Creamy Vegan Mushroom Stroganoff with Smoky Tempeh

Recipe Introduction: Your New Fave Comfort Food

Ever crave something super comforting, but still want to keep it plant-based? Oh my gosh, I've got just the thing! Get ready for the most amazing Creamy Vegan Mushroom Stroganoff with smoky tempeh you've ever tasted.

Seriously, this will become your new go-to comfort food vegan recipes .

What’s the Deal With This Vegan Stroganoff ?

This dish is basically a hug in a bowl. It’s inspired by classic stroganoff, but amped up with Vegan Stroganoff Mushroom goodness and a creamy, dairy-free sauce.

This recipe makes 4 hearty servings. It’s a Mushroom Dinner dream. I have tried other Vegan Stroganoff recipes and this one nailed it!

This Dairy Free Stroganoff is proper filling. It's not too difficult to make, maybe a medium difficulty. Allow about an hour from start to finish, soaking time included.

Trust me, it's time well spent!

Why You'll Love This Vegan Mushroom Stroganoff recipe

One of the best things about this dish? It's packed with nutrients! Mushrooms are great for you, and cashews provide healthy fats and protein.

Honestly, you'll feel good after eating it. Serve this at your next cozy night in or even a casual dinner party.

This Creamy mushroom pasta vegan is special because it brings classic flavors to a modern, plant-based table.

Ready to dive into the creamy, dreamy goodness? Let's gather the ingredients. This Easy vegan stroganoff is waiting to be made by you.

How about replacing the tempeh with Vegan tempeh stroganoff ? The possibilities are endless!

Creamy Vegan Mushroom Stroganoff with Smoky Tempeh Recipe Card

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Preparation time:25 Mins

Cooking time:35 Mins

Servings:4 servings

Ingredients:

• 1 cup (140g) raw cashews
• ½ cup (120ml) vegetable broth
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 8 ounces (225g) tempeh
• 1 tablespoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 large onion
• 2 cloves garlic
• 1 pound (450g) mixed mushrooms
• ½ cup (120ml) vegetable broth
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce or tamari
• 1 tablespoon fresh parsley
• Cooked egg noodles or pasta

Instructions:

• Prepare the Cashew Cream: Drain soaked cashews and blend with broth, nutritional yeast, lemon juice, mustard, garlic powder, salt, and pepper until completely smooth and creamy.
• Prepare the Tempeh: Dice tempeh and toss with olive oil, smoked paprika, garlic powder, onion powder, salt and pepper. Sauté in a pan until golden brown and lightly crispy. Set aside.
• Sauté Aromatics: Heat olive oil in the same skillet. Add chopped onion and sauté until softened and translucent. Add minced garlic and cook until fragrant.
• Cook the Mushrooms: Add sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and begin to brown.
• Deglaze and Simmer: Pour in vegetable broth and dry sherry (if using) and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until the liquid has reduced slightly.
• Combine and Finish: Stir in soy sauce or tamari and the prepared cashew cream. Heat through gently, being careful not to boil.
• Add Tempeh: Add the cooked tempeh to the sauce and stir to combine.
• Serve: Serve hot over cooked egg noodles or pasta, garnished with fresh parsley.

Nutrition Facts

Calories:450-550

Fat:25-30g

Fiber:5-7g

Recipe Info

Category:Main Course

Cuisine:Vegan

Level Up Your Creamy Vegan Mushroom Stroganoff with these Ingredients

Let's talk ingredients, shall we? I'm not gonna lie, making Creamy Vegan Mushroom Stroganoff with Tempeh might sound fancy pants.

But trust me, it's easier than perfecting your eyeliner wing. Seriously! And it's comfort food vegan recipes style.

Main Ingredients Rundown

• Raw Cashews: You'll need 1 cup (140g) . Soak these bad boys! Hot water for at least 30 minutes. Overnight is even better. Quality? They should be raw, unsalted, and whole. No weird smells!
• Vegetable Broth: A modest ½ cup (120ml) . Any low-sodium broth will do.
• Tempeh: Aim for 8 ounces (225g) . Look for firm tempeh with a slightly nutty aroma. Avoid anything slimy. I once bought tempeh that smelled like feet. Never again!

Seasoning Secrets for the Best Mushroom Dinner

Okay, this is where the magic happens! This Vegan Stroganoff Mushroom dinner wouldn't be the same without these combinations.

• Smoked Paprika Combo: 1 tablespoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder. This trio makes the tempeh sing. Honestly, the smoked paprika is the star. Don’t skimp!
• Sherry Substitute: Don't have dry sherry? A splash of apple cider vinegar works in a pinch. It adds a nice tang.

Equipment You'll Actually Need

I'm all about keeping it real. You don't need a million gadgets for Easy Vegan Stroganoff . Here's the bare minimum:

• A High-Speed Blender: This is non-negotiable for that creamy cashew sauce. Unless you want a grainy mess, which, trust me, you don't. A food processor works, but the blender is where it's at.
• Large Skillet or Sauté Pan: For cooking the mushrooms and tempeh. Something sturdy is ideal.
• Measuring Cups and Spoons: Because eyeballing it can go south very quickly. I learned that the hard way making Creamy mushroom pasta vegan for my anniversary.

There you have it! All you need to create a fantastic and delicious Vegan Stroganoff .

Cooking Method: Sautéing Like a Pro for Your Creamy Vegan Mushroom Stroganoff with Tempeh

Honestly, sautéing is the foundation of SO many delicious meals. And Creamy Vegan Mushroom Stroganoff with smoky tempeh is no exception.

It’s all about building flavour, step-by-step. I'll break down how to sauté like a chef, even if you're just knocking up some Mushroom Dishes at home.

Let’s jump in!

Prep Steps: Your Mise en Place Mission

• Essential mise en place: Get everything chopped and measured before you even turn on the heat. This saves you from frantic scrambling later.
• Time-saving organization tips: Keep your ingredients in small bowls, ready to go. It’s like having your own little pit crew.
• Safety reminders: Make sure your pan is stable, and use oven mitts. We don't want any burns, alright?

Step-by-Step Sautéing for the BEST Vegan Stroganoff Mushroom Flavor

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add your diced tempeh. Toss it with smoked paprika, garlic and onion powder, salt and pepper.
3. Sauté the tempeh for about 8- 10 minutes , until golden brown and lightly crispy. Set it aside - it's worth the wait.
4. Add another tablespoon of olive oil. Sauté your chopped onion until softened. That’s about 5 minutes .
5. Add minced garlic and cook until fragrant. It should be about 1 minute. Don't let it burn, though!
6. Add sliced mushrooms and cook, stirring until they release their moisture and brown. This takes about 8- 12 minutes.
7. Pour in 1/2 cup of vegetable broth and dry sherry. Simmer until reduced slightly, about 3 minutes .
8. Stir in soy sauce or tamari and cashew cream and add the tempeh to the sauce and stir to combine. It’s time to serve!

Pro Tips for Next-Level Sautéing Your Mushroom Dinner

• Expert technique: Don’t overcrowd the pan! Cook mushrooms in batches if needed. Seriously.
• Common mistake: Soggy mushrooms! Make sure the pan is hot enough, and don’t stir too much. Let them brown!
• Make-ahead option: Sauté the onions and mushrooms ahead of time. Store them in the fridge, and finish the stroganoff later. It will become your favorite Easy Vegan Stroganoff !

Honestly, sautéing is all about building layers of flavour. So, don't rush it, trust your instincts and get ready for the most awesome Vegan Stroganoff ever! You got this! Also, this recipe is perfect for anyone looking for Comfort food vegan recipes .

And if you are one of those who love tempeh, you are going to really enjoy this Vegan tempeh stroganoff .

Enjoy!

Recipe Notes for Creamy Vegan Mushroom Stroganoff with Tempeh!

Let's talk about some extras. Things I've learned while making this recipe. Honestly, the first time, my cashew cream was WAY too thick. You know? Live and learn.

Serving Like a Pro: Plating and All That Jazz

Presentation matters. A sprinkle of fresh parsley does wonders. Dollop some extra vegan sour cream on top. A side of roasted asparagus? Chefs kiss.

For drinks, a crisp white wine works well. Or even just a sparkling water with lemon! Makes this simple mushroom dinner feel fancy.

Storage Savvy: Keep it Fresh!

This Creamy Vegan Mushroom Stroganoff with tempeh keeps well. Store leftovers in the fridge. Use an airtight container. It's good for up to 3 days.

Reheat gently on the stove. Or microwave it. Though stovetop is better. Freezing? Not the best idea. The sauce can get a bit weird.

Mix It Up: Variations on a Theme

Need a change? No problem! Make it gluten-free by using gluten-free pasta and tamari. Want to add some heat? A pinch of red pepper flakes works wonders.

And for a dairy-free stroganoff , this is already it! I have heard that a Vegan tempeh stroganoff is a really good alternative.

Nutrition Nuggets: Goodness Inside

Okay, I'm no nutritionist. But this is good stuff! It's packed with protein from the tempeh and cashews. Loads of vitamins from the mushrooms.

Plus, it's a great source of fibre. Did you know? Mushrooms are one of the few vegan sources of Vitamin D! This makes for a super easy vegan stroganoff .

So, there you have it. All my little tips and tricks. Don't be scared to experiment! I want you to feel like you can make it a great vegan mushroom stroganoff recipe .

If you want comfort food vegan recipes , this is the perfect choice. Making a creamy mushroom pasta vegan version of this dish is a great way to get started.

Now go and whip up some Vegan Stroganoff Mushroom magic!