This vegan mushroom stroganoff is so extremely satisfying and filling – yet it is grain free, dairy free, gluten-free, and fueled with mushrooms! We made a big batch recently for Sunday dinner and gobbled down the entire pot in 2.5 seconds flat.
This recipe reminds me of childhood when I would go to Berghoffs (a german restaurant in downtown Chicago) with my parents, and I’d always order the stroganoff there. I remember the gravy always tasted so decadent, which is why I’m over the moon excited that I can create a close replication without all the sodium and fattening ingredients.
If you’re looking for a comforting yet healthy recipe during these cold winter months, then this vegan mushroom stroganoff will be sure to satisfy your tastebuds. I always recommend making more than you need so that you can eat the rest for lunch the next day.
Believe it or not, I made this recipe using spiralized parsnips. I whipped out my BELLA Housewares electric spiralizer and created thing angel hair like pasta in a jiffy – literally with one switch. I remember the days when I had to get a good arm workout peeling veggies in order to make veggie “pasta” – oh how automation is taking over my life.
Before I get to the recipe let’s break down the nutritional benefits first, as always:
- Tons of dietary fiber from the parsnips
- Vitamin C, folate and potassium which will boost your immune system and keep your cells healthy
- Healthy fats from the coconut oil
- Immune boosting properties from the garlic, rosemary and thyme
Delicious taste and nutritional benefits all in one? Yes please.
Vegan Mushroom Stroganoff
- 3 parsnips, peeled and spiralized
- 1 tbsp coconut oil
- 1 yellow onion chopped
- 3 garlic cloves mashed and minced
- 2 cups water
- 3 tbsp oat flour
- 1 tbsp worchester sauce
- 3 cups low sodium veggie or chicken broth
- 1 ½ pounds mushrooms (I like blending half shiitake mushrooms and half portobello mushrooms) chopped
- 1 tsp dried rosemary
- 3-4 sprigs fresh thyme, stems removed
- ½ tsp dried sage
- ¼ cup white cooking wine
- ¼ cup vegan sour cream
- Black pepper to taste
- Spiralize the parsnips with a veggie peeler (or if you want to make life easier, an automatic spiralizer).
- In a large skillet, saute onions and garlic in the coconut oil for 5 minutes, then add the mushrooms and cook until onions are see through.
- Add the broth, worchester sauce, cooking wine and spices and bring to a simmer. Once the pot is simmering, slowly stir in the flour and continue cooking until you get a saucy, creamy texture. If adding sour cream or vegan sour cream, mix it in at this time.
- In another skillet, add the 2 cups of water and the parsnips noodles over medium heat. Cook for about 7 minutes or until the noodles are al dente. Drain the noodles, then add them to the mushroom sauce skillet. Stir well together and serve.
Of course as always you can use any type of noodle you would like from zucchini to whole wheat, and you can keep the sauce the same. I always like to lean towards dairy free alternatives as dairy makes me bloated and blemished – two big no nos in my world! If you try this recipe, don’t forget to take a pic and share with me on Insta using our hashtag #balancedbabe!