Mushroom Stroganoff

Mushroom Stroganoff is one of our favorite winter meals. It’s quick and easy to make as well as filling. Adding the nuts brings in more protein.

Mie nests

Serving Size: 4


  • 1 lb. mushrooms
  • 1 tablespoon vegan margarine
  • 1 large onion, finely sliced
  • 1 red bell pepper, de-seeded and chopped
  • 1/2 cup cashew nuts
  • 1 clove garlic, minced
  • 1 teaspoon mixed Italian spices (optional but nice)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ginger, ground
  • 1/2 pint soy yogurt
  • lemon juice
  • 1 tablespoon tamari or soy sauce
  • dash Tabasco
  • salt and pepper to taste

Mushroom Stroganoff


  1. Sauté the onion in a large skillet using 1 tablespoon of vegan margarine or oil.
  2. De-seed the bell pepper chop and add to the onion.
  3. Slice the mushroom thinly.
  4. Add mushrooms to the onions and bell pepper.
  5. Mince the garlic and add to the mushrooms.
  6. In a medium bowl, mix the yogurt, tamari, splash of lemon juice and spices.
  7. Add yogurt and cashew nuts and cook over low heat.
  8. If you want more sauce you can add a bit of water to thin it out,
  9. Serve this over egg free noodles, natural brown rice or barley.

2 comments on “Mushroom Stroganoff

  1. Oh my, I wish I had seen this earlier! Just the other recipe I’ve been looking for!♡♥

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