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Vegan Mushroom Stroganoff

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Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff

A creamy and flavorful vegan version of the classic dish.

4

Servings

10 min

Prep Time

20 min

Cook Time

30 min

Total Time

Courses

Cuisines


Ingredients

For the Stroganoff

For the Cashew Cream

Steps

Make the Cashew Cream
  1. Soak the cashews in water for at least 2 hours or overnight.
  2. Drain and rinse the cashews.
  3. Add the cashews and water to a blender.
  4. Blend on high speed for 2-3 minutes until smooth and creamy.
  5. Set aside until ready to use.
Make the Stroganoff
  1. Melt the vegan butter in a large skillet over medium heat.
  2. Add the onion and garlic and sauté for 2-3 minutes until softened.
  3. Add the mushrooms and sauté for another 6-7 minutes until they release their moisture and are browned.
  4. Stir in the Dijon mustard.
  5. Add the vegetable broth and bring to a boil.
  6. Reduce the heat to low and let it simmer.
  7. In a small bowl, whisk together the brown rice flour, nutritional yeast, soy sauce or tamari, and cashew cream until smooth.
  8. Add the mixture to the skillet and stir to combine.
  9. Let it simmer for 2-3 minutes until it thickens.
  10. Stir in the chopped parsley and serve hot over pasta or rice.

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