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Vegan Mushroom Stroganoff


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Vegan Mushroom Stroganoff


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Vegan Mushroom Stroganoff


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min




  • 2 ounces olive oil
  • 4 ounces diced onion
  • 1 ounce minced garlic
  • 3 pounds button mushrooms, sliced
  • 1 pound cremini mushrooms, roughly chopped
  • 2 ounces white wine
  • 2 ounces tomato paste
  • 3 3/4 cups plain soy milk
  • 4 ounces all-purpose flour
  • 2 pounds whole wheat fettuccine
  • 1/2 ounce chopped fresh parsley


1 Heat the oil in a large rondo and sauté the onions until translucent. Add the garlic and sauté for 2 more minutes. Add the sliced button mushrooms and sauté until the juices are released.
2 Strain the mushrooms, reserving the liquid. Sauté the cremini mushrooms until the juices are released. Strain the creminis, reserving the liquid.
3 In a separate pan, heat both mushroom liquids with the wine and tomato paste until almost boiling. Mix 1 cup of the soy milk with the flour to make a slurry.
4 Stir the remaining 2¾ cups soy milk into the mushroom liquid. When it simmers, whisk in the slurry until smooth.
5 Add both kinds of mushrooms into the sauce and adjust seasoning with salt and pepper.
6 Toss the mushroom sauce with the fettuccine. Serve 6-ounce portions, garnishing with fresh parsley.

Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com


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5 Responses to Vegan Mushroom Stroganoff

  1. avatar says: Karen

    I liked the vegan mushroom stroganoff recipe.
    I have one minor problem. Some of the measurements were in ounces.
    I fear my US brain does not work in ounces. But I can figure it out.

    • avatar says: Colleen

      I have the same problem with measurements as Karen mentioned above. How do you convert the oz. measurements in cups/measuring spoons?

  2. avatar says: bastorah

    does this really make 24 servings???

  3. Your recipes are delicious and healthy

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