Virtual Vegan Potluck Mushroom Stroganoff with Zucchini Ribbons

I’m so proud to be part of this project and it’s a fun way to meet so many other healthy food bloggers.

Today’s special event deserves an extra special recipe:

 Vegan Mushroom Stroganoff with beautiful Zucchini Ribbons!

This dish is light, flavorful, nutritious and filling.  The flavor combination of dill and savory mushrooms make a perfect blend and mimic the classic tastes of Beef Stroganoff.

And the pepper gives it a punch that wakes up the veggies, then diced pickles surprise your taste buds with a subtle sour background.

All without a drop of dairy.  The pickles and dill give you the sour cream taste usually associated with Beef Stroganoff and the mushrooms simulate sliced beef.

Mushroom Stroganoff with Zucchini Ribbons

Ingredients:

Serves 2 -4

1 Cup of Baby Bella Mushrooms, stems removed,  cleaned and sliced thick

2 Cups of White Button Mushrooms sliced thick.

1/2 Cup Water or Unsweetened Non Dairy Milk

3 Tbs. Earth Balance Vegetable Spread

2 Tbs. Olive Oil

1 Cup of sliced Dill Pickles + 1/3 Cup of Pickle juice from the jar

1/2  to 1 Tbs. Black Pepper  (to taste)

1 tsp. Sea Salt

1 Tbs. dried Dill divided

2 Vegetable Bullion Cubes

1/4 tsp. Liquid Smoke (optional)

8 oz. Non Dairy Sour Cream (like Tofutti brand)

1/2 Cup diced Sweet Pepper

2 – 4 Zucchini sliced thin longwise

In a large sauce pan, heat Earth Balance spread and olive oil on medium low.  Add in 2 cups of White Button Mushrooms.  Saute.

Stir the mushrooms over medium heat until they have browned slightly and softened, about 15 minutes.  Transfer the Sauteed mushrooms to a blender or food processor.  Add in the 1/2 cup of water and blend until smooth.

Add in the Non Dairy Sour Cream and blend again.  Pour the mixture back into the saucepan reducing the heat to low.

Add in the Dill Pickles, and Pickle juice, black pepper, salt, Liquid Smoke, Diced Sweet Pepper, 1/2 Tbs. of Dill, Bullion Cubes and stir.

Keeping the heat on low, add in the Baby Bella sliced Mushrooms.  Cover and cook for 30  minutes at lowest setting.

While the sauce is simmering, drop the sliced Zucchini into boiling water for 1 minute.  Remove slices and drop them into an ice bath to stop the cooking.  After the Zucchini has cooled in the ice water (about 5 minutes) remove the slices and drop them onto paper towels to absorb the extra moisture from each slice.  Serve Mushroom Stroganoff poured on top of Zucchini noodles.  Sprinkle w/ dried dill.


If you are serving the dish immediately you can skip the ice bath step for the Zucchini.  It really just buys some time before serving.

You could make up the Stroganoff gravy in advance if needed also but I would set aside a few fresh mushrooms to add in just at serving.

Thanks so much to Ann and all the other bloggers involved in this wonderful event!

 Be sure to check out all the entries by clicking below.

To visit the blog that follows mine in the Potluck, click here

To visit the blog that is  before  mine in the Potluck, click here!

To start at the beginning of the Potluck, click here!

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28 thoughts on “Virtual Vegan Potluck Mushroom Stroganoff with Zucchini Ribbons

    1. Canned Time Post author

      Thanks so much for taking a look. The pickles really do make up for the lack of sour cream sour taste so they work great. Be sure and let me know how it turns out if you try it. Take care!

    1. Canned Time Post author

      Thank you and thanks for taking the time to comment. The liquid smoke is strangely vegan? Funny. And it helps add the earthiness that meat would have in the sauce. I love how the zucchini brighten up the dull mushroom color as well. Thanks so much for stopping by 🙂

    1. Canned Time Post author

      Thank you so much Ann and thanks for including me in the event. I had a 12 hour work day so it’s been frustrating all day wanting to just be home checking out all the recipes, but making up for it now.
      What a great event you’ve given us all 🙂 Take care.

    1. Canned Time Post author

      As I commented above, the pickles really mimic the ‘sour’ of traditional stroganoff. Really good with the bland Zucchini too. Thanks so much for taking the time to write and take care!

    1. Canned Time Post author

      Thank you so much Liz. Yea, I knew that Mushrooms were not very pretty so I tried to color it up some and the Zucchini worked just great. Sorry the pictures are not lit so well though. I took them the Monday while the Hurricane was going through and…..no much sunlight to say the least. Thanks for stopping by.

    1. Canned Time Post author

      Nice to meet you as well, I love this idea of so much sharing. I love pickles too although you can’t really taste them as ‘pickles’ in this sauce, really more like a sour cream taste or tang? They’re great in it. And I can just imagine how many calories and fat the original cream based Stroganoff must have in it as well. This one is just perfect for me anyway. Let me know back if you try it out. Take care:)

  1. Somer

    No way, dill pickles and juice! Who woulda thought? I love that you’ve served this over zucchini ribbons instead of the traditional pasta or rice, it makes this traditionally heavy dish much, much lighter! p.s. guess what arrived on my porch last night!?! Yay for the new water bottle!

    1. Canned Time Post author

      So glad you got the bottle that quickly. I hope it works out well for you and don’t be shy about the pickles. They’re not that strong when you cook them up. I’m out of town this weekend but I’m planning on a lot more time looking at all the other great recipes from the potluck. loved the brie you did =-O

    1. Angela @ Canned Time Post author

      Hey! Just to give you a heads up, I’ve changed my domain to a self hosted site and although it’s still on WordPress, if you were following Canned-Time you’ll probably need to ‘re-follow’ Canned-Time.com to get the post updates. If you go to the site, I’ve added an easy click floating “follow” button that should show on the bottom right of the screen. Just click and follow to continue seeing my posts when published. Or you can manually enter the site address in your Blog follow options.
      Thanks so much for your comments and support. Hope to hear from you soon 🙂

      Angela

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