Vegan Mushroom Stroganoff Recipe
Recipe Overview
Overview
The Vegan Mushroom Stroganoff is a delightful dish that brings comfort and flavor to your dinner table. With its creamy cashew sauce and hearty mushrooms, it’s a great introduction to plant-based cooking. The recipe starts with sautéing onions and mushrooms until they’re golden brown, which adds depth to the dish. The addition of garlic and a sprinkle of flour helps thicken the sauce, creating a luscious texture that coats the noodles beautifully.
One of the standout features of this recipe is the use of homemade cashew cream, which is not only easy to make but also provides a rich, creamy element that mimics traditional sour cream. If you’re short on time, store-bought vegan sour cream is a convenient alternative. The dish is versatile, allowing you to serve it over your choice of pasta or even rice, making it a perfect option for a cozy weeknight meal.
The balance of flavors is spot on, with the savory notes from the mushrooms complemented by the umami-rich broth. This Vegan Mushroom Stroganoff is not just a meal; it’s a comforting experience that can easily become a staple in your plant-based repertoire. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is sure to impress.
Recipe Details
Steps & Tips
Gather 16 ounces of mushrooms, one onion, and garlic.
Blend soaked cashews with water, lemon juice, and apple cider vinegar until smooth.
In a skillet, heat two tablespoons of vegan butter or olive oil.
Tip: Use a beef style veggie broth for a richer flavor in the stroganoff.
Add sliced onions to the skillet and sauté until they start to color.
Add sliced mushrooms and sprinkle with salt.
Sauté until the moisture from the mushrooms has cooked off.
Toss in minced garlic and sauté for another minute.
Sprinkle in a tablespoon of flour and stir until mushrooms are coated.
Add vegetable broth to deglaze the pan.
Pour in vegan sour cream and add Dijon mustard.
Taste the stroganoff and adjust salt and pepper.
Tip: Adjust the salt and pepper in the stroganoff to your taste.
Cook fusilli or other pasta according to package instructions.
Tip: Add vegan beef style crumbles for extra protein in the stroganoff.
Press tofu to remove excess moisture.
Chop bell pepper, broccoli, carrot, and onion into small pieces.
Tip: Cut vegetables to a similar size for even cooking.
Tip: Use a garlic press to finely mince garlic for better flavor.
Combine garlic, ginger, soy sauce, rice vinegar, chili garlic sauce, sesame oil, brown sugar, and vegetable broth.
Tip: Freezing ginger makes it easier to grate.
Tip: Add a sweetener to balance the flavors in the sauce.
Mix cornstarch into the sauce to thicken.
Tip: Mix cornstarch before adding it to the sauce to prevent settling.
Cook pressed tofu in a non-stick skillet until golden brown.
Tip: Pan-frying tofu improves its texture and flavor.
Stir fry onions, then add broccoli, carrots, and bell peppers.
Pour sauce over the stir-fried vegetables.
Tip: Undercook noodles slightly as they will continue to cook in the sauce.
Add cooked noodles to the pan and toss to coat.
Add cooked tofu back to the pan to heat through.
Cook onions and crumbled tofu until golden, then add garlic, bell pepper, and beans.
Tip: Using pre-made taco seasoning is easier and still delicious.
Add taco seasoning and water to the tofu mixture.
Blend soaked cashews with water, onion powder, garlic powder, paprika, salt, nutritional yeast, and lemon juice.
Tip: Soak cashews for the cheese sauce to achieve a smooth texture.
Tip: Grilling the burrito adds extra crunch and enhances flavor.
Fill tortillas with tofu mixture, cashew cheese, and any additional toppings.
Toast burritos in a skillet until golden brown on all sides.
Ingredients
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Mushrooms release moisture when sautéed, enhancing their flavor.
- •Using a beef-style vegetable broth adds a rich, savory flavor to the dish.
- •Cashew cream can be made by blending soaked cashews with water and seasonings.
- •Tofu can be pressed to remove excess moisture, improving its texture when cooked.
