This delicious and easy Vegan Mushroom Stroganoff makes an elegant menu served with Broccoli and Lemon Sauce on the side. Start the meal with Walnut, Beet, and Tofu Salad and serve 
Vegan Chocolate Mousse Ginger Pie to finish with a flourish.  You can watch me prepare this delectable menu on YouTube.

1

ABOUT THE RECIPE:

Yum, yum. Thanks to meaty-tasting Portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories.

MAKES 4 SERVINGS

2

INGREDIENTS:

1 medium red onion, chopped
1/2 tablespoon extra-virgin olive oil (optional)
3 to 4 cups vegetable broth, plus more as needed, divided

1 teaspoon tamari, divided
Pinch of cayenne pepper

8 ounces Portobello mushrooms, thinly sliced

1 teaspoon dried basil

8 ounces cremini or white button mushrooms, sliced

2 heaping tablespoons whole-wheat flour or oat flour
1⁄2 cup water, plus more as needed

Salt, to taste

Freshly ground pepper, to taste

8 ounces whole-grain rotini, fusilli, or pasta of your choice, cooked and drained

1⁄2 cup chopped fresh flat-leaf parsley, for garnish

3

INSTRUCTIONS:

Put the onion, optional olive oil, and 2 tablespoons vegetable broth in a large skillet. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add ½ teaspoon tamari, cayenne pepper
and a bit more broth, if the pan becomes dry.

Add the Portobello mushrooms, basil, ½ teaspoon tamari, and ¼ cup broth and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking. Add the cremini mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1½ cups broth.

Cover and simmer, stirring occasionally, for 15 to 20 minutes, adding more broth as needed.

4

Put the flour and 1⁄2 cup water in a blender
and process until smooth. Briskly whisk the flour-water mixture into the mushrooms.

Cook for about 10 minutes, stirring often, or until stroganoff has cooked down and the sauce has thickened to form a light gravy. Season with salt and pepper. Serve immediately over the rotini and garnish with parsley.

Ingredients

Directions

1

ABOUT THE RECIPE:

Yum, yum. Thanks to meaty-tasting Portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories.

MAKES 4 SERVINGS

2

INGREDIENTS:

1 medium red onion, chopped
1/2 tablespoon extra-virgin olive oil (optional)
3 to 4 cups vegetable broth, plus more as needed, divided

1 teaspoon tamari, divided
Pinch of cayenne pepper

8 ounces Portobello mushrooms, thinly sliced

1 teaspoon dried basil

8 ounces cremini or white button mushrooms, sliced

2 heaping tablespoons whole-wheat flour or oat flour
1⁄2 cup water, plus more as needed

Salt, to taste

Freshly ground pepper, to taste

8 ounces whole-grain rotini, fusilli, or pasta of your choice, cooked and drained

1⁄2 cup chopped fresh flat-leaf parsley, for garnish

3

INSTRUCTIONS:

Put the onion, optional olive oil, and 2 tablespoons vegetable broth in a large skillet. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add ½ teaspoon tamari, cayenne pepper
and a bit more broth, if the pan becomes dry.

Add the Portobello mushrooms, basil, ½ teaspoon tamari, and ¼ cup broth and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking. Add the cremini mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1½ cups broth.

Cover and simmer, stirring occasionally, for 15 to 20 minutes, adding more broth as needed.

4

Put the flour and 1⁄2 cup water in a blender
and process until smooth. Briskly whisk the flour-water mixture into the mushrooms.

Cook for about 10 minutes, stirring often, or until stroganoff has cooked down and the sauce has thickened to form a light gravy. Season with salt and pepper. Serve immediately over the rotini and garnish with parsley.

Savory Mushroom Stroganoff
This delicious and easy Vegan Mushroom Stroganoff makes an elegant meal any night of the week. Watch me prepare this yummy recipe on YouTube.
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary EditionLearn more about this wonderful book and buy a signed copy HERE.
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