Mushroom Stroganoff

June 15, 2017

This mushroom stroganoff is vegan and gluten-free, and is always a hit with meat eaters.

The Best Mushroom Stroganoff

This mushroom stroganoff will blow your mind! Yep, it’s a big statement, but I stand by it.

This vegan stroganoff is a staple in our house anytime I have a skeptical omnivore staying who is a self-professed veggie-phobe! It always wins them over, and nobody misses the meat because they’re devouring it so quickly. In fact, most people say they prefer this mushroom stroganoff to conventional beef stroganoff.

Yeah…it really is that good. Don’t miss making this.

The mushroom stroganoff I created for my first book, The Blender Girl was epic, and I have received thousands of emails from people who bought the book raving about it. But, this incantation may be better….

The broth you use does make a difference!

You can use any vegetable broth in this recipe. But, for an added touch of magic, I use the Massel beef-flavored vegan broth.

Aussies are well acquainted with this amazing broth. Massel is a household name in Australia. Everybody I know uses it, and I haven’t found a commercial broth anywhere in the world that comes close to it.

I use the vegetable and chicken-flavored broth to add flavor to soups, stews, sauces, salad dressings, stir-fries, grains, and beans. But, when I want to add a “meaty” flavor to vegetarian dishes I always grab for the beef-flavored broth. I used it in the French onion soup, and it is just as amazing boosting the natural flavor of the mushrooms in this stroganoff.

When you use combine vegetable broth, mushrooms, tamari, balsamic vinegar, and mustard you get an incredible “meaty” flavor. I blended some of the broth with raw cashews to add a rich creaminess.

The results are spectacular. Don’t miss making this mushroom stroganoff. It is epic.

*I’m an ambassador for Massel, but my opinions are my own. 


Mushroom Stroganoff

This mushroom stroganoff is vegan and gluten-free, and is always a hit with meat eaters.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Tess Masters



  1. Cook the pasta according to the package instructions. Drain the pasta, and set aside.
  2. In a large skillet over medium-high heat, warm 1 tablespoon of the oil, and sauté the onion and garlic for about 5 minutes, until soft and translucent. Add the mushrooms and the remaining oil, and sauté for 5 to 10 minutes, until the mushrooms are just softened. Remove from the heat and set aside.
  3. Pour the broth, cashews, tamari, thyme, salt, mustard, balsamic vinegar, lemon juice, and pepper into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy. Add about 1 cup (180g) of the cooked mushroom mixture, and pulse a few times on a very low speed just to break up the mushrooms slightly. (You want a speckled, grainy consistency, not a puree.)

  4. In a large saucepan over medium-low heat, pour in the blended cashew-broth-mushroom mixture and the textured cooked mushroom-and-onion mixture, and stir for a few minutes until heated through.  Add the cooked pasta, parsley, and chives, and stir together until well combined.
  5. Season to taste, and serve family-style in a big bowl garnished with additional parsley and chives, or portion into individual bowls, and garnish with the herbs.