Savor our Vegan Stroganoff's rich and hearty flavors, a delightful twist on the classic dish. This recipe features a luscious sauce made with oyster mushrooms, extra-firm tofu, and a blend of aromatic herbs and spices thickened with chickpea flour for a satisfying texture. Versatile and easy to prepare, it's perfect over pasta, rice, or mashed potatoes.
Chop Ingredients. Begin by finely chopping your garlic and onion.
Prepare Protein. Tear the oyster mushrooms into bite-sized pieces and shred the extra-firm tofu.Reserve some torn mushrooms to sauté them for garnishing.
Sauté Mushrooms. Heat two tablespoons of olive oil in a large pot. Add the torn oyster mushrooms, chopped onion, and garlic. Include smoked paprika, Dijon mustard, thyme, and a pinch of salt and pepper. Stir for about five minutes.
Add Tofu (optional). Incorporate the shredded tofu into the pot and cook for about three minutes on medium-high heat.
Reserve Mixture. Transfer the mushroom and tofu mixture to a plate and set it aside.
Deglaze Pot. Deglaze the pot with red wine and add nutritional yeast, whisking until well-dissolved.
Add Bouillon and Flour. Gradually add hot water to the pot, followed by granulated bouillon, and sprinkle in chickpea flour while whisking to prevent clumping.
Include Pasta. Add uncooked pasta and add water stirring to prevent sticking.
Reintroduce Veggies. Halfway through the pasta's cooking time, add the reserved mushroom and tofu mixture, stirring well until you have a creamy mixture.
Final Cooking. Cook for the time suggested on the pasta package, plus an extra three to five minutes for al dente texture.
Season and Rest. Season with salt and freshly ground black pepper to taste. Remove from heat and let rest for five minutes before serving. For serving, try setting aside a few torn oyster mushrooms. Sauté them in a skillet until golden brown, and use them along with chives to garnish each plate.
Stroganoff sauce only
Chop Ingredients: Begin by finely chopping your garlic and onion.
Prepare Protein: Tear the oyster mushrooms into bite-sized pieces and shred the extra-firm tofu. Reserve some torn mushrooms for garnishing.
Sauté Mushrooms: Heat two tablespoons of olive oil in a large pot. Add the torn oyster mushrooms, chopped onion, and garlic, along with smoked paprika, Dijon mustard, thyme, and a pinch of salt and pepper. Stir for about five minutes.
Add Tofu (optional): If using tofu, incorporate the shredded tofu into the pot and cook for about three minutes on medium-high heat.
Reserve Mixture: Transfer the mushroom (and tofu, if used) mixture to a plate and set it aside.
Deglaze Pot: Deglaze the pot with red wine and add nutritional yeast, whisking until well-dissolved.
Add Bouillon and Flour: Gradually add three cups of hot water to the pot, followed by granulated bouillon, and sprinkle in chickpea flour while whisking to prevent clumping.
Reintroduce Veggies: Add the reserved mushroom (and tofu, if used) mixture back into the pot, stirring well until you have a creamy mixture.
Final Cooking: Cook until the mixture thickens to a sauce consistency, which should take about 10 minutes.Note that this method reduces the cooking time by 15 minutes.
Season and Rest: Season with salt and freshly ground black pepper to taste. Remove from heat and let the stroganoff sauce rest for five minutes before serving.
Serve with Favorites: Serve the stroganoff sauce with your favorite pairings like pasta, mashed potatoes, rice, or a bread bowl.
Garnish (optional): Sauté the reserved torn oyster mushrooms in a skillet until golden brown, and garnish each serving with these and chives.
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Notes
This stroganoff sauce can be prepared separately without incorporating the pasta. Cook the stroganoff sauce following the same steps, but omit the pasta and its associated water.Once prepared, this rich and flavorful stroganoff sauce can be served over a variety of bases such as pasta, rice, mashed potatoes, or even over a delicious bread bowl. This flexibility allows you to cater to different preferences or repurpose the sauce for multiple meals.