With the holidays right around the corner, I’m spending a lot of time in my kitchen working on vegan recipe alternatives. Yes, tofurkey will never be as flavorful as the real thing, but there are TONS of great vegan recipe options that will wow even the toughest crowd! I simply adore this Vegan Mushroom Stroganoff, and I love to make it for special occasions or holidays because it’s rich and “meaty.” I’ve had many a meat-lover opt for this dish over the real meat counterpart. I have adapted this recipe from a Dr. Joel Fuhrman recipe. This dish is perfect when prepared in a slow cooker, especially one that goes from stove top to slow cooker base. I recommend the one by 360 Cookware – https://goo.gl/UpbcwX
PS – This video was made in collaboration with The Whole Food Plant Based Cooking Show! Check out this link to see her incredible recipe for Green Bean Casserole.
Mushroom Stroganoff – Serves 4
– 1 large yellow onion, chopped
– 1 leek, finely chopped or 1 cup pearl onions
– 3 large cloves garlic, minced
– 2 tsp mixed dried herbs (Italian or Poultry Seasoning is a good choice)
– 2 cups dried mushrooms soaked in 2 cups of water (Shitake and Porcini are great choices) Reserve the soaking water
– 4 cups fresh mushrooms, sliced (Cremini, Portobello etc)
– 1 tbsp vegan Worcestershire sauce or aged balsamic vinegar
– 1 tbsp Tamari sauce
– ½ cup cooking sherry or mirin
– 1 cup organic frozen peas
– ½ cup veggie broth (more if you need it)
– 2 cups baby spinach
– 1 package whole wheat or gluten free pasta spirals
– 1 head of cauliflower
– 4 cups unsweetened soy or almond milk
– 1 can white beans
– 1 tbsp Tahini
– 1 tbsp yellow miso
– 1 tbsp onion powder
– 1 tbsp Nutritional yeast
– 1 tsp dijon mustard
– Sea salt and pepper to taste
Saute the onions, garlic and leeks (if using) in 2 tbsp of the reserved mushroom-soaking water until soft (about 3 – 4 minutes). Add the remaining ingredients except for the spinach and pasta (if you are using pearl onions in place of leeks, add them now), and pop on the slow-cooker on a low to medium heat for 5 – 8 hours.
Prepare the sauce by simmering the cauliflower in the plant-based milk for about 15 minutes until the florets are tender. Transfer to a high-speed blender, add the remaining ingredients and blend until smooth.
Boil the pasta and if you are not using it right away, mix in 1 tsp of oil to keep it separated until ready to use.
If you made the sauce and pasta ahead of time, you will need to gently warm the sauce over a low heat in a heavy bottomed pan. And pour a kettle of boiling water over the pasta, to get it warm and tender.
Place pasta in bowls. Add spinach to the slow cooker to let leaves wilt for a couple of minutes, and then stir. Ladle over the mushroom stroganoff. Top with a generous spoonfuls of the sauce.