I am crazy about mushrooms, so this completely plant-based (vegan) Mushroom Stroganoff is pure comfort food bliss to me. A creamy sauce filled with aromatic sautéed mushrooms, garlic, onions, and tofu, piled sky high on a mountain of pasta. Hmmm…does it get any better?
As a plant-based eater, mushrooms hold a special place in my heart. In fact, I mention eating these delicious fungi in both of my books, and I have created hundreds of recipes dedicated to mushrooms. These unique foods have special nutrition benefits, as well as culinary attributes. They provide umami flavor—the savory, rich sense so hard to find in the plant world. That’s why I pack them into so many of my favorite dishes.
I picked up a bag of mixed forest mushrooms—oyster, wood ear, cremini, portabella—at the farmers market this week. And I turned a pound of those lovely, earthy mushrooms into this luscious, easy, plant-based mushroom stroganoff. However, you can use virtually any type of mushrooms you like for this recipe. In this photo, I feature small brown cremini mushrooms in the Mushroom Stroganoff. I also really love shitakes in this recipe. The addition of tofu provides a dose of satisfying protein, so that the dish becomes a one-dish meal. With only 8 ingredients (not including pantry staples), you can whip up this entire meal in under 25 minutes. It’s also delicious warmed up for lunch the next day. Serve it with a crisp green salad and you are good to go!
Follow along with this step-by-step guide for making this recipe below.