Description
A delicious and creamy vegan mushroom stroganoff featuring meaty shiitake mushrooms in a rich white wine cashew cream sauce, served with tender lentil pasta. This plant-based version combines the earthiness of mushrooms with the nutty flavor of cashews, enhanced by Dijon mustard, fresh herbs, and a touch of white wine, making it a comforting and nutritious meal suitable for vegans and vegetarians.
Ingredients
Units
Scale
Main Ingredients
- 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 vegetable 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 until completely smooth and creamy. Set aside.
- Sauté the Mushrooms and Vegetables: In a large skillet or pan, heat a small amount of oil over medium heat. Add the sliced mushrooms along with caraway seeds and cook until the mushrooms release their moisture and become browned, approximately 8-10 minutes. Add the diced onion or leek and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add Flour and Deglaze: Sprinkle the optional whole wheat pastry flour over the mushroom mixture and stir well to coat. Pour in the dry white wine, stirring and scraping up any browned bits from the pan. Let the wine reduce slightly for about 2 minutes.
- Combine with Cashew Cream: Pour the prepared cashew cream into the skillet along with the vegetable stock, Dijon mustard, and a pinch of sea salt. Stir to combine and let simmer gently for 8-10 minutes to allow the sauce to thicken and flavors to meld.
- Add Herbs and Adjust Seasonings: Stir in the chopped parsley or chives. Taste and adjust salt or lemon juice as desired to balance the flavors.
- Serve: Toss the cooked lentil pasta into the sauce or serve the stroganoff spooned over the pasta. Garnish with additional fresh herbs if desired and enjoy warm.
Notes
- This vegan stroganoff is versatile — try serving it with rice, mashed potatoes, or any pasta of your choice.
- Soaking cashews for at least 4 hours or overnight yields the best creamy texture.
- The white wine adds depth to the sauce but can be substituted with extra vegetable stock if preferred.
- For a gluten-free version, omit the whole wheat pastry flour or replace it with a gluten-free thickener.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
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
