Vegan Mushrooms Spinach Stroganoff

When the words comfort and food are involved, we just can't help but do our happy dance! And wow, do we have a healthy, delicious comfort food meal for you!  Rich, creamy and bursting with flavor, this Vegan Mushroom Spinach Stroganoff is fantastic meal the whole family will love! Serve over pasta, mashed potatoes, or rice for an ultimate warming dish that is perfect for cold winter days. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Vegan Mushrooms Spinach Stroganoff

  1. 12 oz. white button mushrooms, sliced
  2. 8 oz. baby Bella mushrooms, sliced
  3. 2 Tablespoons Tamari (we used San J Tamari Soy sauce gluten free, reduced sodium)
  4. 1 medium yellow onion, chopped
  5. 1 Tablespoon garlic, finely minced (about 4 – 5 cloves)
  6. 2 Tablespoons flour (we used gluten free flour) (see recipes notes) *
  7. ½ cup white wine (we used Vegan sovereign blanc white wine or any Vegan dry white wine will work equally well (see recipe notes) *
  8. 3 cups mushroom broth (Pacific Organic Mushroom Broth (see recipe notes) *
  9. ¼ cup almond milk (unsweetened, plain plant milk of choice)
  10. 1 Tablespoon roasted garlic paste (from roasting 1 small garlic bulb (see recipe notes) *
  11. ¼ cup unsweetened plain plant yogurt
  12. 2 – 15 oz. cans cannellini beans, drained and rinsed
  13. 3 to 4 cups baby spinach, chopped (optional)

Spice Ingredients:
  1. 1 bay leaf
  2. ½ teaspoon dried thyme
  3. ½ teaspoon ground mustard
  4. 1 teaspoon onion powder
  5. 1 teaspoon garlic powder
  6. 1 teaspoon dried minced onion flakes
  7. 1 ¼ teaspoon sea salt (+/- to taste) *
  8. ½ teaspoon pepper (+/- to taste)

Other Optional Ingredients:
  1. Boiled, mashed, or roasted potatoes
  2. Rice
  3. Pasta
  4. Coarsely cracked black pepper

  • Preheat the oven to 400 F to roast the garlic (see recipes notes for instructions).
  • Clean and slice all the mushrooms, then placed them ina large ceramic/enamel lined Dutch oven/pot or similarly large stockpot with 2 Tablespoons of Tamari. Sauté them for approx. 5 minutes over medium-high heat to get the mushrooms to release some of their water. Then move the mushrooms AND any left-over liquid to a bowl, set aside.
  • In the same large ceramic/enamel lined Dutch oven (or similar pot), add the chopped onions, sauté over medium-high heat for 7 to 10 minutes until slightly golden.Add a splash of water to prevent sticking, if needed.  Then add the minced garlic and sauté for 30 seconds to one minute.
  • Sprinkle the flour over the sautéed onions and garlic; cook the flour for a few minutes. The cooked onions/garlic and the flour will be very lumpy, then add the white wine and stir. Cook for several more minutes. The alcohol from the wine will sizzle, and then evaporate, and you will only be left with this beautiful wine flavor which enhances the dish. The mixture will be gooey.
  • Add the mushroom broth and plant milk, and bring to a boil, then lower the temperature. Stir well to incorporate the flour and to thicken the sauce.