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Creamy Mushroom Stroganoff

January 4, 2015 By Chuck Underwood 39 Comments

Doesn’t this creamy Mushroom Stroganoff bring back a lot of memories?   Maybe of a much simpler time, sitting around Mom’s table to her weekly Beef Stroganoff?

mushroom stroganoff

Ooh man, that sauce!  That sauce was a meal all by itself!  

To recreate those memories I knew I’d have to make a veganized version, maybe a mushroom stroganoff….and this recipe was the result.

As the name implies,  Mushroom Stroganoff uses mushrooms as the meat replacement and I used a creamy Tofu Sour Cream sauce that will instantly remind you of sitting around that dinner table at moms.

You can, of course, use whatever pasta you want, but I like to use Brown Rice Pasta to keep it Gluten-Free.

It’s Wholesome

It’s Creamy

It has that same Sour Cream ‘tang’ that we remember.  And boy oh boy is it good!

Note:  Now since this IS one of my very first recipes, originally posted back in January of 2015, you may be noticing that’s something’s just a little bit different.

That’s right, I just gave it a facelift!

All new photos.  A video coming soon.  And a slight tweak to the original recipe.

It’s was already a classic recipe – but those old photos were absolutely horrible!  I think I took them on my smartphone!  (I’ll post one below for comparison).

mushroom stroganoff 2

See?  I told you they were bad!  {shudder}

Anyway, ready to make some Stroganoff?

Ok here we go.

 

Creamy Mushroom Stroganoff

mushroom stroganoff

There are not that many ingredients, so the recipe itself is easy.

Mushrooms replace the traditional beef in this dish and the sauce is made with Tofu, Garlic, Onion, Lemon Juice, White Wine, and some spices.

And don’t forget the noodles.

Pretty easy right?

 

First thing on the list – the Sour Cream 

Drain the tofu and add all the remaining sour cream ingredients to a blender.  Be sure to stop and scrape down the sides occasionally.  If it seems too thick, add a tablespoon or two of water until it reaches a sour cream-like consistency.

This should make about two cups of Sour Cream and the recipe will only need one.  (So save the other cup for your baked potato or bean burrito.) 

The Mushroom Sauce

For the mushroom sauce, I chopped about 1/2 an onion and a few cloves of garlic and sautéed them in a tiny bit of low-sodium veggie broth…..just until they got soft.

Add your mushrooms and remember –  As they cook down they will release a lot of their own liquid.

As soon as the pan looks like it’s getting a little dry – add the wine, soy sauce, Worcestershire, and the seasonings.   Be sure and scrape up any bits that stuck to the bottom.

The smell will be heavenly.

Finally, add 1 cup of your sour cream and stir to combine.

Now, go ahead and cook up 2 cups or so of your favorite pasta.  I like Brown Rice Pasta to keep it Gluten Free,  but any pasta should work fine.

Drain your pasta and scoop on a ladle (or three) of this amazing Mushroom Sauce and enjoy!

Hope this recipe brings back all those good memories like it did for me!

brandnewvegan

 

mushroom stroganoff

 

5 from 1 vote
mushroom stroganoff
Print
Creamy Mushroom Stroganoff
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

A creamy Mushroom Stroganoff just like Mom used to make....(well sort of). Hearty gluten-free pasta, rich & chewy mushrooms, and a creamy Tofu Sour Cream Sauce that will remind you of sitting around mom's dinner table. Thanks Mom! 

Course: Main
Cuisine: American
Servings: 4
Author: Brand New Vegan
Ingredients
  • 2 cups Pasta (I use Brown Rice Pasta to make it GF)
  • 16 oz Fresh Mushrooms (sliced)
  • 1/2 med Onion (diced)
  • 4 cloves Garlic (minced)
  • 1 Tbs Soy Sauce (low sodium)
  • 1 Tbs Worcestershire Sauce (look for a vegan variety)
  • 2 tsp Thyme
  • 1 tsp Rosemary
  • 1/2 cup White Wine (you can sub veg broth if needed)
Tofu Sour Cream
  • 16 oz Tofu (silken)
  • 1/4 cup Lemon Juice
  • 2 Tbs Red Wine Vinegar
  • 2 cloves Garlic (minced)
  • 1/4 tsp Salt
Instructions
  1. Make the Tofu Sour Cream by draining the tofu and adding all the sour cream ingredients to a blender. Be sure to stop and scrape down the sides occasionally. If it seems too thick, add a tablespoon or two of water until it reaches a sour cream-like consistency. 

  2. Note: This makes about 2 cups of Sour Cream and the recipe only needs one - save the other cup for another use.  

  3. Meanwhile, saute the onion and garlic in a few tablespoons of water or veggie broth until softened

  4. Stir in fresh mushrooms and allow to cook down.

  5. Add Soy Sauce, Worcestershire, Wine, and seasonings and continue simmering until sauce is reduced. 

  6. Stir in 1 cup of the sour cream and mix.  Set aside. 

  7. Cook pasta according to package instructions

  8. Drain pasta and top with the sour cream/mushroom sauce.    

 

mushroom stroganoff

 

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Filed Under: Featured, Holiday Recipes, Pasta & Rice, Recipes

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Reader Interactions

Comments

  1. Spiral

    January 5, 2015 at 2:59 pm

    This is delicious

    Reply
    • Chuck Underwood

      January 5, 2015 at 3:20 pm

      Awesome! Thanks for the comment Spiral! Glad your wife enjoyed it too.

      Reply
  2. JW

    January 11, 2015 at 9:14 am

    Chuck, I’m going to make this, tonight, with just shrooms, no seitan. For a future attempt I am wondering how you think tempeh would work instead of seitan? I could either crumble it like an old childhood favorite–hamburger stroganoff, or perhaps cut it in strips. I’m thinking it should probably be browned at bit, on it’s own, then added where you add the seitan. I like seitan but I’m a little leery of using such a concentrated (and highly processed) source of gluten. I enjoy wheat products but I don’t want to over-use them, possibly developing an intolerance. Thank you for your recipes. Found you from your McDougall posts.

    Oh, and btw, you are such a braggart! (lol). The McDougall Lounge thread on “Skip Your Annual Physical” you “complained” that if if did that you wouldn’t be able to see you favorite doc, Dr. Craig. I’m so jealous!

    Reply
    • Chuck Underwood

      January 11, 2015 at 2:54 pm

      You know, I don’t have a lot of experience with Tempeh, so all I can say is experiment and see. I like Seitan for its chewiness, and the texture really resembles meat, But I also understand a lot of people are cutting back on the gluten and wheat so I understand. Let me know how it comes out!

      …and even though I have Craig as my doc – I’ve only met hime the one time! I simply don’t have a reason to go! Maybe I should go back to eating SAD….. THEN I’d have plenty of reasons to go 🙂

      Reply
    • JW

      January 16, 2015 at 4:55 pm

      My first attempt I ended up using the tempeh (crumbled), along with the mushrooms. The recipe is great but I won’t use tempeh again. I’ll either just use the shrooms, or try the seitan which I’m sure would taste great with it’s meat-like texture. I had it over potato gnocchis. I know from a previous recipe these store-bought gnocchis weren’t great but I didn’t want to throw this 2nd package away. Homemade gnocchi, or a really good store-brought brand would be nice. I recently was at a friend’s for dinner, where we had a great stroganoff that had a unique taste, that was familiar, yet I couldn’t figure out the “special” ingredient. It was diced dill pickle, so I added two to your recipe, and it was awesome. Yes, I know it sounds weird, but now I will forever make stroganoff with pickles. The tang adds a nice counterpoint to the richness of the tofu sour cream. Thanks again, Chuck. I look forward to trying more of your recipes.

      Reply
  3. Deb Kay

    May 2, 2015 at 6:29 pm

    Thanks for the post. Made this tonight with hemp tofu. I had some seitan I’ve been needing to use. I marinated and browned my seitan before using. Came out so good. I did so much tasting I wasn’t hungry by the time dinner was served.
    .

    Reply
  4. Deb Kay

    May 2, 2015 at 6:33 pm

    Thanks for the post. Made this tonight with hemp tofu. I had some seitan
    I’ve been needing to use. I marinated and browned my seitan before
    using. Came out so good. I did so much tasting I wasn’t hungry by the
    time dinner was served.

    Reply
  5. Renee

    December 18, 2015 at 6:24 am

    Could you use silken tofu instead?

    Reply
  6. abj_slant

    January 26, 2016 at 9:39 am

    Mmm…I could eat that with just the sauce and the pasta!

    Reply
  7. Lynda Hill

    February 18, 2016 at 5:51 pm

    I can’t wait to try that. Wish I had some Tofu in the fridge right now 🙂

    Reply
  8. Lynda Hill

    February 18, 2016 at 5:53 pm

    I’ve shared this recipe. Thank you so much Chuck. Greetings from Australia 🙂

    Reply
    • Chuck Underwood

      February 19, 2016 at 9:24 am

      Hi Australia! Thanks for stopping by!

      Reply
  9. karl john

    September 8, 2016 at 1:37 pm

    YOU have the best vegan recipes i’ve seen.

    Reply
  10. Michele Tripus Orrson

    October 23, 2016 at 12:29 pm

    I’ve always been afraid to do tofu. Not sure my family will like it, but this seems like one that I want to try. I’m not good at determining how much pasta to cook for 2 cups. I’d need to make a full box of pasta… do you know how much I’d have to multiple the other ingredients? Thanks!

    Reply
  11. Wendi Deal

    April 12, 2017 at 12:05 pm

    I hate to be “that guy” but Barefoot isn’t, or at least, didn’t used to be vegan. Just so you know. I will try the recipe tonight though, with a different wine. Looks yummy

    Reply
  12. Brenna Thompson

    May 12, 2017 at 3:40 pm

    What are good alternatives to white wine? Some of your viewers are underage and live alone, so there is no way to purchase it!

    Reply
    • Chuck Underwood

      May 13, 2017 at 7:55 am

      Try using Veggie Broth with 1 Tbs of White Wine Vinegar mixed it (or Apple Cider Vinegar)

      Reply
  13. sarah bradley

    September 9, 2017 at 9:54 am

    I really loved the flavor. I’ll definitely make it again, but with the classic egg style noodle instead of penne. I’ll also make extra sauce for the leftovers next time.
    Thanks for sharing:)

    Reply
  14. Pauline Kutsch

    November 28, 2017 at 10:30 pm

    Oh, the Stroganoff sounds so good I want to try it next week. I may even try it with the pickles!

    Reply
  15. Ed

    December 11, 2017 at 3:15 pm

    did I miss something, I did not see any seitan mentioned in the ingredient list

    Reply
  16. Lynda

    December 14, 2017 at 7:34 am

    Love,love, love your recipes, Chuck. I don’t do soy, do you think I could sub white beans or cashews for the tofu in this recipe?

    Reply
    • Chuck Underwood

      December 14, 2017 at 7:36 am

      Look up my Green Chile Sour Cream recipe, it uses cashews. Just leave the green chile out.

      Reply
  17. Pam

    July 1, 2018 at 2:58 pm

    Hi Chuck, can you freeze this recipe. Thanks

    Reply
    • Chuck Underwood

      July 1, 2018 at 6:54 pm

      Not sure…..I mean yeah you CAN freeze it. Will it taste the same when you thaw it? No idea.

      Reply
  18. Karen A

    July 5, 2018 at 10:51 am

    Any suggestions for replacing the tofu? I don’t “do” soy, so will also swap out coconut aminos for soy sauce. Love your recipes–thanks!!

    Reply
    • Chuck Underwood

      July 6, 2018 at 2:09 pm

      See my reply to Marie.

      Reply
  19. Marie Dearaway

    July 5, 2018 at 10:42 pm

    Very keen to try this but I can’t have tofu. Will a nut based sour cream or perhaps a simple coconut cream-lemon juice sour cream work in this recipe, do you think?’ Thanks so much!
    Marie

    Reply
    • Chuck Underwood

      July 6, 2018 at 2:08 pm

      Oh sure. Any sour cream you can eat will work just fine. I think my Black Bean Tostada Recipe has a Green Chile Sour Cream that is cashew based….just leave out the chiles.

      Reply
  20. JH

    September 8, 2018 at 7:52 am

    I made this last night and it was great!! I had stopped making stroganoff entirely a few years back and the hubs was super happy to see it on his plate! I made the entire sauce in our new instant pot on the saute setting. It worked but there is probably a better option. I just couldn’t figure it out. Totally enjoyed the meal!!

    Reply
  21. Char

    October 22, 2018 at 2:27 pm

    Delicious Chuck! Followed recipe, but added a
    Bit of cornstarch mixed with bit of water prior to tofu sour cream just to be sure it would be thick enough. Used ancient grain fusilli pasta.

    Reply
  22. April

    December 3, 2018 at 10:09 am

    Are the rosemary and thyme fresh or dried?

    Reply
    • Chuck Underwood

      December 3, 2018 at 10:15 am

      Dried – although fresh is always better!

      Reply
      • April

        December 3, 2018 at 7:13 pm

        Thanks! Just in time, I’m making it now!! (:

        Reply
        • April

          December 3, 2018 at 8:10 pm

          Was delicious! Thanks for the recipe! I added some green peas and used a full 1 lb bag of pasta and just mixed it all together with the sauce. Can’t wait to try out the leftover sour cream on potatoes!

          Reply
  23. martha

    October 27, 2019 at 3:56 pm

    Wonderful on a Fall evening! I doubled the recipe so we will have leftovers for tomorrow.

    Reply
  24. Cynthia

    November 6, 2019 at 9:46 am

    Can this be made a day ahead, does it reheat well?

    Reply

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Recipe Key

OFOil Free
GFGluten Free
MMMary's Mini
NFNut Free
SFSoy Free
LFLow Fat
IPInstant Pot
VVegan
brand new vegan

Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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