Why You’ll Love This Recipe

Vegan Stroganoff with Roasted Mushrooms and Tofu is a creamy, hearty, and comforting plant-based take on the classic stroganoff. The roasted mushrooms bring a rich, savory flavor, while the tofu adds protein and texture. The creamy sauce, made with cashews or coconut cream, perfectly complements the earthy mushrooms and tofu, making this a satisfying and nourishing dish. Serve it over noodles, rice, or potatoes for a complete meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted mushrooms and tofu:
button mushrooms or cremini mushrooms (sliced)
firm tofu (pressed and cubed)
olive oil
garlic powder
onion powder
salt and pepper
fresh thyme or dried thyme

For the stroganoff sauce:
cashews (soaked) or coconut cream
vegetable broth
lemon juice
mustard (Dijon or yellow)
nutmeg (optional)
salt and pepper
fresh parsley (for garnish)

For serving:
egg-free noodles, rice, or mashed potatoes

directions

For the roasted mushrooms and tofu:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a bowl, toss sliced mushrooms and cubed tofu with olive oil, garlic powder, onion powder, salt, pepper, and thyme.

Spread the mushrooms and tofu evenly on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until the mushrooms are golden and the tofu is crispy on the edges.

For the stroganoff sauce:

While the mushrooms and tofu are roasting, prepare the sauce. In a high-speed blender or food processor, combine soaked cashews (or coconut cream), vegetable broth, lemon juice, mustard, nutmeg (if using), salt, and pepper.

Blend until smooth and creamy. If using cashews, add more vegetable broth for a thinner consistency if needed.

Assemble the dish:

Once the mushrooms and tofu are roasted, transfer them to a large pan over medium heat. Pour the creamy stroganoff sauce over the roasted mushrooms and tofu and stir to combine.

Cook for another 5 minutes until the sauce is heated through and everything is coated.

To serve:

Serve the Vegan Stroganoff over your choice of egg-free noodles, rice, or mashed potatoes. Garnish with fresh parsley and additional thyme if desired.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Roasting time: 25 minutes
Sauce preparation time: 5 minutes
Total time: 35 minutes

Variations

Use any other mushroom varieties, such as portobello or shiitake, for different flavors.
Add a handful of spinach or kale to the sauce for extra greens.
Use tempeh instead of tofu for a firmer texture.
Add a splash of white wine or sherry to the sauce for a deeper, richer flavor.
Use almond milk or soy milk in place of vegetable broth for a creamier sauce.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or in the microwave. Add a splash of vegetable broth to loosen the sauce if needed.
This dish can be frozen for up to 2 months. Thaw overnight in the fridge and reheat as usual.

FAQs

Can I use coconut milk instead of cashews?

Yes, coconut milk works well, but the flavor will be slightly different, with a hint of coconut.

Can I make this dish gluten-free?

Yes, simply use gluten-free noodles or serve it with rice or potatoes.

Can I use pre-cooked tofu?

Yes, if using pre-cooked or pre-pressed tofu, skip the roasting step and just sauté it to crisp up the edges.

How can I make this spicier?

Add some cayenne pepper, red pepper flakes, or paprika to the sauce to give it a kick.

Can I make the sauce ahead of time?

Yes, the stroganoff sauce can be made ahead of time and stored in the fridge for up to 3 days.

Can I use store-bought vegan sour cream instead of cashews?

Yes, you can use vegan sour cream for a tangy flavor instead of cashews, though the texture might vary slightly.

Conclusion

Vegan Stroganoff with Roasted Mushrooms and Tofu is a creamy, satisfying dish that brings the rich flavors of traditional stroganoff to your plant-based table. With its hearty mushrooms, crispy tofu, and velvety sauce, this recipe will quickly become a favorite comfort food. Perfect for dinner parties, family meals, or meal prep, it’s a dish that’s both wholesome and indulgent.