Vegan Mushroom Stroganoff: Recipe #257

We used to make this dish with beef and dairy, but I’d say we all enjoy this vegan mushroom stroganoff just as much, if not more. It gets bonus points for not leaving a super heavy feeling in your stomach for hours after eating it. Thanks to Sam for the vegan cream of mushroom soup idea!

For today’s inspiration, I’d like to suggest that instead of running away from whatever pain you have in your life, what if you turned towards the suffering, wrapped it in a cozy blanket, and told it you’re here and it will be ok? Sometimes I wrap my fear in a blanket in my mind and it really helps. 🙂

I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.

Ingredients ($19 total)

2 tbsp Miyoko’s vegan butter – $0.31
1 lb cremini mushrooms, sliced – $4.98
1 onion, chopped – $0.50
4 cloves garlic, minced – $0.15
1 lb Trader Joe’s beefless ground meat – $2.99
1/4 cup flour – $0.04
2 cups vegetable broth – $1.00
1 12 oz tub Trader Joe’s vegan sour cream – $3.99
1 tsp thyme – $0.28
1/4 teaspoon nutmeg – $0.07
Salt and pepper to taste
1 cup frozen peas – $1.00
1 lb of your favorite pasta or noodles – $3.99

Directions for Vegan Mushroom Stroganoff

1. In a large pot, heat the vegan butter over medium-high heat. Add the sliced mushrooms, chopped onion, and garlic, and mix well. Cook for about 5-10 minutes, stirring frequently, until the veggies are nice and brown. Add the ground “meat” and flour, mix well to combine, and cook for 1 more minute.

Next, add the vegetable broth, vegan sour cream, thyme, salt, pepper, and nutmeg. Using a wooden spoon, scrape all the yummy bits stuck to the bottom of the pot and stir them in. Bring to a boil, then turn down to a gentle bubble and cook for about 5 more minutes to thicken the sauce. Stir frequently.

2. Meanwhile, boil the noodles according to package directions, then toss the cooked pasta into the finished sauce along with the peas. Mix well, then immediately scoop your vegan mushroom stroganoff into many bowls for hungry mouths. It keeps well for future reheating too. Enjoy the love! ❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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