I am crazy about mushrooms, so this completely plant-based (vegan) Mushroom Stroganoff is pure comfort food bliss to me. A creamy sauce filled with aromatic sautéed mushrooms, garlic, onions, and tofu, piled sky high on a mountain of pasta. Hmmm…does it get any better?
As a plant-based eater, mushrooms hold a special place in my heart. In fact, I mention eating these delicious fungi in both 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. They 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 picked up a bag of mixed forest mushrooms—oyster, wood ear, cremini, portabella—at the farmers market this week. And I turned a pound of those lovely, earthy mushrooms into this luscious, easy, plant-based mushroom stroganoff. However, you can use virtually any type of mushrooms you like for this recipe. In this photo, I feature small brown cremini mushrooms in the Mushroom Stroganoff. I also really love shitakes in this recipe. The addition of tofu provides a dose of satisfying protein, so that the dish becomes a one-dish meal. With only 8 ingredients (not including pantry staples), you can whip up this entire meal in under 25 minutes. It’s also delicious warmed up for lunch the next day. Serve it with a crisp green salad and you are good to go!
Follow along with this step-by-step guide for making this recipe below.
Step-by-Step Guide:
My stash of mushrooms I picked up at the farmers market for this stroganoff.Roll cubed tofu in flour to coat.Sauté breaded tofu until golden brown.Stir in onions, garlic, remaining flour left from coating, and mushrooms.Stir in broth, mustard, seasonings, and plant-based milk.Serve over cooked pasta. Voila!
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.