Mushroom Stroganoff (WFPB) Recipe

Enjoy a hearty and nutritious meal with our Whole Food Plant-Based Mushroom Stroganoff. This recipe offers a delightful twist on the classic Russian dish, replacing meat with flavorful mushrooms for a healthier, yet equally satisfying experience.

Our version captures the essence of traditional Stroganoff with a creamy, dairy-free sauce that’s both delicious and wholesome. Perfectly complementing mashed potatoes, the dish stays true to its roots while introducing a modern, plant-based approach. The sauce also pairs beautifully with pasta, making it a versatile choice for various meal options.

Created for those who value both taste and health, our Mushroom Stroganoff is a testament to the rich and diverse flavors of plant-based cooking. It’s a celebration of whole foods, focusing on the benefits of a plant-based diet for personal health and environmental sustainability.

Ideal for vegans, vegetarians, or anyone exploring plant-based eating, this recipe invites you to discover the joys and possibilities of plant-based cuisine in a dish that’s both nourishing and heartwarming.

Mushroom Stroganoff (WFPB) Recipe

Prep Time 15 minutes
Cooking Time 45 minutes
Soaking Time 1 hour
Total Time 2 hours
Servings 5 Portions of 200 calories each


  • 45 g Cashews, raw
  • Hot Water, for soaking
  • 170 g Yellow Onion, peeled
  • 10 g Garlic, peeled
  • 580 g Shiitake Mushrooms
  • 500 g Vegetable Broth, or water
  • 80 g Soy Sauce, Tamari
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • pinch Chili Powder
  • 25 g Nutritional Yeast
  • dash Pepper


  • Soak the raw cashews in enough hot water to cover them for at least 1 hour.
  • In a pot, water-saute the onion on medium heat for about 10 minutes or until translucent (check note below on how to water-saute onions*).
  • Peel and mince the garlic and add to the pot.
  • Clean and cube the shiitake mushrooms and add them to the pot. Continue cooking for 15 minutes while stirring regularly and adding water if needed.
  • Add the vegetable broth (or water) and the soy sauce to the pot.
  • Drain and rinse the soaked cashews. Put the cashews and 200g of water in a blender and blend until smooth. Alternatively, you can use a hand blender.
  • Add the blended cashews, spices, and nutritional yeast to the pot and stir until everything is well combined.
  • Let simmer for 20 to 40 minutes until the mixture has thickened.
  • Traditionally, mushroom stroganoff is served with mashed potatoes or buckwheat. You can also serve it with rice or pasta as a pasta sauce.


* Water-Saute: 
  • Peel and dice the onions.
  • Heat a pan or pot on medium to high heat. You will know that the pan is hot enough when you throw a splash of water and it sizzles.
  • Add the onions and stir constantly. Within a minute or two, the onions and the pan will start to brown (caramelize).
  • Once the bottom of the pan starts to brown and just before the onion starts to stick to the pan, add a couple of tablespoons of water and continue stirring to deglaze the pan.
  • Continue cooking, repeating the deglazing process, for another 5 to 10 minutes.
Storage: Can be refrigerated for 3 to 4 days in an airtight container.
Freezable: Can be frozen.


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