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Easy Vegan Mushroom Stroganoff

I made this recipe even EASIER (and tastier). So if you love Pasta - smothered in a rich, savory sour cream gravy - give my new Stroganoff a try.
4 Servings - 45 min -
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Servings:4  | Calories:565 | Total Fat:11g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 2g
10 %
Total Carb 97g
32 %
Fiber 8g
32 %
Sugars 6g
Cholesterol 1mg
0 %
Sodium 1905mg
79 %
Protein 25g
50 %
54% Brown rice
17% Others combined
15% Tofu
13% Veg broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/4 cup whole wheat flour (or sub your favorite GF flour)
2 Tbs nutritional yeast
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
2 cup s low sodium veg broth
2 Tbs low sodium soy sauce
1/2 tsp prepared yellow mustard
1/2 tsp kitchen bouquet (optional – adds color)
16 oz EF tofu, drained
1/4 cup lemon juice
2 Tbs red wine vinegar
1 clove garlic, minced
1/4 tsp salt (or to taste)
12 oz box brown rice fusilli (or your favorite pasta)
16 oz portobello mushrooms, sliced
1 Tbs low sodium soy sauce
2 tsp vegan worcestershire sauce
salt and pepper to taste

Directions : View recipe directions on
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