White Bean Vegetarian Stroganoff

Total Time
25mins
Prep 5 mins
Cook 20 mins

I found this recipe in a blog and modified it a bit. I've modified it to include the beans as suggested. I've also replaced olive oil with butter as it's easier to switch to vegan and the olive oil is just as good as butter, but lighter. If you don't have greek yogurt you can use plain yogurt that has been drained in cheesecloth for at least a few yours.

Ingredients Nutrition

Directions

  1. Heat olive oil (or use 2 tbsp butter) and sweat shallots and mushrooms for 5-10 minutes on medium heat.
  2. Add beans, wine, lemon juice, mustard, 1 cup reserved water and vegetable bouillon or vegetable stock and cook until reduced by half.
  3. Blanch asparagus in boiling water for 1 minute, remove and then dunk in ice water.
  4. Boil pasta until al dente in the rapidly boiling water used for asaparagus, drain.
  5. Combine yogurt, beans and asparagus with rest of sauce and heat for a few minutes. Serve sauce on top of pasta.

Reviews

(2)
Most Helpful

we have made this recipe at least twice that I can recall and both times it turned out great. we typically use egg noodles to serve it on and also have made it dairy free by using vegan butter and coconut milk yogurt -- its delicious! depending on the size of my lemon, I sometimes use less lemon, if you just taste it as you go it is not hard. I really like the balance of beans, asparagus, and mushrooms this recipe has compared to most veggie stroganoff recipes I've seen and tried.

jenniferlouise December 31, 2009

My husband made this following the directions precisely, so when it was brought to the table, I asked, "Honey, what about the beans?" Nowhere in the recipe does it say what to do with them. We also found the sauce terribly tart - but, again, this might have been alleviated by the presence of some beans if they'd perhaps been pureed? Either way, this recipe needs some reworking to clarify things somewhat. Thanks, though! I liked the concept!

Lizzymommy January 26, 2009

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