Vegan Stroganoff Recipe

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This vegan stroganoff recipe is an amazing adaptation of a family favorite.  Creamy and full of flavor, even the meat eaters will want more!

I must say this dairy free recipe I am about to share with you is soooooo very good that all my dairy & meat loving friends and family have 2nds & 3rds.   You will need a high powered blender.  You will be blending nuts into a creamy sauce that you won’t believe is vegan stroganoff!

I use mushrooms often as my meat substitute.  But I have also used Butler’s Soy Curls which are delicious.  Since I have breast cancer now, I am not suppose to eat soy.  So I will be relying on all kinds of mushrooms all the more. I also use a wide variety of gluten free noodles, so you can change the visual with your meals.

You know that stroganoff usually contains sour cream.  Well this recipe is no different, except the sour cream is vegan and I have the recipe for the sour cream listed below also!!  Enjoy.

Check out my why I use Blendtec HERE.

Vegan Stroganoff Recipe:  

This is my variation of the recipe by Heather Leno in Vital Vittles.  

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Vegan Stroganoff Recipe

A vegan alternative to a family favorite

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Main Dish

Cuisine: Vegan

Servings: 6 servings

Calories: 152kcal

Author: My Dairy-Free Gluten-Free Life

Ingredients

• CHEEZE INGREDIENTS: to be blended in Blender
• 1 cup hot water
• 3/4 cup cashews - I use salted and then do not add additional salt
• 1 tbsp ChickNish Seasoning
• 1 Tablespoon + 1 tsp. flour gluten free
• 1 Tablespoon soy sauce gluten free
• 1 tsp. nutritional yeast flakes
• 1/2 tsp. salt
• 1/2 tsp. onion powder
• 1/4 tsp. celery salt
• Stroganoff Ingredients:
• 10 shitaake mushrooms sliced
• 1/4 cup button or other favorite mushrooms
• 1 tbsp olive oil.
• 1 whole sweet onion diced
• 4 sticks celery sliced, including leaves
• 1 1/2 cups water
• 1 tbsp dried parsley
• 1 tsp dried dill weed.

Instructions

• IN A LARGE POT saute' 10 shitaake mushrooms sliced and 1/4 cup button or your favorite mushrooms, sliced in 1 T. olive oil. Then add to sauteed mushrooms, 1 sweet onion, diced; 4 sticks celery, sliced, including leaves and 1 1/2 cups water, 1 T dried parsley and 1 tsp dried dill weed. Bring to a boil, then simmer 10 minutes, covered.
• WHILE VEGGIES SIMMER:
• WHIZ these ingredients in strong blender ( I use Blendtec)
• Blend until smooth and creamy: 1 cup hot water, 3⁄4 c. cashews, 1 Tablelspoon ChickNish Seasoning, 1Tablespoon + 1 tsp. gluten free flour, 1 Tablespoon gluten free soy sauce, 1 tsp. nutritional yeast flakes, 1⁄2 tsp. salt, 1⁄2 tsp. onion powder and 1/4 tsp. celery salt.
• ADD blended cashew mixture to the kettle of boiling vegetables, stir until thickened. This only takes about 1 minute to thicken.
• ADD any type of vegan meat substitute if you want.
• ADD 1/2 cup dairy free sour cream ( RECIPE BELOW) or use Toffuti or other commercial brand dairy free Sour Cream
• SERVE over gluten free noodles, rice or baked potatoes. This sauce is rich, creamy and very satisfying!

Nutrition

Calories: 152kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 547mg | Potassium: 306mg | Fiber: 2g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 38mg | Iron: 1.8mg

Sour Cream Recipe from my sister Carol:

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Vegan Sour Cream Recipe

Prep Time10 minutes mins

Total Time10 minutes mins

Course: sauce

Cuisine: Vegan

Servings: 1 1/2 cups

Calories: 695kcal

Author: My Dairy-Free Gluten-Free Life

Ingredients

• 1 cup water
• 1/2 cup almonds cashews may be substituted
• 1 T instant potato flakes
• 1 tsp sea salt
• 1 tsp agave nectar
• 1 Tbsp nutritional yeast flakes
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/4 cup canola oil
• 3 T heaping instant Clear-Jel
• 1/2 tsp citric acid NOT ascorbic acid
• 1 T fresh squeezed lemon juice
• Refrigerate. Keeps 7-10 days.

Instructions

• Combine & BLEND in high powered blender the first 9 ingredients on high for 3 minutes until completely smooth. I use a Blendtec Blender
• NEXT ADD last 3 ingredients and BLEND until you see it thickening.
• Refrigerate. Keeps 7-10 days.

Nutrition

Calories: 695kcal | Carbohydrates: 43g | Protein: 5g | Fat: 56g | Saturated Fat: 4g | Sodium: 2354mg | Potassium: 312mg | Fiber: 3g | Sugar: 5g | Vitamin C: 17.8mg | Iron: 0.5mg