Plant Based Mushroom Stroganoff

Plant Based Mushroom Stroganoff is dairy free and vegan. The recipe is from “Forks Over Knives: The Cookbook” by Chef Del Sroufe. Forks Over Knives: The Cookbook is a recipe book that stemmed from the famous documentary, “Forks Over Knives”, a film explaining research done in the area of plant based diets and their impact on health throughout the world and in the United States.

I personally have experienced significant health benefits from following a plant based diet, including but not limited to, complete healing from endometriosis, no flare ups from severe gastro-esophageal reflux disease (which I've experienced pain since middle school), more energy and less mood swings. If you are interested in a plant based lifestyle, I recommend watching the documentary, “Forks Over Knives”. Even if you are not interested, the film is still entertaining!

Plant Based Mushroom Stroganoff

Plant Based Mushroom Stroganoff is a delicious vegetarian recipe. 

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4

Author: Stephanie@StockpilingMoms

Ingredients

• 2 whole large shallots peeled and minced
• 4 cloves garlic peeled and minced
• 2 teaspoons minced thyme I did not have fresh thyme, so I used 1 teaspoon of dried thyme leaves
• dash Salt and freshly ground pepper to taste
• 1 teaspoon minced rosemary I used 1 teaspoon dried rosemary
• 1 pound Portobello mushrooms stemmed and cut into large pieces
• 1 ounce porcini mushrooms soaked for 30 minutes in 1 cup of water that has just been boiled, and roughly chopped (I could not find porcini mushrooms, so I used dried oyster mushrooms. It’s important here to use dried mushrooms because it makes the sauce much more flavorful).
• ½ cup dry white wine
• 1 cup tofu sour cream recipe for homemade is below. I do admit, I cheated here. I used Tofutti brand Better Than Sour Cream. It’s the same idea as the homemade, just a bit more processed. I do plan to make my own tofu sour cream in the future because it is way cheaper!
• 1 pound whole-grain fettuccine cooked according to package directions, drained, and kept warm
• 1 bunch Chopped parsley I completely forgot this ingredient, ha ha!
• 1 container Tofu Sour Cream
• Use this healthy dairy alternative in any dish that calls for sour cream. Makes 1 ½ cups
• One 12 ounce package extra firm silken tofu drained
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• Salt to taste
• Combine all ingredients in a blender and puree until smooth and creamy then chill until ready to serve.

Instructions

• Place the shallots in a large skillet and sauté over a medium heat for 8 minutes.
• Add water 1 to 2 tablespoons at a time to keep the shallots from sticking to the pan.
• Add the garlic and thyme and cook for another minute.
• Stir in the salt and pepper, rosemary, and Portobello mushrooms and cook for 10 minutes, stirring occasionally.
• Add the porcini mushrooms and their soaking liquid.
• Add the wine, stir, and cook over medium-low heat for 20 minutes.
• When the stroganoff is finished cooking, stir in the sour cream.
• Add the cooked noodles and toss well.
• Serve garnished with the parsely.

Tried this recipe?Mention @SPMoms or tag #SPMOMS!

Be sure to check out these other Vegetarian recipes:

Artichoke & Red Pepper Pesto Pasta

Crockpot Butternut Squash Chili

Homemade Sweet Potato Fries

Vegetarian Sweet Potato & Black Bean Taco Bake

Zucchini Brownies

Shelley King

Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.