Description
This One Pot White Bean Stroganoff is a creamy, comforting, and gluten-free vegan dish made with sautéed mushrooms, white beans, and a flavorful sauce enriched with vegan sour cream and parmesan. Perfect as a hearty main course served with bread, pasta, or potatoes, it combines simple ingredients for a wholesome and delicious meal that’s quick to prepare and easy to customize.
Ingredients
Main Ingredients
- 1 teaspoon oil, or 2-3 tablespoons vegetable broth for sautéing
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 10 ounces thinly sliced mushrooms (portobello, white, cremini, or other)
- 1 tablespoon soy sauce (use tamari for gluten-free)
- 1 tablespoon balsamic vinegar
- 1/2 to 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/3 cup vegan sour cream or vegan yogurt or thick non-dairy cream
- 2 tablespoons vegan parmesan
- 1/2 to 1 cup water or vegetable broth
- 15-ounce can white beans, drained, or 1 1/2 cups cooked white beans (great northern, cannellini, butter beans, or chickpeas/lentils)
For Garnish
- Extra vegan parmesan
- Pepper flakes
- Chopped fresh herbs (parsley, basil, or dill)
Instructions
- Sauté onions and garlic: Heat a large skillet over medium heat and add oil (or broth). Add chopped onions, minced garlic, and a pinch of salt. Stir frequently and cook for 4 to 5 minutes until the onions are translucent and beginning to turn golden. Add splashes of water as needed to prevent sticking and promote even cooking.
- Add mushrooms and cook: Add the sliced mushrooms and another pinch of salt to the skillet. Cook for 1 minute, then stir in the soy sauce, balsamic vinegar, and Dijon mustard. Mix well, then continue cooking for 5 to 7 minutes until mushrooms are tender but still slightly firm (al dente). Cover the pan if it gets too dry to retain moisture and speed cooking.
- Incorporate herbs and creaminess: Stir in dried thyme, salt, and black pepper. Add the vegan sour cream or yogurt and the vegan parmesan cheese, mixing thoroughly to combine all flavors.
- Add beans and simmer: Pour in 1/2 cup of water or vegetable broth, then add all the drained white beans. Toss everything well, cover the skillet and cook for 6 to 8 minutes to heat through and meld flavors.
- Adjust texture and seasoning: Taste and adjust salt and flavor as needed. Add more water or broth if you prefer a saucier consistency, or remove the lid and cook a few minutes longer to thicken the sauce. Remember, the sauce will thicken as it cools.
- Finish and serve: Turn off the heat. Garnish with additional vegan parmesan, red pepper flakes, and fresh herbs. Serve the stroganoff with fresh, toasted, or garlic bread, or use it as a topping for pasta, baked potatoes, or mashed potatoes.
- Storage and reheating: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding non-dairy milk if the sauce has thickened too much.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- You can substitute white beans with chickpeas or lentils if desired.
- Add more or less Dijon mustard according to your taste preference for tanginess.
- Covering the pan while cooking mushrooms helps retain moisture and cooks them faster.
- The sauce thickens upon cooling, so adjust liquid at the end accordingly.
- Serve with fresh bread or pasta to complement the creamy stroganoff.
- Reheat gently and add non-dairy milk to loosen sauce if it becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan American
