White Bean Stroganoff
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
231 kcal
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Course
Main Course
White Bean Stroganoff
Description
This White Bean Stroganoff replaces traditional meat with white beans and mushrooms, creating a hearty and creamy sauce. Onions and garlic are cooked down to a translucent state before adding mushrooms that are sautéed until just tender. Soy sauce and balsamic vinegar add depth and umami, while Dijon mustard contributes a slight tang. The seasoning with thyme, salt, and black pepper rounds out the flavor.
The sauce becomes creamy and smooth with the addition of vegan sour cream and vegan Parmesan cheese. Incorporating water or vegetable broth and simmering with the beans allows the mixture to thicken while the flavors meld together. The finished stroganoff has a balanced, tangy, and earthy taste with a comforting texture due to the combination of soft beans and tender mushrooms.
Serve this stroganoff over noodles, rice, or mashed potatoes to make a complete meal. It provides a satisfying plant-based option that retains the essence of the classic stroganoff sauce without dairy or meat.
For dietary adaptations, the recipe can be adjusted to be nut-free, gluten-free using tamari, or soy-free by omitting soy sauce and using soy-free substitutes. Adjustments to ingredient quantities can be made to modify the mustard flavor or sauce consistency.
Ingredients
- 1 teaspoon neutral cooking oil or use 2-3 tbsp broth to sauté, generic cooking oil
- 1/2 cup onion chopped
- 4 cloves garlic minced
- 10 ounces mushroom such as portobello, white, cremini, or other mushrooms, thinly sliced
- 1 tablespoon soy sauce use tamari for gluten-free
- 1 tablespoon balsamic vinegar
- 1/2 to 1 teaspoon Dijon mustard , depending on how much of the mustard flavor you want in the sauce
- 1/2 teaspoon thyme dried
- 1/2 teaspoon salt less or more as needed
- 1/4 teaspoon black pepper
- 1/3 cup vegan sour cream or vegan yogurt or a thick non-dairy cream
- 2 tablespoons vegan parmesan cheese
- 1/2 to 1 cup water or vegetable broth
- 15 ounce White beans or 1 1/2 cups of cooked white beans, such as great northern beans, cannellini beans, butter beans or other white beans of choice or use chickpeas or lentils, canned, drained
For Garnish
- vegan parmesan
- red pepper flakes
- fresh herbs such as parsley, basil, or dill, chopped
Instructions
- Heat a large skillet over medium heat, add the oil, and then add the onion and garlic and a good pinch of salt. Cook, stirring frequently, until the onion is translucent and starting to turn golden. Add splashes of water to help the onion cook evenly. 4 to 5 minutes.
- Add in the mushrooms and another good pinch of salt, and cook for a minute. Then, mix in the soy sauce, balsamic vinegar, and Dijon mustard. Mix really well, and continue to cook until the mushrooms are al dente, another 5 to 7 minutes. If the pan is drying out too much, you can cover the pan to retain moisture and to help the mushrooms cook faster.
- Now, mix in thyme, salt, pepper. Mix in the non-dairy yogurt/sour cream and vegan Parmesan.
- Add in 1/2 cup of the water or broth and all of the beans, tossing well, then cover and cook for 6 to 8 minutes.
- Taste and adjust salt and flavor. Add more of the water or broth, if you want the beans to be saucier, or cook for a few minutes longer without the lid, if you want the sauce to thicken a lot. The sauce thickens as it cools, so you want to adjust accordingly.
- Switch off the heat, garnish with some vegan Parmesan, pepper flakes, and herbs of choice. Serve with fresh bread, toasted bread, or garlic bread or other sides of choice. You can also serve this over pasta or baked potato or mashed potatoes.
- Store refrigerated for upto 3 days. Reheat on the stove or microwave. Add non dairy milk if the sauce has thickened too much.
Notes
- This recipe can be made nut-free by choosing a nut-free vegan sour cream.
- Use tamari instead of soy sauce to make this dish gluten-free.
- For a soy-free version, omit soy sauce and use soy-free sour cream and Parmesan substitutes, adding 2–3 tablespoons of white wine instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 588mg | 25% |
| Potassium | 771mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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