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Crockpot Vegan Mushroom Stroganoff Recipe

A creamy, savory, and dairy-free twist on classic stroganoff. This slow-cooked vegan dish delivers pure comfort with minimal effort.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Stroganoff
  • 3 cups mushrooms sliced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 ½ cups vegetable broth
  • 1 cup unsweetened plant milk
  • ½ cup raw cashews soaked
  • 2 tbsp nutritional yeast
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp cornstarch mixed with 2 tbsp water
For Serving
  • Cooked pasta or rice
  • Fresh parsley chopped
  • Red pepper flakes

Method
 

Dump & Walk Away
  1. Add mushrooms, onion, garlic, broth, soy sauce, mustard, and spices to the crockpot.
Stir to mix everything evenly.
  1. Slow Cook the Magic
  2. Cover and cook on low for 4 hours.
Blend the Creamy Goodness
  1. Blend cashews, plant milk, and nutritional yeast until smooth.
Pour into the crockpot.
  1. Thicken the Sauce
Stir in the cornstarch mixture.
  1. Let cook for 10 more minutes until thick and velvety.
Serve & Devour
  1. Spoon over pasta or rice.
  2. Garnish with parsley and red pepper flakes.

Notes

Nutritional Information (Per Serving)

  • Calories: 320
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 42g
  • Fiber: 7g
  • Protein: 12g

Vitamins & Minerals (Per Serving)

  • Iron: 20%
  • Calcium: 15%
  • Vitamin B6: 18%
  • Magnesium: 22%
  • Zinc: 12%

Pro Tips for Stroganoff Success

  • Soak cashews overnight for the creamiest sauce.
  • Use a mix of mushrooms for extra depth of flavor.
  • Add a squeeze of lemon juice for brightness.
  • Store leftovers in the fridge for up to 4 days.

Final Thought

Rich, creamy, and ridiculously easy—this stroganoff is proof that comfort food can be lazy and luxurious. Now, where’s my fork?