White Bean Vegetarian Stroganoff
Creamy, hearty, and packed with plant-based protein, this White Bean Vegetarian Stroganoff is a comfort food classic with a modern twist. Featuring tender baby bella mushrooms, savory onions, and protein-rich white beans, this meat-free stroganoff delivers all the lusciousness of the original in a vegetarian (and easily vegan) package. The silky sauce, enriched with sour cream and a hint of Dijon mustard, comes together in just 25 minutes for a quick and satisfying weeknight meal. Serve it over wide egg noodles or your favorite pasta, and don't forget the optional sprinkle of fresh parsley for a pop of color and freshness. This one-pot dish is not only easy to prepare but also brimming with flavor, making it a family-friendly favorite that’s perfect for vegetarians and vegans alike.
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Recipe Information
Ingredients
- 3 cups white beans (cooked or canned)
- 2 cups baby bella mushrooms, sliced
- 1 medium onion, finely diced
- 3 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups unsalted vegetable broth
- 1 cup sour cream (or plant-based sour cream for vegan option)
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 12 ounces wide egg noodles or pasta of choice
- 8 cups water (for boiling pasta)
Instructions
Cook the pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring constantly to avoid lumps. Continue cooking until the sauce thickens, about 3-4 minutes.
Add the sour cream, Dijon mustard, paprika, salt, and black pepper to the skillet. Stir to combine.
Fold in the cooked white beans and lower the heat to a simmer. Cook for 5 minutes to heat the beans through and allow the flavors to meld.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve the stroganoff over the cooked pasta. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 315.0 g | 115% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 26.9 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1014 mg | 78% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 5304 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
