Name: Vegan Mushroom Stroganoff
Ingredients: 1 lb mushrooms, sliced; 1 onion, diced; 2 garlic cloves, minced; 1 cup vegetable broth; 1 cup cashews, soaked and drained; 2 tbsp nutritional yeast; 1 tbsp Dijon mustard; 1 tbsp soy sauce; 8 oz pasta (like fettuccine or egg-free noodles); 2 tbsp olive oil; Salt and pepper to taste; Fresh parsley for garnish

Description

This recipe, “Vegan Mushroom Stroganoff,” offers a plant-based version of the classic Stroganoff, a dish traditionally made with beef and a sour cream sauce

Ingredients

Scale

1 lb mushrooms, sliced
1 onion, diced
2 garlic cloves, minced
1 cup vegetable broth
1 cup cashews, soaked and drained
2 tbsp nutritional yeast
1 tbsp Dijon mustard
1 tbsp soy sauce
8 oz pasta (like fettuccine or egg-free noodles)
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook Pasta: Cook the pasta according to package instructions. Drain and set aside.
Make Cashew Cream Sauce: In a blender, combine the soaked and drained cashews, vegetable broth, nutritional yeast, Dijon mustard, and soy sauce. Blend until completely smooth and creamy. This may take a few minutes, depending on the power of your blender.
Sauté Onion and Garlic: In a large pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 5 minutes.
Cook Mushrooms: Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 7-10 minutes.
Combine Sauce and Mushrooms: Pour the cashew cream sauce into the pan with the mushrooms. Stir to combine and cook for another 5 minutes, until heated through.
Season: Season with salt and pepper to taste.

Serve: Serve the mushroom stroganoff over the cooked pasta, garnished with fresh parsley.