Benno & Lara's
Vegan Recipes

"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."

Albert Einstein

Mushroom Stroganoff

Index » Mains » Mushroom Stroganoff


  • 1 T olive oil
  • 1 brown onion, chopped roughly
  • 1 clove garlic, diced
  • 450g mushrooms (button or swiss or other)
  • 1 cup broccoli, chopped
  • 1 tablespoon tamari
  • 3 cups soy milk
  • 2 tablespoon cornstarch
  • 1 tablespoon savory yeast flakes
  • 1 teaspoon vegetable stock
  • 1/2 cup red "wine" (try Maison Lambrusca)
  • salt and pepper
  • chopped parsley
  • buckwheat (gluten free) udon or soba noodles for 3


  1. In a large saucepan, saute the onion and garlic in the oil.
  2. Add mushroom and broccoli and cook until the mushrooms are soft.
  3. In a measuring jug, stir the cornstarch, stock, savory yeast flakes and tamari into the soy milk. Make sure there are no lumps.
  4. Add soy milk mixture with the red "wine" and pour over the mushrooms in the pan. Cook, stirring, until the sauce boils and thickens. Season with salt and pepper.
  5. Meanwhile, cook pasta of choice in boiling water until cooked.
  6. To serve, place stroganoff over noodles and garnish with parsley.

Variation: for a lighter creamy sauce, omit the tamari and "wine" and add sundried tomatoes and roasted red capsicum with the broccoli.