Happy Mushroom Monday!
I feel like I say this every Monday I post a mushroom recipe, but this one is SO good you guys! My family and I could NOT stop eating it. Luckily it's super healthy so we didn't have to ;) I used to LOVE homemade stroganoff when I was a meat eater, I couldn't get enough of it during the winter months. Since becoming plant based and not using meat in my diet, I haven't had a stroganoff that really hit the spot and tasted like the original. Until this recipe! No sour cream, no dairy, no meat, or animal products at all in this dish and it tastes simply amazing!
To replace the sour cream that gives traditional stroganoff it’s smooth sauce, I used organic tofu which is full of healthy protein, calcium, and iron. For the beef, I choose my absolute favorite mushrooms--shiitake. Shiitake mushrooms have the perfect ‘meat like’ texture. As always, I chose farm fresh mushrooms from Kitchen Pride Mushroom Farms. Kitchen Pride’s mushrooms are so incredibly fresh and flavorful. When you’re making a dish like this where mushrooms are the star, you HAVE to have fresh! These simple replacements make this dish a healthy alternative with a lot less fat, calories, and cholesterol while it boasts a lot more vitamins and minerals.
I can't wait for you to try it! Let's get started <3
Vegan Mushroom Stroganoff Recipe
- 16 ounces wide noodles or bow tie pasta (egg-free and whole wheat)
- 16 ounces firm organic tofu
- 12 ounces vegetable broth (low sodium)
- 1 Tablespoon tomato paste
- 3 teaspoons tahini (sesame seed paste)
- ½ teaspoon sea salt
- ½ lemon (juiced)
- 1 teaspoon Old Bay Seasoning (low sodium)
- 2 Tablespoon soy sauce
- 1 Tablespoon olive oil
- 1 yellow onion (diced)
- 8 ounces shiitake mushrooms (roughly chopped or thinly sliced)
- 1 teaspoon liquid smoke
- 1 Tablespoon balsamic vinegar
- ½ teaspoon dried dill
- Cook pasta according to package directions.
- While pasta is cooking, in a blender combine tofu, broth, tomato paste, tahini, salt, lemon juice, Old Bay seasoning, and soy sauce. Blend on high until completely smooth. Set aside.
- In a large non-stick pan, add olive oil and onions. Cook for 8-10 minutes on medium high heat until onions start to caramelize, stirring often to avoid burning.
- Add chopped shiitake mushrooms, liquid smoke, and balsamic vinegar to caramelized onions and cook for an additional 5 minutes or until mushrooms are soft.
- To drained, cooked pasta add sauce and stir to incorporate. Heat on low to warm.
- Plate pasta and sauce then add a heaping mound of mushrooms and onions. Sprinkle with dried dill.
Try this recipe out and let me know what you think! And stay tuned next week for the start of my Holiday meal series featuring delicious mushroom recipes you can bring to Holiday get-togethers!
With Health and Happiness,