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?
not sure if you will see this post or not since this was written quite a while ago. Since I am very new to this, I have not tried or even purchased tofu before. so when you say 120g of tofu, about how much is that? Do you have any sections or ideas to share on how one would use tofu? Is there a certain guideline to remember? What are some staple items one must have in their pantry. I am queen of what I call hodge podge cooking.. the handful of this n that mixed with bits of those.. is WF the cheapest place to shop?
Sorry about all the questions.
I would love info from anyone who wouldnt mind.
ty
cherie starfi5ve at aol dot com
Hey Cherie!
I *think* 120 grams is about 1/3 of the package of Mori-Nu (the 12.3oz package). You don’t have to cook it first in this recipe. Just open the package and put that straight into the blender as it says in the recipe. 🙂
As for a pantry-staple list… all of my recipes are different, so it’s hard for me to tell you exactly what you should have on hand. But I did write out a basic list of some common items my recipes call for. It’s on the following page, under the “recipes” heading: https://lett-trim.today/faq-page/%3C/a%3E%3C/p%3E
There’s not one “cheapest place to shop.” Different items are cheaper at different stores, so you have to shop around ;).
YOU ARE AMAZING…..my life is complete thanks to ALL of your recipes
ahhh i adore you! 🙂
Oh gosh, wow what a sweet comment!
Hi Katie, I made this for my daughter and I tonight and we loved it! Thanks for a great recipe.
I am so excited you made it!! 🙂
Heyy Katie, great recipe here 🙂 🙂 .
This is the first time I’ve EVER cooked tofu!! I love it!! ((I’m not actually Vegan OR Vegetarian 🙁 🙁 , though I currently do not eat any meat. I would love to be Vegan, but my father protests 🙁 🙁 , I’m still struggling to gain weight and he simply assumes this will make me lose more, that I CAN’T gain weight like this.. Ohh well, perhaps one day..))
Anyways, I’m cooking this stroganoff for my dinner tonight ((only using leek in place of onion and cavolo nero in place of the green beans, as I don’t have any at the moment 🙁 🙁 . ((I’ve also never had cavolo nero before, but it arrived yesterday in my Veg Box, so thought I’d try it in this!!))
Thanks for another great recipe – I love your savoury dishes ((and the chocolate-covered ones too, of course!!)) and would really like to see more on your site!!
Take care 🙂 🙂 ,
Jade C.
I definitely hope to post more! I have a few to post, but I need to do photoshoots for them first :).
ENJOY YOUR BLOG—YOU ARE SO CREATIVE—-AND WITTY—-
I AM ON A GLUTEN FREE—DIABETIC—GALL STONE DIET—-!!! ( CAN YOU IMAGINE–??)
THANKS—AL
I’ve referred so many people to your site…I love your recipes! Rock on sister.
Aww Jennifer, that means SO much to me 🙂
I made this for dinner tonight with a few minor changes (Tofutti Better Than Sour Cream instead of tofu, 1/2 green beans & 1/2 broccoli). It was delicious! I can’t wait to devour the leftovers! Though, I don’t know how you eat it in 2 servings! I eat more than most men and I couldn’t. Consider me impressed by your food shoveling skills! You deserve mad props! 😉
So I made this recipe tonight as a test run for Christmas and it’s unanimous (between me and my hubby). Tasty enough to bring to my sister’s Christmas dinner this year. I think I may also make the raw gingerbread men as my sister is avoiding gluten and sugar these days.
I made this tonight for dinner and it was sooo good! Im adding it to my personal recipe journal! I made cauliflower “rice” and put the stroganoff on top of it in a nice bowl. It was soo tasty!! Thanks so much for this, keep them coming!
I’m making this now. It smells so good! I have a question – the recipe calls for onion powder…when is it supposed to be put in? Maybe I’m overlooking it, but I didn’t see it in the instructions.
Hmmm… I always add it with the paprika. Sorry for the confusion!
This recipe did look amazing. I tried it tonight, and I took a couple bites and had to throw it out. Obviously, this recipe isn’t a stroganoff. I think it could have been improved greatly if the sauce wasn’t tomato based. The tofu also gave the sauce an unpleasantly grainy texture. This simply was a no-go for me.
It sounds like you used the wrong kind of tofu. As the recipe states, it should be silken-firm (mori-nu).
I ADORE mushrooms!! They are just about my FAVORITE food! Although, I did not play many video games growing up, but I must admit that the mushroom on Mario Kart is very cute 🙂
Hi, My husband is allergic to alcohol and I would like to make your mushroom stroganoff is there something I can use in place of the wine in any of your recipes? If so could you let me know. also I have health issues that make it so I can’t have a lot of sodium or carbs can you suggest some meals that are low in both of these?
Thanks so much love your ideas
Delilah 🙂
I haven’t tried it with anything else, so I can’t vouch for the taste, but I’m sure you can leave the alcohol out. As or carbs, I do now list full nutritional data for almost all of my recipes (as of a few months ago). 🙂
I cannot have wine, would the recipe be OK without it?
See above comment 🙂
Loved this recipe. You thought up a very creative healthy way to make the ooey-gooey rich creaminess that usually = heavy cream, butter, cornstarch, and other unhealthy ingredients! Have you thought about the other possibilities for this tofu-based sauce.. maybe a alfredo sauce!?
I have a three-ingredient alfredo recipe posted… I posted it years and years ago, though. I think that page needs an update, with better photos! Thanks for reminding me about it! 🙂
so i made this last night. i had to make some substitutions. wine: vegetable broth, tofu: 1 cup almond milk + cornstarch, tomato paste: pepper paste. the sauce came out super red, but overall it tasted great. thanks katie!