I don’t say this lightly. This truly is the best vegan stroganoff recipe! The ultra-rich and creamy sauce coats every bite of this jackfruit and mushroom-loaded dish, it’s oh-so-satisfying. Vegan, & gluten-free.
*I originally shared this recipe on 4/19/17 but I updated it with new pictures and better recipe instructions on 6/15/19.
I truly believe that this is the best vegan stroganoff that you’ll ever taste! If you’re craving comfort food then this is what you should make, 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 recipe. The sauce is so creamy and rich, and the way it coats each noodle will make your mouth water with anticipation of tasting it.
You won’t miss the beef in this meatless stroganoff either because of the delicious tender chunks of shredded jackfruit. This dish will please even the pickiest meat-eater.
Is Mushroom Stroganoff Vegan?
Mushroom stroganoff should be vegan as long as it doesn’t contain meat or dairy. Most people would say that you can’t have stroganoff without some sort of meat and I agree. That’s why I use jackfruit as a substitute for the red meat that traditional stroganoff usually contains. As much as I love mushrooms, there needs to be something besides mushrooms in the sauce to make it a real stroganoff!
Once the jackfruit is cooked, it will shred and look just like big, juicy, tender chunks of meat. It’s absolutely delicious!
I think that the quality of the jackfruit is very important. I’ve heard people say that they’ve had to cut off big pieces from the jackfruit because it was so hard. I’ve never experienced that problem with this organic brand of jackfruit (this is not sponsored, I just really love it and want you to use the best jackfruit too!) or the Trader Joe’s canned jackfruit.
Want more delicious jackfruit recipes to try? Check out this list of 17 jackfruit recipes that taste better than meat!
How to Make Vegan Mushroom Stroganoff – Step by Step Instructions
Step #1 – Begin by melting 3 tbsp of vegan butter (I use Miyoko’s vegan butter, I think it has the best flavor!) in a large pan over medium heat. Add the diced onions and saute until they’re translucent for about 5-8 minutes.
Step #2 – Add the sliced mushrooms and minced garlic. Stir to combine and let it cook for 10 minutes. Add the red or white wine (your choice, both are delicious) and deglaze the pan. Let it continue to cook and reduce for 5 minutes.
Step #3 – Next, add the rinsed and drained young green canned jackfruit (this is my favorite jackfruit brand), dried thyme, and sea salt to the pan.
Step #4 – In a separate bowl, combine two cups of low-sodium vegetable broth, 1 tsp of arrowroot powder (this helps to thicken the sauce), and 1 tbsp of vegan Worcestershire sauce (this is my favorite vegan Worcestershire). Add the broth mixture to the pan and mix it well. Bring it to a low simmer, cover it, and let it cook for 15 minutes.
Step #5 – While the jackfruit is cooking, boil water in a separate pot and cook the noodles. After 15 minutes, remove the lid and use a wooden spoon to lightly break up the chunks of jackfruit. Don’t remove the jackfruit seeds, they should be soft and edible.
Step #6 – Stir in the vegan sour cream (I used a 5.3 oz cup of Kite Hill unsweetened plain greek yogurt) and let the stroganoff cook for 5 more minutes. Garnish with fresh parsley or chives and serve over hot bowtie noodles.
What Type of Wine Should You Use?
I’ve made this vegan stroganoff recipe with red wine, white wine, and without wine! It’s not necessary to deglaze the pan with wine, but it just adds an extra layer of flavor to the stroganoff sauce that I absolutely love and I think you will too.
If you do decide to use red wine (this is my favorite organic vegan red wine that I buy at Trader Joe’s) or white wine, the number #1 rule is to use a wine to cook with that you enjoy drinking as well. Don’t buy the cheapest wine you can find because you will be able to taste the difference.
What Vegetable Side Dish Goes With Stroganoff?
I like to make a tray of roasted vegetables plus a big salad to serve alongside this jackfruit stroganoff. The following recipes are my favorite:
- Roasted Lemon Garlic Asparagus
- Roasted Garlic Dijon Brussels Sprouts
- Avocado Arugula Cherry Tomato Salad
What Should You Serve it Over?
You can serve this vegan beef stroganoff recipe over bowtie pasta, gluten-free noodles, mashed potatoes, polenta, grits, brown rice, or quinoa. For a low-carb option, use spaghetti squash, mashed cauliflower, or cooked cauliflower rice.
Can You Make Vegan Mushroom Stroganoff Without Sour Cream?
I use (1) 5 oz cup of Kite Hill unsweetened plain greek yogurt as a vegan sour cream substitute to make the stroganoff sauce extra creamy. You can make stroganoff without sour cream but it really adds a lot of richness to the dish.
However, if you don’t have store-bought vegan sour cream, you can make cashew cream as a sour cream from scratch! blend 1/2 cup of raw cashews + 1 1/4 cup of water + 1 tbsp lemon juice in a blender to make a homemade sour cream substitute.
Slow Cooker Instructions
To make this jackfruit stroganoff recipe in the slow cooker, put all of the ingredients except for the pasta, arrowroot powder, and vegan sour cream into the slow cooker.
Set it to cook on high for three hours. After three hours, put 1/2 cup of the hot broth into a small bowl and mix in the arrowroot powder. Add the mixture back to the slow cooker and stir in the vegan sour cream. Leave the lid off and let it cook for 5 more minutes. Cook the pasta separately.
Can You Freeze Leftovers?
Yes, the stroganoff freezes perfectly. I would freeze the stroganoff by itself and make fresh noodles to go with it when you’re ready to eat it. To reheat, remove it from the freezer and put it in the fridge to defrost for 24 hours. Then warm it up in the microwave or on the stove and serve it over hot noodles.
Notes & Substitutions
- Gluten-Free: Use arrowroot powder instead of flour to thicken the sauce and serve the jackfruit mushroom stroganoff over gluten-free noodles.
- Mushroom Substitute: You can substitute diced zucchini, eggplant, or crumbled tempeh instead of mushrooms. I would also add a little bit of umami powder to give it a mushroom flavor.
- Jackfruit Substitute: If you don’t want to use jackfruit, I would use chickpeas or baked tofu instead.
- Vegan Protein Options: If you’d like to add extra plant-based protein to this jackfruit stroganoff, add 1 cup of green peas or one can of cooked lentils when you add the jackfruit.
- Noodle Options: If you don’t want to use farfalle pasta (bowties), you could substitute cavatappi, fettuccine, or orecchiette.
- Vegan Sour Cream: If you can’t get the store-bought vegan sour cream I used in the recipe, you can make your own with the recipe that I shared above.
Success Tips
- I usually saute with vegetable broth but using vegan butter (I use Miyokos vegan butter) makes this vegan stroganoff taste extremely rich and it adds a lot of flavor.
- You can use button, cremini, or portobello mushrooms to make this stroganoff. One variety over another won’t impact the flavor of the dish. Buy what looks the freshest and is the best price.
- You don’t have to cook with wine but it adds a lot of flavor! The stroganoff sauce will still be delicious if you don’t use it.
- I think this is the best quality jackfruit to use. Make sure you rinse it very well to get rid of as much brine as possible and drain it before you add it to the pan.
- Store leftover stroganoff in an airtight container in the fridge for up to 5 days or freeze it for a future meal.
More Vegan Comfort Food Recipes You’ll Love!
Spinach Artichoke Dip Stuffed Shells
The Only Vegan Mac and Cheese Recipe You’ll Ever Need!
Super Saucy Lentil Meatball Subs
Vegan Jackfruit Mushroom Stroganoff
Ingredients
- 16 oz package gluten-free noodles
- 3 tbsp vegan butter (I use Miyoko's vegan butter)
- 1 medium red onion, diced
- 1 lb mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 cup red wine
- (2) 14 oz cans jackfruit, rinsed and drained
- 1/2 tsp dried thyme
- 1/4 tsp Himalayan pink sea salt
- 2 cups vegetable broth (or mushroom broth)
- 1 tbsp vegan Worcestershire
- 1 tsp arrowroot powder
- 1 cup vegan sour cream (I used (1) 5.3 oz container of Kite Hill Unsweetened Greek Yogurt)
- 1 tbsp fresh parsley
Instructions
- In a large pan, melt 3 tbsp of vegan butter over medium heat. Saute the diced onion until it's translucent. Add the sliced mushrooms and minced garlic and let it cook for 10 minutes.
- Deglaze the pan with 1/2 cup of red or white wine and let it cook until the sauce reduces for about 5 minutes.
- Add both cans of the rinsed and drained jackfruit, thyme, and sea salt to the pan.
- In a separate bowl, combine the two cups of vegetable broth, 1 tsp arrowroot powder, and 1 tbsp of Worcestershire sauce. Add the mixture to the pan and stir it. Bring it to a low simmer, cover it, and let it cook for 15 minutes.
- In a separate pot, boil water and cook the noodles according to package instructions now.
- Remove the lid and gently use a wooden spoon to break up the pieces of jackfruit. Stir in the cup of vegan sour cream. Let the stroganoff cook for 5 more minutes. Garnish with fresh parsley and serve over hot bowtie noodles.
Notes
- You do not have to use store-bought sour cream to make this vegan stroganoff. See the sour cream substitute notes in the blog post.
- This vegan stroganoff is naturally gluten-free as long as you use gluten-free pasta.
- You can omit the jackfruit if you don't have access to it. Or you could substitute baked tofu or tempeh.
- If you don't want to use mushrooms you can substitute other veggies like zucchini, green peas, or eggplant.
