Why You’ll Love This Recipe

Vegan Stroganoff with Roasted Mushrooms and Tofu is a rich, comforting dish that delivers classic creamy flavor without any dairy or meat. With roasted mushrooms adding deep umami and tofu offering plant-based protein, this recipe is both hearty and satisfying. Perfect for a cozy dinner, it’s a vegan twist on the traditional Russian favorite—creamy, savory, and completely delicious.

ingredients

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

cremini or button mushroomstofu (firm or extra-firm)olive oiloniongarlicvegetable brothsoy sauceDijon mustardnutritional yeastcornstarch or flourunsweetened plant-based milksalt and pepperpaprika (optional)fresh parsleycooked pasta or egg-free noodles

directions

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

Cut tofu into cubes, press to remove moisture, and toss with a little olive oil, soy sauce, and paprika. Arrange on one side of the baking sheet.

Slice mushrooms and place on the other side of the sheet. Drizzle with olive oil, salt, and pepper.

Roast both for 25–30 minutes, flipping halfway through, until tofu is golden and mushrooms are browned and tender.

While they roast, heat a skillet over medium heat and add a bit of olive oil. Sauté chopped onions until translucent, about 5 minutes.

Add minced garlic and cook for another minute.

Stir in flour or cornstarch and cook for 1–2 minutes to form a roux.

Slowly whisk in vegetable broth and plant milk until smooth.

Add soy sauce, mustard, nutritional yeast, salt, and pepper. Simmer and stir until the sauce thickens, about 5–7 minutes.

Once thick, fold in the roasted mushrooms and tofu. Heat through.

Serve warm over cooked pasta or noodles and garnish with chopped fresh parsley.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesRoasting time: 25–30 minutesSauce cooking time: 10 minutesTotal time: 50–55 minutes

Variations

Use tempeh or seitan instead of tofu for a different texture.

Swap mushrooms with a mix of wild varieties for extra flavor depth.

Add a splash of white wine to the sauce for an extra savory note.

Use gluten-free pasta and cornstarch to make it fully gluten-free.

Stir in a handful of spinach or kale at the end for added greens.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop or in the microwave with a splash of plant milk to loosen the sauce.Freeze for up to 2 months—thaw overnight in the fridge and reheat as needed.

FAQs

Can I make this dish nut-free?

Yes, just ensure your plant milk is nut-free (like oat or soy milk).

What type of tofu works best?

Firm or extra-firm tofu gives the best texture for roasting and holding shape in the sauce.

Is this dish good for meal prep?

Absolutely! It keeps well and reheats beautifully, making it ideal for batch cooking.

Can I use other types of mushrooms?

Yes, feel free to use shiitake, oyster, or portobello mushrooms for variety.

Does it taste like traditional stroganoff?

Yes, the creamy sauce and umami-packed mushrooms mimic the classic flavor without the dairy or beef.

Can I use coconut milk?

Only if it’s the light kind—full-fat may overpower the flavor with sweetness.

Do I need to press the tofu?

Yes, pressing helps remove moisture so the tofu gets nicely browned when roasted.

Can I skip the nutritional yeast?

You can, but it adds a cheesy, savory note that enhances the sauce.

Is this recipe kid-friendly?

Yes, it’s mild in flavor and pairs well with pasta—great for picky eaters.

Can I add other vegetables?

Absolutely—peas, zucchini, or bell peppers would all work well here.

Conclusion

Vegan Stroganoff with Roasted Mushrooms and Tofu is a wholesome, plant-powered comfort meal that doesn’t compromise on taste or texture. With its creamy sauce, savory roasted mushrooms, and satisfying tofu, it’s a dish that will impress vegans and non-vegans alike. Whether you’re craving comfort food or cooking for guests, this recipe hits the spot every time.