Vegan Mushroom Stroganoff Recipe
This Vegan Mushroom Stroganoff Recipe brings classic comfort food to your table without any dairy. Rich, creamy, and packed with earthy mushrooms, this dish satisfies even the heartiest appetites.
Equipment
- Large skillet or sauté pan
- Wooden spoon
- Measuring cups and spoons
- Blender
- Large pot for pasta
Ingredients
- 16 oz mixed mushrooms sliced
- 2 tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 2 tbsp flour
- 2 cups vegetable broth
- ½ cup raw cashews soaked
- 2 tbsp soy sauce
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- 12 oz pasta
Instructions
- Heat oil in a large skillet.
- Add sliced mushrooms to the pan.
- Cook until golden brown, about 5 minutes.
- Remove mushrooms and set them aside.
- Add diced onion to the skillet.
- Sauté until softened and translucent.
- Add minced garlic and cook briefly.
- Sprinkle flour over the onions.
- Stir constantly for one minute.
- Pour in vegetable broth slowly.
- Blend soaked cashews with water until smooth.
- Add cashew cream to the skillet.
- Stir in soy sauce and paprika.
- Return mushrooms to the pan.
- Simmer sauce until it thickens nicely.
- Season with salt and pepper.
- Toss with cooked pasta immediately.
- Garnish with fresh chopped parsley.
Notes
- Soak cashews for 2 hours for the creamiest texture possible
- Use multiple mushroom varieties like cremini, shiitake, and portobello for depth
- Don't overcrowd the pan when browning mushrooms for better caramelization
- Add nutritional yeast for extra umami and cheesy flavor
- Reserve pasta water to adjust sauce consistency if needed