Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff made with your favorite pasta and dried mushrooms in a creamy cashew based sauce. Serve with fresh herbs!

The days are flying by! 

Each morning I change the advent calendar number in disbelief, truly baffled by where the time goes. 

It goes to unhurried dog training, hurried walks before early sunset, teaching yoga class prep, and hand writing Christmas cards. 

And it goes to baking Christmas cookies, dreaming of 2025, applying buckets of moisturizer, and bundling and unbundling myself in layers of clothes. 

It also goes to holiday parties, cups of light roast coffee on the couch, watching Christmas Hallmark movies, and playing Christmas music on a loop until it annoys me. 

The time goes to making too many social plans and then cancelling them, returning Amazon packages, replacing dead car batteries, and drinking ruby red wine.  

Some also goes to reading my Kindle, moving my body every day, watering dehydrated plant babies, and rewatching all 8 seasons of House with M. 

One thing is certain: the time goes. 

With not many days left in 2024, I’m committing to eating cozy comforting meals for the remainder of the year. 

Are you in? 

Sure, I love a good holiday cookie as much as the rest, but I wanted to leave you with something hearty, cozy, and satisfying. 

Something that will curb your appetite until 2025, so to speak. 

This is our last recipe of 2024, and it’s Vegan Mushroom Stroganoff. 

This Vegan Mushroom Stroganoff is made with your favorite pasta and dried mushrooms in a creamy cashew based sauce. 

What You Need to Make Vegan Mushroom Stroganoff

Here’s what you need to make Vegan Mushroom Stroganoff:

• Eden Foods Extra Virgin Olive Oil 
• yellow onion
• Eden Foods Sliced Shiitake Mushrooms
• pasta
• raw cashews
• low sodium vegetable broth
• Unsweetened Organic EdenSoy
• nutritional yeast
• Himalayan sea salt
• lemon
• dried thyme
• black peppers

That’s it!

How to Prepare Dried Mushrooms

Add the Eden Foods Sliced Shiitake Mushrooms to a large bowl and cover them with ~2 cups of lukewarm filtered water and allow to soak for 10 minutes.

Drain the mushrooms and set them aside.

Now your mushrooms are ready for everything, but most preferably they’re ready for Vegan Mushroom Stroganoff!

How to Make the Stroganoff Sauce

First, quick soak the cashews by covering them with hot water for ~10 minutes, then drain. 

In a high speed blender or food processor, add the soaked cashews, vegetable broth, EdenSoy, nutritional yeast, lemon juice, sea salt, dried thyme, and black pepper.

If you don’t have vegetable broth or would like a little extra umami flavor, you can add the leftover soaked mushroom water instead. 

Blend everything until the mixture is smooth and creamy. 

The sauce will be a little runny; that’s OK! 

It will thicken up with cooking from the pasta starches. 

How to Make Vegan Mushroom Stroganoff

This Vegan Mushrooms Stroganoff is easy to pot in one-pot after using your blender to make the sauce! 

Add the olive oil to a large pot over medium heat.

Once it’s warm, add the diced onions and cook them until they’re fragrant and translucent. 

Add the soaked mushrooms, blender contents, and pasta to the pot and stir to combine.

Bring to a boil over medium high, then cook for 10-15 minutes, or until the pasta is fully done and most of the broth is absorbed.

If the liquid runs out, add an additional splash of vegetable broth. 

Brand Notes

I used some of my favorite Eden Foods pantry staples to make this recipe in one pot. 

Eden Foods Extra Virgin Olive Oil adds healthy fats and a light zesty buttery base for this pasta. 

Instead of fresh mushrooms, I used Eden Foods Sliced Shiitake Mushrooms. 

I *love* using dried mushrooms in my recipes because they’re so convenient to use with all of the same nutritional and flavor benefits of fresh mushrooms! 

You can use one or two bags of Eden Foods Shiitake Mushrooms in this recipe, depending on how much you love mushrooms! 

Along with cashews, Eden Foods Unsweetened Organic EdenSoy adds creaminess to this recipe to make a thick saucy pasta that’s cozy and comforting. 

Check out all of these staples and load up your pantry with them so you can create healthy plant-based dishes easily! 

How to Serve Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is perfect to whip up when you need any easy comforting dinner. 

It’s hearty, cozy, and packed with plant based protein and nutrition.

Serve this pasta warm on a bowl or plate with vegan parmesan and fresh herbs.

I like to serve mine with steamed broccoli or greens so there’s more color on my plate! 

You can serve this pasta with whatever sides you’d like or just enjoy it solo. 

Store any leftovers in an airtight container in the refrigerator for 5 days and reheat it in the microwave before serving.

Enjoy! 

More Vegan Pasta

• Sesame Tahini Soba Noodles

• Veggie Noodles With Lentil Walnut Mushroom Bolognese

• 1-Pot SunButter Pasta

• 1-Pan Tofu Cacciatore With Zoodles

• Spicy Almond Butter Sweet Potato Noodle Bowls

• Butternut Pasta Primavera

• Avocado Tahini Pasta

• Pea Pesto Pasta Salad

• Creamy Vegan Pumpkin Pasta

• Roasted Red Pepper Pasta

• 1-Pot Tomato Basil Pasta

• Avocado Collard Greens Pesto Pasta

• Vegetable Pasta Salad

• 1-Bowl Hummus Pasta Salad

• No-Boil Spaghetti Bake

• Creamy Vegan 1-Pot Pasta

I Want to Hear From You

If you make this Vegan Mushroom Stroganoff recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

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