Creamy, mushroom-packed bean stroganoff is a 30-minute, one pot meal that’s filled with flavor! White beans go amazingly in the straightforward sauce and it makes for a hearty weeknight dinner with some sourdough or bakery bread or over pasta or mashed potatoes.
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That is an excellent quick one pot meal with the very flavorful stroganoff sauce with mushrooms after which I add beans for the protein. It’s just an excellent flexible and super delicious recipe. You may change out some ingredients, in the event you don’t have the whole lot readily available, and it’s going to still prove amazing.
This bean stroganoff is a vegan version of beef stroganoff, a French dish made popular in Russia, that uses beef in a creamy mushroom-mustard sauce. Here, I’m replacing the meat with white beans to create a satisfying vegan version.
You may serve bean stroganoff with bread for dipping — like toasted sourdough, flatbread, or garlic bread — or dish it up over noodles.
Do that stroganoff with amazing flavor and filled with mushrooms for umami and white beans for protein! All of the amazing flavor and prepared in half-hour using just 1 pan! To make my noodle version which can be 1 pan, see here.
Why You’ll Love Bean Stroganoff
- creamy, flavorful sauce with tender beans and toothsome mushrooms
- so some ways to serve: with bread, over pasta, or together with your sides of alternative
- easy, one-pot, 30-minute meal
- nut-free with gluten-free and soy-free options
More Vegan Mushroom recipes
Recipe Card
White Bean Stroganoff
Creamy, mushroom-packed bean stroganoff is a 30-minute, one pot meal that’s filled with flavor! White beans go amazingly in the straightforward sauce and it makes for a hearty weeknight dinner with some sourdough or bakery bread or over pasta or mashed potatoes!
Servings: 4
Calories: 231kcal
Ingredients
- 1 teaspoon oil or use 2-3 tbsp broth to sauté
- 1/2 cup (80 g) chopped onion
- 4 cloves garlic minced
- 10 ounces (283.5 g) thinly sliced mushrooms corresponding to portobello, white, cremini, or other mushrooms
- 1 tablespoon soy sauce use tamari for gluten-free
- 1 tablespoon balsamic vinegar
- 1/2 to 1 teaspoon Dijon mustard , depending on how much of the mustard flavor you would like within the sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt less or more as needed
- 1/4 teaspoon black pepper
- 1/3 cup vegan sour cream or vegan yogurt or a thick non-dairy cream
- 2 tablespoons vegan parmesan
- 1/2 to 1 cup (118.29 ml) water or vegetable broth
- 15 ounce (425.24 g) can white beans or 1 1/2 cups of cooked white beans, corresponding to great northern beans, cannellini beans, or other white beans of alternative or use chickpeas or lentils
For Garnish
- more vegan parmesan, pepper flakes
- chopped fresh herbs corresponding to parsley, basil, or dill
Instructions
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Heat a big skillet over medium heat, add the oil, after which add the onion and garlic and a great pinch of salt. Cook, stirring continuously, until the onion is translucent and beginning to turn golden. Add splashes of water to assist the onion cook evenly. 4 to five minutes.
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Add within the mushrooms and one other good pinch of salt, and cook for a minute. Then, mix within the soy sauce, balsamic vinegar, and Dijon mustard. Mix rather well, and proceed to cook until the mushrooms are al dente, one other 5 to 7 minutes. If the pan is drying out an excessive amount of, you may cover the pan to retain moisture and to assist the mushrooms cook faster.
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Now, mix in the entire herbs and salt. Mix within the non-dairy yogurt/sour cream and vegan Parmesan.
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Add in 1/2 cup of the water or broth and the entire beans, tossing well, then cover and cook for six to eight minutes.
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Taste and adjust salt and flavor. Add more of the water or broth, in the event you want the beans to be saucier, or cook for a couple of minutes longer without the lid, in the event you want the sauce to thicken rather a lot. The sauce thickens because it cools, so you need to adjust accordingly.
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Switch off the warmth, garnish with some vegan Parmesan, pepper flakes, and herbs of alternative. Serve with fresh bread, toasted bread, or garlic bread or other sides of alternative. You may also serve this over pasta or baked potato or mashed potatoes.
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Store refrigerated for upto 3 days. Reheat on the stove or microwave. Add non dairy milk if the sauce has thickened an excessive amount of.
Notes
It’s gluten-free, in the event you use tamari as an alternative of soy sauce.
To make it soy-free, use soy-free yogurt and vegan Parmesan and omit the soy sauce and add in 2 to three tablespoons of white wine as an alternative.
Nutrition
Nutrition Facts
White Bean Stroganoff
Amount Per Serving
Calories 231
Calories from Fat 54
% Day by day Value*
Fat 6g9%
Saturated Fat 2g13%
Sodium 588mg26%
Potassium 771mg22%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 4g4%
Protein 12g24%
Vitamin A 7IU0%
Vitamin C 4mg5%
Calcium 99mg10%
Iron 4mg22%
* Percent Day by day Values are based on a 2000 calorie food regimen.
Ingredients and Substitutions
- oil – To sauté.
- aromatics – Onion and garlic give the sauce base an incredible flavor!
- mushrooms – A signature stroganoff ingredient. Use portobello, white, cremini, or other mushrooms.
- soy sauce – For umami and saltiness. Use tamari for gluten-free.
- balsamic vinegar – Adds acid and only a tiny touch of sweetness.
- Dijon mustard – One other foremost ingredient in stroganoff.
- salt, pepper, and thyme – For flavor.
- vegan sour cream and vegan parmesan – For creaminess. You’ll also use extra vegan parmesan for garnish. You should utilize vegan yogurt or other thick, non-dairy cream rather than the sour cream, in the event you like.
- water or vegetable broth – To thin out the sauce.
- white beans – That is your meat substitute. You should utilize great northern, cannellini, or other white beans of alternative.
- garnishes – Along with the additional vegan parmesan, garnish with pepper flakes and chopped fresh herbs of alternative.
Suggestions
- Start with the lower amount of water or stock, and add more at the tip, depending on how thick you would like your sauce.
- Depending in your pan and stove, the mushrooms can dry out some while cooking. If that’s the case, just cover the pan so they keep moisture while browning.
Find out how to Make Vegan Bean Stroganoff
Heat a big skillet over medium heat, add the oil, after which add the onion and garlic and a great pinch of salt. Cook, stirring continuously, until the onion is translucent and beginning to turn golden. Add splashes of water to assist the onion cook evenly, 4 to five minutes.
Add within the mushrooms and one other good pinch of salt, and cook for a minute. Then, mix within the soy sauce, balsamic vinegar, and Dijon mustard. Mix rather well, and proceed to cook until the mushrooms are al dente, one other 5 to 7 minutes. If the pan is drying out an excessive amount of, you may cover the pan to retain moisture and to assist the mushrooms cook faster.
Now, mix in the entire herbs and salt. Mix within the non-dairy yogurt and vegan Parmesan.
Add in 1/2 cup of the water or broth and the entire beans, tossing well, then cover and cook for six to eight minutes.
Taste and adjust salt and flavor. Add more of the water or broth, in the event you want the beans to be saucier, or cook for a couple of minutes longer without the lid, in the event you want the sauce to thicken rather a lot. The sauce thickens because it cools, so you need to thicken accordingly.
Switch off the warmth, garnish with vegan Parmesan, pepper flakes, and herbs of alternative. Serve with fresh bread, toasted bread, or garlic bread or other sides of alternative. You may also serve this over pasta or baked potato or mashed potatoes.
Often Asked Questions
This recipe is nut-free in the event you use a nut-free vegan yogurt. It’s gluten-free, in the event you use tamari as an alternative of soy sauce.
To make it soy-free, use soy-free yogurt and vegan Parmesan and omit the soy sauce and add in 2 to three tablespoons of white wine as an alternative.
