Description
A creamy, comforting vegan mushroom stroganoff featuring meaty shiitake or cremini mushrooms simmered in a rich white wine cashew cream sauce, flavored with Dijon mustard and fresh herbs, served over al dente lentil pasta. This plant-based twist on a classic stroganoff is hearty, satisfying, and perfect for a cozy dinner.
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 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 blend them with 1.75 cups of water, 4 cloves of garlic, nutritional yeast, onion powder, garlic powder, lemon juice, and a pinch of sea salt until smooth and creamy. Set aside.
- Sauté Mushrooms and Aromatics: In a large skillet over medium heat, toast caraway seeds until fragrant. Add diced onion or leek and minced garlic, cooking until soft and translucent. Add sliced mushrooms and cook until they release their moisture and become tender and browned.
- Thicken the Mixture: Sprinkle the optional whole wheat pastry flour over the mushroom mixture and stir to coat, cooking for another minute to remove the raw flour taste.
- Deglaze and Simmer: Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Stir in the Dijon mustard, vegetable stock, and sea salt. Allow the mixture to simmer gently, thickening slightly.
- Combine with Cashew Cream: Pour the prepared cashew cream sauce into the mushroom mixture. Stir well and simmer for several minutes to allow the flavors to meld and the sauce to thicken appropriately.
- Add Fresh Herbs and Adjust Seasoning: Stir in the chopped parsley or fresh chives. Taste and adjust seasoning with additional salt if needed.
- Serve: Toss the cooked lentil pasta with the creamy mushroom stroganoff sauce or serve the sauce ladled over the pasta. Enjoy immediately.
Notes
- This vegan mushroom stroganoff pairs wonderfully with noodles, rice, or mashed potatoes.
- Feel free to substitute shiitake mushrooms with cremini or baby bella for variation.
- Soaking cashews overnight makes blending easier and results in a smoother cream, but quick soaking in hot water for 1 hour works as well.
- The whole wheat flour is optional and helps thicken the sauce; you can omit or substitute with gluten-free flour if preferred.
- Use dry white wine for deglazing to add depth; non-alcoholic white grape juice can be substituted for alcohol-free cooking.
- The dish stores well for up to 3 days in the refrigerator and reheats gently 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
