Vegan mushroom stroganoff

IMG_6219 

I thought this dish was FAN-FREAKIN-TASTIC.  I wanted to hoard it all and not share even a bite with Kyle.  But of course I didn’t do that. 

Disclaimer: I have no idea what stroganoff is, so there’s a chance I altered the recipe so much that it’s unrecognizable as a stroganoff.  The addition of the mustard and nooch makes it taste very similar to a creamy dijon chicken recipe my mom used to make, though.  Which I’d forgotten about until I made this.  Mmmm…

IMG_6236 

Mushroom Stroganoff [vegan, gluten free]

Ingredients:

  • 2 tbsp earth balance (or olive oil)
  • 2 8 oz. containers of sliced organic mushrooms
  • 3/4 cup low sodium organic vegetable broth
  • 3 tbsp brown rice vinegar
  • 3 tbsp oat flour
  • 3 tbsp nutritional yeast
  • 3 tbsp plain almond milk
  • 1 tbsp stone ground dijon mustard
  • 1/2 tbsp onion powder
  • salt & pepper (to taste)

Directions:

Add Earth Balance (or olive oil) to pan, heat until it’s melted, and add mushrooms. 

Place lid on pan and let mushrooms saute (on medium high heat) tossing occasionally until they start to get uniformly soft.

Once they’re bronzed and tender, add vegetable broth and vinegar and cook without lid until liquid is bubbling.

Add the rest of the ingredients (oat flour through onion powder) and cook for another few minutes.  Season with salt & pepper as you want.

Serve over a bed of quinoa or brown rice.  Enjoy!

IMG_6211 IMG_6212 IMG_6213 IMG_6214

Clockwise: Stroganoff ingredients, raw mushrooms, cooked mushrooms, with liquid added.

IMG_6217 

With the rest of the ingredients added.

IMG_6223 

On it’s way to thickening.

IMG_6222 IMG_6221 

Ready to serve.

IMG_6228 

Kyle had his over brown rice, while I opted for the last bit of quinoa we had on hand.

IMG_6237 

After dinner we headed off to see a pre-screening of the new Bond movie, Skyfall.  It was SO good.  Even though it took us an hour to drive the 3 miles to the theatre (grrr…rush hour LA traffic!!!). 

I’ve never had such a good movie streak – Taken 2, Argo, & Skyfall all winners.  We’re due for a dud soon I think. 

Related Posts Plugin for WordPress, Blogger...

30 thoughts on “Vegan mushroom stroganoff

  1. hippierunner

    This looks like such a satisfying dish! I love mushrooms and am glad you finally posted this after teasing us with a pic in a previous post.

    At that rate you could have walked to the theatre! ;) I recently saw Skyfall too and enjoyed it so much. I found it funny that the woman’s name was my boyfriend’s + an e…Severine lol.

  2. ethel

    that looks divine! but when else can i use brown rice vinegar? is it completely different to rice wine vinegar? or the asian white vinegar that’s typically in the sale household?

  3. sarah w

    K, just thought you should know, I made it half way through making this recipe and realized my almond breeze was unsweetened vanilla. I was so desperate to eat this dish that I threw caution to the wind and used it. It worked fine–just proves their is nothing that AB unsweetened vanilla can’t do!

  4. Sarah

    This dish was AMAZING!! My hubby is a very picky eater and normally hates stroganoff (in its original form) but he devoured this. I did use pasta instead of rice, just because pasta is usually better received by my kiddos. Sooo good!

  5. Pingback: Mushroom Jello? | In my tummy

  6. Becky

    I finally got around to making this, and I had to report back. It is so delish. Total bonus that it was super quick and I already had everything except the mushrooms. This is going in my regular menu rotation for sure. Thank you!!

  7. Samantha

    Just made the mushroom stroganoff!! It’s OFF THE CHAIN!! Mmmm Mmmm Good! I LOVE your website, Elise! I just stumbled upon it today. I’m new at the vegan diet thing but I’m sure loving it! BTW, I’m a nurse too!!

  8. Pingback: Oldies but goodies

  9. Pingback: Menu Planning | To Bean or Not to Bean

  10. amy

    I thought mushrooms were a FODMAP no-no, so as a recent low FODMAPper I’d been steering clear of them. Was I wrong, or did you just find that you could tolerate them? This dish looks fabulous and I liked the suggestion from one of your commenters of substituting zucchini. So glad I found your site!

  11. Elise Post author

    hi amy! yes, mushrooms are a fodmap – in the polyol category. if youre sensitive to polyols id recommend eating a very reduced serving (probably not easy to do w this recipe) or swapping for another veg. i tolerate poyols the best of all the groups so i tend to push my limits w them a bit more than i probably should. especially w avocado!

  12. Lisa

    Hey! I love stroganoff, but I found out last year I’m allergic to milk… I’m not good at moderation, either, and figured I could “cheat” every now and then… turns out I *can’t* do that without consequences… so I am so glad I found this! I’m trying it ASAP! :)

  13. Elena

    This is my FAVORITE recipe! I’ve made it several times and I’m always amazed at how good it is. Thank you so much, Elise!

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>