Creamy Mushroom Stroganoff


This rich and creamy stroganoff is delicious served with noodles or brown rice.   I sometimes like to omit the gluten or soy meats and serve it over the No-Meatballs.  It can compete easily with the recipes we used to make with mushroom soup as a base, and is very versatile when transforming “old” favorites into healthy alternatives.  If you have diced onion, celery and mushrooms in the freezer, it cuts the prep time for this recipe in half.  The No Meatballs also freeze well and make a lovely entrée into a special company meal.


Creamy Mushroom Stroganoff

Servings – 6-8
Prep Time – 15 minutes
Cook Time – 15-20 minutes



1 tbsp mild olive oil –water or broth will work for oil-free diets

1/2 medium onion, diced

1 stick celery, diced

5 large mushrooms ( 1 cup), sliced or diced, your preference

1 1/2 cup hot water

3/4 teas dried parsley flakes

pinch (scant) dried dill weed

Blender Ingredients:

1 cup hot water

3/4 cup raw rinsed cashews

1 tbsp + 1 teas flour use rice flour for gluten-free

1 tbsp McKay’s Vegan Chicken-Style Seas — see Chick-Like Seasoning to make your own.

1 tbsp low-sodium soy sauce

1 teas nutritional yeast flakes

1/2 teas salt

1/2 teas onion powder

1/8 teas celery salt

Optional Ingredients:

1 1/2 cups diced soy or gluten pieces, or use no-meatballs

Final Ingredient:

1/2 cup dairy-free sour cream of choice or make your own Cashew Sour Cream

  1. Sauté the onions, celery and mushrooms in a 2-quart kettle until the onions are clear.
  2. Add the water, parsley and dill and bring to a boil, turn to simmer, COVER, and cook for 10 minutes.
  3. While the vegetables are simmering, blend the “blender ingredients” until they are smooth as cream.
  4. If using veggie meat, add it along with the blended sauce to the simmering vegetables. Cook and stir over medium heat until thickened and bubbly.  Do not continue to cook or it will reduce and get thick.
  5. Stir in the dairy-free sour cream and it is ready to serve.


The stroganoff is delicious on its own, with added veggie meats, or served with the No-Meatballs.  If using meatballs, do not simmer them in the sauce, but separately  cover them in foil and heat in a 350 degree oven.  If using rice, I spray my serving dish, spread about an inch of rice over the bottom, place the meatballs on that, cover with foil and heat for 20 minutes.  Then I remove it from the oven, pour the heated sauce over all and it is ready to serve.  If using noodles, heat the meatballs separately from the sauce while the noodles are cooking and then combine before serving.