Vegan Mushroom Stroganoff (2024)

This truly is the best vegan mushroom stroganoff! The ultra-rich and creamy sauce coats every bite of this jackfruit and mushroom-loaded dish, and it's ready to eat in less than one hour! Serve with pasta for a super-satisfying meal that everyone will love!

I truly believe that this is the best vegan stroganoff that you'll ever taste! If you're craving comfort food, this is what you should make because it will definitely hit the spot.

I don't cook with vegan butter or wine that often, I save it for when I want something especially decadent like this vegan mushroom stroganoff. The sauce is so rich and creamy, it's such a treat!

Traditionally, stroganoff is made with beef, but you won't miss it in this meatless mushroom stroganoff because it's loaded with tons of mushrooms and big tender chunks of shredded jackfruit.

Jackfruit is my favorite meat substitute because it looks and tastes very similar to meat, and it can be enjoyed in so many different ways. This hearty dish is loved by both vegans and meat-eaters!

Ingredients & Substitutions

Let's go over the ingredients you'll need to make the stroganoff + substitutions if you need it.

• Vegan Butter - You can use oil to saute if you don't have vegan butter.
• Red Onion - Yellow or sweet onions can be used. Shallots would be delicious too.
• Mushrooms - You can use cremini mushrooms, button mushrooms, portobello mushrooms, or shiitake mushrooms. Zucchini, eggplant, or artichoke hearts can be used instead of mushrooms.
• Garlic - If you don't have fresh, you can use 1 tsp dried garlic powder.
• Jackfruit - This takes place of the meat in the stroganoff. You could also use crumbled tofu, impossible meat, beyond meat, soy curls, or any meat substitute you like.
• Red Wine - The wine is optional, but it adds a lot of flavor to the mushroom stroganoff.You can also use white wine or omit it completely.
• Dried Seasonings - Thyme, salt, and pepper add loads of flavor to the stroganoff.
• Mushroom Broth - Mushroom broth reinforces the mushroom flavor in the dish. If you don't have mushroom broth, you can substitute with vegetable broth.
• Arrowroot Powder - This is what I used to thicken the sauce. You can also use cornstarch.
• Vegan Worcestershire - This adds a unique, tangy flavor. If you don't have it, tamari or balsamic vinegar can be used.
• Dairy-Free Sour Cream - I used (1) 5.3 oz container of Kite Hill unsweetened greek yogurt because it's super thick and creamy, but I also shared a recipe below (in the FAQ section) if you need a substitute.

How To Make It

Begin by melting vegan butter in a large pan over medium heat. Add the diced onions and saute until they're soft and translucent.Add the garlic and mushroom and cook until tender (Photo 1).

Deglaze the pan with red wine and let it cook for a few minutes until it reduces (Photo 2).Then add the rinsed and drained jackfruit and dried seasonings to the pan (Photo 3).

In a medium bowl, whisk together mushroom broth and arrowroot powder (Photo 4). Pour the broth mixture into the pan along with thevegan Worcestershire(Photo 5).

Increase the heat, cover it, and let it cook until the vegetables are tender. Lastly, use a wooden spoon to break up the chunks of jackfruit and stir in the dairy-free cream (Photo 6).

Slow Cooker Instructions

To make this mushroom stroganoff in the slow cooker, put all of the ingredients except for the pasta, arrowroot powder, and dairy-free sour cream into a large slow cooker.

Set it to cook on high for three hours. After three hours, put ½ cup of the broth into a small bowl and whisk in the arrowroot powder. Add the mixture back to the slow cooker and stir in the sour cream. Leave the lid off and let it cook for 5 more minutes or until the sauce thickens. Cook the pasta separately.

What Goes With It

This vegan mushroom stroganoff is delicious served over pasta, mashed potatoes, polenta, grits, brown rice, or quinoa. For a low-carb option, you could serve it over spaghetti squash, mashed cauliflower, or cooked cauliflower rice.

I also like to make a big salad drenched in creamy vegan ranch dressing to go with it. If you want to make an additional side dish, all of the following recipes are great options!

• Roasted Lemon Garlic Asparagus
• Lemon Tahini Courgette Salad
• Maple Dijon Brussels Sprouts

How To Store It

Store leftover mushroom stroganoff in the fridge for 2-3 days or you can freeze it in an airtight container for 2-3 months.

When you're ready to eat it, take the container of mushroom stroganoff out of the freezer and put it in the fridge to defrost for 24 hours. Then you can reheat it in the microwave or on the stovetop and serve it over freshly cooked noodles.

Frequently Asked Questions

Success Tips

• Rinse thecanned jackfruitvery well to get rid of as much of the salty brine as possible, and then drain it before you add it to the pan.
• Whisk the arrowroot powder with the broth in a separate bowl before adding it to the pan. If you add the arrowroot directly to the pan, it tends to clump up and it's hard to break it up.
• If you want the stroganoff sauce to be thicker, add 1 additional teaspoon of arrowroot powder.
• Use noodles with ridges (like farfalle, shells, cavatappi, or penne) that will catch and hold the sauce.

Want More Vegan Mushroom Recipes?

• Vegan Mushroom Soup
• Vegan Mushroom Fried Rice
• Vegan Beef Stew
• Vegan Mushroom Gravy