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Heavenly creamy, spicy and aromatic is this delicious mushroom stroganoff. It comes completely without animal products and is therefore vegan. In addition, the Russian dish is lightning fast to make with very few ingredients. Served with a side dish, the sauce is perfect as a full meal for lunch or dinner. You can find a detailed mushroom stroganoff recipe vegan with exact quantities and step-by-step instructions here at the very bottom.
What is stroganoff?
Bœuf stroganoff is a dish of Russian cuisine that is famous all over the world. It consists of pieces of beef in sauce with sour cream. The vegetarian version of it is mushroom stroganoff, which, as the name suggests, is prepared with mushrooms or other fungi. The dish was named after Count Alexander Grigorievich Stroganov. According to the main version, it was invented by French chef Andre Dupont, who worked for Stroganov. The original recipe for the dish no longer exists. For years it was modified in different ways in each country.
Stroganoff vegan
You can easily cook the mushroom stroganoff vegan. To do this, replace sour cream with vegetable yogurt in the sauce. I used soy yogurt for this. You can also use another vegetable yogurt alternative. Vegetable broth or plant milk, for example, soy, lupine or almond milk go to thin the sauce.
How to serve mushroom stroganoff?
Mushroom stroganoff is often served with mashed potatoes. It is also delicious with boiled noodles, boiled rice or buckwheat. It is ideal as a main dish for lunch or dinner. You can add fresh herbs to the sauce when serving. Serve the mushroom stroganoff while it is still warm right after preparation. When it’s cooled, both the flavor and the consistency of the sauce will change.
Lightning fast, vegan, delicious lunch or dinner
You can make the mushroom stroganoff even if you have very little time for cooking or don’t feel like standing in the kitchen for a long time, for example after a long day at work. To prepare the ingredients for the sauce you need about 10 minutes. Cooking takes about 15 minutes. And your vegan stroganoff is ready. All you have to do is make a side dish to go with it – cook mashed potatoes, pasta, rice or buckwheat. You have already conjured up a delicious main meal.
This mushroom stroganoff is
- spicy,
- very creamy,
- piquant,
- aromatic,
- incredibly tasty,
- vegan,
- easy and quick to make with few ingredients,
- ideal with mashed potatoes, pasta, rice, buckwheat for lunch or dinner.
Vegan mushroom stroganoff recipe
This vegan mushroom stroganoff recipe is very easy and quick. In no time, you’ll be whipping up a delicious hot meal on the dinner table. Here you can get a rough idea of how the preparation works and what you need for it. The exact quantities and step-by-step instructions, according to which you can make the mushroom stroganoff vegan, you will find here below in the box recipe.
For the mushroom stroganoff recipe you need
- mushrooms,
- plant milk – I had soy milk,
- vegetable yogurt – I had soy yogurt,
- onions,
- mustard – preferably homemade,
- some flour,
- to taste salt and black pepper,
- vegetable oil for frying.
How to make mushroom stroganoff vegan: here’s how (Check out the detailed recipe below.)
- First, fry finely chopped onions in vegetable oil until translucent.
- Then add sliced mushrooms and fry them briefly.
- Now add flour and stir.
- Then add plant milk, vegetable yogurt and mustard and simmer the sauce to the desired consistency, seasoning it with salt and pepper. Done!
How to make mushroom stroganoff: tips and tricks
- Any mushrooms will work for the dish.
- If the sauce is too thick for you, you can thin it with a little more plant milk while cooking.
- Instead of soy milk, you can use another plant milk. Instead of soy yogurt, you can use any vegetable yogurt.
- Instead of soy milk, you can use vegetable broth.
- You can season the dish with more spices and herbs as you like.
- Instead of mashed potatoes, you can serve the sauce with noodles, rice or buckwheat. You can omit parsley when serving or use other herbs instead.
- If you don’t want to make the Russian dish vegan, but only vegetarian, you can replace soy yogurt with sour cream and plant milk with cow’s milk or vegetable broth.
Have you made mushroom stroganoff vegan using this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded with the dish.
Get appetite for more vegan delicious main dishes? Try:
- Vegan lasagna classic – the best recipe with lentil bolognese
- Avocado pasta – quick recipe for vegan noodles with avocado
- Red lentil dal – recipe for popular Indian vegan dish
- How to make poke bowl – vegan recipe with sesame sauce
- Ramen soup – vegan recipe for popular Japanese noodle soup
Mushroom stroganoff vegan
Ingredients
- 400 g mushrooms
- 200 g onions (peeled)
- 200 g soy yogurt
- 100 ml soy milk
- 10 g flour
- 1 tbsp mustard
- salt
- pepper
- vegetable oil (for frying)
Instructions
- Cut mushrooms into slices and onions into small pieces.
- Fry the onions in a pan in vegetable oil until translucent.
- Add mushrooms and fry, stirring constantly, for about 5 minutes.
- Add flour and stir very briefly.
- Add soy milk, soy yogurt and mustard, stir and simmer, stirring occasionally, for about 5 minutes until desired consistency, seasoning the sauce with salt and pepper as you go.
- Serve the mushroom stroganoff with mashed potatoes and finely chopped parsley.
Notes
- Any mushrooms will work for the dish.
- If the sauce is too thick, you can thin it with a little more soy milk while cooking.
- Instead of soy milk, you can use another plant milk. Instead of soy yogurt, any vegetable yogurt will work.
- Instead of soy milk, you can use vegetable broth.
- You can season the dish with other spices and herbs to taste.
- Instead of mashed potatoes, you can serve the sauce with noodles, rice or buckwheat. You can omit parsley when serving or use other herbs for it instead.
- Note the detailed tips and tricks for making the mushroom stroganoff vegan above in the post.