Vegan Butter Bean And Mushroom Stroganoff Recipes
VEGAN MUSHROOM STROGANOFF
This is the best vegan mushroom stroganoff recipe that is easy to make, and ready in just 20 minutes! It's healthy, creamy, so delicious and can easily be made gluten-free and nut-free, too! Serve this creamy mushroom sauce with pasta, rice, mashed potatoes or to any sides you like.
Provided by Bianca Zapatka
Categories Lunch & Dinner Main Course Pasta Side Dish
Number Of Ingredients 16
Steps:
- In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed).
- Heat one tablespoon of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally. (*See step-by-step photos + recipe video in the blog post above!)
- Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).
- In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.
- Add in the pasta, toss well to combine and cook until heated throughout as needed.
- Garnish with vegan parmesan and fresh thyme or parsley as desired and serve immediately!
Nutrition Facts : ServingSize 1 Serving, Calories 465 kcal, Carbohydrate 63.7 g, Protein 23.7 g, Fat 9.4 g
MUSHROOM STROGANOFF (VEGAN)
Super simple vegan stroganoff made with oyster mushrooms.
Provided by Valeria McElheran
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Shred mushrooms with a fork.
- Heat oil in a skillet over medium-high heat. Add mushrooms and onion and fry until soft, 2 to 3 minutes. Throw in flour, stir well, and fry for another minute.
- Stir in almond milk and lemon juice until well combined. Simmer for 7 to 8 minutes. Season with salt and pepper.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 18.4 g, Fat 8.7 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 101.6 mg, Sugar 6.6 g
WHITE BEAN VEGETARIAN STROGANOFF
I found this recipe in a blog and modified it a bit. I've modified it to include the beans as suggested. I've also replaced olive oil with butter as it's easier to switch to vegan and the olive oil is just as good as butter, but lighter. If you don't have greek yogurt you can use plain yogurt that has been drained in cheesecloth for at least a few yours.
Provided by MC Baker
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil (or use 2 tbsp butter) and sweat shallots and mushrooms for 5-10 minutes on medium heat.
- Add beans, wine, lemon juice, mustard, 1 cup reserved water and vegetable bouillon or vegetable stock and cook until reduced by half.
- Blanch asparagus in boiling water for 1 minute, remove and then dunk in ice water.
- Boil pasta until al dente in the rapidly boiling water used for asaparagus, drain.
- Combine yogurt, beans and asparagus with rest of sauce and heat for a few minutes. Serve sauce on top of pasta.
Nutrition Facts : Calories 751.4, Fat 10.8, SaturatedFat 2.4, Cholesterol 6, Sodium 630.6, Carbohydrate 125.5, Fiber 17.2, Sugar 9.8, Protein 35.1
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