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Easy Vegan Mushroom Stroganoff

Easy Vegan Mushroom Stroganoff

There’s something about savory umami mushrooms, a creamy sauce (that’s also high in protein) and delicate, perfectly al-dente noodles that makes this dish my new favorite recipes. I hope it becomes one of yours too.

*Find this recipe and more in The Mindfulness Issue of VEGWORLD Magazine

Easy Vegan Mushroom Stroganoff

Prep Time

10 minutes

Total Time

25 minutes to 1 hour

Yield: Makes 1 serving with extra spaghetti squash for leftovers
Credit:

Andreea Fegan is the author of the blog “Little Bites of Joy“. She attended Living Light Culinary Institute and is a graduate of Institute for Integrative Nutrition and the Rouxbe Plant-based Professional Certification Program. She loves creating farm-to-table recipes that highlight whole, seasonal, vibrant food. The garden is her favorite place to gain inspiration from.

Photo by Andreea Fegan

Ingredients

  • 1 spaghetti squash (cooking instructions below)
  • 10 ounces baby bella mushrooms, sliced
  • 1/2 onion, diced
  • 2 cloves garlic, divided
  • 4 ounces tofu (I used organic sprouted firm tofu)
  • 1/2-cup hot water
  • Salt and pepper

Garnish

  • Parsley leaves, chopped

Directions

Cooking the Spaghetti Squash

  1. First, cut the whole squash in the center, length-wise.
  2. Place the squash in a casserole dish, cut-side down, and add about 1 inch of water to the dish.
  3. Cook at 375 degrees for about 40-50 minutes (depending on the size), or until a knife goes easily into the flesh.
  4. Scoop out the spaghetti squash using a fork, and reserve ½ for this recipe, and ½ to store for later.

The Rest of the Recipe

  1. First, in a sauce pan (cast iron preferred) sauté the onion and one garlic clove (chopped) in a little spray of oil until they become aromatic, about a minute or so.
  2. Next, add in the mushrooms, and don’t stir them. Sprinkle a little salt on top, so they start to sweat.
  3. After a couple of minutes, if the undersides are looking like they’re starting to brown, flip them over and continue to cook about 4 minutes or so. They should look meaty and start to shrink a bit.
  4. In the meantime, make your sauce:in a mini personal blender, combine the tofu, water, the other garlic clove (chopped) and a few pinches of salt and pepper. Blend until smooth and taste for seasoning.
  5. Lastly, add the spaghetti squash noodles to the mushrooms, along with the tofu sauce. Mix well to heat through, allowing to simmer a few minutes.

When done, serve with parsley on the top.