Plant-based Mushroom Stroganoff

This plant-based mushroom stroganoff is based on the original recipe for mushroom stroganoff, which calls for beef, but this vegetarian take on the meal is every bit as warm and tasty as the original. The vegan mushroom stroganoff is made with soft mushrooms and a creamy sauce, is the ideal dish for a night spent curled up on the couch with a good book. You may enjoy a dinner that is both delicious and fulfilling by serving it over pasta or rice.

Ingredients for Plant-based Mushroom Stroganoff:

  • 1 lb. mushrooms, sliced (any type you like)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon flour
  • 1 cup vegetable broth
  • 1 cup plant-based milk (such as almond or soy)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon soy sauce
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 8 oz. extra-firm tofu, pressed and cut into small cubes
  • Noodles or rice, for serving

Instructions for Plant-based Mushroom Stroganoff:

  1. The olive oil should be heated in a large skillet over medium heat. After about five to seven minutes, add the sliced mushrooms, the chopped onion, and the minced garlic, and continue cooking until the mushrooms start to brown and release their liquid.
  2. After adding the flour to the pan, give it a toss until the mushrooms are completely covered in the flour.
  3. While stirring continually, gradually add the vegetable broth until the mixture has reached the desired consistency.
  4. Use the plant-based milk, nutritional yeast, smoked paprika, soy sauce, salt, and black pepper in the recipe. Mix until everything is evenly distributed.
  5. In a separate pan, bring a tablespoon or two of oil up to temperature over medium heat. After approximately 5 to 7 minutes, add the cubed tofu and heat it until it is browned and just a little bit crispy.
  6. After the tofu has been fried, add it to the mushroom mixture and toss it until it is completely incorporated.
  7. Continue to simmer for another 10 to 15 minutes, or until the sauce has thickened and the mushrooms have reached the desired tenderness.
  8. Serve atop rice or noodles that have been cooked.

This plant-based mushroom stroganoff with seared tofu is a delicious and satisfying dish that combines the hearty flavors of mushrooms and tofu. Rich and savory, this dish is ideal for a night spent at home with friends or family because of its velvety sauce and tender mushrooms. This recipe is easy to make and can be changed to fit your tastes by using different kinds of mushrooms and tofu. You can make a tasty and reassuring meal out of it by serving it over noodles or rice. Try this recipe for a delectable and nutritious supper, whether you are a vegan, vegetarian, or just seeking a meat-free alternative to classic stroganoff. You won’t be disappointed with the results.

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I really hope you enjoy this Plant-based Mushroom Stroganoff recipe, and I would appreciate it if you could leave a comment or some feedback down below. Your feedback would be much appreciated.

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Hello there! Hello, my name is Eleonora, and I'm a health- and fitness-obsessed foodie. My dietary adventure began when I was around 14 years old because of my impaired immune system and the loss of a spleen when I was 5 years old. The last three decades of my life have been spent learning about alternative medicine and nutritional therapy on my own accord, driven by my curiosity about my own situation. The natural world around us is full of resources for physical and mental wellness, and I'm here to share what I've learned in the hopes of inspiring others to do the same.


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