Vegetarian Mushroom Stroganoff
Inspired by classic beef stroganoff, this vegetarian twist is packed with protein and a rich & silky sauce made without dairy.
Servings: 5 servings
Calories: 544kcal
Ingredients
For the Pasta
- 12 ounces egg noodles see note #1
- 8 ounces baby bella (crimini) mushrooms or white mushrooms, etc.
- 1 small sweet yellow onion
- ½ cup walnuts
- 4 cloves garlic
- 2 tablespoons butter
- ¾ teaspoon kosher salt divided
- 1 teaspoon red pepper flakes optional
- ½ teaspoon dry rosemary
- ½ teaspoon dry thyme
- 15 ounce can lentils drained and rinsed; see note #2
- Parmesan, to taste
For the Sauce
- 16 ounce block silken tofu
- 1 cup reserved pasta water see note #3
- ¼ cup nutritional yeast
- 1 teaspoon vegetarian Worcestershire sauce see note #4
- 1 teaspoon vegetable bouillon see note #5
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Start by cooking the egg noodles according to package instructions. Before draining, reserve at least 1 cup of cooked pasta water.
- While the egg noodles cook, slice the mushrooms, dice the onion, roughly chop the walnuts, and mince the garlic.
- Heat a large skillet over medium heat and add butter. Once melted, add the mushrooms and onions, sautéing for 6-8 minutes, or until golden.
- Sprinkle with ¼ teaspoon kosher salt. Stir in the chopped walnuts, garlic, optional red pepper flakes, rosemary, and thyme. Cook until aromatic, just a few minutes. Stir in the drained lentils.
- Meanwhile, make the stroganoff sauce in a blender or food processor. Add the silken tofu, 1 cup of reserved pasta water, nutritional yeast, Worcestershire sauce, vegetable bouillon, garlic powder, onion powder, remaining ½ teaspoon salt, and pepper. Blend until smooth and creamy. Add water or vegetable broth 2 tablespoons at a time to thin to a pourable consistency, if needed.
- To the skillet with the mushrooms add the egg noodles and sauce. Heat over medium-low, as needed, to warm the sauce. Serve with freshly ground black pepper and vegetarian Parmesan. Enjoy!
Video
Notes
- Noodles: To make this recipe vegan or egg-free, replace the noodles with an equal amount of fettuccine, linguine, or serve over potatoes. *Also replace butter with vegan butter or olive oil.
- Lentils: Canned lentils should be available at most well-stocked grocery stores. If using dry lentils, cook ½ cup rinsed and sorted dry brown lentils in 1 ½ cups vegetable broth or water with a pinch of salt. Cover the lentils in water, then bring to a boil over high heat. Reduce to a gentle simmer and cover. Cook until tender, about 20-25 minutes. Drain off any excess liquid.
- Pasta water: Pasta water is added because it is starchy and salty and helps the sauce cling to the noodles. If you forget to reserve the pasta water, replace with an equal amount of water, or if you aren't using vegetable bouillon, replace it with an equal amount of vegetable broth.
- Worcestershire sauce: Choose vegetarian Worcestershire that is made without anchovies. Most store brand Worcestershire sauces are anchovy-free.
- Bouillon: I use Better than Bouillon vegetable base. If you don't have bouillon, I recommend just omitting it and adjusting salt and other seasonings to taste.
- The stroganoff is best within 3-4 days. Keep refrigerated in a closed container. Reheats well in the microwave or on the stove top.
Nutrition
Calories: 544kcal | Carbohydrates: 74g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 436mg | Potassium: 955mg | Fiber: 9g | Sugar: 8g | Vitamin A: 205IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 5mg
