Vegan Mushroom Stroganoff Recipe

5 from 109 votes

A delicious dairy-free version of mushroom stroganoff simmered to perfection in a rich, creamy Marsala wine sauce.

Prep Time6

Cook Time10

Rest Time To Tenderize Noodles10

Total Time26

Course: Main Dish

Cuisine: All

Diet: Vegan, Vegetarian

Servings: servings

Calories: 690kcal

Author: Deborah

To a large skillet, add black pepper, olive oil, garlic and chopped onion. Stirring frequently, sauté over medium-low until onions are translucent, about 2 minutes.
Add vegan butter, nutmeg, mushrooms and paprika and give things another good stir.
Toss in whole wheat flour. Stir gently to evenly coat the mushrooms. Cook over medium heat, stirring occasionally (you want them to be brown on both sides), until mushrooms are firm and brown. About 2-3 minutes.
Next, pour in Marsala cooking wine. Add tahini and stir. Bring to gentle simmer. Add vegetable broth. Bring to boil.
Reduce heat. Add noodles. Stir until noodles and sauce are well-incorporated. Simmer for about 2 -3 minutes.
Remove from heat. Add tofu sour cream, vegan cream cheese and a handful of parsley (if desired)
Gently stir, cover and let rest for 10-15 minutes or until the noodles are al dente.
Remove lid, stir to make sure noodles are completely bathed in the creamy sauce. Top with parsley. Serve with a side of my swirled Vegan Garlic Bread and enjoy!

Nutritional information is an estimate.
Avoid adding salt to the recipe until the final moments of cooking. Where salt goes, water follows (I learned that it nursing school), which means when you salt the mushrooms early on, you'll draw out the natural moisture of the mushrooms and have a pan of mushroom water, instead of mushrooms in a creamy base.
To get more bang for your buck, use a variety of mushrooms, not just one type. Think peppery, fruity Chanterelle's, mildly flavored Button mushrooms, crunchy Cremini's, dense, rich Portobello's and more.
To make your own dairy-free sour cream, try my easy Tofu Sour Cream recipe.