When the words comfort and food are involved, we just can’t help but do our happy dance! And wow, do we have a healthy, delicious comfort food meal for you! Rich, creamy and bursting with flavor, this Vegan Mushroom Spinach Stroganoff is fantastic meal the whole family will love! Serve over pasta, mashed potatoes, or rice for an ultimate warming dish that is perfect for cold winter days. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Hi! Robin here!
What’s better than a deliciously rich gravy that bursts with flavor and served over a pile of mashed potatoes? Now add in some hearty white beans and nutritious spinach to kick it up a notch, and you have a delightfully delicious meal!
This stroganoff recipe is winner! TP109 scored it a perfect 10, and we all know that this rarely happens with TP, as he is stingy with his “food critic review scores” as our Readers all know by now. He said he just couldn’t help himself, it was perfect and gobbled it down and went back for seconds and thirds! The man can eat!
He justified eating massive quantities of stroganoff by saying he had lost a few pounds over the past few months. Indeed, he had lost a few pounds as we are a WFPB family and we eat huge delicious salads every day for lunch. He loves our salads and salad dressings so “Big Salads” (Seinfeld reference) are a BIG thing in our house. Any-who, I digress, back to the stroganoff.
One key ingredient that brings a lot of depth to this dish is the roasted garlic. In our original kitchen test, we did not include the roasted garlic paste, and while the dish was really great, the addition of the roasted garlic really added a nice extra element of flavor to the dish. Yes, it is extra work, but oooohhhh so worth it. Trust me on this one! If you can find roasted garlic paste at the store that is compliant, go for it!
We get a lot of questions on wine or rather “Can I leave out the wine?” Yes, you can leave out the white wine and use a veggie broth instead; however, the flavor will change slightly. The recipe is still awesome without the wine, but the wine just adds this subtle note in the dish that is beautiful. The alcohol burns off and you are left with this delicious undertone that really shines.
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We love Pacific brand of mushroom broth. You can use any brand you wish. If you can’t find it, you can order it from Amazon! Totally worth every penny in my humble opinion. It was recently on sale at Earth Fare and I stocked up. I’ll let Monkey tell you more.
Love this tasty dish! It has real depth of flavor that I absolutely love! And yes, Dad was literally scarfing this dish down like he was eating his last meal! He said he had lost some weight so he had this gigantic (and quite ridiculous) mound of mashed potatoes on his plate – yes, literally the size of the plate, topped with tons of mushroom stroganoff. I wish I had taken a picture of it because it was quick comical to see. I think Chris and Katie (my brother and sister-in-law) can imagine as they have witnessed Dad’s epic holiday bottomless pit 2nd, 3rd, and 4thhelpings of food. LOL
We would love for you to try this recipe! Dad wants you to know that it is a perfect 10! 😀
If you try this recipe, we would love to know if you love it as much as we do! Please leave us a review 🙂
- 8-quart ceramic/enamel lined Dutch oven or similar large stock pot
- High Speed Blender
Vegan Mushrooms Spinach Stroganoff
Yield 6 Servings
When the words comfort and food are involved, we just can't help but do our happy dance! And wow, do we have a healthy, delicious comfort food meal for you! Rich, creamy and bursting with flavor, this Vegan Mushroom Spinach Stroganoff is fantastic meal the whole family will love! Serve over pasta, mashed potatoes, or rice for an ultimate warming dish that is perfect for cold winter days. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
- 12 oz. white button mushrooms, sliced
- 8 oz. baby Bella mushrooms, sliced
- 2 Tablespoons Tamari (we used San J Tamari Soy sauce gluten free, reduced sodium)
- 1 medium yellow onion, chopped
- 1 Tablespoon garlic, finely minced (about 4 – 5 cloves)
- 2 Tablespoons flour (we used gluten free flour) (see recipes notes) *
- ½ cup white wine (we used Vegan sovereign blanc white wine or any Vegan dry white wine will work equally well (see recipe notes) *
- 3 cups mushroom broth (Pacific Organic Mushroom Broth (see recipe notes) *
- ¼ cup almond milk (unsweetened, plain plant milk of choice)
- 1 Tablespoon roasted garlic paste (from roasting 1 small garlic bulb (see recipe notes) *
- ¼ cup unsweetened plain plant yogurt
- 2 – 15 oz. cans cannellini beans, drained and rinsed
- 3 to 4 cups baby spinach, chopped (optional)
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon ground mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onion flakes
- 1 ¼ teaspoon sea salt (+/- to taste) *
- ½ teaspoon pepper (+/- to taste)
Other Optional Ingredients:
- Boiled, mashed, or roasted potatoes
- Pasta (see notes) *
- Coarsely cracked black pepper
- Preheat the oven to 400 F to roast the garlic (see recipes notes for instructions).
- Clean and slice all the mushrooms, then placed them ina large ceramic/enamel lined Dutch oven/pot or similarly large stockpot with 2 Tablespoons of Tamari. Sauté them for approx. 5 minutes over medium-high heat to get the mushrooms to release some of their water. Then move the mushrooms AND any left-over liquid to a bowl, set aside.
- In the same large ceramic/enamel lined Dutch oven (or similar pot), add the chopped onions, sauté over medium-high heat for 7 to 10 minutes until slightly golden.Add a splash of water to prevent sticking, if needed. Then add the minced garlic and sauté for 30 seconds to one minute.
- Sprinkle the flour over the sautéed onions and garlic; cook the flour for a few minutes. The cooked onions/garlic and the flour will be very lumpy, then add the white wine and stir. Cook for several more minutes. The alcohol from the wine will sizzle, and then evaporate, and you will only be left with this beautiful wine flavor which enhances the dish. The mixture will be gooey.
- Add the mushroom broth and plant milk, and bring to a boil, then lower the temperature. Stir well to incorporate the flour and to thicken the sauce.
- Add all the seasonings (bay leaf, garlic powder, onion powder, minced onion flake, thyme, ground mustard, sea salt and pepper) and roasted garlic paste (see notes section), increase the heat, bring to a boil, then immediately lower to a simmer and cook for 5 minutes.
- Remove the pot from the heat, discard the bay leaf, and transfer the mixture plus 1/3 cup of the sautéed mushrooms into a high-speed blender and pulse until completely smooth, about one minute. You may have to do this in several batches. Please be very careful. Cover the high-speed blender with a thick tea towel to prevent burns when unscrewing the lid as the steam builds, creates pressure, and can squirt out when you unscrew the lid. Transfer the mixture back to the pot, add the plant yogurt, remaining sautéed mushrooms, beans, and spinach. Cook for several minutes.
- Taste test the flavor. This is the time you can adjust the flavors; increase seasonings, if desired, to suit your personal preferences.
- Serve immediately over potatoes, pasta, or rice.
*Roasted Garlic Paste: Roasting garlic is very easy and adds tons of flavor to dishes. Preheat the oven to 400 F. Take a sharp knife and cut about a third of an inch off the top of a garlic bulb, just to expose the garlic clove tops. (Skins on) Wrap the garlic bulb (cut side up) in some parchment paper and roast in the oven for 30 minutes, turn off the oven, and allow the garlic bulb to sit in the hot oven for 10 minutes or until the cloves are soft. Allow to slightly cool before popping them out of the skins to prevent burns. Mash into a paste. Refrigerate any leftovers. Note: you can place the parchment paper wrapped garlic bulb in a muffin tin to keep the cut side up while roasting in the oven. You may want to roast several bulbs at a time and keep the extras refrigerated.
*Mushroom Broth: We use Pacific Organic Mushroom Broth. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. This brand of mushroom broth has a beautiful mellow flavor. If you use another brand of mushroom broth, you may need to adjust the seasonings accordingly if you are not using Pacific Organic Mushroom Broth.
*Vegan White Wine: The white wine flavor makes a difference. It totally makes this recipe by adding dimension. The alcohol burns off and you are left with this beautiful nuance of flavor. You do not have to add the white wine. We tried it with and without the wine and the flavor is very good without it, but the white wine just takes this dish to the next level of deliciousness.
*Flour: Largely dependent upon the moisture level of the mushrooms, you may find that you need to make a “slurry” to thicken the gravy. You can add this near the end by mixing 2 Tablespoons of flour with 2 Tablespoons of water in a small bowl, whisk well. Increase the heat of the mushroom sauce, then stir in the slurry a little at a time until the gravy thickness reaches the desired level.
*Pasta: We used the 9-oz. package of Delallo Gluten Free Lasagna noodles. We cooked them for 4 minutes, then removed them from the boiling water, ran them quickly under cold water, then stacked them and sliced them into one inch to one and a half inch pieces. This is extra work, but we loved the outcome. We did this because we couldn’t find a vegan gluten free pappardelle pasta in any of our local stores. You don’t have to do this method at all, instead you can use any Whole Food Plant Based pasta of your choosing.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 6 servings.