This Vegan Mushroom Stroganoff Recipe Is A Must Try – Follow This Recipe Today
Making the switch to a more or completely plant-based lifestyle can be hard at times, especially if you are surrounded by a lot of people who still eat meat. When I first made the switch to a vegan lifestyle, I found myself feeling awkward at dinner parties. I didn’t want anyone to go out of their way to make me a vegan dish so I would always eat beforehand in case there would be no food. I started bringing my own vegan dish to dinner parties to try to make people fall in love with plant-based foods and all they have to offer. This was one way I learned how to conquer the awkward dinner party qualms. Another great way to avoid not having anything to eat at dinner parties is to host the dinner party yourself. This way you have full control over what’s going on in the kitchen and know that there will definitely be food for you to eat. If you happen to be going to a dinner party in the future, or decide to host your own, I have the perfect recipe for you to cook up. This tofu mushroom stroganoff is bound to blow not only your mind but all of your guest’s minds as well. So how do we even begin making a meatless stroganoff? Well, if you keep reading this blog you will discover everything you need to know about this delicious meatless beef stroganoff. It’s time to get cooking!
Vegan Beef Stroganoff Recipe
A quick fun fact before starting this recipe: some people love to make a vegan mushroom stroganoff cashew cream to add to their dish. We won’t be doing this today, but if you find you are craving some extra creaminess, definitely look into this trick.
- 2 cups dry pasta of choice (I love using a tagliatelle)
- 1 block extra firm tofu
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 3 cups fresh spinach (optional for a mushroom spinach stroganoff)
- 4 cups cremini mushrooms, thinly sliced
- 1 cup vegetable broth
- ½ cup plant-based milk (I love using soy)
- 3 tbsp tamari
- 2 tbsp cornstarch
- ¼ cup nutritional yeast
- Salt to taste
- Pepper to taste
Cooking up any of the vegan mushroom stroganoff recipes you find online is not hard to do. However, I will do my best to ensure that this is the simplest wild mushroom stroganoff you could ever lay your hands on. So, continue reading to find out how to make one of the most delicious, yet easy recipes for mushroom stroganoff ever.
- Start With Tofu
The first thing we are going to want to do whilst following this recipe is to get our tofu in the oven. After opening and pressing the extra liquids out of your tofu, you may dice your tofu into small cubes. Place them on a baking tray and throw them in the oven at 400 Fahrenheit for around 45 minutes. Keep an eye on them as we don’t want them to burn.
- Turn The Heat Up!
While your tofu is cooking away in the oven, it’s time to get cooking on the stove. Heat up your olive oil and when ready add in your onions and garlic. Allow these to cook until your garlic is golden and your onions are translucent. During this step, feel free to begin boiling a pot of salty water which you will cook your noodles in.
- Add-In Your Mushrooms
Once your garlic and onions are ready, add your thinly sliced stroganoff mushrooms into the pan. Following your mushrooms, you will add in your vegetable broth, plant based milk, and tamari. Allow this mixture to cook on the stove until your mushrooms have cooked down and some of your liquids have cooked off.
- Boil Those Noodles!
By this point, the water you had set aside to boil is probably ready for those noodles. Add your noodles to your salted and boiling water. Follow the directions on the package for your particular noodle choice. I love an al dente noodle so perhaps give that a try.
- Finishing Up
As we are nearing the end of this mushroom stroganoff tasty recipe, it is time to complete some of the finishing touches. As our noodles are cooking, add your cornstarch, nutritional yeast, and salt and pepper to taste into your mushroom mix. At this point, you can remove your tofu from the oven and add them to the pan as well. Give your mixture a taste and see if it is missing any flavors you love. If so, feel free to add them in as well. If you are adding spinach into the mix, now is the time to do so.
- Noodle Time
Once your noodles are boiled to perfection, strain out the water and add your noodles to your mushroom pan. Give everything a good mix to ensure every noodle is evenly coated. Now it’s time to plate your amazing stroganoff dish.
How to Plate It
Congratulations, you have successfully completed this vegan mushroom stroganoff recipe with ease. It is now time to plate your masterpiece. Grab your favorite plate or bowl and serve yourself a friendly portion of this amazing stroganoff. Feel free to add some salt crystals or red chili flakes on top. I always love adding some vegan Parmesan on top as well. If I don’t have vegan Parmesan, then I go ahead and sprinkle some more nutritional yeast on top instead. In my opinion, you can never have too much nutritional yeast. And there you have it, a delicious yet easy vegan mushroom stroganoff with tofu recipe. I know, the title is a mouthful, I’ll work on it.
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