These Vegan Stroganoff Beans with Mushrooms and Garlic Rice are excerpted from Sarah Doig’s new cookbook, Bangin’ Beans: 60 Vibrant Vegan Meals Powered by Plant-Based Protein. Sarah is the creator of the food blog Sarah’s Vegan Recipes.
Vegan Stroganoff: Hearty, Creamy & Delicious
Rich and creamy with a subtle sharpness, this is a hearty, warming dish that I make again and again. The garlic rice is worth the extra couple of minutes of prep—it really takes this dish to a whole new level of comfort food.
Ingredients You’ll Need
The following is an overview of the ingredients you’ll need to make this vegan stroganoff bean recipe. You’ll find the exact measurements in the recipe card below.
- For the Garlic Rice: olive oil, garlic, long-grain rice, salt, fresh parsley.
- For the Vegan Stroganoff Beans with Mushrooms: olive oil, salt, garlic, chestnut mushrooms, borlotti beans, black pepper, marmite, tomato paste, dijon mustard, vegetable broth (stock), unsweetened vegan yogurt, fresh lemon juice.
How to Make these Vegan Stroganoff Beans
Make the Garlic Rice
Add the oil to a saucepan over low heat. Add the garlic and stir for 1 to 2 minutes, until fragrant and golden. Add the rinsed rice and stir for a minute until slightly translucent.
Cover the rice with 1⅓ cups (315 ml) of water and add the salt. Bring to a simmer and allow the rice to absorb the water. Once almost all the water has been absorbed, turn the heat off and cover it with a lid. Leave it to sit for about 10 minutes, then fluff with a fork.
Start Making the Vegan Stroganoff
Add the oil to a large pan along with the onion and a pinch of salt. Soften for about 5 minutes, until translucent. Add the garlic and soften for 1 to 2 minutes. Add the mushrooms and sauté for 5 minutes, or until the mushrooms reduce slightly and start to color. Add the beans and season well with salt and pepper. Stir to combine. Add the marmite, tomato paste and mustard. Mix well. Stir in the broth and bring to a simmer. Reduce for 5 to 10 minutes.
Stir in the Dairy-Free Yogurt, Season, Serve & Enjoy
Stir in the yogurt, then season to taste with salt and pepper. Stir through the lemon juice just before serving. Stir the parsley through the fluffed rice. Serve the stroganoff alongside the garlic rice, topped with more parsley.
Vegan Stroganoff Beans: RECIPE CARD
Vegan Stroganoff Beans with Mushrooms & Garlic Rice
Ingredients
For the Garlic Rice
- 1 tbsp olive oil
- 4 cloves garlic - minced
- ⅔ cup long-grain rice - rinsed (measured dry)
- ¼ teaspoon salt
- 2 tablespoons fresh parsley - chopped, plus more to garnish
For the Vegan Stroganoff Beans with Mushrooms
- 1 tablespoon olive oil
- 1 medium white onion - finely sliced
- 1 pinch salt - or to taste
- 3 cloves garlic - minced
- 3 cups chestnut mushrooms - roughly chopped
- 14 ounces canned borlotti beans - drained and rinsed
- 1 pinch Black pepper - or to taste
- 1 teaspoon marmite
- 1 teaspoon tomato paste
- 1 teaspoon Dijon mustard
- ½ cup vegan yogurt - plain and unsweetened
- 1 teaspoon fresh lemon juice - or more, to taste
Instructions
- To make the garlic rice: Add the oil to a saucepan over low heat. Add the garlic and stir for 1 to 2 minutes, until fragrant and golden. Add the rinsed rice and stir for a minute until slightly translucent.
- Cover the rice with 1⅓ cups (315 ml) of water and add the salt. Bring to a simmer and allow the rice to absorb the water. Once almost all the water has been absorbed, turn the heat off and cover it with a lid. Leave it to sit for about 10 minutes, then fluff with a fork.
- While the rice is cooking, start the stroganoff: Add the oil to a large pan along with the onion and a pinch of salt. Soften for about 5 minutes, until translucent. Add the garlic and soften for 1 to 2 minutes.
- Add the mushrooms and sauté for 5 minutes, or until the mushrooms reduce slightly and start to color. Add the beans and season well with salt and pepper. Stir to combine.
- Add the marmite, tomato paste and mustard. Mix well. Stir in the broth and bring to a simmer. Reduce for 5 to 10 minutes.
- Stir in the yogurt, then season to taste with salt and pepper. Stir through the lemon juice just before serving. Stir the parsley through the fluffed rice. Serve the stroganoff alongside the garlic rice, topped with more parsley.
Reprinted with permission from Bangin’ Beans by Sarah Doig. Page Street Publishing Co. 2024. © Photo credits: Sarah Doig.
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About the Author
Sarah Doig is the recipe developer and food photographer behind Sarah’s Vegan Recipes. Her work has been featured by Tesco, Mindful Chef, Pasta Evangelists, Wahaca and more. She currently lives in London, England.
About the Cookbook
Nothing beats affordable, healthy, easy and delicious. Vegan recipe developer Sarah Doig checks all those boxes with the humble, albeit mighty, bean. Everyone’s favorite legume makes cooking a breeze: Beans are cheap, easy to prepare and great vessels for all kinds of flavors. Not to mention, they’re a powerful plant-based protein source full of fiber, iron, potassium and other vital micronutrients. Sarah puts the spotlight on this heart-healthy staple in 60 bean-iful recipes!
Perfect for nourishing yourself at the end of a long day or whipping up something special for friends and family, these flavorsome dishes come together in a flash. This savvy cookbook is a must-have for anyone looking for a quick and scrumptious meal on a budget.
More Vegan Recipes You Might Like
If you enjoyed this vegan stroganoff bean recipe, you might also like one or more of the following recipes!
- Comforting Mushroom & Butter Bean Pie (Made With Filo Dough)
- Nourishing Roasted Cauliflower & Beet Bowl (Easy & Healthy)
- Pasta Fagioli (Easy & Comforting Italian Pasta & Bean Soup)
- Bambara Bean & Plantain Traybake
- Easy 30-Minute Creamy Vegan Chicken Skillet (with Mushrooms)
- Shortcut Brothy Beans
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