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Vegan Mushroom Stroganoff

This vegan mushroom stroganoff features tender cremini mushrooms simmered in a savory, smoky broth enriched with dairy-free sour cream, creating a rich and velvety sauce. The dish highlights earthy flavors with hints of lemon and smoked paprika, finished with a bright finish. It’s a comforting, plant-based take on the classic, with a satisfying, creamy texture and deep umami taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Eastern European
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 400 g cremini mushrooms cleaned and sliced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1.5 cups vegetable broth low-sodium preferred
  • 0.5 cup dairy-free sour cream cashew-based or coconut
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 lemon lemon for juice
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Start by heating a large skillet over medium heat and add a tablespoon of olive oil. Once shimmering, add the sliced cremini mushrooms and cook for about 5-7 minutes, stirring occasionally, until they release their juices and turn a deep golden brown with a rich aroma filling the kitchen.
  2. Push the mushrooms to one side of the pan and add the diced onion to the cleared space. Sauté for 3-4 minutes until translucent and fragrant, watching for a slight caramelization around the edges.
  3. Add the minced garlic and smoked paprika to the pan. Stir constantly for about 30 seconds until the garlic is fragrant and the paprika is evenly distributed, creating a smoky aroma that mingles with the earthy mushrooms.
  4. Pour in the vegetable broth, stirring to deglaze the pan and lift up any flavorful bits stuck to the bottom. Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, allowing the sauce to reduce slightly and thicken, coating the mushrooms and onions evenly.
  5. Stir in the dairy-free sour cream, blending it into the sauce until smooth and velvety. Let it heat through for another 2 minutes, then squeeze fresh lemon juice into the pan to brighten the flavors. Taste and season with salt and pepper as needed.
  6. Remove the skillet from heat and let the stroganoff rest for a moment. Serve hot over your favorite cooked noodles, rice, or mashed potatoes, garnished with extra herbs if desired. Enjoy the rich, earthy flavors and creamy texture in every bite!