There are so many reasons I love this dish, including its versatility. If you’re not in the mood for green beans, for example, you can substitute different vegetables, such as peppers and courgettes. Instead of mushrooms, use diced braised tempeh, or go the other way and add even more ’shrooms. Rather than serving over pasta, spoon the savoury Stroganoff over cooked greens or whole grains. Innovate and create


  •  8 ounces/225g green beans, trimmed and cut into 1.5-inch/4cm pieces
  • 1 cup/250ml Light Vegetable Broth 
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 pound/450g baby portobello mushrooms, trimmed and quartered
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 1 cup/175g cooked* or BPA-free tinned or Tetra Pak salt-free white beans, drained and rinsed
  • 3 tablespoons nutritional yeast
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons white miso paste
  • 8 ounces/225g whole-grain or bean-based linguine
  • ⅓ cup/20g chopped fresh parsley


Place a steamer basket in a pot with about 1 inch/2.5cm of water. Add the green beans and steam over boiling water until just tender, about 4 minutes. Set aside.

Heat the Light Vegetable Broth in a large saucepan over a medium heat. Add the onion and garlic and cook until the onion is tender, about 5 minutes. Stir in the mushrooms, thyme and black pepper. Continue to cook for another 5 minutes, or until the mushrooms have softened and begin to release their juices. Set the Stroganoff aside.

In a blender or food processor, combine the white beans, nutritional yeast, lemon juice, miso paste and ¼ cup/60ml of water. Blend until smooth. Scoop out 1 cup/250ml of the Stroganoff and add it to the bean mixture. Blend until smooth. If the sauce is too thick, add a little more water. If it is too thin, add more beans.

Stir the blended bean mixture into the saucepan containing the remaining Stroganoff. Add the steamed green beans, stirring to combine and heat through. Taste and adjust the seasonings, if needed. Keep warm over a low heat.

Cook the pasta according to the packet instructions in a pot of boiling water until al dente. Drain well, and then divide the noodles among shallow bowls. Top the noodles with the Stroganoff and sprinkle with fresh parsley. Serve hot.

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