White Bean Vegetarian Stroganoff

Name: White Bean Vegetarian Stroganoff
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 (16 ounce) cans cannellini or 2 (16 ounce) cans white kidney beans, drained; 12 ounces farfalle pasta; 1 lb fresh asparagus, ends snapped off and cut into 2-inch pieces; 2 tablespoons olive oil; 2 shallots, minced; 4 cups brown button mushrooms, sliced; 3/4 cup yogurt, greek; 2/3 cup dry white wine; 1 teaspoon vegetable bouillon, Better than Bouillon paste is best; 1 cup vegetable stock; 1 lemon, juice of; 1/4 teaspoon mustard powder; 2 tablespoons fresh parsley, trimmed and minced; 1 teaspoon sea salt (to taste); 1/2 teaspoon fresh ground black pepper

Submitted by MC Baker

"I found this recipe in a blog and modified it a bit. I've modified it to include the beans as suggested. I've also replaced olive oil with butter as it's easier to switch to vegan and the olive oil is just as good as butter, but lighter. If you don't have greek yogurt you can use plain yogurt that has been drained in cheesecloth for at least a few yours."

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Ready In:: 25mins
Ingredients:: 15
Serves:: 4

ingredients

2 (16 ounce) cans cannellini or (16 ounce) cans white kidney beans, drained
12 ounces farfalle pasta
1 lb fresh asparagus, ends snapped off and cut into 2-inch pieces
White mushroom yogurt sauce
2 tablespoons olive oil
2 shallots, minced
4 cups brown button mushrooms, sliced
³⁄₄ cup yogurt, greek
²⁄₃ cup dry white wine
1 teaspoon vegetable bouillon, Better than Bouillon paste is best
1 cup vegetable stock
1 lemon, juice of
¹⁄₄ teaspoon mustard powder
2 tablespoons fresh parsley, trimmed and minced
1 teaspoon sea salt (to taste)
¹⁄₂ teaspoon fresh ground black pepper

directions

Heat olive oil (or use 2 tbsp butter) and sweat shallots and mushrooms for 5-10 minutes on medium heat.
Add beans, wine, lemon juice, mustard, 1 cup reserved water and vegetable bouillon or vegetable stock and cook until reduced by half.
Blanch asparagus in boiling water for 1 minute, remove and then dunk in ice water.
Boil pasta until al dente in the rapidly boiling water used for asaparagus, drain.
Combine yogurt, beans and asparagus with rest of sauce and heat for a few minutes. Serve sauce on top of pasta.

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Reviews

we have made this recipe at least twice that I can recall and both times it turned out great. we typically use egg noodles to serve it on and also have made it dairy free by using vegan butter and coconut milk yogurt -- its delicious! depending on the size of my lemon, I sometimes use less lemon, if you just taste it as you go it is not hard. I really like the balance of beans, asparagus, and mushrooms this recipe has compared to most veggie stroganoff recipes I've seen and tried.

jenniferlouise
My husband made this following the directions precisely, so when it was brought to the table, I asked, "Honey, what about the beans?" Nowhere in the recipe does it say what to do with them. We also found the sauce terribly tart - but, again, this might have been alleviated by the presence of some beans if they'd perhaps been pureed? Either way, this recipe needs some reworking to clarify things somewhat. Thanks, though! I liked the concept!

Lizzymommy

RECIPE SUBMITTED BY

MC Baker

I'm a chemistry grad student with a passion for cooking in my spare time. I'm not vegetarian, but have been and love to explore ways to take typical recipes and make them vegetarian.

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