HomeUncategorized Mushroom Stroganoff with Wheatballs

Mushroom Stroganoff with Wheatballs

Posted in : Uncategorized on by : Dr. Dave's 411

Mushroom Stroganoff with Wheatballs

This comforting dish has it all—a savory umami-rich gravy, tender veggie wheatballs, and satisfying whole wheat pasta to soak up all the delicious flavors.
Prep Time1 minute
Total Time1 hour 30 minutes
Course: Dinner
Keyword: plant-based, vegan, vegetarian


  • 1 1/4 lb fresh mushrooms
  • 3 cups onion chopped
  • 1 15oz can white beans rinsed/drained
  • 1 cup whole wheat bread crumps
  • 1 cup cooked quinoa
  • 1/2 cup + 1 tbsp fresh parsley chopped
  • 2 tbsp fresh sage finely chopped
  • 2 tbsp fresh thyme finely chopped
  • 1 tbsp flaxseed meal
  • 12 garlic cloves minced
  • 4 1/2 tsp white wine vinegar
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 4 cups whole wheat pasta farfalle or fusilli
  • 2 cups fresh spinach
  • 2 cups unsweetened, unflavored plant based milk
  • 2 tbsp oat flour


  • Preheat oven to 450°F. Line a baking sheet with parchment paper.
  • Roughly chop 8 oz. of the mushrooms; set remaining 12 oz. mushrooms aside for gravy. In a food processor combine the chopped mushrooms and 1 cup of the onion. Pulse to a chunky texture. Add white beans, bread crumbs, quinoa, ½ cup fresh parsley, 1 tablespoon fresh sage, 1 tablespoon fresh thyme, the flaxseed, 6 cloves garlic, 1½ teaspoons white wine vinegar, baking soda, the sea salt, and black pepper. Pulse to a coarse texture. Roll about 2 tablespoons of the mushroom mixture into a ball and place on prepared baking sheet. Repeat with the remaining mixture.
  • Bake 30 to 35 minutes or until wheatballs are browned and crispy.
  • For Mushroom Gravy, slice the remaining mushrooms. Transfer to a saucepan. Add the remaining 2 cups chopped onions, 6 cloves garlic, 1 tablespoon fresh sage, and 1 tablespoon fresh thyme. Cook over medium-low about 10 minutes or until all liquid has been cooked off and mushrooms start to brown. Remove ½ cup of the mushrooms from pan; set aside. To the saucepan add the plant-based milk, oat flour, and the remaining 3 teaspoons white wine vinegar. Transfer to a blender; cover and blend until smooth. Return sauce to saucepan; cook about 4 minutes more or until thickened. Stir in the reserved mushrooms.
  • Cook pasta according to package directions, adding spinach the last minute of cooking; drain. Transfer pasta mixture to a large serving dish. Arrange wheatballs on pasta. Spoon Mushroom Gravy over top. Sprinkle with chopped parsley.

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