Here’s a simple and quick lunch or dinner. No meat here… Kind of an interesting version of cabbage and noodles.
Mushroom Stroganoff is a classic comfort food dish that pairs perfectly with a cracking fire and snow falling outside your window. Mushrooms make this vegan stroganoff nice and hardy because of their meaty texture. They also have a delicious earthy taste.
After you’ve made this mushroom stroganoff once, you will quickly add it to your weekly dinner rotations until tank top season, at which point, you only might give it a rest.
And also, if you too have some nostalgic love for old-school stroganoff…but might err toward a vegan version for whatever reason nowadays…trust me. This is a recipe you’ve gotta try.
It will be crunchy fun and totally do-able! Bonus is that this recipe only uses 1 pan.
- 14 ounces Cabbage thinly sliced
- 8 ounces Mushrooms sliced
- 1 Onion thinly sliced
- 2 cloves Garlic minced
- 3 tablespoon Vegan Butter
- 1 tablespoon Flour
- 1/4 cup White Wine
- 1 cup Beef-Flavored Vegetable Broth
- 1 tablespoon Dijon Mustard
- 1 tablespoon Vegan Worcestershire Sauce
- 1/3 cup Vegan Sour Cream
- 2 tablespoon Fresh Parsley chopped
- 1/2 teaspoon Salt & Pepper to Taste to taste
- Melt vegan butter in a large skillet over medium-high heat. Saute cabbage, mushrooms, onions, and garlic for approximately 10 minutes. Season well with salt & pepper. *(Cabbage will still be crunchy with this method; if you prefer a softer cabbage, saute it alone for 5 minutes before adding mushrooms, onions, and garlic.)
- Add white wine and allow alcohol to cook off approximately 1 to 2 minutes.
- Sprinkle flour over vegetables, mix in and continue to cook for 2 minutes.
- Add broth, dijon mustard and vegan Worcestershire. Cook until broth thickened, approximately 2 to 3 minutes.
- Reduce heat to low. Mix in sour cream. Cook until heated through.
- Remove from heat. Stir in chopped parsley before serving.