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Vegan Stroganoff

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

We already have a Vegan Portobello Stroganoff that is incredibly delightful, so you may be questioning why we’re adding a second mushroom stroganoff to the site. The answer is that this healthy vegan stroganoff isn’t better or worse, it’s just different. Plus I love that this can be a freezer meal, slow cooker meal, and Instant Pot® meal. If you can’t find frozen mushrooms, just use fresh.

We adapted this recipe from whatvegankidseat.com.

healthy vegan stroganoff
healthy vegan stroganoff

Vegan Stroganoff

Author: Heidi Boortz
Servings : 6

Ingredients

  • 12 oz frozen mushrooms such as Trader Joe's
  • 1 cup frozen diced onions
  • 1 Tbsp bottled minced garlic
  • 32 oz mushroom broth no sugar listed in ingredients
  • 1 Tbsp vegan worcestershire sauce such as The Wizard's
  • 8 oz vegan cream cheese such as Kite Hill
  • 1 lb 100% whole wheat linguine

Instructions

To Cook Immediately: Slow Cooker

  • Add all ingredients except cream cheese and noodles to a slow cooker. Cook on low 4 hours or on high 2 hours. Stir in noodles and cream cheese. Cook on high 30 min or until noodles are cooked to desired doneness.

To Cook Immediately: Instant Pot®

  • Add all ingredients except cream cheese to an Instant Pot. Program for manual-high and 4 minutes. Once cook time ends, carefully move valve to venting. Once pin drops, open lid and stir in cream cheese.

To Freeze

  • To freeze: add all ingredients except cream cheese and noodles to a freezer bag. Label and freeze.

To Cook After Freezing: Slow Cooker

  • Add frozen meal to slow cooker. Cook on low 6 hours or on high 4 hours. Stir in noodles and cream cheese. Cook on high 30 minutes or until noodles are cooked to desired doneness.

To Cook After Freezing: Instant Pot®

  • Add frozen meal to instant pot. Press sauté. Allow to cook long enough for 1 cup liquid to melt and accumulate at the bottom of the instant pot. Lock lid; set valve to sealing. Program for manual-high and 0 minutes. (Just enough to allow the pot to come to pressure.) Carefully move valve to venting. Once pin drops, open lid and stir in noodles and cream cheese. Lock lid; set valve to sealing. Program for manual-high and 4 minutes. Once cook time ends, carefully move valve to venting. Once pin drops, open lid and serve.
Tried this recipe?Let us know how it was!
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