Vegan Mushroom Stroganoff
When I see nice looking mushrooms at a good price, I often make a vegan version of Mushroom Stroganoff using a recipe that I found in the recipe database in the members' area of Dr. Fuhrman's website. This is a fast, easy recipe that can be made for a weeknight dinner.
Ingredients:
1 medium onion, chopped
1 clove garlic, minced
1 pound mushrooms, thinly sliced
2 tablespoons lemon juice
1 tablespoon dried tarragon (it's even better with fresh tarragon to taste if you have it)
1 tablespoon paprika, sweet
1 cup vegetable broth (I use low or no salt)
2 tablespoons tahini (I often substitute raw unhulled sesame seeds and blend with the broth)
In a non-stick skillet, water sauté the onion and garlic briefly, then add the sliced mushrooms, and cook until the mushrooms are soft.
Add lemon juice, tarragon, and paprika and mix well. Warm the broth briefly in the microwave if it's cold, then blend with the tahini in a blender. If you have a high speed blender like a Vita-mix you can easily substitute 4 TBSP raw sesame seeds and blend with the broth, then add to the skillet with the mushrooms.
Mix together well and bring to a low simmer to blend the flavors.
Makes approx. 4 servings. Serve with noodles, over a baked potato, on toast, or on steamed greens.
Here, I served the stroganoff in a ring of steamed baby spinach with a baked sweet potato on the side.
Ingredients:
1 medium onion, chopped
1 clove garlic, minced
1 pound mushrooms, thinly sliced
2 tablespoons lemon juice
1 tablespoon dried tarragon (it's even better with fresh tarragon to taste if you have it)
1 tablespoon paprika, sweet
1 cup vegetable broth (I use low or no salt)
2 tablespoons tahini (I often substitute raw unhulled sesame seeds and blend with the broth)
In a non-stick skillet, water sauté the onion and garlic briefly, then add the sliced mushrooms, and cook until the mushrooms are soft.
Add lemon juice, tarragon, and paprika and mix well. Warm the broth briefly in the microwave if it's cold, then blend with the tahini in a blender. If you have a high speed blender like a Vita-mix you can easily substitute 4 TBSP raw sesame seeds and blend with the broth, then add to the skillet with the mushrooms.
Mix together well and bring to a low simmer to blend the flavors.
Makes approx. 4 servings. Serve with noodles, over a baked potato, on toast, or on steamed greens.
Here, I served the stroganoff in a ring of steamed baby spinach with a baked sweet potato on the side.
mmm, looks yummy. I already bought my groceries for the next several days, but now I want to try this!
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Hi Kneecap,
Good to see you here. It's a great recipe. Buying groceries then wanting to make something else is one of my downfalls!
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I was just thinking about Vegan Mushroom Stroganoff and you’ve really helped out. Thanks!
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Great! Happy I helped. I love this simple recipe.
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I love stroganoff. Dr. Fuhrman is definitely on the right track when it comes to more nutrient dense foods. You are smart to be nutrition minded. I hope this recipe tastes good.
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