Do you love a good hearty mushroom stroganoff recipe? Me too! That’s why I am sharing this delicious Vegan Mushroom Stroganoff, which is pure comfort food bliss. A creamy sauce filled with aromatic sautéed mushrooms, garlic, onions, and crispy tofu, piled sky high on a mountain of pasta. Yum…does it get any better? This super easy stroganoff recipe can be prepared in under 30 minutes with only 9 ingredients. It’s like a meal in one, filled with plant proteins, vitamins, and minerals. Just serve it with a side salad, such as my Vegan Kale Caesar Salad recipe.
As a plant-based eater, mushroom recipes hold a special place in my heart. In fact, I mention eating these delicious fungi in all of my books, and I have created hundreds of recipes dedicated to mushrooms. These unique foods have special nutrition benefits, as well as culinary attributes. Mushrooms provide umami flavor—the savory, rich sense so hard to find in the plant world. That’s why I pack them into so many of my favorite dishes.
I have used so many types of mushrooms for this recipe, including oyster, wood ear, cremini, portabella. However, you can use virtually any type of mushrooms you like for this stroganoff recipe. In this photo, I feature shitake mushrooms in the Vegan Mushroom Stroganoff. The addition of tofu provides a dose of satisfying protein, so that the dish becomes a one-dish meal. With only 9 ingredients (not including pantry staples), you can whip up this entire meal in under 30 minutes. It’s also delicious warmed up for lunch the next day.
Place flour in a small dish and roll tofu in flour to coat. Drop into sauté pan and cook for a few minutes, turning to heat until golden. Reserve remaining flour from dish.
Stir in onions and garlic and sauté for 3 minutes.
Stir in mushrooms and cook for an additional 3 minutes.
Stir in remaining flour left from coating and cook for 1 minute. Add broth and mustard and cook for 4 minutes.
Stir in thyme and soy milk. Season as desired with salt and pepper. Simmer until thickened (about 2 minutes).
Pour sauce over cooked pasta and mix together.
Makes 6 servings (1 1/3 cups each).
Notes
To make this recipe gluten-free, substitute corn starch for flour, and use gluten-free pasta.
Prep Time:10 minutes
Cook Time:18 minutes
Category:Entree
Cuisine:American
Nutrition
Serving Size:1 serving
Calories:182
Sugar:5 g
Sodium:252 mg
Fat:5 g
Saturated Fat:1 g
Carbohydrates:24 g
Fiber:2 g
Protein:12 g
For other plant-based mushroom recipes, try these favorites:
That’s a great question. Tofu and olive oil are very low in saturated fat—there is only 1 gram per serving in this whole recipe. However, there are 5 grams of total fat per serving in the recipe, primarily from the olive oil and tofu. That is still a very reasonable, moderate amount of fat in this recipe.
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Hi!
This recipe sounds delicious but I do have a question. How is there only 1 gram of fat per serving when there is tofu and oil?
Thanks!
That’s a great question. Tofu and olive oil are very low in saturated fat—there is only 1 gram per serving in this whole recipe. However, there are 5 grams of total fat per serving in the recipe, primarily from the olive oil and tofu. That is still a very reasonable, moderate amount of fat in this recipe.
Now I see the total fat amount. I looked at it wrong. I guess I need to pay attention better. Lol
Thank you for being so kind.