Vegan Stroganoff with Roasted Mushrooms and Tofu Recipe

This Vegan Stroganoff with Roasted Mushrooms and Tofu is pure comfort food in a bowl—creamy, savory, and rich with earthy mushroom flavor, yet entirely plant-based. It’s a cozy dish that feels indulgent but is surprisingly wholesome and quick to pull together, especially on those busy weeknights when you want something satisfying without spending hours in the kitchen. The roasted mushrooms add a deep umami richness, while the tofu soaks up all the delicious stroganoff flavors. Trust me, this is the kind of meal you’ll find yourself craving again and again.

Why You’ll Love This Recipe

• Fast and Fuss-Free: It’s easy enough to make after a long day and only takes about 30–40 minutes start to finish.
• Flavor-Packed: Roasting the mushrooms intensifies their flavor, and the tofu brings a satisfying, meaty bite.
• Completely Vegan: No dairy, no meat—just plant-powered deliciousness that even non-vegans love.
• Creamy Without Cream: Thanks to a clever combo of plant-based milk and nutritional yeast, this dish gets luxuriously creamy without a drop of dairy.

Ingredients You’ll Need

Here’s what you’ll need to bring this flavorful stroganoff to life:

• Mushrooms: Choose a mix of cremini and shiitake or button mushrooms. Roasting brings out their deep, savory flavor.
• Tofu: Go for extra-firm tofu, pressed and cubed. It acts as a great protein and soaks up the sauce beautifully.
• Onion: Adds a gentle sweetness and depth to the stroganoff base.
• Garlic: Essential for boosting savory, aromatic notes.
• Vegetable broth: Acts as the flavorful base of the sauce. Go with low-sodium if you want more control over seasoning.
• Soy sauce or tamari: Brings a salty, umami richness and helps with color and depth.
• Dijon mustard: Just a touch adds a subtle tang that rounds out the sauce.
• Plant-based milk: Unsweetened almond, oat, or soy milk work best for a creamy, neutral base.
• Cornstarch or flour: Helps thicken the sauce to that perfect silky texture.
• Nutritional yeast: Adds cheesy depth and enhances the creamy texture without dairy.
• Paprika and black pepper: For warmth and a hint of spice.
• Fresh parsley: Optional, but adds a bright finish for contrast and color.

Variations

• Make it gluten-free: Use tamari instead of soy sauce, and serve over gluten-free pasta or rice.
• Add more veggies: Toss in spinach, kale, or peas for a burst of green and added nutrients.
• Swap the tofu: Try tempeh for a nuttier bite or seitan for a chewier texture.
• Change the base: Serve it over mashed potatoes, rice, or polenta instead of pasta for a comforting twist.

How to Make Vegan Stroganoff with Roasted Mushrooms and Tofu

Step 1: Roast the Mushrooms

Preheat the oven to 425°F. Toss sliced mushrooms with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20–25 minutes until golden and slightly crispy on the edges.

Step 2: Cook the Tofu

While the mushrooms roast, cook the tofu in a skillet with a bit of oil until golden on all sides. Remove and set aside.

Step 3: Build the Base

In the same pan, sauté onions until translucent, then add garlic and cook until fragrant. Stir in paprika, soy sauce, and Dijon mustard.

Step 4: Make It Creamy

Whisk together plant-based milk and cornstarch, then add to the pan with the sautéed onions. Stir continuously until the sauce thickens.

Step 5: Combine and Simmer

Add roasted mushrooms and cooked tofu to the sauce. Let everything simmer together for 5–10 minutes so the flavors meld beautifully.

Step 6: Serve It Up

Spoon the stroganoff over cooked pasta, rice, or potatoes. Finish with freshly chopped parsley for a pop of color.

Pro Tips for Making the Recipe

• Press Your Tofu Well: Removing excess moisture from tofu is crucial for getting that golden crust when pan-frying.
• Roast, Don’t Sauté, the Mushrooms: Roasting draws out moisture and deepens the flavor, giving the stroganoff a richer, more savory taste.
• Use a Deep Skillet or Sauté Pan: This dish simmers together in one pan after combining, so choose one with enough space.
• Don’t Rush the Simmer: Giving the tofu and mushrooms time to absorb the sauce really makes a difference in flavor.

How to Serve

This stroganoff is a meal in itself, but it shines even more with the right accompaniments:

Carb Base:

Serve over wide pasta noodles, creamy mashed potatoes, or fluffy rice for the ultimate comfort meal.

Side Dish:

Pair with a crisp green salad or steamed green beans for a fresh, vibrant contrast.

Garnish:

A sprinkle of fresh parsley or chives adds color and freshness. A little vegan parmesan or lemon zest can also elevate the flavors.

Make Ahead and Storage

Storing Leftovers

Keep any leftover stroganoff in an airtight container in the fridge for up to 4 days. The flavors get even better as it sits.

Freezing

Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop or in the microwave. Add a splash of plant-based milk to loosen the sauce if needed.

FAQs

Can I make this without tofu?
Absolutely. You can leave out the tofu altogether or replace it with another plant protein like tempeh, seitan, or even chickpeas for a different texture.

What kind of mushrooms work best?
A mix of cremini, shiitake, and button mushrooms creates the best depth of flavor. Portobello is also great for a meatier texture.

Can I make this ahead for meal prep?
Yes! This dish stores well and even tastes better the next day. Just keep the base and pasta separate until serving for best texture.

Is this stroganoff kid-friendly?
Totally. The creamy, savory flavor tends to be a hit with all ages. You can skip the mustard and paprika if your kids prefer milder flavors.

Final Thoughts

This Vegan Stroganoff with Roasted Mushrooms and Tofu is the kind of recipe that makes plant-based eating not just easy, but genuinely exciting. It’s hearty, comforting, and full of rich flavors without the heaviness. If you’re looking for a satisfying dinner that’s both nourishing and indulgent, this one’s a keeper. Give it a try—you might just find your new favorite weeknight go-to.

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