This Vegan Mushroom Stroganoff is rich, creamy and absolutely delicious! The portobello mushrooms and the seitan give it a nice meaty texture while the Vegan Cashew Sour Cream lends the richness. No one will know it’s vegan!
Mushroom Stroganoff has long been one of my favorite guilty pleasures. The rich, brown gravy loaded with hearty mushrooms and poured over a bed of pasta is hard to beat.
That’s why I was so happy when Amelia concocted this recipe after months of me nagging her about it. And let me tell you…it does NOT disappoint! Feed this to your non-vegan friends and they’ll never know! Woohahahaha!!!
Remember to make the Vegan Cashew Sour Cream ahead of time.
Corn Starch Trick
Corn starch has long been a pain in the rear in my cooking. It doesn’t seem to matter how you do it. We even looked online for the best way and everyone said the same thing: slowly add the corn starch to your broth mixture over medium heat and whisk continuously to combine. One said to combine it with cold water first and then slowly add the cold water mixture to the broth. Well, it doesn’t combine, dry or wet. It clumps!
I was really unhappy with the clumping and after 10 minutes of trying to break up the clumps, I threw it in the sink and told Amelia there had to be a better way. Here’s what I figured out and it didn’t clump!
Whisk the corn starch into cold vegetable broth before heating it up. The corn starch completely dissolves in the broth so when you heat it, there are no clumps to bust up.
I’m sure someone has figured this out already, however, it doesn’t appear to be the standard way of doing it, but it works 100 times better.
Vegan Mushroom Stroganoff Instructional Video
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.