0 Shares

There’s something about savory mushrooms, creamy sauce, and delicate noodles that makes this easy vegan mushroom stroganoff my new favorite recipe.

Stroganoff is a Russian recipe, often made with mushrooms, onions, and a cream sauce (or using sour cream). In this easy vegan mushroom stroganoff, I decided to amp up the sauce by using protein-rich tofu (which by the way is a blank slate and adapts to any flavor really easily). I’ve had this multiple times this week and I can honestly say, this recipe has won my heart. It’s absolutely fall comfort in a bowl, plus it’s low-glycemic too. If you’re looking to eat lighter in the colder months, this recipe is one for saving!

Quick shout out: This recipe below is inspired by an idea I found in Tess Master’s book The Blender Girl, where she blends tofu and water to create a sauce (she also creates her own version of the mushroom stroganoff, which is different than the one below). Highly recommend mushrooms, her book, and now, this yummy recipe.

Organic sprouted tofu — *Tofu (I use organic sprouted tofu)*

ADJUSTMENTS, OR NOT

For a true stroganoff, you need two things: noodles and a cream sauce. You can’t adjust these, trust me, they’re non-negotiable for stroganoff. Feel free to use lentil noodles if you wish, zucchini noodles, or as I did here, spaghetti squash. All work really well.

For a cream sauce, if you don’t wish to use tofu as I did below, feel free to use plant-based sour cream, even cream cheese diluted with some water (that would be amazing, since it’s a bit on the tart side). You could also make a cashew creme (which I do often) and it thickens up gorgeously.

TIPS FOR AMAZING MUSHROOMS

First, don’t move them. You may be inclined to. They’ll even sing to you if you listen well enough (they sometimes squeal when they hit a hot pan, have you heard them?) But just don’t move them. That way, whichever pan you are using will create a good sear which gives loads of umami flavor to the mushrooms.
That said, definitely use a cast iron if you have it. This one is virtually what I have(actually, I have 5 cast iron pans, ranging from small, medium to large, flat for crepes, deep for stews, and something in between, but that’s a different story).

HOW TO COOK SPAGHETTI SQUASH

First, cut the squash in the center, length wise, top to bottom.
Place the squash in a casserole dish, cut-side down, and add about 1 inch of water to the dish.
Cook at 375 degrees for about 50 minutes, or until a knife goes easily into the flesh. Check it at the 30 to 40 minute mark to see how it’s progressing, as it may need less time depending on the size (or more time, etc.)
Using a fork, scrape out the cooked spaghetti squash and reserve 4 ounces of it for this recipe. Save the rest later.

Want More Tofu Recipes? Try these!

Shakshuka With Tofu

More coming!

Did you make this recipe? Tag us at @littlebitesofjoy ~ love to share your creations!

Pin It For Later

Easy Vegan Mushroom Stroganoff

THERE’S SOMETHING ABOUT SAVORY MUSHROOMS, CREAMY SAUCE, AND DELICATE NOODLES THAT MAKES THIS EASY MUSHROOM STROGANOFF MY NEW FAVORITE RECIPE.

Print Recipe Pin Recipe

Ingredients

Spaghetti Squash portion of recipe

1 spaghetti squash (cooking instructions below) ~ reserve 4 ounces for this recipe and save the rest for later

Veggies

10 oz baby bella mushrooms (sliced) – these cook down to 6 ounces
1/2 onion, diced
2 cloves garlic, divided
4 oz ounces spaghetti squash (reserved from cooking the whole spaghetti squash)
few sprigs parsley, minced

Protein

4 oz tofu (I used organic sprouted firm tofu)

Additional ingredients

1/2 cup hot water
salt & pepper

Instructions

Cooking the Spaghetti Squash

First, cut the whole squash in the center, length wise.
Place the squash in a casserole dish, cut-side down, and add about 1 inch of water to the dish.
Cook at 375 degrees for about 40-50 minutes (depending on the size), or until a knife goes easily into the flesh.
Scoop out the spaghetti squash using a fork, and reserve 4 ounces of it for this recipe. Save the rest later.

The Rest of the Recipe

First, in a sauce pan (cast iron preferred) sauté the onion and one garlic clove (chopped) in a little spray of oil until they become aromatic, about a minute or so.
Next, add in the mushrooms, and don’t stir them. Sprinkle a little salt on top, so they start to sweat.
After a couple of minutes, if the undersides are looking like they’re starting to brown, flip them over and continue to cook about 4 minutes or so. They should look meaty and start to shrink a bit.
In the meantime, make your sauce: in a personal blender (something like this), blend the tofu, water, the other garlic clove (chopped) and a few pinches of salt and pepper until well blended. Taste for seasoning.
Lastly, to the mushrooms, add the spaghetti squash and the tofu sauce. Mix well to heat through, allowing to simmer a few minutes.
When done, serve with parsley on the top.

Notes

For those measuring: this dish offers approximately 10-11 ounces of veggies (the onion doesn’t cook down to much, mushrooms are 6 oz and squash is 4 oz) and one protein. If using more than a spray of oil, also consider add on a fat serving.