When chilly autumn nights call for a nourishing bowl of comfort food, this Smoked Tofu Mushroom Stroganoff with Green Beans is just the kind of meal to warm the heart. It’s a hearty, creamy vegan stroganoff that makes an easy weeknight dinner and can be prepared in about 30 minutes from start to finish.
This one-pot vegan stroganoff can be made in a pressure cooker or on the stovetop. It’s also naturally gluten-free, with options to make it soy-free and low-carb or vegan keto-friendly.
Traditionally made with meat and a sour cream-based sauce, stroganoff has evolved into many variations around the world. Here, we’re giving it a plant-based twist with flavourful smoked tofu, meaty sautéed mushrooms and fresh green beans for a little colour and crisp texture.
The combination makes a satisfying, creamy and flavourful vegan mushroom stroganoff while keeping the dish lighter than the traditional version.
For a low-carb or vegan keto-friendly version, use bean pasta or shirataki noodles. To make the stroganoff soy-free, substitute the smoked tofu with chickpeas and replace the soy sauce with our soy-free, gluten-free soy sauce substitute.
Why slice the green beans lengthwise?
The green beans in this dish add more than just a pop of colour. They bring a fresh, crisp texture and contribute their own flavour to the sauce.
Slicing the beans lengthwise allows them to release more of their aroma and flavourful juices as they cook. It also gives them a completely different texture, making this small extra step well worth the effort.
You can slice the beans manually with a knife, but I love using my trusty French bean slicer, which does a swift and neat job. I purchased mine on Amazon Canada, and you can also find an equivalent one on Amazon US.
For best results, use very fresh, crisp beans. Limp beans can be a little fiddly to pass through the blades.
You can see our French bean slicer in action in our Instagram stories if you follow us there.
More One-Pot Dinners and Pressure Cooker Recipes:
One Pot Creamy Spaghetti with Brussel Sprouts & Marinated Mushrooms
Turmeric Lentil Leek & Potato Soup (Pressure Cooker)
Black Bean Stew (Pressure Cooker)
One Pan Szechuan Vegetables and Tofu
One Pot Peanut Butter Miso Noodle Soup
One Pot Vegetable Pulao
One Pot Pasta – Curry Masala Spaghetti
Love Mushrooms? Try these mushroom recipes:
Coconut Curry Ramen with Crispy Tofu (and Enoki Mushrooms)
Easy One-pan Szechuan Vegetables (with shiitake and wood ear mushrooms)
Mauritian Cassava Stew (with Portobello Mushrooms)
Vegan Pho (with shiitake and King oyster mushrooms)
and you might also like these mushroom recipes using lion’s mane
We’d love to hear from you
If you make this Smoked Tofu Mushroom Stroganoff with Green Beans, we’d love to hear what you think. Leave us a comment below and let us know how you liked it.
You can also follow us on Instagram and share your creation with us. Tag @veganlovlie and use #veganlovlie so we don’t miss it.
One-Pot Smoked Tofu Mushroom Stroganoff with Green Beans
A flavourful one-pot vegan stroganoff dish with smoked tofu, sauteed mushrooms and green beans for some crisp vibrancy. Just what you need to warm the heart on chilly autumn nights.
Ingredients
- 1 tablespoon coconut oil, or olive oil
- 1 tablespoon minced ginger, *see notes
- 1 - 2 cloves garlic, (omit if you don't consume) finely chopped or minced
- 1 shallot, or small onion, (omit if you don't consume) finely chopped
- 100 g green beans, [3.5 oz], sliced lengthwise
- 100 g fresh white mushrooms, [about 7 - 10, 3.5 oz], sliced
- 1/2 packet smoked tofu, [100 g], cut into small cubes, **see notes for substitutes
- 600 ml water or vegetable broth, [2 1/2 cups]
- 180 g pasta of choice, [6 oz], regular or gluten-free pasta, bean pasta or shirataki noodles for low carb/keto-friendly
- 120 ml canned coconut milk, [1/2 cup] or other rich non-dairy milk like homemade creamy cashew milk
- 60 ml water, or more for extra sauce
- 1 tablespoon potato starch, or cornstarch
- 2 tablespoons dark soy sauce, (or tamari for gluten-free), ***see notes
- 1/2 teaspoon paprika
- 4 - 5 sprigs fresh thyme, or 1/2 teaspoon dried thyme
- Salt, if needed (soy sauce may already be salty enough)
- Black pepper to taste
- Chopped parsley for garnish
Instructions
Electric Pressure Cooker Instructions
- Set the pressure cooker on saute mode.
- Heat the coconut oil then add the minced ginger, garlic and onion and saute until the onion is translucent, about 3 - 4 minutes. Add the green beans, mushrooms and smoked tofu and saute for about 3 minutes.
- Pour in 600 ml water or vegetable broth and soy sauce or tamari. Add the thyme and paprika.
- Drop in the pasta and stir to combine.
- Cancel the saute mode. Close the pressure cooker with the valve in the closed position.
- Set the cooker on manual, medium pressure for 3 minutes, (****see recipe notes for variation).
- Once the time is up, allow the pressure to naturally go down for 10 minutes. After 10 minutes, open the valve and release the remaining pressure, then remove the lid.
- Mix the potato starch with the coconut milk and 60 ml water. Add more water if you want more sauce.
- Set the cooker on the saute mode. Pour in the coconut milk mixture. Stir and continue to simmer until the sauce thickens, another 2 - 3 minutes. Cancel the saute mode.
- Taste and season with salt if needed and black pepper to taste.
- Ladle the creamy pasta in bowls and garnish with freshly chopped parsley. Serve immediately.
Saucepan Instructions
- Heat the coconut oil in a pan on medium-high heat. Add minced ginger, garlic and onion and saute until the onion is translucent, about 3 - 4 minutes.
- Add the green beans, mushrooms and smoked tofu and saute for about 3 minutes.
- Pour in the water or vegetable broth and soy sauce or tamari. Add the thyme and paprika.
- Drop in the pasta and stir to combine.
- Reduce heat to medium and simmer until the liquid has reduced by a third, about 7 minutes.
- Mix the potato starch with the coconut milk.
- Pour in the coconut milk mixture. Stir and continue to simmer until the sauce thickens, another 3 minutes. Remove from heat.
- Taste and season with salt if needed and black pepper to taste.
- Ladle the creamy pasta in bowls and garnish with freshly chopped parsley. Serve immediately.
Stove Top Pressure Cooker Instructions
- Proceed as for the saucepan instructions until step 4. Close the pressure cooker with the weight whistle fitted on.
- Cook on medium heat and count 3 minutes as from the first whistle.
- Turn off the heat and let the pressure go down naturally for 10 minutes, then release any remaining pressure manually by lifting the whistle.
- Open the pressure cooker then proceed as for the saucepan instructions steps 6 - 9.
Notes
*It's easy and way more convenient to make your own homemade minced ginger in advance. It keeps for 2 - 3 months refrigerated and is handy whenever minced ginger is needed in recipes. See our easy tutorial on how to do this - Homemade Ginger-Garlic Paste - https://veganlovlie.com/quick-tip-pre-mince-prepare-preserve/
**If you can't find smoked tofu, use regular tofu that has been pan-fried first. You may use a little liquid smoke and soy sauce to flavour the tofu while pan-frying.
Soy-free Options
Replace the smoked tofu with cooked chickpeas.
***Use our soy-free gluten-free soy sauce substitute - https://veganlovlie.com/soy-sauce-substitute-recipe-for-soy/
Pasta Cooking Time
****Pasta cooking time may vary depending on the pasta. See packet instructions, then divide the time indicated by half and in case of fractions, round off to the closest whole number down (not up). Example, if the package indicates 7 minutes cooking time, set the cooker for 3 minutes (i.e. 7/2=3.5, then round off to 3 minutes). If the package indicates 8 minutes, pressure cooker time would be 4 minutes.
Low Carb / Keto-Friendly Options
Bean pasta for low carb - https://amzn.to/2yonya1
Shirataki noodles for keto-friendly - https://amzn.to/2CTBs7C
French bean slicer - https://amzn.to/3HqcieE
Link to original recipe post - One-Pot Smoked Tofu Mushroom Stroganoff with Green Beans - https://veganlovlie.com/one-pot-smoked-tofu-mushroom-stroganoff
Nutrition Information:
Yield:
2Amount Per Serving: Calories: 630Unsaturated Fat: 0g
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Super delicious and creamy dish. A nice change in taste (and fragrance in the house) because of the smoked tofu :o) Recipe easy to follow with the electric pressure cooker that we used! Would add more vegetables next time…maybe some root vegetable.
Doing Veganuary and this was incredibly tasty, I can’t believe it’s dairy free! I will definitely be eating this again and honestly, with the ability to make food this good, why would I stop eating this way?!
I’m making this for the second time in a week because I liked it so much!
Sooo good. I made this last night because I was trying to find recipes to make that had tofu, green beans and mushrooms since that was what I had. My husband really liked it too, and he’s picky. At first I was concerned about the coconut milk making it too sweet or something, since it changed the whole smell of the dish when I put it in, but it is delicious. Didn’t have smoked tofu but did the soy sauce and liquid smoke pan fry. And I don’t normally rate recipes but had to on this one!