Vegan Mushroom & Grounds Stroganoff


Vegan Mushroom & Grounds Stroganoff

DrPraegers Perfect Grounds Stoganoff Recipe Image
A rich and heaty meal made with Perfect Plant Based Grounds — you'll never miss the meat!

Servings 6
Prep Time 10 mins
Cook Time 30 mins

Course Vegan

Course Vegan
Cuisine 0.75 Cups
Keyword Mushrooms


  • 12 oz pasta of choice
  • 4 Tbs. olive oil divided
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 box Dr. Praeger’s Plant-Based Grounds
  • 2 lb cremini mushrooms sliced
  • 3 Tbs. all-purpose flour
  • 1 ½ cups vegetable broth
  • cup dry white wine
  • 3 Tbs. soy sauce or tamari
  • 2 tsp. dijon mustard
  • ¼ cup nutritional yeast flakes
  • 1 ½ cup non-dairy milk (360ml)
  • salt and pepper to taste

To garnish (optional)

  • vegan parmesan
  • fresh parsley or thyme


  • In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. Toss with olive oil to prevent sticking. 
  • Heat 2 Tbs. of the olive oil in a large skillet or dutch oven over medium-high heat. Add Dr. Praeger’s Plant-Based Grounds and cook until lightly browned, 5-7 minutes, stirring occasionally. Remove from the pan and set aside.
  • Heat the remaining olive oil in the pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally. Add the garlic, and saute 1 minute, or until fragrant. Add the mushrooms and continue to cook until tender, 5-7 minutes, stirring occasionally.
  • Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1 minute. Slowly stream in the vegetable broth, whisking constantly. Add the white wine, soy sauce or tamari, Dijon mustard, nutritional yeast, non-dairy milk, and a pinch of salt and pepper. Stir to combine, then bring to a gentle simmer. Cook for 5 minutes, or until mixture has thickened slightly.