Vegan Mushroom Stroganoff – Connoisseurus Veg

February 1, 2024

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This hearty and comforting vegan mushroom stroganoff is made with a savory mixture of sautéed cremini mushrooms, noodles, and recent herbs in a luscious cashew cream sauce.

White wooden surface set with skillet and bowl of Vegan Mushroom Stroganoff.

It looks like stroganoff is everybody’s favourite nostalgic consolation meals dinner. Everybody however me, that’s. We by no means had stroganoff in my home, so I needed to get some outdoors assist with getting the flavors and textures proper on this recipe.

Conventional stroganoff is made with noodles, mushrooms, and beef in a creamy, sour-cream based mostly sauce. For this vegan mushroom stroganoff, I skipped the meat and doubled up on the mushrooms. I discovered prior to now after I made my vegan mushroom paprikash that mushrooms go deliciously with creamy cashew-based sauce, so that is what I used right here. The sauce is one thing like cashew cream, with additional savory taste because of the usage of broth instead of water.

Flavoring our stroganoff is rosemary, soy sauce and a contact of pink wine vinegar. It is so wealthy, so creamy, and so savory. And by stroganoff knowledgeable recipe tester (husband) assures me that is each bit as scrumptious because the stroganoff he grew up consuming — and even higher!

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Elements You will Want

Dried pasta. Conventional stroganoff is made withe egg noodles, which clearly aren’t vegan. Pasta is principally noodles with out the egg. I used campanelle pasta, which has a really noodley form in the event you ask me. Different good choices embody rotini, mafalda, or small shells.
Uncooked cashews. We’ll be soaking these in water to melt them, then mixing them to create a creamy sauce. It is essential that your cashews are uncooked and never roasted. Roasted cashews will make your sauce style like nut butter.
Vegetable broth.
Olive oil. You should utilize one other high-heat oil like avocado or coconut oil if you would like, and even vegan butter.
Cremini mushrooms. These are also referred to as child portobello mushrooms or child bellas. Be at liberty to experiment with different recent mushroom varieties, like shiitake, oyster, or white button mushrooms.
Onion.
Dry sherry. Dry white wine works as an alternative to this. You can even simply depart it out in the event you favor to cook dinner with out alcohol.
Contemporary rosemary. I do not suggest subbing dried rosemary. Contemporary works greatest on this dish!
All-purpose flour. Be at liberty to substitute entire wheat flour if that is what you may have.
Soy sauce. Tamari or liquid aminos can even work.
Purple wine vinegar.
Salt and pepper.

How It is Made

The next is an in depth picture tutorial on make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Begin cooking your pasta in keeping with the bundle instructions, and drain it right into a colander when it is performed. You can begin prepping every thing else whereas the pasta cooks.

Raw cashews and vegetable broth in a blender.

Make your cashew cream sauce. Place soaked cashews right into a blender with some vegetable broth.

Mix the combination till it is clean. Be affected person — this may take a couple of minutes, significantly in the event you’re not utilizing a high-powered mixing system.

Warmth some oil in a skillet and add your sliced mushrooms, in a single layer. Cook dinner the mushrooms for about 5 minutes on all sides, till they’re browned. Take away the mushrooms from the skillet after they’re performed.

Add some extra oil to the skillet, then add diced onion. Sweat the onion for about 5 minutes, till it softens and simply begins to brown.

Tip: Cook dinner the mushrooms in two or three batches. It will show you how to to keep away from overcrowding the skillet, permitting the mushrooms to brown adequately.

Hand pouring dry sherry into a skillet of mushrooms, onions and rosemary.

Return the mushrooms to the skillet, and add finely chopped rosemary and dry sherry. Simmer the combination for a couple of minutes, till the sherry reduces by about half.

Mushrooms and onions cooking in a skillet with flour sprinkled on top.

Sprinkle the flour into the skillet. This can be a thickener for the sauce. Stir every thing as much as coat the mushrooms with flour, and cook dinner the combination for a couple of minute.

Hand pouring broth into a skillet of mushrooms and onions.

Add some broth to the skillet, alongside along with your soy sauce and pink wine vinegar. Give the combination a stir and let it simmer for about 5 minutes.

Vegan Mushroom Stroganoff cooking in a skillet.

Now add the cashew combination to the skillet. Stir to coat the pasta and mushrooms within the cashew sauce, and let the combination cook dinner for a couple of minute.

Tip: Hold some additional sizzling broth available so you’ll be able to add it to your mushroom stroganoff if the sauce thickens an excessive amount of.

Skillet filled with Vegan Mushroom Stroganoff with a wooden spoon.

Take the skillet off of warmth and season your stroganoff with salt and pepper to style earlier than serving.

Leftovers & Storage

Leftover vegan mushroom stroganoff will hold in an hermetic container within the fridge for about 4 days, or within the freezer for about three months. The sauce could thicken over time, so add a splash of water or broth throughout reheating if wanted.

Bowl of Vegan Mushroom Stroganoff with a cast iron skillet in the background.

Extra Vegan Consolation Meals Recipes

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