White Bean Vegetarian Stroganoff Recipes

TOFU STROGANOFF

Steps:

• Heat 1 tbsp oil in a large nonstick skillet over medium heat.
• Add tofu and cook until golden brown on all sides, stirring occasionally, about 7 minutes.
• Remove tofu from skillet with slotted spoon and set aside.
• Add remaining 1 tbsp oil to skillet and cook onion until softened, about 5 minutes.
• Next, add sliced mushrooms and cook until they begin to release their juices, about 1-2 minutes.
• Stir in paprika and flour and coat onions and mushroom.
• Be sure to cook for about 1 minute, stirring constantly, in order to remove the raw taste from the flour.
• Add tomato paste and wine and stir until paprika and flour are well blended into the liquid.
• Add vegetable stock (or water depending on your choice) and bring entire mixture to a boil.
• Reduce heat to low, add salt and pepper to taste, and simmer for about 20 minutes.
• Remove from the heat and whisk in sour cream.
• Be sure its blended well.
• Add tofu back to skillet and simmer for about 5 more minutes over low heat until heated through.
• Serve over hot noodles, and top with additional sour cream if desired.

WHITE BEAN VEGETARIAN STROGANOFF

Steps:

• Heat olive oil (or use 2 tbsp butter) and sweat shallots and mushrooms for 5-10 minutes on medium heat.
• Add beans, wine, lemon juice, mustard, 1 cup reserved water and vegetable bouillon or vegetable stock and cook until reduced by half.
• Blanch asparagus in boiling water for 1 minute, remove and then dunk in ice water.
• Boil pasta until al dente in the rapidly boiling water used for asaparagus, drain.
• Combine yogurt, beans and asparagus with rest of sauce and heat for a few minutes. Serve sauce on top of pasta.

VEGAN MUSHROOM STROGANOFF

Steps:

• Put the pasta on to cook according to the package instructions.
• Get all your ingredients ready for your sauce.
• Then add in the vegan butter to a pot along with the chopped onions sauté until the onions are softened. Then add in the sliced mushrooms and crushed garlic and fry until the mushrooms are softened.
• Add in the flour and fry with the mushrooms and onions for 1 minute. Then add in the vegetable stock and stir in until combined. Add the soy sauce and dijon mustard and then the full batch of vegan sour cream.
• Simmer until thickened.
• Serve over the pasta with some chopped chives.

VEGAN TUSCAN WHITE BEANS

Steps:

• Mix cannellini beans, onion, celery, carrot, lemon juice, parsley, olive oil, sage, lemon zest, garlic, salt, and red pepper flakes together in a large bowl; marinate at room temperature for 30 minutes.

ONE-POT VEGAN MUSHROOM STROGANOFF​ (30-MINUTES)

Steps:

• In a medium pot or pan over medium heat, add in 2 tablespoons of vegan beef broth. Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.
• Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.
• Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through.
• Add in the vegan white wine and mix through. Cook for 1 minute.
• Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.
• Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or until until the noodles are cooked through. Be sure to stir a few times to ensure the noodles do not stick to the bottom.
• Remove the pan from the heat and stir in the vegan sour cream. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley, for garnish.