This vegan mushroom stroganoff is a hearty, plant based comfort food. An update on the classic recipe with the flavors that everyone loves.
recipe originally published September 25, 2012
Vegan Stroganoff Recipe
Stroganoff is one of those comfort food recipes from my childhood that I needed to update and veganize. This is a classic, cold weather recipe we make often.
The protein in the quinoa makes up for the ... lack of meat. Didn't even miss it.
Also? Spell-check wanted to change stroganoff to strongman. The other day it changed mirepoix to firepower.
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Mushroom Stroganoff
This hearty, plant based comfort food is an update on the retro classic recipe with the flavors that everyone loves.
Ingredients
- 1 cup dry quinoa
- 1 ½ cups vegetable broth
- 2 tablespoons butter (Earth Balance soy free) or olive oil
- 1 large sweet onion, peeled and chopped
- 1 pint baby portobello mushrooms, cleaned and de-stemmed, chopped
- ½ cup vegetable broth
- ½ cup vermouth (or wine)
- 3 tablespoons arrowroot starch (or cornstarch, potato starch, gluten free ap flour)
- splash almond milk
- salt and pepper
Instructions
- In medium sauce pan, combine vegetable broth and (rinsed) quinoa. Bring to a boil, reduce to simmer and cover, cook for 10 minutes. (Check after 10 minutes, cooking time varies between 10-15 minutes for all liquid to be absorbed). When all liquid is absorbed, remove from heat and set aside with lid on.
- Meanwhile, melt butter in skillet, cook onion until caramelized.
- Add portobello pieces to the skillet, cook until softened (a few minutes).
- Add vegetable broth and vermouth, continue to cook until liquid reduces by half, stirring frequently.
- In small bowl, combine flour and milk, stirring until smooth. Add to onion/portobello mixture, stirring until thickened. Add salt + pepper to taste.
- Serve over warm quinoa.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 319Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 337mgCarbohydrates: 29gFiber: 5gSugar: 5gProtein: 9g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Amy says
I just made this for dinner and it was wonderful. My three kids devoured it! Thank you so much for sharing!!!
Kristina Sloggett says
hi Amy, SO HAPPY to hear this, glad you all liked it! (it's one of our favorites here too!).
Mandy says
Made this tonight. It was awesome! Sooooooo yummy. We used rice noodles though. Not as healthy. 😉
spabettie says
thanks, Mandy! so happy you liked it! rice noodles aren't bad - I know many have said it's not stroganoff without the noodle 😉
Taylor says
Oh my goodness, I just made this for dinner! It is so amazing! I love that it's vegan and healthy, yet still has that rich and warm homey feel to it.... without the guilt of all the sodium, cream, and butter! Thank you for the recipe! I had mine with a small salad and some lightly seasoned halibut!
Kate | Food Babbles says
I adore stroganoff!! One of my all-time favorite meals and I've always had it served over pasta. Being a pastaholic, I have no complaints about that arrangement however, I adore quinoa and now I absolutely must try that instead the next time. I will definitely be giving your recipe a try very soon!! It's going on my meal plan for next week.
spabettie says
I like it with the quinoa for added protein (after taking out the meat that is traditionally part of stroganoff). I'm not a HUGE pasta fan anyway, but I know for some it just isn't stroganoff without it! This would be terrific over yummy noodles!
Amanda says
Looks tasty! Quinoa is a great idea although I am kind of partial to the egg noodles. 🙂
spabettie says
yes, I've had many people say they love the quinoa, and just as many people wanting the noodles! 😉 it would work with noodles as well! 🙂
Shirley @ gfe says
What a beautiful and simple dish, Kristina! I know your dad loved it. Stroganoff is a pure comfort food dish and it's one that I've never been happy with when I've made it myself. Mr. GFE would love this portabello version. Must try your recipe for sure--thanks!
Keeping your dad and your family in my thoughts and prayers. xo,
Shirley
spabettie says
thank you for your continued thoughts and prayers for Dad, Shirley - I really appreciate it and so does he! 🙂 I hope you try this version of stroganoff - everyone DID like it here! 🙂
Sondi says
This looks amazing! Do you think it would turn out ok if I used more vegetable broth instead of vermouth or wine?
spabettie says
oh, Sondi, absolutely - that would work just fine! hope you love it!
Dianne @ Veggiegirl says
I love mushroom stroganoff! I've never thought to serve it over quinoa - such a great idea!
spabettie says
thanks, Dianne! I'm just not a big pasta fan (aside from an occasional craving...) and I love quinoa... this worked well!
Bianca @ Confessions of a Chocoholic says
Oooh I have not had stroganoff in awhile! Portobello strganoff sounds great.
spabettie says
hi Bianca! I think I vaguely remember having it as a kid, but... well, that was a while ago 😉 we all really liked this one, nobody missed the meat!
Liz says
I love the idea of mushroom stroganoff....and over quinoa makes it even better!
spabettie says
it really was good, Liz! I hope you try it sometime!