CREAMY VEGAN MUSHROOM STROGANOFF
Steps:
- Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.
Nutrition Facts : Calories 525 kcal, Carbohydrate 60 g, Protein 16 g, Fat 25 g, SaturatedFat 14 g, Sodium 560 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
ULTRA CREAMY VEGAN STROGANOFF
Ultra creamy and yet totally healthy, this vegan mushroom stroganoff is simply irresistible! Sautéed mushrooms, onions and garlic are drenched in a savory cream sauce created by blending the richness of coconut milk and cashews. Served over pasta, rice, quinoa, or potatoes!
Provided by Kate
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- In a large skillet or stock pot, sauté sliced mushrooms, diced onion, and minced garlic in olive oil over medium heat until onions are clear and soft.
- While mushroom mixture is sautéing, blend together cream sauce ingredients until completely smooth.
- Pour cream sauce over sautéed mushroom mixture and stir to combine. Add chopped vegan meat substitute, if using.
- Heat sauce over medium heat stirring frequently until thickened and creamy! Serve over pasta, rice, or quinoa!
Nutrition Facts : ServingSize 1 cup, Calories 194 kcal, Carbohydrate 15 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, Sodium 837 mg, Fiber 2 g, Sugar 4 g
CREAMY VEGAN MUSHROOM STROGANOFF (GF OPTIONAL)
Comforting, creamy, and dreamy vegan mushroom stroganoff that's gluten-free optional, too! SO delicious and easy to make, with just 10 ingredients required!
Provided by Minimalist Baker
Categories Entree
Time 1h
Number Of Ingredients 17
Steps:
- Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.
- Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms and add the remainder to a food processor with the "S" blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.
- NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package's recommendation.
- Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.
- Test pasta for doneness. When it's ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.
- STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and pepper (optional). Cook for 3-4 minutes or until translucent. Add the sliced mushrooms ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
- Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant - about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).
- Add the cashew cream and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the 1/4 - 1/2 cup (120 ml) reserved pasta water. Or, if you forgot to reserve pasta water, you can also use filtered or tap water if needed. Serve over noodles or add the noodles to the sauce and stir to combine.
- Serve warm and optionally garnish with chives and vegan sour cream or yogurt. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding water as needed to thin.
Nutrition Facts : ServingSize 1 serving, Calories 411 kcal, Carbohydrate 62 g, Protein 11.3 g, Fat 14.8 g, SaturatedFat 4.4 g, Sodium 677 mg, Fiber 4.7 g, Sugar 6.1 g, UnsaturatedFat 7.2 g
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