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vegan mushroom stroganoff

Mushroom Stroganoff


Units Scale

3 T. Avocado oil

2 lbs of assorted mushrooms, sliced (I used white button, portabella and oyster)

4 stalks of celery cut into 3 inch strips (julienned)

1 onion, diced

3 cloves of garlic finely chopped

3 T. sundried tomatoes, finely chopped (the ones packed in oil)

1/4 white wine OR 1/4 cup of water with 1 tablespoon of lemon juice

2 T. arrowroot flour or cornstarch

1/4 cup of vegetable broth

1/2 cup vegan sour cream

1/2 cup vegan cream cheese (or chives and garlic Cashew Spread’Em if available)

Parsley for garnish

Salt and pepper


Heat the avocado oil in a large pot, add the onion and garlic and gently stir fry until they are translucent. Add mushrooms and celery; cover with lid and simmer on low heat until mushrooms have wilted and celery is tender, stirring occasionally. Add sundried tomatoes. Add white wine or water and lemon juice. Stir well and gently boil for 10 minutes to evaporate alcohol if using wine. Add sour cream and Spread’Em; stir well until sauce is thoroughly mixed. To your cold veggie broth dissolve arrowroot flour or cornstarch until completely mixed in. Add to mushroom mixture and gently cook until thickened. Add salt and pepper to taste.

Serve this over fettuccini noodles, zucchini spirals, rice or any pasta of your choice. Garnish with parsley. Serves 4

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