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?
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. 😉
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 🙂