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Savory and Creamy Beefless Mushroom Stoganoff Recipe

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This recipe for Savory and Creamy Beefless Mushroom Stoganoff, by , is from The Gypsy Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Sikorcin
Added: Wednesday, February 14, 2018


8 oz white mushrooms sliced
3 tbsp olive oil
half of a purple onion chopped
1 tsp garlic powder
2 tbsp herbs de provence spice
1 tsp white pepper
1/3 cup dry white wine
2 cups hot water
1 tbsp better than bouillon veg no beef base
2 tbsp vegan worcestershire sauce
1 tbsp soy sauce
1 pk cooked soy crumbles(just fry in a little oil till browned)
1 cup vegan sour cream.
1/ 4 cup coconut cream (not milk)

Saute the mushrooms,onions, and spices(only 1 tbsp of the herb de provence, the rest is added later) on med to high heat in the olive oil until mushrooms and onion have browned about 15 min .Add 1/3 cup dry white wine and worcestershire sauce cook another 10 min on low heat. Transfer mushroom mixture to food processor add the hot water and bouillon, blend to very smooth and add back to pan.Add the other tbsp of the herb spice and.cooked soy crumbles. sour cream and coconut cream and cook about 7 min on med heat .Top over egg less egg noddles or your favorite noodle.Sprinkle follow your heart parm cheese shreds and serve.




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