Creamy Mushroom Stroganoff

One of my most beloved dishes from my life as an omnivore was a beef stroganoff. It may have been the recipe off the back of the Campbells Condensed Cream of Mushroom Soup can. I’m slightly embarrassed. I know what you’re thinking, but just trust me when I tell you it was legit.

Being that I am now a vegan hippie, I came to the sad realization that stroganoff was one of those dishes that I was just going to have to give up (much like clam linguine). However, I was terribly and delightfully mistaken. 

Produce On Parade - Creamy Mushroom Stroganoff

I started to see mushroom stroganoff recipes floating around the internet. It had never occurred to me to just replace the beef from my favorite stroganoff recipe with mushrooms! Duh! So I set off to do just that, until I obviously observed that a very large component of said dish is the condensed cream of mushroom soup. Well shit…that stuff is definitely not vegan. Another obstacle, and more crafty work needed.

Even without the soup, I managed to make a stroganoff that is just as good if not better than any animal based stroganoff, and that’s coming from a serious carnivore and stroganoff extraordinaire (my Pops). I did it! Now I can savor in that creamy, mushroomy, rich stroganoff once again. And without any guilt! Peace has once again been restored. Now onto the next omnivore recipe to conquer….clam linguine!    

Rich and creamy, this vegan stroganoff features chunky mushrooms and a thick, savory, cream based sauce. No dairy or beef required!

Creamy Mushroom Stroganoff

Inspired by Campbells and All Recipes

Serves a crowd (about 10 people)

  • 3 Tbsp. vegan butter
  • 2 medium yellow onions, diced
  • 3 garlic cloves, minced
  • 1 1/2 lbs. of mushrooms, sliced (I used 1/3 portobello and 2/3 cremini)
  • 12 oz. vegan sour cream (I like Tofutti) 
  • 1/4 cup all-purpose flour 
  • 2 Tbsp. vegan Worcestershire sauce (check the cheap store-brand one)
  • 1/2 Tbsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. vegetable broth paste (Better Than Bouillon)
  • 1/4 tsp. black pepper
  • 24 oz. pasta, dry (I used Campanelle)
  • 1/2 cup fresh parsley, chopped

Heat the butter in a very large, rimmed frying pan. Add in the onions and garlic. Saute until fragrant and the onions become soft. 

Bring a very large pot of salted water to boil. Cook the pasta until al dente, then drain and set aside until ready to use. 

Produce On Parade - Creamy Mushroom Stroganoff Add the mushrooms to the onions, and saute until browned, about 10-15 minutes. 

Produce On Parade - Creamy Mushroom Stroganoff Produce On Parade - Creamy Mushroom Stroganoff Now, whisk together the sour cream through the black pepper in a medium mixing bowl, very well to combine. Add to the mushrooms and stir well to combine. Cook on low, until thoroughly heated.

You can serve this stroganoff two ways. Either add in the cooked pasta and chopped parsley to the mushrooms and toss to coat.

Produce On Parade - Creamy Mushroom Stroganoff Or, serve the mushroom mixture over the hot noodles with some parsley sprinkled on top. 

Produce On Parade - Creamy Mushroom Stroganoff Swayin’ to Lorde – 400 Lux

Produce On Parade - Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff
Serves 10
Rich and creamy, this vegan stroganoff features chunky mushrooms and a thick, savory cream based sauce. No dairy or beef required!
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Ingredients
  1. 3 Tbsp. vegan butter
  2. 2 medium yellow onions, diced
  3. 3 garlic cloves, minced
  4. 1 1/2 lbs. of mushrooms, sliced (I used 1/3 portobello and 2/3 cremini)
  5. 12 oz. vegan sour cream (I use Tofutti)
  6. 1/4 cup all-purpose flour
  7. 2 Tbsp. vegan Worcestershire sauce (check the cheap store-brand one)
  8. 1/2 Tbsp. paprika
  9. 1/2 tsp. garlic powder
  10. 1/2 tsp. vegetable broth paste (Better Than Bouillon)
  11. 1/4 tsp. black pepper
  12. 25 oz. pasta, dry
  13. 1/2 cup fresh parsley, chopped
Instructions
  1. Heat the butter in a very large, rimmed frying pan. Add in the onions and garlic. Saute until fragrant and the onions become soft.
  2. Bring a very large pot of salted water to boil. Cook the pasta until al dente, then drain and set aside until ready to use.
  3. Add the mushrooms to the onions, and saute until browned, about 10-15 minutes.
  4. Now, whisk together the sour cream through the black pepper in a medium mixing bowl, very well to combine. Add to the mushrooms and stir well to combine. Cook on low, until thoroughly heated.
  5. You can serve this stroganoff two ways. Either add in the cooked pasta and chopped parsley to the mushrooms and toss to coat. Or, serve the mushroom mixture over the hot noodles with some parsley sprinkled on top.
Notes
  1. This makes a lot, like for 10 people, so feel free to cut it in half.
  2. Use your favorite mushrooms. I found 1/3 portobello and 2/3 cremini mushrooms to be the perfect combination!
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  • http://www.paintandtofu.com Kori

    I was more of a Lipton’s Soup Secrets fan in my pre-vegan days, but I will accept this Campbell’s inspired recipe. I’ve never eaten/known exactly what stroganoff was, but it looks delicious!

    Also, very random – the vegan restaurant I work for had clam linguine as the special last weekend!

    • produceonparade

      I’ve never heard of Lipton’s Soup Secrets! Haha, that’s interesting! What do they use as “clams”??

  • http://www.cookbookaficionado.com Maggie Muggins

    I don’t think I’ve even had beef stroganoff before since I only discovered it after I went vegetarian. Love how rich and creamy it is. Now all I want is a big plate of this!
    Have you tried oyster mushroom linguine? I’ve never had clam linguine so I’m not sure if it would be similar?
    Maggie Muggins recently posted…Weekend Brunch Round 35: Pumpkin Spice Waffles with Maple Bourbon Date SyrupMy Profile

    • produceonparade

      Yea Maggie, you’ll have to try it! :) I’ve never had oyster mushroom linguine…I’m definitely going to try to recreate it!

  • Amy

    Hi Katie,

    I’m a fairly new frequenter to your blog. It’s great, and I love it!
    Quick question – what do you suggest as a substitute for vegan broth paste please?

    Thanks a lot,

    Amy

    • produceonparade

      Hi, Amy! Yay! I am delighted that you love the blog :) You can certainly use half a bouillon cube. Or, just add a dash more of salt. It’s not really a requirement for the recipe to be tasty, it just gives it a kind of flavor boost ;)

  • http://www.allergyfreealaska.com Megan @ Allergy Free Alaska

    HA! That was a favorite recipe of mine too… *sigh* And although I can’t even enjoy yours now (because of the gluten & soy), it sure does look delicious. I love mushrooms!!
    Megan @ Allergy Free Alaska recently posted…Paleo Animal CrackersMy Profile

    • produceonparade

      Thanks, Megan! Poo! :(

  • http://www.picklesnhoney.com Amanda

    I had never even heard of beef stroganoff until I got to college (one of the perks of living with vegetarian parents!), but I will admit, I kind of loved it – even from a so-so dining hall. I’ll be pinning your recipe for when the craving strikes.
    Also, you are definitely putting the macro lens to good use. Your photo of the mushroom is so cool looking!
    Amanda recently posted…Tuesday ThingsMy Profile

    • produceonparade

      That’s funny! I hope you love it! Aw, thanks so much, Amanda. That means a lot! I’m afraid the poor wide angle is very sad since I’ve abandoned him ;)