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Creamy Vegan Potato & Mushroon Stroganoff

Updated: Aug 9, 2023



5 medium size russet potatoes

1 - 8oz package baby portobello (crimini) mushrooms

1/4 cup textured vegetable protein

1 large shallot

2 cloves minced garlic

32oz low sodium vegetable broth

2 - 3 Tbsp olive oil

1 Tbsp soy sauce

1 Tbsp dijon mustard

1/4 cup vegan sour cream

1-2 Tbsp cornstarch

2 tsp steak seasoning*

1/4 tsp dried thyme

salt & pepper to taste



Wash potatoes thoroughly with a vegetable brush, then place on a microwave safe dish and cook on high power for 5 - 6 minutes or until a knife can easily be inserted into the potato. After cooking in the microwave, set potatoes aside and allow to cool for 10 minutes.

Measure 1/4 cup of vegetable broth into a microwave safe cup and heat it on high for approximately 1 min. Carefully remove the heated broth from the microwave and add the textured vegetable protein directly into the hot liquid. (Note: If there is not enough broth to cover the protein, add a little more until the protein is just covered. You want to rehydrate the protein but not add too much liquid to the dish, so go lightly.) Sit cup/dish aside and allow the protein to rehydrate in the broth for at least 10 minutes.

Dice shallots and mince garlic and set aside. Wash, dry and slice mushrooms and also set aside.

While heating a large skillet over medium-high heat, slice potatoes - being careful to keep them a consistent thickness so they will brown evenly (a mandolin works great for this, but be careful not to cut yourself on the sharp blade). Add olive oil and sliced potatoes to the pre-heated skillet. Sprinkle with salt & pepper, then stirring occasionally, cook until potatoes are a golden brown color and crispy on the outside.

While potatoes are cooking, add 1 Tbsp olive oil and diced shallots to a separate skillet and bring to medium heat. When the skillet comes up to temperature, allow the shallots to cook for 1 - 2 minutes or until they just start to become opaque. Add sliced mushrooms and cook another 3 - 4 minutes. (Try not to stir the mushrooms too much so they will caramelize a little.) Stir in rehydrated vegetable protein (adding a drizzle of olive oil if the pan has become too dry) and 2 tsp of steak seasoning. Allow the vegetable protein to brown and become a little crispy, then add minced garlic and cook for 1 additional minute.

Carefully add remaining vegetable broth (the broth may create steam when it first hits the hot pan), soy sauce and dijon mustard to the pan and stir until well combined. Add thyme & salt & pepper and allow the broth to come to a simmer. Cover and allow to simmer for 10 minutes.

While the broth simmers, mix together 2 Tbsp of cold water and 1 Tbsp of cornstarch. After simmering for 10 minutes, slowly stir the cornstarch and water mixture into the simmering broth until well combined. Allow the broth to come back up to temperature and simmer for 1 - 2 minutes until thickened. NOTE: If the broth is not to your desired thickness after the first addition of cornstarch, repeat the steps above (combine 2 Tbsp of cold water + 1 Tbsp cornstarch; add to pan; bring up to temperature and simmer 1 - 2 minutes until thickened).

Remove the pan from the heat and stir in vegan sour cream until it is well incorporated and your finished sauce is smooth and creamy.

Serve immediately. NOTE: you can either pour the sauce directly over the crispy potatoes and stir until they are well coated, or portion out the potatoes on your plate and add the desired amount of sauce to each plate.


*Steak Seasoning - you can use any premade/store bought steak seasoning that you like for this, or you can make your own at home. I prefer to make my own so I can control the ingredients - including sodium/salt. If you'd like to make your own, a quick Google search of "homemade steak seasoning" will bring up a list of great recipes that you can follow or just use as a guide while you create your own spice/seasoning mixture!

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