Description
A creamy and comforting Vegan Mushroom Stroganoff featuring meaty shiitake mushrooms in a luscious white wine cashew cream sauce, served over al dente lentil pasta. This plant-based twist on the classic stroganoff offers rich flavors from Dijon mustard, caraway seeds, and fresh herbs, 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 Cashew Cream Sauce: Drain the soaked cashews and combine them with 1.75 cups water, 4 cloves garlic, nutritional yeast, onion powder, garlic powder, lemon juice, and a pinch of sea salt in a blender. Blend until completely smooth and creamy. Set aside.
- Sauté Vegetables: Heat a large skillet over medium heat. Add the diced onion (or leek) and minced garlic, cooking until soft and fragrant, about 3-5 minutes.
- Cook Mushrooms: Add the sliced mushrooms and caraway seeds to the skillet. Cook until the mushrooms are browned and their moisture has evaporated, about 8-10 minutes.
- Add Flour and Deglaze: Sprinkle in the whole wheat pastry flour (if using) and stir to coat the mushrooms. Pour in the dry white wine and stir, scraping the bottom of the pan to deglaze and blend the flavors.
- Incorporate Liquids and Simmer: Stir in the Dijon mustard, chopped parsley or chives, vegetable stock, and a pinch of sea salt. Mix well and simmer gently for 5-7 minutes, allowing the sauce to thicken slightly.
- Add Cashew Cream: Pour the prepared cashew cream sauce into the mushroom mixture. Stir to combine and heat through for another 3-5 minutes, ensuring the sauce is creamy and well incorporated.
- Cook Pasta: Meanwhile, cook the lentil pasta according to the package instructions until al dente. Drain and set aside.
- Serve: Plate the cooked pasta and spoon the vegan mushroom stroganoff sauce generously over it. Garnish with extra fresh herbs if desired and serve warm.
Notes
- Soaking the cashews for at least 2 hours or overnight improves the creaminess of the sauce.
- You can substitute lentil pasta with rice, quinoa, or mashed potatoes as preferred.
- The optional flour helps thicken the sauce, but you can omit it for a gluten-free option.
- Adjust the seasoning with salt and lemon juice to balance the flavors.
- This dish pairs well with a crisp green salad or steamed vegetables.
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
