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 dairy-free 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 rich and creamy, it’s such a treat!
Traditionally, stroganoff is made with beef, but you won’t miss the meat in this meatless stroganoff because it’s loaded with big tender chunks of shredded jackfruit. Jackfruit is my favorite meat substitute because it looks and tastes very similar, and it can be enjoyed in so many different ways. This hearty dish is loved by both vegans and meat-eaters!
How to Make It – Step by Step Instructions
Begin by melting dairy-free butter in a large pan over medium heat. Add the diced onions and saute until they’re soft and translucent. Add the garlic and mushrooms and cook until tender (Photo 1). Deglaze the pan with red wine (you can also use white wine or omit it completely) and let it cook for a few minutes until it reduces (Photo 2). Then add the jackfruit (this is my favorite canned jackfruit) and dried seasonings to the pan (Photo 3).
In a medium bowl, whisk together vegetable broth and arrowroot powder (Photo 4). Pour the broth mixture into the pan along with the vegan Worcestershire (Photo 5). Increase the heat, cover it, and let it cook until the jackfruit is tender. Lastly, use a wooden spoon to break up the chunks of jackfruit and stir in the dairy-free sour cream (Photo 6).
Do I Have to Add Wine?
I’ve made this vegan stroganoff recipe with red wine (this is my favorite vegan 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 sauce. If you decide to add the wine, it’s important to use wine to cook with that you also enjoy drinking.
Serving Suggestions
This vegan mushroom stroganoff is delicious served over pasta, mashed potatoes, polenta, grits, brown rice, and 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!
How Long Does It Last in the Refrigerator?
Put the leftovers in an airtight container in the fridge and it should stay fresh for 4-5 days. I like to store the pasta separately so it doesn’t absorb all of the sauce.
Can I Freeze It?
Yes, it freezes perfectly! Store the vegan mushroom stroganoff in an airtight container in the freezer for 2-3 months. It’s best to freeze the stroganoff in a container by itself and then make fresh noodles to go with it when you’re ready to eat it.
How to Reheat It
From the Freezer: Remove the container of stroganoff from 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 fresh noodles.
From the Fridge: You can reheat the stroganoff on a plate in the microwave for 1-2 minutes, or in a medium saucepan on the stovetop over medium heat until it’s warmed through. If the sauce is too thick, add 1-2 tbsp of water to make it saucier.
Slow Cooker Instructions
To make this vegan 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 1/2 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 dairy-free sour cream. Leave the lid off and let it cook for 5 more minutes or until the sauce thickens. Cook the pasta separately.
Notes & Substitutions
- Gluten-Free: To make this vegan mushroom stroganoff gluten-free, you need to serve it over gluten-free noodles.
- Mushroom Options: I used cremini mushrooms because they looked the best at the grocery store, but you can use any mushrooms variety you like. Button, portobello, shiitake, or a mix of wild mushrooms are all fine to use. Frozen or canned mushrooms can be used too.
- Mushroom Substitute: You can substitute diced zucchini, eggplant, tofu, or sun-dried tomatoes for the mushrooms.
- Jackfruit Substitute: You could use beefless chunks, artichoke hearts, or any meat substitute that you like.
- Homemade Dairy-Free Sour Cream Recipe: If you don’t want to use store-bought vegan sour cream, you can make your own by blending 1 cup of soaked raw cashews + 1/2 cup unsweetened almond milk + 1-2 tbsp lemon juice + 1/4 tsp salt.
Success Tips
- I usually saute with vegetable broth or water, but using dairy-free butter makes this vegan stroganoff taste extremely rich and it really adds a lot of flavor to the sauce.
- The red wine is optional, but it does add extra flavor to the sauce. However, the sauce will still be delicious if you don’t use it.
- Make sure to 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 will clump up and be difficult to incorporate.
- Make sure to rinse the canned jackfruit very well to get rid of as much of the salty brine as possible, and then drain it before you add it to the pan.
- Store leftover mushroom stroganoff in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Want More Vegan Comfort Food Recipes?
Spinach Artichoke Dip Stuffed Shells
Vegan Jackfruit Mushroom Stroganoff
Equipment
- Large Pan
- Medium Bowl
- Large Pot
Ingredients
- 16 oz package farfalle noodles (use gluten-free if necessary)
- 3 tbsp vegan butter (I used Miyoko's butter)
- 1 medium red onion diced
- 1 lb cremini mushrooms sliced
- 3 medium garlic cloves minced
- 1/2 cup red wine (optional)
- (2) 14 oz cans young green jackfruit rinsed and drained
- 1/2 tsp dried thyme
- 1/4 tsp salt (add more to taste)
- 2 cups vegetable broth
- 1 tsp arrowroot powder
- 1 tbsp vegan Worcestershire
- 1 cup vegan sour cream (I used (1) 5.3 oz container of Kite Hill unsweetened greek yogurt)
Instructions
- In a large pan over medium heat, melt 3 tbsp of butter. Saute the diced onion until it's soft and translucent. Add the sliced mushrooms and minced garlic and let it cook for 10 minutes or until the mushrooms are tender.
- Deglaze the pan with 1/2 cup of red wine and let it cook for a few minutes or until the sauce thickens and reduces.
- Add both cans of the rinsed and drained jackfruit, 1/2 tsp dried thyme, and 1/4 tsp sea salt to the pan. Stir to combine.
- In a medium bowl, whisk together two cups of vegetable broth and 1 tsp arrowroot powder. Pour it into the pan along with 1 tbsp of Worcestershire. Stir and then increase the heat to bring it to a low simmer. Reduce the heat to medium, cover it, and let it cook for 20 minutes or until the jackfruit is tender and shreds easily.
- While the jackfruit is cooking, boil water in a large pot and cook the noodles according to the package instructions.
- Remove the lid and gently use a wooden spoon to break up the pieces of jackfruit. Stir in the sour cream and let it cook for a few more minutes until it's warmed through.
- Serve over hot pasta. Store leftovers in the fridge for 4-5 days.
Notes
- I usually saute with vegetable broth or water, but using vegan butter makes this vegan stroganoff taste extremely rich and it really adds a lot of flavor to the sauce.
- The red wine is optional, but it does add extra flavor to the sauce. However, the sauce will still be delicious if you don't use it.
- Make sure to 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 will clump up and be difficult to incorporate.
- Make sure to rinse the canned jackfruit very well to get rid of as much of the salty brine as possible, and then drain it before you add it to the pan.
- Store leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Nutrition
*I originally shared this recipe on 4/19/17, but I updated it on 9/17/20.
