Description
A creamy and comforting Vegan Mushroom Stroganoff featuring savory shiitake, cremini, or baby bella mushrooms in a rich white wine cashew cream sauce, flavored with Dijon mustard and fresh herbs, served over tender lentil pasta for a wholesome plant-based meal.
Ingredients
Scale
Mushrooms & Vegetables
- 1 lb shiitake, cremini, or baby bella mushrooms, sliced
- 1 yellow onion or 1 leek, diced
- 4 cloves garlic, minced (for stroganoff)
- 2 tsp caraway seeds
Sauce & Seasonings
- 1 tbsp whole wheat pastry flour (optional)
- 1/4 cup dry white wine
- 2 tbsp Dijon mustard
- 1/3 cup flat leaf Italian parsley or fresh chives, roughly chopped
- 1 cup vegetable stock
- 1 pinch sea salt (to taste)
Cashew Cream
- 1 cup raw organic cashews, soaked
- 1.75 cups water
- 4 cloves garlic
- 2 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 lemon, juiced
- 1 pinch sea salt (to taste)
Pasta
- 8 oz lentil pasta, cooked al dente according to package instructions
Instructions
- Prepare the Cashew Cream: Drain the soaked raw organic cashews. In a blender, combine the soaked cashews, 1.75 cups water, 4 cloves garlic, nutritional yeast, onion powder, garlic powder, lemon juice, and a pinch of sea salt. Blend until completely smooth and creamy. Set aside.
- Sauté the Aromatics: In a large skillet over medium heat, add a small amount of oil or splash of vegetable stock. Add the diced yellow onion (or leek), minced garlic, and caraway seeds. Cook until the onion softens and becomes translucent, about 5 minutes.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook them down, stirring occasionally, until they release their moisture and become tender and golden brown, about 8-10 minutes.
- Make the Roux (Optional): Sprinkle the whole wheat pastry flour over the mushroom mixture, stirring well to coat and cook off the raw flour taste for 1-2 minutes. This step helps thicken the sauce but can be omitted for a lighter texture.
- Deglaze and Build Sauce: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce for 2-3 minutes to concentrate flavor.
- Add Sauce Ingredients: Stir in the Dijon mustard, vegetable stock, and prepared cashew cream. Mix thoroughly to combine and bring the sauce to a gentle simmer. Let it cook for about 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Season and Add Herbs: Taste the stroganoff and season with sea salt as needed. Stir in the chopped parsley or fresh chives for freshness and vibrant color.
- Cook the Pasta: While preparing the sauce, cook the lentil pasta according to package instructions until al dente. Drain and set aside.
- Combine and Serve: Toss the cooked pasta with the mushroom stroganoff sauce to coat evenly. Serve warm, garnished with additional herbs if desired.
Notes
- This recipe is easily adaptable to different types of mushrooms depending on availability or preference.
- The whole wheat pastry flour is optional but helps create a richer, thicker sauce.
- You can serve this stroganoff over rice, mashed potatoes, or any favorite noodles if lentil pasta is unavailable.
- Soaking cashews for several hours or overnight yields the creamiest sauce, but quick soaking in hot water for 1 hour can also work.
- Adjust seasoning and lemon juice to balance the sauce’s tang and richness to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 7 g
- Sodium: 368 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 0 mg
