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!

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Plant Based Mushroom Stroganoff

Plant Based Mushroom Stroganoff is a delicious vegetarian recipe. 

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

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

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.