calling your name!
Let’s do this!
I’d love to hear from you
If you make this Vegan Mushroom Stroganoff,I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Mushroom Stroganoff
Ingredients
- 2 tbsp (30 ml) olive oil
- ½ yellow onion , diced
- 2 garlic cloves , finely chopped
- 1 lb (454 g) baby portobello mushrooms , sliced
- 1½ cups (355 ml) vegetable broth
- 2 tsp (10 ml) soy sauce or tamari
- 1 tsp dried thyme
- ½ cup (60 g) vegan sour cream (store-bought or homemade)*See note
- 2 tbsp (16 g) whole wheat flour
- 1 lb (454 g) farfalle pasta, cooked
- Salt and black pepper , to taste
- Fresh parsley , chopped
Instructions
- Heat the olive oil in a pan over medium heat. Add onion and garlic and cook until fragrant and the onion is soft, about 5 minutes. Then add the mushrooms and cook until they release their juices and become soft, about 7 minutes.
- Stir in the vegetable broth, soy sauce or tamari and thyme, and stir to combine. Reduce heat to medium-low and simmer until the liquid has reduced by a third, about 10 minutes. Mix in the Vegan Sour Cream and flour. Continue to simmer until the sauce thickens, another 3 minutes. Remove from heat.
- Cook the pasta according to package directions, until al dente. Drain, rinse and return the noodles to the pot. Pour the mushroom sauce over the pasta and stir to coat. Season with salt and black pepper to taste. Divide the pasta between 4 bowls and garnish with freshly chopped parsley. Serve immediately.
Notes
- I used low sodium tamari sauce and I added 1 1/2 teaspoons more. Taste the sauce before adding the pasta and add more tamari or salt as needed.
- I used 12 oz of pasta.
- I stirred in 2 tablespoons of lemon juice to the sauce after removing from the heat. It adds a subtle zing. Try with 1 tablespoon first and taste, add more if desired.
- If you use my Vegan Sour Cream recipe, it will not be a nut-free recipe anymore.
Nutrition
Melissa Huggins
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Michele Hutchins
November 7, 2018 at 12:15 pmThis was delicious. Only changes were to thicken with corn starch slurry and use egg noodles (personal preference). All the warmth and comfort of the dish without even missing the beef. Thank you for sharing.
Melissa Huggins
November 12, 2018 at 9:33 pmHi Michele, I’m so happy you liked it! Thank you for sharing your modifications too 🙂
isabel
October 25, 2018 at 9:27 pmadded a pinch of nutmeg and substituted the flour for organic breadcrumbs for a little deeper flavor and texture. delicious!
Melissa Huggins
October 29, 2018 at 4:52 pmThank you for making it and sharing your modifications. The nutmeg sounds delish!! I must try that next time 🙂
Faith
September 10, 2018 at 4:22 pmCan i use white mushrooms instead of portabello?
Melissa Huggins
September 11, 2018 at 11:02 amYes, white mushrooms will work too. 🙂
Emily
September 9, 2018 at 12:03 pmtook out some of the veggie broth and added a bit of a White Burgundy. Next time I might experiment a bit more and braise the shrooms in a Pinot noir ( maybe a cab sauv….. that might be too heavy though) first
Melissa Huggins
September 9, 2018 at 8:37 pmHi Emily, Wow! That sounds incredible with the white burgundy. YUM! And the mushrooms braised in Pinot will be tasty too! Thank you for sharing your tips and feedback. 🙂
JacqueB
July 24, 2018 at 5:40 pmThis is amazing! Made as directed, but subbed arrowroot for flour. I used the vegan sour cream from this link: https://thewholeserving.com/wp/the-best-vegan-sour-cream/ This hit all the right notes…comfort food at it’s finest 🙂
Melissa Huggins
July 25, 2018 at 9:48 pmHi Jacque, So glad you liked it! Thank you for sharing your feedback 🙂
ReShonda Parker
April 10, 2018 at 9:41 amThere is a delicious vegan one pot mushroom “beef” stroganoff that I found online that I’m in love with!! The only thing is I had to find a recipe to make the “ beef” broth vegan ( there are no organic vegan beef broths in stores) which I also found and swear it takes the recipe to a whole new level! The only thing was I try to avoid gluten and soy when possible, but mainly gluten. That recipe called for vegan Worcestershire sauce as well as soy sauce or tamari. This recipe sounds awesome too and simpler , but I wonder if it’s as flavorful as the one I’ve been making? One way to find out :)! I will be trying this soon. Is there any substitutes for soy sauce that may still work for this? Thanks in advance!!
Melissa Huggins
April 10, 2018 at 9:42 pmHi ReShonda, That one-pot stroganoff sounds scrumptious! Have you tried gluten-free tamari? San-J makes a great one. Also, you can use coconut aminos. It’s a soy sauce alternative and it’s tasty! This recipe pretty flavorful and I hope you’ll give it a try. Thanks for stopping by 🙂
ReShonda Parker
April 11, 2018 at 11:05 amHi! Yes it is! I actually do use that brand soy sauce:). I will definitely try this recipe and maybe tonight! I even have the coconut aminos!
Sylvie
March 26, 2018 at 10:07 amI’ve made this more than once. I’ve also made it for my father to throw into his freezer for an easy go to meal when he needs one. Love the “mushroomyness” of this recipe and the sour cream gives it a nice smooth edge. Lovely! Thanks for sharing!
Melissa Huggins
March 28, 2018 at 9:02 amThank you, Sylvie! I’m so happy you liked it. I’m glad to know it freezes well too. Thanks for sharing 🙂
Carmen
March 16, 2018 at 1:30 pmHi! What kind of vegan sour cream did you use? It looks delicious!
Melissa Huggins
March 16, 2018 at 1:56 pmHi Carmen, I use Tofutti or Follow Your Heart. Can you find those near you?
Carmen
March 16, 2018 at 1:29 pmHi! What kind of vegan sour cream did you use? It looks delicious!
Maz
February 6, 2018 at 10:20 amThis was awesome and truly a.guilty pleasure. I used vegan yogurt in place of the sour cream and added a few tablespoons of vegan cream cheese to the mix. Thanks!
Melissa Huggins
February 7, 2018 at 11:36 amThank you for making it! So happy you liked it 🙂 The yogurt and cream cheese must’ve been amazing together. YUM! 🙂
Britt
December 7, 2017 at 5:33 amI made this last night, and it was really good! Added a bit less stock as I was afraid it wouldn’t thicken all the way. Turned out really tasty!
Melissa Huggins
December 8, 2017 at 11:37 pmThank you for making it! So happy it worked out for you. Have a great weekend! 🙂
Melissa Huggins
November 15, 2017 at 1:18 pmHi Shantell, It’s about 2 cups per person. Thanks for stopping by 🙂
Shantell
November 15, 2017 at 2:03 pmThank you Melissa. I can’t wait to devour this haha, I’m cooking it as we speak. Smells amazing, great recipe!!(:
Melissa Huggins
November 15, 2017 at 3:04 pmYou’re most welcome! Enjoy! 🙂
Shantell
November 15, 2017 at 1:12 pmIn this recipe, what is considered one serving size?
Sue
November 4, 2017 at 1:33 pmMelissa, I am so glad I found your site from a link to this recipe from veganricha.com. I finally made this for a late lunch; my husband and I LOVED it. I don’t think I ever had stroganoff before today, but I’ll certainly be making it again,
THANK YOU. Now I’ll peruse your blog and see what other treasures you bring to us. 🙂
Melissa Huggins
November 9, 2017 at 8:16 pmHi Sue, thank you for stopping by and sharing your feedback. I’m happy you found me through Vegan Richa. It’s one of my favorite blogs to follow. So many tasty recipes!
I’m so glad you guys loved the stroganoff. It’s one of my favorites too 🙂
Amy
October 6, 2017 at 6:17 pmMy husband is vegan but I’m not. This was so good, I said it needs to be a once a week meal!! I used egg-free “egg” noodles.
Melissa Huggins
October 13, 2017 at 2:19 pmHi Amy! Yay! I’m so happy to hear this! Thank you for making it and sharing your feedback. I’ve been looking for egg-free “egg” noodles. Where did you find them?
Amy
October 13, 2017 at 5:30 pmThey are hard to find. The only times I’ve found them are at Kroger and Wal-Mart. And they’re store brands. IF I am lucky enough to find them, I get about 5-6 bags. I’ve even tried Amazon and Whole Foods (no luck).
Melissa Huggins
October 13, 2017 at 6:59 pmThis is good to know. I never thought to look at Walmart. I’m going to check this weekend. Thanks for the tip 🙂
Jessica Dupuy
October 3, 2017 at 2:38 pmMade this tonight for my husband and I. Absolutely delicious. Can’t wait to try more!
Melissa Huggins
October 13, 2017 at 2:11 pmHi Jessica, Yay! I’m so happy it worked out for you. It’s my favorite comfort meal. Have a great weekend! 🙂
Leyla
September 11, 2017 at 6:32 pmTried this tonight and it was delicious! I also added some extra soy sauce and crushed red pepper. I couldn’t get the sauce to thicken-is there a trick to it, or would corn starch help thicken it?
I love your blog and all the recipes. I also ordered the Frugal Vegan-thanks for the recommenation!
Leyla
September 11, 2017 at 6:33 pmOh-I forgot to add-I used Barilla High Protein pasta (Barilla is a now a leading LGBTQ employer and I like to support their turnaround), so that means 17G of protein more in each serving!
Melissa Huggins
September 13, 2017 at 11:07 amI didn’t know this about Barilla. I will definitely support them now. Thank you for sharing this 🙂
Melissa Huggins
September 13, 2017 at 11:05 amHi Leyla, thank you for making it. I’m not sure why the sauce didn’t thicken up for you. Maybe it needed to cook longer? You can definitely try cornstarch or arrowroot powder next time though. They will also help thicken things up. I’d love to hear how it works out for you next time. I’m glad you ordered Frugal Vegan. It has so many simple and delicious recipes. Have a great week!
Belinda Grivas
August 5, 2017 at 6:14 pmThis recipe was amazing. I love mushrooms, but never thought about using them in a vegan stroganoff. I followed the recipe exactly, adding a bit more tamari at the end, as suggested. It was perfect! So creamy and delicious, full of flavor. We dove right in, so sorry, no picture. I will be adding this to my dinner rotation, for sure. Thanks!
Melissa Huggins
August 7, 2017 at 3:25 pmHi Belinda, I’m so happy you liked it. It’s our new favorite around here too, and I’ve been making it every week. Thank you for sharing your feedback 🙂
Shantell
November 15, 2017 at 1:18 pmIn this recipe, what is considered the serving size?
Melissa Huggins
August 4, 2017 at 10:46 pmIt was such a tasty dish and I’m looking forward to trying a lot more. I think the Backyard BBQ Bowl is up next. That’s too funny about the same title. Great minds think alike! I can’t wait for your new cookbook to hit the shelves. I’ll be first in line! I’m so happy for you, Brandi! You deserve this xo
The Vegan 8
August 4, 2017 at 4:05 pmThat looks so good! The book looks great and omg, as I’m reading the recipe titles, I see “Backyard BBQ Bowl”. I’m in the middle of writing my own cookbook and I literally have that exact same title of a recipe in my book! LOL! I think I will have to change the name now, haha.