White Bean Stroganoff

This vegan mushroom-packed creamy White Bean Stroganoff is the plant-based version of the traditional Russian dish. It is filling, substantial, and high in protein. Instead of sour cream and beef, this version uses white beans and cashew or coconut cream, resulting in a smooth, dairy-free sauce that is just as rich and filling. Soy sauce, earthy mushrooms, and fragrant herbs add a hint of umami to the dish, giving it an impressive depth of flavor. This vegan mushroom-packed creamy White Bean Stroganoff is perfect for comforting dinners and pairs well with mashed potatoes, pasta, or rice.

QUICK OVERVIEW

• Cuisine: Russian-inspired, vegan comfort food
• Single portion size: ~1 and 1/2 cups
• Prep time: Fifteen minutes
• Cook time: Twenty-five minutes
• Active working time(total): Forty(40) minutes
• Course: Main
• Diet: Vegan, egg and dairy-free
• Complexity level: Easy and simple
• Portions: 04 servings
• Cooking method: Stove

EQUIPMENTS

• Knife
• Measuring spoons
• Food processor or blender
• A small bowl(to prepare slurry)
• Cutting board
• A saute pan or large skillet
• Measuring cups
• Spatula or wooden spoons

INGREDIENTS

• Fresh parsley for garnish
• 2 tbsps of oil or butter(vegan)
• One tbsp. of vinegar or lemon juice
• 1 finely chopped onion, medium-sized
• Salt, to taste
• 3 minced garlic cloves
• Black pepper to taste
• 4 cups(12 ounces) of mushrooms
• Half a cup of cashew cream
• Thyme, a tsp. of dried or a tbsp. of fresh leaves
• Cooked pasta, rice, or noodles for serving.
• 1 tbsp. of tamari or soy sauce
• White beans(cooked), one cup
• 1 tbsp. of flour
• Vegetable broth, one and a half cups

INGREDIENT NOTES

CASHEW CREAM

• We are using the cashew cream made by blending half a cup of soaked cashews with half a cup of water into a smooth paste. This works in place of sour cream as its vegan version. Use full-fat coconut milk or silken tofu if you want to go nut-free.

MUSHROOMS

• We recommend that you use a mix of all types of sliced mushrooms to experience the variety of flavors. We are using the freshly sliced shiitake, cremini, button, and portobello mushrooms. Frozen mushrooms will also work, but they need to lose their moisture properly.

VEGETABLE BROTH

• Use good-quality and low-sodium vegetable broth to enhance the flavor and let you control the salt level.

WHITE BEANS

• Using the cooked white cannellini beans provides protein and creaminess to the stroganoff. You may use navy or butter beans. You need to drain and rinse the beans if using canned ones.

SOY SAUCE

• Our delectable dish gains depth and umami notes from the soy sauce. Use tamari for a gluten-free diet, while coconut amino for a soy-free diet.

LEMON JUICE

• It sharpens and strengthens the flavor. You may use apple cider vinegar instead.

FLOUR

• We use flour to thicken the sauce. Use GF flour or corn starch if you wish to avoid gluten.

DIJON MUSTARD

• It adds the tang to balance the creaminess. You may use mild yellow mustard instead of Dijon mustard.

INSTRUCTIONS

1. Place a large skillet on a moderate flame with olive oil or vegan butter in it.
2. First, add chopped onion to the hot oil or butter and sauté till it becomes translucent.
3. Then, add garlic and sauté it for half a minute.
4. When garlic becomes fragrant, Toss in the sliced mushrooms.
5. Cook them till all the moisture they release dries up and become nice golden-brown.
6. Then sprinkle thyme and soy sauce and mix to combine well.
7. Now, sprinkle the flour all over the mushrooms and mix to coat them well.
8. Pour in the vegetable broth slowly while stirring constantly to avoid lumps.
9. Simmer it for three to four minutes till the sauce thickens.
10. Fill the blender jug with cashew cream, lemon juice, white beans, and Dijon mustard.
11. Process it till you get the silky and creamy paste.
12. Pour that blended sauce into the skillet and mix well.
13. Now, simmer your stroganoff on a tiny flame or for five to seven minutes.
14. If it gets extra thick, a small amount of broth can be added to get the ideal consistency.
15. Taste, check, and add the salt or pepper as needed.
16. Serve your vegan creamy mushroom-packed White Bean Stroganoff warm with cooked pasta, rice, or mashed potatoes.

TIPS

• Must add lemon juice to sharpen the flavor.
• Deglaze the pan before the broth is added by using a little white wine for flavor.
• Finish by adding spinach or kale for a nutrition boost with bright and fresh green color.
• Use a little vegetable broth if the sauce gets too thick.

STORING LEFTOVERS

REFRIGERATOR

• Pack the leftover stroganoff upon cooling using a tightly sealed box. Refrigerate it to consume within four days.

FREEZER

• Pack it as directed above using the freezer-friendly container. You may freeze it easily to defrost and consume within the next 60-70 days.

REHEATING

• Warm up the defrosted or chilled stroganoff in a skillet over medium flame with a splash of broth and cashew cream with stirring to bring the ideal consistency back.

FAQs

What can I serve with this stroganoff?

• Cauliflower rice, eggless pasta, mashed potatoes, quinoa, etc., pair well with this creamy stroganoff.

Will the canned mushrooms work?

• Yes, you may use the canned mushrooms after draining and rinsing them, but we always prefer to use the fresh mushrooms for better taste and texture.

Is it possible to substitute lentils for white beans?

• Yes, lentils will work, but they provide a different taste and texture. Whereas white beans provide a smoother texture.

How can I lower the calories?

• When sautéing onions, use vegetable broth rather than oil and make the dish lower in calories.

DETAILS OF NUTRITIONAL CONTENT

Number of calories/portion: ~390 kcal per serve
Total carbs: 38 g
Fiber: Eight grams
Net carbs: Thirty grams
Proteins: 17 g
Sugar: Five grams
Fats: Sixteen grams
Sodium: 540 mg
Serving size: One and a half cups