Jan062015

Vegan Mushroom “Stroganoff”

Recently, some friends and I have been having “movie nights” (actually during the day) where we eat and watch a movie. This past time, we all brought food to share. I planned on making a vegan dish that our friend who doesn’t eat cheese or soy could eat. Now, I didn’t actually make it in time for this get-together, but I eventually did successfully complete it! And boy was it worth the wait! I made a vegan mushroom stroganoff. This dish is full of flavor, with the mushrooms giving that depth and heartiness. Since we live in Koreatown, there aren’t a lot of typical noodles, so we used udon noodles! It actually turned out well. Chris has been eating it every day for work, as this recipe makes a great deal of food. Let’s get to it. 

photo 1 (28)  photo 2 (26) photo 3 (22) photo 4 (18)

Vegan Mushroom Stroganoff
Serves 4
A yummy substitution for its beef counterpart
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 8 oz package of any type of noodle
  2. 1 onion
  3. 1 tbsp olive oil
  4. 3 tbsp whole wheat flour (not all used at once)
  5. 2 cups vegetable broth
  6. 1 tbsp soy sauce
  7. 1 tbsp lemon juice
  8. 1 tsp tomato sauce
  9. 1.5 lbs mushrooms
  10. 1/2 tsp dried sage
  11. 1/2 tsp salt
  12. 1/2 tsp thyme
  13. 1 tbsp rice vinegar
Instructions
  1. Chop the mushrooms into 2 inch pieces and slice up the onions
  2. Cook the noodles as per directions on the package (undercook them slightly)
  3. Drain and set aside
  4. In a large saucepan, saute the olive oil and onions
  5. Add two tbsp of whole wheat flour and stir constantly for 30 seconds
  6. Slowly add the broth, soy sauce, lemon juice, and tomato sauce until mixture starts to become thick and bubbly
  7. Add mushroom, sage, salt and thyme and stir
  8. Cook for about 5-7 minutes until mushrooms have shrunk and absorbed juice
  9. Add vinegar and continue to let simmer for 5 minutes
  10. Now, add the noodles alongside another tbsp of flour
  11. Serve hot!
Adapted from One Green Planet
Adapted from One Green Planet
hungry and fit https://hungryandfit.com/
I am very pleased with how this dish came out, and it was inspired by One Green Planet. This is a great dish for anyone and everyone because it’s vegan and has no soy. It holds well for leftovers as well as the mushrooms continue to marinate with flavor. It’s very simple, the only time-consuming part is chopping up the mushrooms and onions, and even then it’s not a very long time at all. I’d be interested to see all types of noodles work with this, so please share if you decide to make it. It’s a perfect winter dish–full of flavor and warmth. It’s even been cold here in Los Angeles with temperatures of 39 degrees in the morning! That is cold for LA, let me tell you. Please enjoy this warm dish and as always, stay hungry and fit!

BONUS KITTY PIC

photo 5 (14)

Related posts:

A Healthy Take on Risotto: Mushrooms and Onions Please! Indian Tofu Mushroom Curry coconut curry 9Easy Mushroom Coconut Curry
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2 comments on “Vegan Mushroom “Stroganoff””

  2. RunBikeThrow

    I made this tonight. Not bad, but it was lacking the silky creaminess that sour cream gives the real deal. Also a bit too bright and salty. I used tomato paste instead of sauce to give it a bit more umami kick, and added a touch of lowfat milk to smooth it out. But a good recipe for when our vegetarian daughter is around!