I’m visiting my sister in Portland, Oregon this week and I wanted to make something quick and easy, but tasty for us after a day in the city. I decided on a recipe I tried last week and loved, Crock Pot Vegan Mushroom Stroganoff.
The recipe is pretty simple, all you need to do is grill up an onion in a pan, add the mushrooms for about 8 minutes and then transfer all the ingredients to a crock-pot. Then, cook for four hours on high. It makes the whole apartment smell amazing and tastes great over a bed of rice!
For a foodie, Portland is an inspiring place to be. There is an eclectic mix of restaurants with endless food options. I went to The Energy Bar yesterday, which was filled with all sorts of homemade, healthy scones and muffins. I also had a cup of the Jambalaya, which was so spicy and satisfying during a brief rain spell. On Sunday, we went to an Elephant Delicatessen location. They have lots of delicious food that was made right in front of us. I particularly liked the fish tacos and wild mushroom soup. Then, for dessert we split some of the best ice cream I have ever had (comparable only to Ample Hills in Brooklyn) at Salt and Straw. We had the sea salt with caramel. The sweet and savory flavors really complimented each other without either overwhelming the flavor.
I also got a chance to visit Powell’s. I was so excited to see the Oh She Glows Cookbook had a promotional spot on the end of a bookshelf. It was the first time I got to see it in person and I thought the pictures really brought the food to life! I’m so inspired by Angela and it was great to see her success on display. I find that when I’m reading her recipes, I’m often in a rush and just skip over the writing to the recipe. There is something about a book that encourages you to sit down and read everything. I enjoyed reading her anecdotes about her healthy food journey.
I hope you are inspired to make this Mushroom Stroganoff dish. The stroganoff had a nice gravy-like sauce with a subtle but present red wine flavor. The mushrooms were full of flavor and if you decide to add tofu on top, it makes this a nice protein filled meal for a chilly or rainy spring day.
- 1 tablespoon olive oil
- 1 medium onion
- 3 cloves garlic (minced)
- 10 cups of mushrooms (I used cremini and white)
- 1/2 teaspoon cumin
- 3/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/3 cup red wine
- 1 1/2 cups almond milk
- 1 1/2 cups veggie broth
- fresh parsley
- Optional - 1/2 block extra firm tofu
- Bring the olive oil to heat on medium high in a large saucepan.
- Add the chopped onion and cook for about 8 minutes or until slightly brown.
- While the onion is cooking, chop the mushrooms. Once the onion is brown, add the mushrooms and cook for another 6-8 minutes or until juice is released.
- Place the saucepan ingredients to the crock-pot.
- Add the rest of the ingredients (except for the parsley) and cook in the crock-pot on high for four hours.
- When the meal is finished, top with fresh parsley and enjoy!
- Optional - Tofu Addition
- Pre-heat the oven to 400 degrees Fahrenheit.
- Chop 1/4 inch cubes of extra firm tofu and place on a greased cookie sheet.
- Sprinkle with paprika and bake at 400 for about 7 minutes on both sides.
- When the stroganoff is done, place the tofu on top.