Name: Creamy White Bean Stroganoff
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tsp oil (or use 2-3 tbsp broth to saute); 0.5 cup chopped onion; 4 cloves garlic (minced); 10 ounces thinly sliced mushrooms (such as portobello, white, cremini, or other mushrooms); 1 tbsp tamari (for gluten-free); 1 tbsp balsamic vinegar; 0.5 tsp dijon mustard (depending on how much of the mustard flavor you want in the sauce); 0.5 tsp dried thyme; 0.5 tsp salt (less or more as needed); 0.25 tsp black pepper; 0.33 cup vegan sour cream (or vegan yogurt or a thick non-dairy cream); 2 tbsp vegan parmesan; 0.5 cup water (or vegetable broth); 15 can white beans drained (or 1.5 cups of cooked white beans, such as great northern beans, cannellini beans, butter beans or other white beans of choice or use chickpeas or lentils); null null vegan parmesan; null null pepper flakes; null null chopped fresh herbs (such as parsley, basil, or dill)

Instructions

Show units in method

1

Heat a large skillet over medium heat, add the oil (1 tsp), and then add the chopped onion (0.5 cup) and garlic (4 cloves) and a good pinch of salt (0.5 tsp). Cook, stirring frequently, until the [onion] is translucent and starting to turn golden. Add splashes of [water] to help the [onion] cook evenly.
2

Add in the thinly sliced mushrooms (10 ounces) and another good pinch of salt (0.5 tsp), and cook for a minute. Then, mix in the tamari (1 tbsp), balsamic vinegar (1 tbsp), and dijon mustard (0.5 tsp). Mix really well, and continue to cook until the [mushrooms] are al dente. If the pan is drying out too much, you can cover the pan to retain moisture and to help the [mushrooms] cook faster.
3

Now, mix in dried thyme (0.5 tsp), salt (0.5 tsp), black pepper (0.25 tsp). Mix in the vegan sour cream (0.33 cup) and vegan parmesan (2 tbsp).
4

Add in water (0.5 cup) or [vegetable broth] and all of the white beans drained (15 ounce), tossing well, then cover and cook.
5

Taste and adjust [salt] and flavor. Add more of the [water] or [vegetable broth], if you want the [white beans drained] to be saucier, or cook for a few minutes longer without the lid, if you want the sauce to thicken a lot. The sauce thickens as it cools, so you want to adjust accordingly.
6

Switch off the heat, garnish with some [vegan parmesan], [pepper flakes], and [chopped fresh herbs] of choice. Serve with fresh [bread], toasted [bread], or [garlic bread] or other sides of choice. You can also serve this over [pasta] or baked potato or mashed potatoes.
7

Store refrigerated for upto 3 days. Reheat on the stove or microwave. Add [non dairy milk] if the sauce has thickened too much.