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Mushroom Stroganoff

What you need: 

1 pound mushrooms, sliced
1 pound green beans, trimmed and sliced to 1" pieces
1 or 2 onions, sliced
1 teaspoon dried sage
1 teaspoon thyme
1/2 teaspoon white pepper
salt or veggie broth mix, to taste
1/2 cup dry white wine or broth (vermouth, sherry)
1/3 cup whole wheat flour
2 or 3 cups nondairy milk, divided

What you do: 

1. Put veggies and herbs with vegan wine in large dutch oven, cover and steam until tender.
2. Put flour with 1 cup milk in a jar or plastic container with a lid, shake well.
3. Add 2 cups milk to veggies, bring to a simmer, and add flour and milk mixture to pot, a little at a time. Keep shaking it up, stir and simmer until desired thickness is acheived. Heat, do not boil.
4. Serve over eggless noodles, rice, baked or mashed potatoes.
Yea, I know it's a lot, I love leftovers.'

Preparation Time: 
Cooking Time: 


I made this recipie, but it really wasn't very good.


I was pretty happy with how this turned out.  I used broth with a little vinegar instead of wine or sherry, and I used a lot of Italian Seasoning also.  It was a little bland until I put some garlic salt on it, but I unfortunately have a garlic salt addiction so maybe that's just me.  Oh and I added some of those fried onions also for some crunch. This is the kind of recipe that is great because you could really use almost any veggies in it--broccoli, zucchini, squash could all work I would imagine.


This recipe is a good base. I would recommend not using sherry and sticking with vegetable broth. I also added tomato paste and paprika to make it a little more like the sauce from the beef stroganoff that my grandma makes.


My meat-eater bf and I have to deal with finding recipes that we both like and this one is definitely a new favorite of ours - thanks!


This recipe has great potential. And it is agreed with what's written in an above review; this recipe was not written in the most coherent manner. I will use it again, but with many modifications. Less sage is a must, added garlic, sauté the mushrooms and onions before mixing and again perhaps less soymilk. I also went ahead and fried up a brick of extra firm tofu with garlic powder and a dash of Mrs. Dash, added that into the mix with spiral rice noodles. If it hadn't been for the tofu... I probably would have tossed the left over’s.

Anywho, thanks for the recipe and I will use it again... just a lot differently.


Thanks yabbitgirl! I will try out your tip and post back as to how it came out... Trying the vegan sour cream sounds good too so I might try making two variations.


VP, if you got a "playdough" taste your flour wasn't cooked. It also sounds like there was too much flour for the amount of liquid you had. For a successful roux, dry-toast your flour for a few minutes in a frying pan until it starts to colour. Add the same amount of vegan marge as you have flour and melt, blending very well. Allow to bubble until the flour is cooked. Then slowly add some of the liquid from the pan, mixing well with a fork or small whisk. When you get a creamy texture, add to the pan your food is in, mix well and allow to thicken, stirring all the time.


I tried this the other day and I was pretty disappointed. I followed the recipe exactly and it smelled wonderful up until I added in the flour/soymilk stuff. From that point on it kinda reminded me of play-do. I just added more salt to try and ignore the weird play-doish flavor and it was alright, however the next day when I tried to eat left overs I had to spit it out and I seriously almost gagged. Can someone maybe enlighten me on what might have gone wrong? I think if I try this recipe again I'll let it stand alone with the veggies and wine and no try to add flour or soymilk.


I clicked on the recipe because of keda's photo, it looks divine!!  I also appreciate the substitution for the sherry...

Overall this was good. I used veggie broth+vinegar for wine. and italian spices did their best here.


I'll be making this to use for my vegetarian diet "frozen" make-at-home meals!!! Thanks!


Tried this recipes with many modifications and it was great!  I added the vegan sour cream, and extra spices.  Yummmmmm :P  Posted my first pic.  Sorry about the quality, it was from my cell phone.  Also, I added TVP and blended the flour, soy milk and vegan sour cream together.  No lumps!  Thanks for the awesome recipe. 



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