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Mixed Mushroom Stroganoff with Butter Beans

Mixed Mushroom Stroganoff with Butter Beans

Easy, satisfying, and wholesome? Better count me in! 

Hi and welcome. This week we have taken a classic Russian dish and turned it into vegan bliss. Normally, stroganoff is made with beef and cream, but of course we don’t use these ingredients. Instead, we have used butter beans to give us that rich creamy texture. 

Here in the vegan.io family, we are big believers in family dinners and sitting around the table sharing laughs and building memories. This dish is one of my favorites to do this with! Not only is it easy to make, but it’s perfect for all ages. We never have any leftovers, all the plates are cleared, and my family’s tummies are full. What more could you ask for?  

To make this recipe, you will need 14  ingredients and 20 minutes. 

Firstly, we start this recipe off with some cashews and pasta which provides us with a good source of vitamin E, vitamin K, vitamin B6, magnesium, and carbohydrates. You can opt to change the pasta to another vegan friendly version, just be mindful that it may change the nutritional values. It will still work all the same though. 

We then add in onion, garlic, butter beans, and shiitake and crimini mushroom. Combined, these ingredients offer us a good source of vitamin C, dietary fiber, folate, potassium, copper, calcium, manganese, and various vitamin B’s. We finish the dish off with some seasonings and it’s ready to eat!

The mixed mushroom stroganoff with butter beans meal is perfect for lunch or dinner because it’s: 

  • Easy to make.
  • Family friendly. 
  • A great source of protein – 26g per serve. 
  • A good source of fiber – 11g per serve. 
  • Travel friendly.

I personally think this dish is great for taking to work/college or any other commitments. It is very easy to take with you without all the fuss and hassle. You will only need access to a microwave to reheat it. So why not try it out? 

To store any of this prepared mushroom stroganoff, simply place your meal into an airtight container and pop it into the fridge for up to 48 hours. Remember, if you are going to take some to work, be sure to use a microwave safe container. 

Helpful hint: Before reheating your stroganoff, give it a quick thorough mix to prevent your pasta drying while heating. 

And there we have it – the mixed mushroom stroganoff with butter beans. I hope you enjoy this recipe, I know we do! See you next time. 

Liked this recipe? Why not head over and check out our Pasta with Cauliflower Bolognese and Button Mushrooms recipe for more exciting ideas.

Ingredients
10
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 3
Allergens: Mushrooms

Ingredients

For the pasta

  • 9 oz fusili pasta

For the sauce

  • 1 cup butter beans
  • 14 cup cashew nuts (soaked)
  • 5 oz crimini mushroom (sliced)
  • 2 sprigs fresh parsley (thinly sliced)
  • 1 clove garlic (minced)
  • 5 oz shiitake mushrooms (sliced)
  • 12 tbsp sunflower oil
  • 1 small yellow onion (sliced)

For the seasoning

  • 12 tsp black pepper (ground)
  • 1 tbsp mustard
  • 2 tbsps nutritional yeast
  • 12 tsp sea salt
  • 34 cup vegetable broth

Directions

  1. First soak the cashew nuts in water while you start preparing the other ingredients.
  2. Preheat a pot of water and cook the fusili pasta according to the instructions on the package.
  3. Heat up the oil in a frying pan and saute the onion for about 5 minutes, add the garlic and saute for another minute.
  4. Add onion, garlic, beans, cashew nuts and seasoning, use either a food processor or an immersion blender to create a smooth mixture.
  5. You can use the same frying pan and just add the sliced mushroom and saute for about 5 minutes.
  6. Mix the cooked noodles with sauce, mushrooms and parsley, adjust taste before serving.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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