One Pot Mushroom Stroganoff Recipes

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ONE POT MUSHROOM STROGANOFF



One Pot Mushroom Stroganoff image

This One Pot Vegan Mushroom Stroganoff recipe is a healthy & hearty twist on a classic Stroganoff! This cozy and creamy noodle dish is sure to be a crowd-pleaser.

Provided by Caitlin Shoemaker

Categories     Main

Time 20m

Yield 4

Number Of Ingredients 10

1 small yellow onion, sliced and quartered
10 ounces (280 g) cremini mushrooms, cut in half or fourths
8 ounces (225 g) dry rotini pasta*; about 4 cups
4 cups imitation "beef-flavored" broth (or sub vegetable broth)
2 tablespoons nutritional yeast
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup (85 g) cashew butter*
1 tablespoon lemon juice
1/4 - 1/2 teaspoon kosher salt (optional)
2 tablespoons parsley, chopped

Steps:

  • add 1/4 cup (60 ml) of water to a large pot over medium heat. Add in the sliced onions and cook until translucent, about 3 to 5 minutes. You can also sauté the onions in 1 tablespoon of oil instead of water, if you wish.
  • add in the pasta, mushrooms, beef-flavored broth, nutritional yeast, and black pepper. Bring to a boil over high heat, then reduce the heat to medium-low and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.
  • turn the heat off, then stir in the cashew butter and lemon juice until everything is well incorporated. Taste the pasta and add any additional salt, if necessary.
  • top with freshly chopped parsley and black pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week.

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