As promised when I posted my Creamy Tofu Sour Cream recipe earlier today, I present you with my version of Vegan Mushroom Stroganoff. I adapted this recipe from an original mushroom stroganoff recipe that I created when I was vegetarian. Of course, in that recipe, I used oodles of sour cream, something I’m avoiding these days being vegan.
I spent a lot of time thinking about this vegan mushroom stroganoff recipe today and couldn’t wait to get started. I was so excited in fact, I started dinner at 3 pm and we ate by 4. Michael is so sweet, he was hungry but waited while I grabbed a few shots of the new recipe while I still had some good lighting near my kitchen window.
I think it turned out just as good, if not better, than my original recipe. The nutmeg makes the dish, so you won’t want to skip out on using it in the recipe. I have plenty of left overs for tomorrow night’s dinner, so I would say the recipe was a success. Well, time to clean this mess up now! I hope you try this vegan mushroom stroganoff and let me know how you like it. See you in the kitchen!