Best 3 White Bean Vegetarian Stroganoff Recipes

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Are you ready to embark on a culinary journey that combines the classic flavors of stroganoff with the wholesome goodness of white beans? White bean vegetarian stroganoff is a delightful dish that offers a hearty and flavorful alternative to traditional meat-based stroganoff. Whether you're a long-time vegetarian or simply seeking to incorporate more plant-based meals into your diet, this recipe is sure to satisfy your taste buds and nourish your body. With its creamy sauce, tender white beans, and savory mushrooms, this stroganoff is a symphony of flavors and textures that will leave you craving more. So, let's gather the ingredients and embark on a cooking adventure that celebrates the versatility and deliciousness of plant-based cuisine!

Here are our top 3 tried and tested recipes!

WHITE BEAN VEGETARIAN STROGANOFF



White Bean Vegetarian Stroganoff image

I found this recipe in a blog and modified it a bit. I've modified it to include the beans as suggested. I've also replaced olive oil with butter as it's easier to switch to vegan and the olive oil is just as good as butter, but lighter. If you don't have greek yogurt you can use plain yogurt that has been drained in cheesecloth for at least a few yours.

Provided by MC Baker

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 (16 ounce) cans cannellini or 2 (16 ounce) cans white kidney beans, drained
12 ounces farfalle pasta
1 lb fresh asparagus, ends snapped off and cut into 2-inch pieces
2 tablespoons olive oil
2 shallots, minced
4 cups brown button mushrooms, sliced
3/4 cup yogurt, greek
2/3 cup dry white wine
1 teaspoon vegetable bouillon, Better than Bouillon paste is best
1 cup vegetable stock
1 lemon, juice of
1/4 teaspoon mustard powder
2 tablespoons fresh parsley, trimmed and minced
1 teaspoon sea salt (to taste)
1/2 teaspoon fresh ground black pepper

Steps:

  • Heat olive oil (or use 2 tbsp butter) and sweat shallots and mushrooms for 5-10 minutes on medium heat.
  • Add beans, wine, lemon juice, mustard, 1 cup reserved water and vegetable bouillon or vegetable stock and cook until reduced by half.
  • Blanch asparagus in boiling water for 1 minute, remove and then dunk in ice water.
  • Boil pasta until al dente in the rapidly boiling water used for asaparagus, drain.
  • Combine yogurt, beans and asparagus with rest of sauce and heat for a few minutes. Serve sauce on top of pasta.

Nutrition Facts : Calories 751.4, Fat 10.8, SaturatedFat 2.4, Cholesterol 6, Sodium 630.6, Carbohydrate 125.5, Fiber 17.2, Sugar 9.8, Protein 35.1

VEGGIE STROGANOFF



Veggie Stroganoff image

The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 28m

Yield 4

Number Of Ingredients 13

3 tablespoons Spectrum Naturals® Canola Oil, divided
1 medium onion, chopped
1 large clove garlic, minced
1 (8 ounce) package sliced button or cremini mushrooms
1 (170 gram) package Yves Veggie Cuisine® Beef Veggie Tenders
2 tablespoons all-purpose flour
1 cup Imagine® Organic Vegetable Broth
1 teaspoon Dijon mustard
½ teaspoon ground thyme
½ teaspoon seasoning salt
½ cup The Greek Gods™ Traditional Plain Yogurt or sour cream
1 tablespoon chopped fresh parsley
1 (8 ounce) package Egg or egg-free noodles, cooked according to package directions

Steps:

  • In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
  • Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
  • Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
  • Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
  • Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

Nutrition Facts : Calories 457.2 calories, Carbohydrate 52.8 g, Cholesterol 58.3 mg, Fat 17.5 g, Fiber 3.6 g, Protein 23.8 g, SaturatedFat 3.6 g, Sodium 522.5 mg, Sugar 4.2 g

TOFU STROGANOFF



Tofu Stroganoff image

This delicious vegetarian version of stroganoff comes from one of my favorite cookbooks: The Vegetarian Meat and Potatoes Cookbook. It was also suggested that cooked green beans can be added to this at the end with the tofu to add some additional color, flavor and texture. Hope you enjoy this dish as much as I do!

Provided by Kozmic Blues

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 lb extra firm tofu, cut into 1/2 inch cubes
1 large yellow onion, chopped
8 ounces white button mushrooms, sliced
1 tablespoon sweet paprika
2 tablespoons flour
1 tablespoon tomato paste
1/4 cup dry white wine
1 1/2 cups vegetable stock (or water) or 1 1/2 cups broth (or water)
1/2 cup sour cream (or tofu sour cream if vegan)
salt and pepper
1 lb cooked noodles (I like no-yolk egg noodles)

Steps:

  • Heat 1 tbsp oil in a large nonstick skillet over medium heat.
  • Add tofu and cook until golden brown on all sides, stirring occasionally, about 7 minutes.
  • Remove tofu from skillet with slotted spoon and set aside.
  • Add remaining 1 tbsp oil to skillet and cook onion until softened, about 5 minutes.
  • Next, add sliced mushrooms and cook until they begin to release their juices, about 1-2 minutes.
  • Stir in paprika and flour and coat onions and mushroom.
  • Be sure to cook for about 1 minute, stirring constantly, in order to remove the raw taste from the flour.
  • Add tomato paste and wine and stir until paprika and flour are well blended into the liquid.
  • Add vegetable stock (or water depending on your choice) and bring entire mixture to a boil.
  • Reduce heat to low, add salt and pepper to taste, and simmer for about 20 minutes.
  • Remove from the heat and whisk in sour cream.
  • Be sure its blended well.
  • Add tofu back to skillet and simmer for about 5 more minutes over low heat until heated through.
  • Serve over hot noodles, and top with additional sour cream if desired.

Nutrition Facts : Calories 420.2, Fat 20.4, SaturatedFat 6.2, Cholesterol 45.6, Sodium 71.7, Carbohydrate 42.4, Fiber 4.4, Sugar 4.5, Protein 18.3

Tips:

  • For the creamiest stroganoff, use full-fat coconut milk and cashew cream.
  • If you don't have cashew cream, you can make your own by blending cashews with a little water until smooth.
  • You can add other vegetables to this stroganoff, such as peas, carrots, or broccoli.
  • Serve the stroganoff over your favorite pasta, rice, or noodles.
  • Garnish the stroganoff with fresh herbs, such as parsley, dill, or chives.

Conclusion:

This white bean vegetarian stroganoff is a delicious and hearty meal that's perfect for a weeknight dinner. It's packed with protein from the beans and cashews, and it's full of flavor from the mushrooms, onions, and garlic. Plus, it's easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy vegetarian meal, give this stroganoff a try.

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