Vegan Mushroom Stroganoff Recipe
This Vegan Mushroom Stroganoff recipe is a hearty, comforting recipe that is perfect for an average weeknight dinner when you need something creamy and satisfying.
Equipment
Ingredients
Cashew Cream
- 1 cup raw cashews
- 2/3 cup water
Stroganoff
- 1 tbsp avocado oil
- 1/4 onion diced
- 1 lb white mushrooms sliced
- 3 tsp garlic minced
- 1 tbsp coconut aminos or soy sauce
- 1/2 tsp thyme
- 1 tbsp fresh parsley minced
- 1/2 cup dry white wine
- 3 1/2 cups vegetable broth or stock
- salt and pepper to taste
- 1 lb pasta of choice
- 1 cup cashew cream
- Parsley to serve
- Black pepper to serve
Instructions
- In a high speed blender combine the raw cashews and water. Blend on high for about 1-2 minutes or until smooth. If too thick, add 1tbsp water at a time until a smooth, thick consistency is reached.
- Heat a large pot over medium heat and add the avocado oil. Add the onion and cook for about 1-2 minutes or until fragrant. Add the garlic and cook for another minute.
- Add the mushrooms and a pinch of salt and pepper and cook for about 5 minutes, stirring frequently while the mushrooms cook down. Add the thyme and coconut aminos and cook for another 1-2 minutes. Add the white wine and cook down for about 3 minutes, stirring frequently.
- Add the broth, parsley, and pasta. Stir, cover, and let cook for about 20 minutes, stirring frequently until the pasta is tender.
- Pour the cashew cream into the pot and stir. Taste and season with more salt if needed.
- Garnish with more fresh parsley and freshly cracked black pepper.
Nutrition
Calories: 280kcal | Carbohydrates: 19g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 922mg | Potassium: 621mg | Fiber: 2g | Sugar: 7g | Vitamin A: 534IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 3mg