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High Protein Mushroom Stroganoff

High-protein mushroom stroganoff…

mushroom stroganoff

It’s gluten-free as well, and there’s a soy-free option. One thing of which the dish isn’t free, however, is taste!

You’d think it was top-secret recipe, for how long I’ve waited to post it. This mushroom stroganoff is dedicated to my friend, Sunne. She might never see it, though, since she probably fell off her chair when she saw I actually posted. From the time I first made the stroganoff until now, I’ve gotten emails from Sünne and many others, reminding me to post the recipe. My problem is: when I’m not making a recipe specifically for the blog, I don’t often measure all my ingredients. Cups become handfuls, teaspoons turn into pinches, and the food scale takes a nice, long nap. Well, better late than never, right?

It was an amalgamation of two different cookbook recipes, fused with my own creative flair. (P.S. Isn’t it fun to pronounce amalgamation?)

Warm. Comforting. Perfect for a cold day. And since we’ve certainly not had a shortage of cold days lately, I figured it’d be an opportune time to finally post the recipe:

vegan mushroom stroganoff

High Protein Mushroom Stroganoff

(3 servings, about 5 1/2 cups… but I always eat it in two!)

  • 480g sliced mushrooms (about 1lb, or 2 boxes)
  • 4-5 carrots, sliced into coins (180g)
  • 1 onion, chopped (160g)
  • optional: a few handfuls green beans, chopped(I use 200g)
  • 2 tsp sweet paprika (not smoked paprika)
  • 1 tsp onion powder
  • 1/4 cup tomato paste
  • 120g firm-silken tofu or lite (I use mori-nu. See recipe instructions for a soy-free option.)
  • 1/4 cup white wine
  • salt (and pepper, if desired)
  • oil spray OR 1 tbsp oil
  • 2 tbsp minced garlic

Heat pan, then add oil and onion. Sauté until translucent, then add the green beans and carrot. Cook 2 minutes, then add mushrooms and garlic. Cook until mushrooms get soft (about 6ish minutes), then add paprika, onion powder, and 1/4 tsp salt. Sauté another 5 minutes, then add ½ cup water, bring to a boil, then cover and cook on low (not simmer) 35 minutes.

Meanwhile combine the tofu, 1/2 tsp salt, tomato paste, 1/2 cup water, and wine in a magic bullet cup or blender.  After the 35 minutes, add this mixture to the stroganoff and bring to a boil (uncovered). Lower to medium, and continue to cook (stirring occasionally) until the liquid reduces (10-20 minutes). Alternatively, this can be made in a slow cooker. *For a soy-free option, try using milk of choice in place of the tofu, but you’ll have to add a little cornstarch or flour to thicken.

vegetarian stroganoff

Do you like mushrooms? Also, did you ever play Nintendo?
Remember the mushrooms, and how they’d make Super Mario grow huge?

High-Protein Mushroom Stroganoff- this is one of my favorite recipes of ALL time.

Published on February 3, 2011

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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  1. Albizia says

    I was obsessed with Super Mario as a kid but fortunately this obsession didn’t make me try death-cups. The meal looks delicious and Mario would probably have grown even larger if had eaten some of it instead of plain poisonous mushrooms 😀 .

    I love mushrooms very much. And do you know what? They go really well with broccoli. Mmm…

  2. Jennifer JCD says

    Yaaayyy!! Thank you for this recipe. I was anxiously awaiting this one too. I’ll buy the ingredients and make it this weekend. Mmm…

    Mushrooms = yummy, so yes. I’ll eat them raw and cooked, but my husband only likes them cooked in something. I haven’t met a mushroom I haven’t liked. (Edible ones, that is, but the inedible ones are still pretty!)

    We’re such Nintendo nerds in our house. We have the original Nintendo, Super Nintendo, and N64 action all the time. My husband still takes his Gameboy on the bus. Original Mario is my favourite, but my husband just bought me Mario64, which is even better! And don’t forget MarioKart, where mushrooms give you super speed. (We don’t have Wii, but we regularly visit my brother to play Rock Band and Rayman.)

    • Chocolate-Covered Katie says

      Ohmigosh I loooove Game Boy! I still have the super-old grey one. I was such a precocious child: once they started coming out with new Nintendos/game boys, I boycotted! I was like, “They’re not going to lure me into that trap of having to buy more and more. I’ll just keep my old ones!” 🙂

  3. Little Ballerina says

    thank youuuuuuuuuuuuuuu!!!
    quick question: i have some mori-nu tofu that says it was best before jan 2, 2011…. a month ago :/ (i know, how could i have not used it up!!??) do you think it’s still okay? haha.

    • Chocolate-Covered Katie says

      Yeah! LOL I’d use it. I think you have some leeway with packaged goods, because companies don’t want to get sued! Plus, it’s usually a sell-by date, so they expect you might eat it after that. Plus… well, I’ve done it before and all turned out ok ;).

      • Joh says

        I tried apple cider vinegar since I don’t drink either. It was lovely but I’m thinking rice wine vinegar might be better. I will experiment.

  4. Michelle says

    I just moved to Dallas and realized you are from there! I have been following your blog for a couple of months but definitely am not in the blogging world. Just came across yours one day and loved your recipes! Just wanted to say hi. Any tips you have for the Big D more than welcomed!


    • Chocolate-Covered Katie says

      Aww hey Michelle!!! So… what do you think of this weather? 😉
      My favorite new restaurant in Dallas is Bliss Raw Cafe, which I’ve posted about a few times. I also love the Plano Whole Foods best, because it seems to have the biggest selection.

  5. Jenny says

    YES. LOVE mushrooms. They are one of the best things everrr! My parents used to always tell me that they were nutritionally deficient – so I’m glad that there are so many studies now saying otherwise! It justifies eating them – they’re super delicious… AND nutritious! 🙂

    Another great recipe to try! Thank you thank you! Oh and yes — I loved playing on the Super Nintendo and the N64 with my brother when I was younger. We eventually had to give our Super Nintendo away (so sad about that! And we both regret it so much) but our N64 still works and we still play it whenever we’re both at home! Good times, good times 🙂

      • Jenny says

        Hmm just tried out this recipe tonight! I cooked it for my mom and I, and did the ‘shrooms first as your “updated” version instructed. I really liked it, and the sauce reduced nicely, but my non-veggie-loving mom found it bland. 🙁 Have you ever had that problem when serving it to others? Or perhaps the white wine I used was too weak… What did you use? If you don’t mind me asking!

        • Chocolate-Covered Katie says

          Hey Jenny,
          I’m so sorry your mom didn’t like it :(. Maybe add a little soy sauce to the sauce? Or saute in more oil to begin with? I just use whatever white wine we have on hand at the moment. I *think* the last time I made it, I used a Riesling, but I’ve done it with all sorts of different wines.

  6. Gloria says

    Mushroom! Mushroom! What do you think about using some agar pudding made with almond milk for a soy-free option? or maybe 1/4 cup of cashews + almond milk?

  7. Katelyn @ Chef Katelyn says

    It makes life ten times better when you give soy-free options! Yes, I am a soy-eschewer 😉

    This makes me think of that song that goes like “Yummy yummy yummy I’ve got love in my tummy!” because I. love. mushrooms. I can eat an entire package in one night, it’s totally fine. Thanks for the shroom lovin!

  8. Alisa Fleming says

    That dish looks amazing Katie! Like a Katie stir-fry with stroganoff sauce 🙂

    I LOVE mushrooms … and yep, I remember the nintendo days, but my family wasn’t that well off, we had Intelevision – pre-Katie’s birth I think!

  9. hippierunner says

    I love mushrooms! Portabello burgers are my fave way to go w mushrooms. And my little brother is like obsessed with Super Mario on the Wii, and he always asks me to play with him too.

  10. Lindsey in CO says

    I loooooooove mushrooms. The rest of my family doesn’t. This often results in me happily cooking two meals for dinner – one for my husband and daughter, and one for me loaded with shrooms. YUM!! As for Nintendo, we still have an original that works! My daughter loves the graphics (she’s 5 and not too picky) and I like playing with her.

  11. Debbie C. says

    Katie,you know I am a big fan of all your Single Lady recipes.You just keep wowing me with each new creation.I am going to try the dinner muffin.Since I have a problem eating just one of anything, the Single Lady recipes are so perfect for people like me.Again thanks so much for all the Single Lady recipes.

  12. chelsey @ clean eating chelsey says

    Okay, I am making this today – I don’t have silken tofu, but do you think it would work for me to just blend some tofu up with a little bit of liquid?

  13. Stefanie says

    The Mushroom Stroganoff looks yummy. I like mushrooms and eat them almost everyday. Nintendo was one of the video games I grow up with. I bet you can use a little nutritional yeast added to non-dairy milk for the sauce in the soy free version. Just let it reduce down a little so it thickens.

  14. Alyson says

    Ahhh! I absolutely adore mushrooms/all-of-the-above!!!! 😀 It looks super yummy and I want to eat the picture… (is that bad…?) I hope that you can save some of this for when I visit. 😉

    I also LOVE how you commented on the mushroom thing from Mario! I loved Nintendo as a kid! 🙂 I played it all the time… yikesss….
    My stomach is growling and I have one more class to go! (10:30-12:20… booo!
    Much loves!

  15. Felicia ( a taste of health with balance) says

    love mushrooms! this looks delicious 🙂 this is exactly what i would do with silken tofu, i should definitely try it. i played nintendo sooo long ago!

  16. Mel says

    I am so making this next week for my lunches! Looks great!

    I LOVE mushrooms but Dan hates them. I often have mushrooms in my lunches to get my fix (or I add them into dishes after the fact for myself)

  17. Alex@Spoonful of Sugar Free says

    I love mushroom stroganoff! One of my favorite dishes my grandma used to make 🙂 Ahh..the memories 🙂

    Although I’m sure the stroganoff grandma made was NOT vegan, or gluten-free 🙂

    I LOVE MUSHROOMS! Seriously, I don’t know what about them I like, but they are so good! I remember eating them when I was like 5 and loving them 🙂 I was a child with sophisticated taste buds (but I still love my mac n cheese!)

    No, I have never played nintendo or any video games really. I was never really a fan of playing them….

  18. Camille says

    I looove mushrooms!
    Confession: I never played video games until I was about 19 years old. We never had them when i was growing up and to this day I really don’t understand my boyfriend’s fascination with them. I put up with it because he got a degree in technology/art design that he wants to apply to video games, but I still find them kind of boring!

  19. Christin@purplebirdblog says

    I am a huge fan of mushrooms! The are so magically delicious, and I definitely like to think I’m powering up Mario-style when I eat them! 🙂

  20. Amy Bee says

    Ohh I always love your recipes Katie! I am particularly looking forward to seeing carrot-cake cupcakes in single serving form! Will this be soon? Its been on my mind since you mentioned them a few posts back!


  21. Namaste Gurl says

    So that’s how your stroganoff got it’s creamy texture…. the silken tofu. I see. 🙂
    I remember long ago when I first found your blog, my eyes went right to the stroganoff you made, but sadly there was no recipe for it. I’m sure you’ve fulfilled many readers requests and dreams for this recipe! 🙂

  22. Emma (Sweet Tooth Runner) says

    Mushrooms and me have a very special relationship. I think this stroganoff will take it to a whole new level!! It looks DELISH! 😀

    Aaah my Nintendo! I spent WAY too much of my childhood indoors playing on my beloved GameBoy, which I think I still have somewhere…must dig it out!!

  23. Ali says

    I *love* mushrooms! Might have to give this a go at the weekend.

    I was playing Super Mario Bros with the kids I babysit tonight and one of them got so excited over a mushroom that she chased after it and promptly fell off the platform and got game over, much to the amusement of her brother and sister!


  24. Lisa C. says

    I made this! Just got finished eating it for dinner, over some wide noodles (vegan). Katie, it was delicious! Thank you so much :). I followed the recipe exactly. You’re a culinary genius. I just want to know when the book is coming out? 😉

  25. Averie (LoveVeggiesAndYoga) says

    I rescued more princesses in Super Mario Bros than you can shake a stick at!!! I LOVED my Nintendo and Super Mario Bros (all versions) and Zelda. You are a decade younger than me so the games I played and what you played are probably different but yeah, HUGE HUGE fan 🙂

    Ahhh….memories 🙂

  26. kristine says

    Looks great, I LOVE mushrooms!

    I used to play Mickey Mouse on Nintendo as a kid— but in that game you had to bounce on the mushrooms and kill them :0) Loved that game! Thanks for jogging my memory!

  27. BroccoliHut says

    Tofu, mushrooms, Nintendo–oh my! I love me some shroomies–just had some tonight with my dinner. I also loved Nintendo. Not to brag or anything, but I was a pro at Duck Hunt.

  28. Sünne says

    Katie! Eeeks, I’m soooo excited to try this soon! Hope I’ll be able to get some silken tofu tomorrow! You better bet I’ll report back after trying it then :)! Thank youuuuuu!!!!

  29. Heather says

    Yum! I LOVE mushrooms! I pretty much throw them into everything!

    I was definitely a lover of Super Mario when I was little. Back in the day where you had to blow into the game cases and stick a piece of folded up newspaper in the console with the game to get it to play! Haha!

  30. Sünne says

    Holy yum! I made this yesterday and can already tell it’s going to be on the menu frequently from now on. Definitely give it a try, everyone (and I’m not just saying this because the recipe was dedicated to me :))!

  31. Eric Jaffa says

    You should put “UPDATED FEB 19, 2011” so that readers have an accurate record of when the post was written regardless of how they navigated to this webpage.

  32. Penny Lane says

    Made this tonight but altered it with Sun dried tomato tapenade (i didn’t have tomato Paste), Coconut milk instead of tofu with cornstratch with noodles and baked in oven with Daiya cheese. OMG TO DIE for!

  33. Danielle says

    Katie, I just made this last night, and I cannot thank you enough! My entire meat-loving, carnivorous family LOVED it! Thank you!!!

  34. Sophie says

    Do you think adding coconut cream would make it even yummier or would that be overkill?

    I add light soy sauce to stroganoff (amps up the umami!)

  35. Ashley says

    i made this for dinner. i thought you would be proud. twas amazing, and the best part is that there are left overs for tomorrow!

  36. Rose says


    Have been reading your beautiful site, I am so impressed, I hope you do write a cookbook, you are such a pro.

    I made this but not being a vegan or even a vegetarian I didn’t have any tofu to hand, so just added soba noodles instead and it was still super tasty and absolutely delicious.

    I may try your version when I have some tofu. I wanted to ask about your recipes.. can one use normal self raising flour instead of all the fancy flours you use? I am desparate to try your recipes but having difficulty affording and finding the ingredients here in England. Eg have not found coconut butter anywhere.

    Keep up the good work, you are inspiring so many people.

    Rose 🙂

    • Chocolate-Covered Katie says

      Hey Rose! Yes you can definitely sub white flour for the whole-wheat or spelt fours I call for in my recipes! 🙂
      And I’m so excited you liked the stroganoff! I’m in love with soba noodles… but don’t think to eat them often enough.

  37. John Russell says

    Is there any sort of sub for the wine used here?

    I’m straightedge and don’t consume or use any wine/ alcohol cooked in or not.

    Thanks again for the great recipe.

  38. Leslie Paquette says

    Yum! This came out delicious. I used lite firm tofu with great results. I think I cooked it a little too long cause the veggies were a little over done, but other than that it was perfect. I served it over Kamut Udon noodles to increase the protein a little more (10g of protein per serving is my kind of pasta) and also a side salad. My non vegan husband also had this for dinner and really enjoyed it! He wants to start decreasing the amount of meat and dairy he consumes to try to lower his cholesterol so agreed to have a few vegan dinners each week. Great news for me since a lot of nights I end up making 2 seperate meals. He was a little concerned he would be hungry quickly eating a vegan dinner but it’s been a few hours and he hasn’t gone to raid the fridge yet, lol.

    PS: I just ordered a Vitamix and CANNOT wait for it to arrive, just had to share with someone 🙂

    • Chocolate-Covered Katie says

      I am SO excited that you made it and liked it… and that your non-veg husband liked it too!!! Maybe I should try it on my dad… 🙂

      Also, you are going to looooove your vita-mix! Good call on ordering one now, with summer coming up. Homemade Vita-Mix ice cream is the best! I’m even posting about it tomorrow :). Actually, I should really remember to use that machine more than I do. It’s SUCH a powerful machine!

  39. Casey, Oats & Nanners says

    Katie! I’ve always loved your recipes and I’ve been dying to try out this baby… It was amazing x 10! I’m glad I worked up an appetite before dinner so I could seriously enjoy this dish. I’ve included your recipe on my blog and I linked it to your website so you get the credit you SO deserve!! I hope that’s okay, if not just let me know and I’ll take it down no problem!! Thanks for all the great recipes and your cute anecdotes – check out your recipe 🙂

    • Chocolate-Covered Katie says

      I’m so excited you tried the stroganoff!! I can’t leave a comment on your blog, because my blog isn’t a wordpress or google account. But here was the other part of my comment I tried to leave:

      Oh my gosh, girl, you are SUCH a sweetheart! 🙂 🙂
      And lol… do I “like” to tackle hills? No, no not at all. But I do it anyways every now and then, because stronger legs are worth the effort. Maybe. 😉

  40. Cherie Corey says

    not sure if you will see this post or not since this was written quite a while ago. Since I am very new to this, I have not tried or even purchased tofu before. so when you say 120g of tofu, about how much is that? Do you have any sections or ideas to share on how one would use tofu? Is there a certain guideline to remember? What are some staple items one must have in their pantry. I am queen of what I call hodge podge cooking.. the handful of this n that mixed with bits of those.. is WF the cheapest place to shop?
    Sorry about all the questions.
    I would love info from anyone who wouldnt mind.

    cherie starfi5ve at aol dot com

    • Chocolate-Covered Katie says

      Hey Cherie!

      I *think* 120 grams is about 1/3 of the package of Mori-Nu (the 12.3oz package). You don’t have to cook it first in this recipe. Just open the package and put that straight into the blender as it says in the recipe. 🙂

      As for a pantry-staple list… all of my recipes are different, so it’s hard for me to tell you exactly what you should have on hand. But I did write out a basic list of some common items my recipes call for. It’s on the following page, under the “recipes” heading:

      There’s not one “cheapest place to shop.” Different items are cheaper at different stores, so you have to shop around ;).

  41. Jade C says

    Heyy Katie, great recipe here 🙂 🙂 .
    This is the first time I’ve EVER cooked tofu!! I love it!! ((I’m not actually Vegan OR Vegetarian 🙁 🙁 , though I currently do not eat any meat. I would love to be Vegan, but my father protests 🙁 🙁 , I’m still struggling to gain weight and he simply assumes this will make me lose more, that I CAN’T gain weight like this.. Ohh well, perhaps one day..))
    Anyways, I’m cooking this stroganoff for my dinner tonight ((only using leek in place of onion and cavolo nero in place of the green beans, as I don’t have any at the moment 🙁 🙁 . ((I’ve also never had cavolo nero before, but it arrived yesterday in my Veg Box, so thought I’d try it in this!!))
    Thanks for another great recipe – I love your savoury dishes ((and the chocolate-covered ones too, of course!!)) and would really like to see more on your site!!
    Take care 🙂 🙂 ,
    Jade C.

  42. ALICE TILSON says



  43. Katrina (gluten free gidget) says

    I made this for dinner tonight with a few minor changes (Tofutti Better Than Sour Cream instead of tofu, 1/2 green beans & 1/2 broccoli). It was delicious! I can’t wait to devour the leftovers! Though, I don’t know how you eat it in 2 servings! I eat more than most men and I couldn’t. Consider me impressed by your food shoveling skills! You deserve mad props! 😉

  44. vogelstar says

    So I made this recipe tonight as a test run for Christmas and it’s unanimous (between me and my hubby). Tasty enough to bring to my sister’s Christmas dinner this year. I think I may also make the raw gingerbread men as my sister is avoiding gluten and sugar these days.

  45. Brittany says

    I made this tonight for dinner and it was sooo good! Im adding it to my personal recipe journal! I made cauliflower “rice” and put the stroganoff on top of it in a nice bowl. It was soo tasty!! Thanks so much for this, keep them coming!

  46. Trisha says

    I’m making this now. It smells so good! I have a question – the recipe calls for onion powder…when is it supposed to be put in? Maybe I’m overlooking it, but I didn’t see it in the instructions.

  47. L says

    This recipe did look amazing. I tried it tonight, and I took a couple bites and had to throw it out. Obviously, this recipe isn’t a stroganoff. I think it could have been improved greatly if the sauce wasn’t tomato based. The tofu also gave the sauce an unpleasantly grainy texture. This simply was a no-go for me.

  48. Ellie says

    I ADORE mushrooms!! They are just about my FAVORITE food! Although, I did not play many video games growing up, but I must admit that the mushroom on Mario Kart is very cute 🙂

  49. delilah says

    Hi, My husband is allergic to alcohol and I would like to make your mushroom stroganoff is there something I can use in place of the wine in any of your recipes? If so could you let me know. also I have health issues that make it so I can’t have a lot of sodium or carbs can you suggest some meals that are low in both of these?
    Thanks so much love your ideas
    Delilah 🙂

    • Chocolate-Covered Katie says

      I haven’t tried it with anything else, so I can’t vouch for the taste, but I’m sure you can leave the alcohol out. As or carbs, I do now list full nutritional data for almost all of my recipes (as of a few months ago). 🙂

  50. Kelly Winter says

    Loved this recipe. You thought up a very creative healthy way to make the ooey-gooey rich creaminess that usually = heavy cream, butter, cornstarch, and other unhealthy ingredients! Have you thought about the other possibilities for this tofu-based sauce.. maybe a alfredo sauce!?

  51. aly says

    so i made this last night. i had to make some substitutions. wine: vegetable broth, tofu: 1 cup almond milk + cornstarch, tomato paste: pepper paste. the sauce came out super red, but overall it tasted great. thanks katie!

  52. Sarah says

    I really doubted how this could be very flavorful, but I had leftover tofu so I decided to try it… and it is DELICIOUS!! I added a vegetable broth cube to the sauce and I served over roasted spaghetti squash. Thank you Katie. I was already obsessed with your oatmeal and dessert recipes, but this mushroom stroganoff is amazing!

  53. Sarah says

    I stumbled across your blog and I am SO THANKFUL I did! Tonight I made this and it was so wonderful. I think my husband was worried when I said I was making something with tofu, this was our first time trying it. Well he loved it and ate every bite. Thanks so much for such a wonderful recipe.

  54. Amy Bee says

    hey katie darling

    I have changed blogs to wordpress can you amend this on the links page.

    butterflyshapes is now

  55. Zoe says

    I made this tonight and was more than pleased! this is AMAZING I mean I had to stop myself from devouring the whole thing, it’s that good!!

  56. Mira says

    I just discovered your blog and have spent more than an hour reading it! I love your recipes, and they cater to my taste exactly: chocolate, mug cakes, cookies, oatmeal… Ahhh!
    I immediate ‘liked’ your page. I’m a new food blogger (I’m only 15) and I’d love for you to have a look and ‘like” my page if you feel like it!

  57. Michelle Holland says

    Love mushrooms and Mario 🙂 I made this last night and it was DELICIOUS!!! My Husband LOVED it as well and wants it again tonight! We arent vegeterian, so I threw some chopped up bacon in there and it was sooooo Delicious! Brilliant Recipe Katie!! Thank you

  58. Sunnie says

    Oooh, I love mushrooms! Especially baby bellas…they’re so flavorful! It’s funny, but they used to be my second-least-favorite vegetable (right after tomatoes…still hate them raw, though I adore tomato sauce, tomato paste, marinara, ketchup, etc. etc.). Now I eat them in a salad every day!!

  59. Hanna M. says

    Hi Katie!

    Made this yesterday and just wanted to leave some feedback: I replaced the white wine with 1 tsp apple cider vinegar, and added about 2 tbsp soy sauce (mushroom soy sauce and regular) to make it saltier and more round in flavor. Also, next time I’ll reduce the amount of tomato paste to 1-2 tbsp as I think the tomato was too prominent. But the result was delicious, and my husband commented on the meaty flavor (a good thing, to him!). Will make again. 🙂

  60. Rachel Kirkendall says

    Love the look of this, I’m hoping to try it this week! One question – you mention making this in a slow-cooker, which would be perfect for me (being a 9-to-5 girl); any insights to share on that?

  61. Lindsey MM says

    I made this last night and it was delicious!! I love mushrooms and green beans, such a great combo! I don’t eat tofu, so I made a couple of adjustments in the sauce and they turned out really well!! For the sauce, I used 4 Tbsp tomato paste, 4 Tbsp Barefoot Riesling wine, 1/2 cup original So Delicious coconut creamer, and 4 Tbsp tahini (I didn’t add any water). It didn’t take very long to cook down since I didn’t add any water. It is soooo creamy and delish 🙂 I’m glad I have leftovers for lunch.

  62. Lavon says

    Hey, I think I have lost my mind i keep looking for recipe instructions to do the soy free version, and I can’t locate the link. Please help me.

  63. J.J. says

    When will I see something on the CCK cookbook scheduled for Fall 2013? Will there be any “pre-publication” ordering?

  64. Mary says

    Hi Katie.
    Just recently discovered your blog and tried over a dozen recipes … love them and kids and hubby love them too so thank you!!!
    I have a question for you about this recipe. How would you change it to make it completely in a slow cooker?

  65. Jessica says

    Tried this tonight using a mix of Greek yogurt and whole milk instead of tofu, and the whole family raved! Definitely going to use it again, thinking of putting it over a bed of quinoa

  66. Caitlin says

    Yay! I’m happy you’re on Pinterest. And I’m also happy to see a dinner post on your blog. What do you think about using milk and white bean puree for a soy-free option without cornstarch or flour? I’m in the anti-unfermented soy camp.

  67. Vicki Merchel says

    Katie do you think this will freeze well? I have to cook for a crowd and trying to get some things done ahead…this looks amazing, cant wait to try it!

  68. Janessa says

    If I use milk how much do I use? And which kind of white Wine, the cooking kind or the
    drinking kind? Thanks!! Love your recipes!

  69. Heather says

    My husband is taking our youngest out to spend his birthday money….I am going to send a list with him so I can get the stuff to make this. All I need are mushrooms and green beans! I’ve made it before, and it was really good. I increased the onion in the recipe because I love onion, and it was wonderful! Thanks for the great recipe!

  70. Ann says

    Hi Katie,
    I made this using Greek yogurt instead of tofu, and it was yummy! Just so you know, I can’t find when you add the onion powder in the cooking process. Thought you should know. (No need to publish this comment. It’s just informative.)

  71. Nate says

    Could I mix this with say 3 cups of cooked rice and put it in a 9X13 pan, cover with some bread crumbs and bake for say 15-20 minutes? Should I add more liquid and seasonings if adding to rice?

  72. Linzey says

    If I were to make this in the slow cooker do I just blend the tofu stuff, and dump everything in? I’m horrible with the slow cooker. Totally clueless, but I’m learning! Lol

  73. Dominique says

    Hi there, are nutrition facts available for this mushroom stroganoff recipe?

    P.s. Total fan girl alert–your recipes are to die for!

  74. Joh says

    I adore your recipes. They’re absolutely amazing. I am, however, a relative idiot when it comes to cooking (the beautiful simplicity of your recipes is part of the reason I just adore your website since even an idiot like me can produce something amazing). My potentially stupid question therefore is: how would one do this in a slow cooker? And could you maybe add a slow cooker FAQ section for others like me?

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