Vegan mushroom stroganoff has the creamiest sauce that coats every bite of this mushroom-loaded dish! The shredded jackfruit takes the place of beef chunks and it’s oh-so-satisfying. Vegan, & dairy-free. 

When I was little I wouldn’t touch a mushroom with a 10-foot pole.

Then, I woke up one day and thought, “hmmm I think I like mushrooms now.” It didn’t take me trying a dish with mushrooms in it or my mom forcing me to eat one, I just woke up one day craving them. Isn’t that strange?!

It’s been a love affair ever since.

Mushroom pasta at The Cheesecake Factory, pesto stuffed mushrooms, holy shitake mushroom pizza at Mellow Mushroom, balsamic portobello mushroom wraps, mushrooms burgers at Shake Shack…

I want it all!

Especially now that I’m on the road to being a full-time vegan, I’ve started using mushrooms much more than I did before. The portobello mushrooms are so big and thick that they can easily take the place of meat in a dish. Crimini and button mushrooms are perfect for filling out soups, salads, and roasted veggie dishes. I prefer crimini mushrooms over button mushrooms, I just think they have more flavor.

Did you know that crimini mushrooms are just small portobello mushrooms? If they are left to grow longer then they’ll grow into the large portobello mushrooms that we all know and love!

Vegan Mushroom Stroganoff

I was skimming through Pinterest trying to decide what I wanted to make for dinner this week when I saw a recipe for the best beef stroganoff. It reminded me of my mom’s delicious beef stroganoff that she used to make for us when I was younger. The cravings hit me hard, friends!

Then I snapped back to reality and remembered that I don’t eat meat and I realized that I was actually just craving the creamy sauce, flavorful mushrooms and hot noodles that soaked up all the sauce in just the right way. So how could I veganize this classic recipe and quench my craving?

How about a vegan mushroom stroganoff! Umm yes, please! I toyed around with the idea of just using extra cremini mushrooms in place of the beef but I thought that it might seem like mushroom pasta if there wasn’t anything else in the dish. Since traditional stroganoff has mushrooms and beef, I needed to add something else to replace the beef.

Tofu? Nooo.

Artichokes? Nah.

Potato chunks? Nope.

Jackfruit…Bingo!

What is Jackfruit? 

If you’re not a devout vegan or if you don’t keep up with the latest food trends, you might be wondering what exactly is jackfruit?

Jackfruit is a large fruit that’s grown in South America. It’s neutral in flavor but I like to describe it as having an artichoke flavor and a meaty texture. You can leave it in bite sized pieces like pineapple chunks or you can shred it and it easily can resemble and take the place of pieces of meat.

It doesn’t have as much protein at meat does but its pros far outweigh the cons. It has no cholesterol or saturated fat and it’s low in sodium and calories. It’s a very healthy replacement for meat, which means it’s perfect for my vegan mushroom stroganoff!

Vegan Mushroom Stroganoff Sauce

Guys, please make this vegan mushroom stroganoff just so you can taste the sauce. It’s really that good!  It’s so delicious– creamy and rich, basically everything that comfort food dreams are made of. It’s the food you crave on a cold night or after a long hard week. It’s pure happiness in a bowl.

Red Wine Mushrooms

I know that cooking the mushrooms in red wine isn’t the traditional way that they’re prepared for stroganoff but it adds an extra layer of flavor that is absolutely heavenly. There is nothing better!

I left the small mushrooms whole and cut the biggest mushrooms in half. I wanted the vegan mushroom stroganoff to be extra chunky and filling. I used two pounds of mushrooms in this dish, it’s loaded. You won’t leave the dinner table hungry, that’s for sure.

What I’m about to tell you is a true story…

My mom shares my love for mushrooms and one day while we were hanging out, we both decided that we had a craving for wine-cooked mushrooms. So, we headed up to the market, bought a couple pounds of crimini mushrooms and went to town! We cooked them in wine and ate them all that night!

Vegan Mushroom Stroganoff is Omnivore Approved!

My husband, Travis, eats vegetarian and vegan meals at home because that’s what I prepare but he still eats meat if he has the opportunity. Travis loved this vegan mushroom stroganoff so much that once we finished the leftovers, he requested that I make it again the very next night. We ate vegan mushroom stroganoff four nights in a row, it’s that delicious!

If that’s not a sign that this recipe is a winner, I don’t know what is! This recipe is definitely going in my recipe box and it’s already planned in our menu rotation for next month.

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5 from 1 vote

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Vegan Mushroom Stroganoff

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Vegan mushroom stroganoff has the creamiest sauce that coats every bite of this mushroom-loaded dish! The shredded jackfruit takes the place of beef chunks and it's oh-so-satisfying. Vegan, & dairy-free.

Course: Vegan

Servings: 6 servings

Author: Stacey

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 lbs crimini mushrooms, halved
• 4-5 garlic cloves, minced
• 1/2 cup red wine
• 1 can jackfruit rinsed and drained
• 1/4 cup raw cashews
• 1 cup mushroom broth (or vegetable broth)
• 1/2 tsp thyme
• 1 carton mushroom gravy
• Sea salt and pepper to taste
• Parsley
• 1 package of your favorite vegan noodles

Instructions

1. In a large pan, saute the onion in olive oil for 5-8 min over medium heat. (Add a pinch of salt to sweeten the onions while they cook.)
2. Add mushrooms and garlic, cover and cook for 10 minutes.

3. Add red wine, stir, cover and cook for 5 minutes.

4. Blend the cashews with mushroom broth and add it to the pan along with jackfruit, mushroom gravy, thyme, salt, and pepper. Stir and cover. Cook on medium-low for 15 minutes, stirring occasionally. Use the spatula to gently break up and shred the jackfruit.

5. Top with parsley and serve immediately over pasta.

Note – If you’re nut-free, you can leave the cashews out, I added them to give the sauce a creamier, lighter color/consistency. If you don’t use them, the sauce will still be thick and creamy, it will just be darker. 

If you make this vegan mushroom stroganoff please share it on Instagram and tag @StaceyHomemaker so I can see your delicious creation! 

Want to start your own healthy food blog and share all of your delicious recipes? Learn how to do it in only 3 easy steps + check out the 10 tools that all new bloggers need to be successful!

Vegan mushroom stroganoff is one of my favorite comfort foods, what’s yours? Let me know in the comments! 

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