Cannellini Beans are blended to make a rich, creamy dairy-free sauce in this vegan Mushroom Stroganoff recipe. It’s the perfect dinner for weeknights, but it’s great for special occasions, too.
No-So Vegan Stroganoff
A few weeks ago on The Walking Dead, one character invited another over for dinner, offering to make beef jerky stroganoff. I’m sure that food is pretty scarce in the zombie apocalypse, but I couldn’t help but think, “there has to be a supply of mushrooms he could use somewhere.
Stroganoff is traditionally a meat and dairy-laden dish, but it’s one that that’s so easy to veganize that I often forget that people do make it with beef. (Or beef jerky if you’re living in Alexandria.) Hearty mushrooms tend to take the center stage in vegan versions, and I quite often use cashew cream to make a sauce. I used a cream sauce made from cannellini beans in this version. I love that there are so many foods in the plant kingdom that can be used to make “cream”!
Mushroom Stroganoff, Veganized
Mushroom Stroganoff is one of those recipes that is easy enough to be a weeknight meal, but fancy enough to serve to guests at a dinner party.
For the stock in this recipe, I used a cup of boiling water mixed with a Not-Beef bullion cube from Edwards and Sons, but you can use whatever type of vegetable stock you like.
Creamy Cannellini Mushroom Stroganoff
Cannellini Beans are blended to make a rich, creamy dairy-free sauce in this vegan Mushroom Stroganoff recipe. It's the perfect dinner for weeknights, but it's great for special occasions, too.
- 1 teaspoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 20 ounces white button or crimini mushrooms, sliced
- ½ teaspoon sea salt
- ½ cup red wine
- 1 ½ cup cooked cannellini beans or 1 14-ounce can
- 1 cup vegetable stock
- 2 tablespoons tomato paste
- 1 tablespoon cornstarch
- 1 teaspoon dry ground mustard seed
- 8 - 12 ounces pasta, cooked according to the package directions (reserve 1 cup of the cooking water)
- Freshly ground black pepper to taste
- ¼ cup fresh parsley, chopped, for garnish
Heat the oil in large pan over medium high heat. Add the onion and cook for 8 to 10 minutes, until translucent and fragrant.
Add the garlic and cook for a minute or two more.
Add the mushroom and salt, and cook for about 10 minutes, until they have released their liquid and begun to brown.
Add the wine to the pan and deglaze if necessary. Reduce heat to a simmer.
In a blender, mix together the cannellini beans, stock, tomato paste, cornstarch, and dry mustard powder. Add the mixture to the pan and let simmer for about ten minutes, until it thickens. If it becomes too thick, add a little of the reserved pasta cooking water.
Serve over the pasta with freshly ground pepper and fresh parsley.
If you enjoyed this Creamy Cannellini Mushroom Stroganoff, you might also like:
- Lemon-Dijon Tempeh with Mushrooms
- Mushroom and Arugula Filo-Crust Pizza
- Pasta with Creamy Cashew Sauce
- Pasta Primavera