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White Bean Stroganoff
5 from 204 votes

White Bean Stroganoff

White Bean Stroganoff offers a plant-based take on the classic sauce by using white beans and mushrooms as the key ingredients. The dish features sautéed onions, garlic, and mushrooms accented with soy sauce, balsamic vinegar, Dijon mustard, and herbs for a balanced savory flavor. Vegan sour cream and Parmesan provide creaminess, resulting in a rich, thick sauce that can be served over grains or noodles.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 231 kcal
Course: Main Course
Cuisine: French, Russian

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
  • red pepper flakes
  • vegan parmesan
  • fresh herbs such as parsley, basil, or dill, chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Now, mix in thyme, salt, pepper. Mix in the non-dairy yogurt/sour cream and vegan Parmesan.
  4. 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.
  5. 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.
  6. 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. 
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 231

% 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.