Vegan Mushroom Stroganoff
Ingredients
The sauce
-
¾
cup
raw cashews, soaked
-
3¼ to 4
cups
low sodium vegetable broth, divided
-
2
tablespoons
extra-virgin olive oil
-
1
small
yellow onion, diced
-
24
ounces
cremini mushrooms, thinly sliced
-
2
teaspoons
dried thyme
-
2½
teaspoons
smoked paprika
-
½
teaspoon
ground black pepper
-
¼
teaspoon
kosher salt
-
2
cloves
garlic, minced
-
2
tablespoons
all-purpose flour
-
3
tablespoons
low sodium soy sauce
-
3
tablespoons
nutritional yeast
-
1
tablespoon
sherry or red wine vinegar
The pasta
-
8
ounces
whole wheat rotini
-
optional
chopped fresh parsley for serving
Instructions
- Blend the soaked cashews with ¾ cup of vegetable broth until smooth.
- In a large skillet, heat olive oil over medium heat and sauté the onion for about 5 minutes.
- Add the mushrooms and cook until browned and softened, about 10 to 12 minutes.
- Stir in thyme, smoked paprika, black pepper, salt, and garlic, cooking for another 30 seconds.
- Add soy sauce and let it evaporate for about 1 minute.
- Sprinkle flour over the mixture and stir to combine.
- Pour in 1 cup of broth, scraping up any bits from the bottom of the pan.
- Add the remaining broth and the rotini, stirring to combine. Cover and bring to a boil.
- Reduce heat and simmer for 9 to 10 minutes, stirring occasionally.
- Once noodles are tender, remove from heat and stir in the blended cashews, nutritional yeast, and vinegar. Adjust seasoning as needed.
- Serve hot, garnished with fresh parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
64g
Total protein
21g
Sodium
20mg
Cholesterol
0mg
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