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Plant-Based Mushroom Stroganoff

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Mushroom Stroganoff, a delightful and plant-based variation of the traditional dish, brings together an array of nutrient-rich ingredients, offering a satisfying and flavorful meal. This hearty stroganoff combines whole wheat pasta, a healthier alternative to refined pasta, packed with higher fibre content, aiding in digestion and potentially lowering the risk of heart disease. Portabella mushrooms, a key ingredient in this recipe, are not only rich in antioxidants but also a great source of B vitamins, aiding in energy production and supporting a healthy nervous system. Including brown onion and garlic provides essential micronutrients and antioxidants, potentially boosting the immune system and promoting overall health. The tomato paste offers lycopene, a powerful antioxidant that may reduce the risk of certain chronic diseases.

The incorporation of lemon juice not only adds a zesty tang to the dish but also contributes vitamin C, promoting skin health and supporting the body’s immune system. Soy sauce, while enhancing the savoury flavour, contributes to the dish’s umami taste and provides a source of protein, essential amino acids, and iron.

The vegetable stock adds depth to the flavour profile and offers a lighter base than traditional meat stocks, providing a dose of essential nutrients. Lastly, Deb Plowman’s white sauce, a creamy plant-based addition.

Overall, this Mushroom Stroganoff not only presents a flavorful, creamy, and filling dish but also incorporates various nutrient-dense elements that contribute to a well-rounded meal, offering essential vitamins, minerals, and antioxidants crucial for overall health and well-being.

Mushroom Stroganoff

Catherine BarclayCatherine Barclay
Mushroom Stroganoff is a delectable, plant-based take on the classic stroganoff dish. It features a rich and creamy sauce made with savory mushrooms, onions, and a blend of flavorful spices. This hearty meal is both satisfying and filling, making it an excellent choice for a large family meal or for leftovers to enjoy for lunch the following day. Its plant-based nature offers a wholesome, comforting dish that doesn't compromise on taste or heartiness.
Course Main Course
Servings 4 people
Calories 33 kcal


  • 1 packet whole wheal pasta
  • 2 cups portabella mushrooms sliced
  • 1 med brown onion diced
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 tbsp lemon juice
  • 1 tbsp lite soya sauce
  • 2 cups vegetable stock
  • cup Deb Plowmans white sauce


  • Saute onions and garlic in a little vege stock or water until the onions start to go clear, then add the mushrooms, and continue to saute until mushrooms reduce in size.
  • Cook pasta to pack instructions and set aside.
  • Combine all liquid ingredients to the sauted veges and heat through. Then add the pasta.
  • Serve sprinked with chives, chilli flakes and chopped tomato.


Calories: 33kcalCarbohydrates: 7gProtein: 1gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gTrans Fat: 0.003gSodium: 507mgPotassium: 247mgFiber: 1gSugar: 4gVitamin A: 312IUVitamin C: 5mgCalcium: 12mgIron: 0.3mg
Keyword mushroom, plantbased, vegan, whole wheat pasta
Tried this recipe?Let us know how it was!
Catherine Barclay
Catherine Barclay
Normally you might find me behind the coding of our sites but over the years I have become much more concerned about what has been happening in the kitchen as well - families do that for all of us don't they? Background experience is in Account Management and Web Development but as my passion has grown for WFPB so has my desire to speak out.

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