Vegan Mushroom Stroganoff Recipe | Collab with The Whole Food Plant Based Cooking Show

With the holidays right around the corner, I’m spending a lot of time in my kitchen working on vegan recipe alternatives. Yes, tofurkey will never be as flavorful as the real thing, but there are TONS of great vegan recipe options that will wow even the toughest crowd! I simply adore this dish, and I love to make it for special occasions or holidays because it’s rich and “meaty.” I’ve had many a meat-lover opt for this dish over the real meat counterpart. I have adapted this recipe from a Dr. Joel Fuhrman recipe. This dish is perfect when prepared in a slow cooker, especially one that goes from stove top to slow cooker base. I recommend the one by 360 Cookware –

PS – This video was made in collaboration with The Whole Food Plant Based Cooking Show! Check out this link to see her incredible recipe for Green Bean Casserole .

Mushroom Stroganoff – Serves 4

– 1 large yellow onion, chopped
– 1 leek, finely chopped or 1 cup pearl onions
– 3 large cloves garlic, minced
– 2 tsp mixed dried herbs (Italian or Poultry Seasoning is a good choice)
– 2 cups dried mushrooms soaked in 2 cups of water (Shitake and Porcini are great choices) Reserve the soaking water
– 4 cups fresh mushrooms, sliced (Cremini, Portobello etc)
– 1 tbsp vegan Worcestershire sauce or aged balsamic vinegar
– 1 tbsp Tamari sauce
– ½ cup cooking sherry or mirin
– 1 cup organic frozen peas
– ½ cup veggie broth (more if you need it)

– 2 cups baby spinach
– 1 package whole wheat or gluten free pasta spirals

– 1 head of cauliflower
– 4 cups unsweetened soy or almond milk
– 1 can white beans
– 1 tbsp Tahini
– 1 tbsp yellow miso
– 1 tbsp onion powder
– 1 tbsp Nutritional yeast
– 1 tsp dijon mustard
– Sea salt and pepper to taste

Saute the onions, garlic and leeks (if using) in 2 tbsp of the reserved mushroom-soaking water until soft (about 3 – 4 minutes). Add the remaining ingredients except for the spinach and pasta (if you are using pearl onions in place of leeks, add them now), and pop on the slow-cooker on a low to medium heat for 5 – 8 hours.

Do- ahead:

Prepare the sauce by simmering the cauliflower in the plant-based milk for about 15 minutes until the florets are tender. Transfer to a high-speed blender, add the remaining ingredients and blend until smooth.

Boil the pasta and if you are not using it right away, mix in 1 tsp of oil to keep it separated until ready to use.

To serve:

If you made the sauce and pasta ahead of time, you will need to gently warm the sauce over a low heat in a heavy bottomed pan. And pour a kettle of boiling water over the pasta, to get it warm and tender.

Place pasta in bowls. Add spinach to the slow cooker to let leaves wilt for a couple of minutes, and then stir. Ladle over the mushroom stroganoff. Top with a generous spoonfuls of the sauce.

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  • I made this recipe and it was delicious. Thank you. I liked the peas in it. I doubled the reciepe and was able to can 8 pints for later. I had a hard time finding dried mushrooms, and when I did they were super expensive. So I used 6 different kinds of mushrooms that were not dried. I had to use corn starch to thicken it. I do not want to always eat pasta so I will use this on top of boiled red potaties (yummy).

  • Great recipe but I believe it's good to use a quality salt and not limit it.. To taste is best.. good salt is good for you, in my opinion.

  • Found you TODAY! I WILL be using a LOT of your recipes!! And I LOVE the way you demonstrate and explain things. THANKS!

  • I made it today followed the exact recipe and watched the video tasted good but I didn’t like the sauce so ended up eating with pasta and Sriracha sauce !

  • I can’t wait to try this… it looks simply fabulous!!! I have two questions, number one….I can’t have miso because I had an estrogen-fed cancer and so I guess I could just leave that out and number two…..why use a nutritional yeast without folic acid and where can you find it because they don’t have the simply organic at my Kroger. I’m a new vegan about 2 1/2 months and I’m looking for really flavorful dishes a lot of things that I’ve cooked just don’t have any flavor anymore and I don’t know if it’s my taste buds or if it’s the way I’m cooking but I’m happy to be vegan …. Thank you!!

  • Thank you so much for this video! I learned so much in 15 minutes! The food looks amazing and I can't wait to try out this recipe! Happy Holidays!!

  • 6 minutes of nothing but hearing this lady lady talk to just to hear her own voice, who knows if this is even a recipe! I had to turn the video off.

  • I made this yesterday and it was disappointing. 😕
    Firstly the dried mushrooms I bought from my local Asian shop caused me SERIOUS and potentially DANGEROUS allergic reactions!!! My throat started to burn and close, my cheeks and my lips went numb…….
    I’ve never had any food allergies ever but something in these mushrooms didn’t agree with me.
    I think I was ignorant of the potential risk and ignorant of the increased risk of tasting etc when the rehydrated are not cooked. I reacted to both cooked and uncooked!!

  • Looks amazing! How would you adjust this recipe to cook in a pot instead of a slow cooker?

  • Thank you Sophie for you contribution to all of us who are seeking healthy lifestyle. I am looking forward to preparing this dish for my mother when I visit her for Christmas 🙂  Is there a good non dairy alternative to the soy milk for this recipe? I make nut milks often but I have not cooked with nut milks before and I am not sure if they will hold up well in cooking. Thank you in advance for your input.

  • I love you !! And love your personal clothes
    style and lifestyle … your kitchen is so cute and practical. How about a house tour ? 😊

  • If one has an Instant Pot, it can be used as a slow cooker also.

  • Looks amazing! How would you adjust this recipe to cook in a pot instead of a slow cooker?

  • I'm proud of you for using the ladle. Ha! Can't wait to try this recipe. Thanks for this!

  • Is the a replacement for the alcohol anything I can switch up thank you

  • Wow! Looks good, I love to get that slow cooker!

  • Just started watching your channel. Why the dried mushrooms? Are they better in flavor? If so why the raw mushrooms? Thanks!!

  • This looks delightful and I can't wait to try it. Thank you, Sophie for bringing us so many thoughtful plant-based recipes and for sharing your knowledge about food pairings and nutrition. It's so fascinating and exciting!!!