Shiitake Stroganoff

Shiitake Stroganoff Recipe

By Veegs

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 25 minutes


12 ounces spiral pasta (gluten-free if necessary)

One 12-ounce vacuum-packed block extra firm silken tofu

3 tablespoons lemon juice

1 tablespoon unsweetened nondairy milk (nut-free if necessary)

2 teaspoons white wine vinegar

1 teaspoon olive oil

4 shallots, chopped

1 garlic clove, minced

1 pound shiitake mushrooms, stemmed and sliced

½ cup vegan white wine (or low-sodium vegetable broth)

2 teaspoons nutritional yeast, optional

1 teaspoon paprika

1 cup chopped fresh parsley

Salt and black pepper to taste


1Bring a large pot of water to a boil and add the pasta.

2Cook according to the package instructions until al dente. Drain and set aside.

3Combine the tofu, lemon juice, milk, and vinegar in a food processor and process until smooth. Set aside.

4Heat the olive oil in a large shallow saucepan over medium heat.

5Add the shallots and garlic and sauté until the shallots are almost translucent.

6Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender, 10 to 12 minutes.

7Add the wine and cook until the liquid has been absorbed. Stir in the nutritional yeast and paprika.

8Add the reserved tofu mixture and cook until heated through.

9Add the parsley, salt, and pepper.

10Fold in the pasta and serve immediately. Refrigerate any leftovers in an airtight container for up to 3 days.

11Note: You can use other types of mushrooms, or even a mixture of mushrooms, to replace the shiitakes.

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