High-protein mushroom stroganoff…
It’s gluten-free as well, and there’s a soy-free option. One thing of which the dish isn’t free, however, is taste!
You’d think it was top-secret recipe, for how long I’ve waited to post it. This mushroom stroganoff is dedicated to my friend, Sunne. She might never see it, though, since she probably fell off her chair when she saw I actually posted. From the time I first made the stroganoff until now, I’ve gotten emails from Sünne and many others, reminding me to post the recipe. My problem is: when I’m not making a recipe specifically for the blog, I don’t often measure all my ingredients. Cups become handfuls, teaspoons turn into pinches, and the food scale takes a nice, long nap. Well, better late than never, right?
It was an amalgamation of two different cookbook recipes, fused with my own creative flair. (P.S. Isn’t it fun to pronounce amalgamation?)
Warm. Comforting. Perfect for a cold day. And since we’ve certainly not had a shortage of cold days lately, I figured it’d be an opportune time to finally post the recipe:
High Protein Mushroom Stroganoff
(3 servings, about 5 1/2 cups… but I always eat it in two!)
- 480g sliced mushrooms (about 1lb, or 2 boxes)
- 4-5 carrots, sliced into coins (180g)
- 1 onion, chopped (160g)
- optional: a few handfuls green beans, chopped(I use 200g)
- 2 tsp sweet paprika (not smoked paprika)
- 1 tsp onion powder
- 1/4 cup tomato paste
- 120g firm-silken tofu or lite (I use mori-nu. See recipe instructions for a soy-free option.)
- 1/4 cup white wine
- salt (and pepper, if desired)
- oil spray OR 1 tbsp oil
- 2 tbsp minced garlic
Heat pan, then add oil and onion. Sauté until translucent, then add the green beans and carrot. Cook 2 minutes, then add mushrooms and garlic. Cook until mushrooms get soft (about 6ish minutes), then add paprika, onion powder, and 1/4 tsp salt. Sauté another 5 minutes, then add ½ cup water, bring to a boil, then cover and cook on low (not simmer) 35 minutes.
Meanwhile combine the tofu, 1/2 tsp salt, tomato paste, 1/2 cup water, and wine in a magic bullet cup or blender. After the 35 minutes, add this mixture to the stroganoff and bring to a boil (uncovered). Lower to medium, and continue to cook (stirring occasionally) until the liquid reduces (10-20 minutes). Alternatively, this can be made in a slow cooker. *For a soy-free option, try using milk of choice in place of the tofu, but you’ll have to add a little cornstarch or flour to thicken.
Do you like mushrooms? Also, did you ever play Nintendo?
Remember the mushrooms, and how they’d make Super Mario grow huge?
Katie! Eeeks, I’m soooo excited to try this soon! Hope I’ll be able to get some silken tofu tomorrow! You better bet I’ll report back after trying it then :)! Thank youuuuuu!!!!
hehehehe I’m so glad you saw it :).
Yum! I LOVE mushrooms! I pretty much throw them into everything!
I was definitely a lover of Super Mario when I was little. Back in the day where you had to blow into the game cases and stick a piece of folded up newspaper in the console with the game to get it to play! Haha!
I’m just not a gravy girl; but I love mushrooms
Holy yum! I made this yesterday and can already tell it’s going to be on the menu frequently from now on. Definitely give it a try, everyone (and I’m not just saying this because the recipe was dedicated to me :))!
You should put “UPDATED FEB 19, 2011” so that readers have an accurate record of when the post was written regardless of how they navigated to this webpage.
I just made this, except with broccoli instead of green beans. It is so creamy and delicious–thank you for the recipe!!
Wow, I love your idea to add broccoli!
Made this tonight but altered it with Sun dried tomato tapenade (i didn’t have tomato Paste), Coconut milk instead of tofu with cornstratch with noodles and baked in oven with Daiya cheese. OMG TO DIE for!
Woah, I bet coconut milk took it over the top! That sounds incredible!
ok I know I might be a little obsessive, but I am making it again tonight! This is what I have been dreaming of for the last two days. I think I might need a support group.
I will join! We can eat mushroom stroganoff together. Sounds fun hehe :).
Can I join too?! 🙂
haha sure!
Katie, I just made this last night, and I cannot thank you enough! My entire meat-loving, carnivorous family LOVED it! Thank you!!!
I’ve just made this and it was sooooo delicious, thank you!
Oh my gosh, Eleanor, we’re twins! I’m in the process of making it right now! 🙂 So glad you liked it!
Ha ha, brilliant! I’m jealous because I’ve finished mine 🙂
That looks way toooooooooooooooo good! I need to go get me some more mushrooms!
Do you think adding coconut cream would make it even yummier or would that be overkill?
I add light soy sauce to stroganoff (amps up the umami!)
Hey Sophie,
I know that a commenter a few above you used coconut milk and liked the result. I’ve never tried it, but I can only guess that creamier = yummier. Always! 😉
i made this for dinner. i thought you would be proud. twas amazing, and the best part is that there are left overs for tomorrow!
Aww Ashley, more than proud, I am honored you tried it! And so excited you liked it :).
Hi!
Have been reading your beautiful site, I am so impressed, I hope you do write a cookbook, you are such a pro.
I made this but not being a vegan or even a vegetarian I didn’t have any tofu to hand, so just added soba noodles instead and it was still super tasty and absolutely delicious.
I may try your version when I have some tofu. I wanted to ask about your recipes.. can one use normal self raising flour instead of all the fancy flours you use? I am desparate to try your recipes but having difficulty affording and finding the ingredients here in England. Eg have not found coconut butter anywhere.
Keep up the good work, you are inspiring so many people.
Rose 🙂
Hey Rose! Yes you can definitely sub white flour for the whole-wheat or spelt fours I call for in my recipes! 🙂
And I’m so excited you liked the stroganoff! I’m in love with soba noodles… but don’t think to eat them often enough.
Is there any sort of sub for the wine used here?
I’m straightedge and don’t consume or use any wine/ alcohol cooked in or not.
Thanks again for the great recipe.
I guess you could just leave it out? Or maybe add a few more herbs? Sorry I can’t be of more help… but if you try something that works, let me know! 🙂
Yum! This came out delicious. I used lite firm tofu with great results. I think I cooked it a little too long cause the veggies were a little over done, but other than that it was perfect. I served it over Kamut Udon noodles to increase the protein a little more (10g of protein per serving is my kind of pasta) and also a side salad. My non vegan husband also had this for dinner and really enjoyed it! He wants to start decreasing the amount of meat and dairy he consumes to try to lower his cholesterol so agreed to have a few vegan dinners each week. Great news for me since a lot of nights I end up making 2 seperate meals. He was a little concerned he would be hungry quickly eating a vegan dinner but it’s been a few hours and he hasn’t gone to raid the fridge yet, lol.
PS: I just ordered a Vitamix and CANNOT wait for it to arrive, just had to share with someone 🙂
I am SO excited that you made it and liked it… and that your non-veg husband liked it too!!! Maybe I should try it on my dad… 🙂
Also, you are going to looooove your vita-mix! Good call on ordering one now, with summer coming up. Homemade Vita-Mix ice cream is the best! I’m even posting about it tomorrow :). Actually, I should really remember to use that machine more than I do. It’s SUCH a powerful machine!
Katie! I’ve always loved your recipes and I’ve been dying to try out this baby… It was amazing x 10! I’m glad I worked up an appetite before dinner so I could seriously enjoy this dish. I’ve included your recipe on my blog and I linked it to your website so you get the credit you SO deserve!! I hope that’s okay, if not just let me know and I’ll take it down no problem!! Thanks for all the great recipes and your cute anecdotes
oatsandnanners.blogspot.com – check out your recipe 🙂
I’m so excited you tried the stroganoff!! I can’t leave a comment on your blog, because my blog isn’t a wordpress or google account. But here was the other part of my comment I tried to leave:
Oh my gosh, girl, you are SUCH a sweetheart! 🙂 🙂
And lol… do I “like” to tackle hills? No, no not at all. But I do it anyways every now and then, because stronger legs are worth the effort. Maybe. 😉