Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff

Served with vegan dill mashed potatoes and grilled asparagus

One of my favorite cold weather foods is a rich and hearty mushroom stroganoff. This vegan version is much healthier than the traditional Russian recipe and just as satisfying. It’s also an extremely versatile dish that can be served with rice or pasta, as a baked potato topping, as a filling in crepes and, as the photo above, over a mound of mashed potatoes with veggies on the side. I hope you enjoy it as much as I do.

Ingredients
2 tbsp vegan butter (e.g. Earth Balance)
1 medium onion, minced
4 clove garlic, minced
1 tbsp yellow mustard
3 tbsp soy sauce
½ cup white wine
1 lb cremini mushroom, sliced
1 lb portobello mushrooms, stems removed and sliced
½ lb oyster mushrooms, sliced
½ lb shiitake mushrooms, stems removed and sliced
1 cup non-dairy heavy cream (unflavored) or soy sour cream
Pepper to taste

Directions

    1. In a large sauce pan, saute onions and garlic in the vegan butter until they start to get translucent.

    2. Add mushrooms, white wine, soy sauce, mustard and pepper. Cover pan and let simmer on medium low heat until the mushrooms soften and the liquids dry.

    3. Turn off heat and add heavy cream/sour cream.

    4. Serve over rice, pasta or mashed potatoes

About Lydia Grossov


Lydia has been a passionate cook since she was 13 years old, a vegetarian/now vegan for a over 21 years, a graphic designer for over 18.... read her full bio or send her a message here.

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