This Vegan Creamy Mushroom Stroganoff has a savory mushroom flavor that will remind you of the rich and scrumptious stroganoff recipes you grew up with. Now you can satisfy those pasta cravings without the guilt!
Some people imagine that pasta–along with bread, potatoes, and rice–is bad for you, but the opposite is actually true. Carbohydrate-rich foods are helpful for permanent weight control, because they contain less than half the calories of fat, which means that replacing fatty foods with complex carbohydrates automatically cuts calories.
“The thinnest people in the world consume 80% of their calories from complex carbohydrates.”—Dr. Neal Barnard, President of Physicians Committee for Responsible Medicine
It’s important to remember to eat healthful carbohydrates, such as whole grains, pasta, brown rice, and sweet potatoes. Processed carbohydrates, such as white bread and white rice, are not as healthful a choice because they have lost much of their fiber and other nutrients and tend to have a higher glycemic index.”—PCRM
I have adapted this recipe from Chef Del’s Mushroom Stroganoff.
This wonderful stroganoff recipe is terrific served with a side salad and crusty bread.
Other Great Pasta Recipes:
- Lentil Pasta for 5 in 10-Minutes and Less Than $15
- Chili Mac with Elbows
- Veggie Udon Noodles with Sweet Ginger Sesame Sauce
- 1 lb whole grain pasta fettuccine or penne work well
- 1/4 cup veggie broth or water
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 lb mushrooms of choice Portobello, button, or others
- 1 tsp rosemary
- 1 tsp thyme
- salt & pepper to taste
- 1/2 cup dry white wine
- 2 cups Tofu Sour Cream recipe below
- 1 Tbsp fresh chopped parsley or flakes
- 1 package tofu, firm
- 2 Tbsp lemon juice
- 1 Tbsp vinegar (red wine or apple cider work well)
- 1 clove garlic (approximately 1 tsp)
- 1/4 tsp salt, or to taste
Begin by putting pasta on to cook according to package directions. While this is cooking start the mushroom stroganoff.
In large skillet, saute diced onion in 3 Tbsp of veggie broth or water approximately 5 minutes or until tender. Add more veggie broth, 1 Tbsp at a time, if needed to keep from sticking.
Add minced garlic, and cook another minute, adding more veggie broth if needed.
Stir in mushrooms, thyme, rosemary, salt/pepper, and dry white wine. Cook on medium-low heat for approximately 15 minutes.
While this is cooking, make tofu sour cream in blender.
Drain cooked pasta and set to the side.
Add tofu sour cream to stroganoff mixture, along with cooked pasta. Stir well.
Remove from heat. Garnish with parsley and serve warm.
Open tofu container and drain water. Blend all ingredients in blender until creamy, scraping down sides of blender as needed. Serve on baked potatoes, tacos, or enchiladas. Recipe makes approximately one pint of sour cream. 2 cups will be used in this stroganoff recipe. Sour cream keeps in the refrigerator about 10 days.
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