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 *
- 1 medium yellow onion, diced
- 1 Tablespoon minced garlic
- 2 Tablespoons flour (of choice) *
- ½ cup white wine *
- 3 cups mushroom broth *
- ¼ cup unsweetened plain plant milk
- 1 Tablespoon roasted garlic paste *
- 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 crushed thyme leaves *
- ½ teaspoon dried ground mustard powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
- 1 ¼ teaspoon sea salt (+/-) *
- ½ teaspoon black pepper (+/-)
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/reduce, 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, dried minced onions, dried crushed thyme leaves, ground mustard, sea salt and black 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, allow to cool slightly, then 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 (with any remaining liquid from Step 2 above), 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 cooked pasta potatoes, 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 the roasted garlic cloves 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. TIP: You may want to roast several bulbs at a time and keep the extras refrigerated as roasted garlic adds so much dimension and flavor to dishes.
*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.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Thyme Leaves: We use Penzeys French Thyme. It has amazing flavor. Please note that dried crushed thyme leaves is not the same as ground thyme. You can use either in this recipe. We used dried crushed thyme leaves, so if you are using ground thyme, scale back a little more than half of the amount used, and check for flavor. Adjust as preferred.
*Vegan White Wine: The white wine flavor makes a difference. It totally makes this recipe by adding dimension. The alcohol burns off/reduces 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. We used Vegan Sovereign Blanc White Wine or any Vegan dry white wine will work equally well. (Note: Most of the WFPB doctors cook with wine as the alcohol evaporates and you are left with beautiful flavor).
*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 (or cornstarch) 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. We used Bob’s Red Mill 1:1 gluten free flour.
*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.