Vegan Mushroom Stroganoff

Before I became vegan, I used to crave comforting dishes like beef stroganoff, never imagining that old time tastes and textures could be updated and recreated in  new ways.

Not only is this delicious, it really does taste like a stroganoff - with the added benefit being, it's packed with fiber and protein so it's also very filling. And very filling means, you eat less, so we've got a win win right across the board!

The white sauce is made with white kidney beans and the trademark stroganoff flavour comes from dill.

This winner of a recipe is easy to make and the sauce freezes well.

I hope you enjoy!




Vegan Mushroom Stroganoff
Visit printable recipe HERE
Serves: 4-6
Prep Time: 10 minutes
Cook time: 10 minutes

Ingredients

• 2, 540 ml tins no salt added white kidney beans
• 1 pod Knorr's homestyle vegetable stock 
• 1 tsp olive oil
• 12-15 button mushrooms
• 3 medium cloves of garlic
• 1 1/2 cups water
• 1 large dill pickle
• 1/4 cup dill pickle juice
• 1 tbsp dry dill weed
• 1 tbsp nutritional yeast 
• 1/2 tsp fresh cracked black pepper
• 1, 340 gram package egg free wide pasta ribbons (Walmart carries these)
• 1/2 cup fresh parsley

Prep It!

1. Drain the kidney beans into a large collander and run under cold water until no foam comes off the beans. 
2. Place beans into a food processor with 1/2 cup water and process until smooth.
3. Wash the mushrooms and cut into quarters.
4. Peel 3 medium sized cloves of garlic and mince finely.
5. Dice the dill pickle into small 1/8 of an inch pieces.
6. Measure out the dill pickle juice, dill weed, and nutritional yeast.
7. Chop the parsley.

Cook It!

1. Bring a large stock pot filled with salted water to the boil.
2. Boil the noodles for 5-7 minutes (I prefer my noodles al dente so only ever cook for 5 minutes).
3. In a large stock pot, or deep pan, saute the mushrooms over medium high heat in the olive oil - just until they begin to release their water.
4. Add the garlic and continue to cook, stirring frequently until it becomes fragrant. 
5. Add the remaining cup of water and stir well to incorporate. 
6. Add the processed beans, the vegetable stock pod, pickles, pickle juice, dill weed, pepper, and nutritional yeast. Stir well. 
7. Drain the cooked noodles and add to the sauce, stirring so that everything is well coated. 
8. Add the fresh parsley and serve.