Description
A hearty and creamy vegan mushroom stroganoff made with meaty shiitake mushrooms simmered in a rich white wine cashew cream sauce, enhanced with dijon mustard and fresh herbs. This comforting dish is served over al dente lentil pasta, making it a nutritious and delicious plant-based meal perfect for any occasion.
Ingredients
Scale
Mushroom Stroganoff
- 1 lb shiitake, cremini or baby bella mushrooms, sliced
- 2 tsp caraway seeds
- 1 yellow onion (or 1 leek), diced
- 4 cloves garlic, minced
- 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 veggie stock
- 1 pinch sea salt
- 8 oz lentil pasta, cooked al dente according to package instructions
Cashew Cream Sauce
- 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)
Instructions
- Prepare the cashew cream: Drain the soaked cashews and add them to a blender along with 1.75 cups of water, 4 cloves of garlic, nutritional yeast, onion powder, garlic powder, lemon juice, and a pinch of sea salt. Blend on high speed until completely smooth and creamy, then set aside.
- Sauté the aromatics: In a large skillet over medium heat, toast the caraway seeds until fragrant, about 1-2 minutes. Add the diced yellow onion (or leek) and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become browned and tender, about 8-10 minutes.
- Add flour and deglaze: Sprinkle the whole wheat pastry flour over the mushrooms (if using) and stir to combine. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes.
- Incorporate remaining ingredients: Stir in the dijon mustard and veggie stock, then pour in the cashew cream sauce. Stir thoroughly to combine and bring the mixture to a gentle simmer. Cook for another 5 minutes, allowing the sauce to thicken and flavors to meld. Season with a pinch of sea salt to taste.
- Combine with pasta and garnish: Toss the cooked lentil pasta into the mushroom stroganoff sauce until well coated. Remove from heat and stir in the chopped Italian parsley or chives. Serve immediately, garnished with extra herbs if desired.
Notes
- This vegan mushroom stroganoff can be served with alternatives like rice or mashed potatoes instead of pasta.
- Soaking cashews overnight or for at least 4 hours will result in a smoother cream sauce.
- You can substitute white wine with additional vegetable stock if preferred.
- Use gluten-free flour instead of whole wheat pastry flour to make the recipe gluten-free.
- Fresh herbs like parsley or chives add a fresh finish and balance the rich sauce flavors.
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
