The Best Vegan Mushroom Stroganoff Ever…and it’s healthy!
A bold claim, but I made this recipe last week and I was so impressed, although I did make some tweaks to the original recipe. I’m not a massive fan of overly creamy dishes, and light coloured sauces, no idea where that little foible of my personality came from, but in a restaurant, or takeaway I would never choose something light coloured.
When I was a child, my mum used to try to get me to drink milk (being good for the bones nonsense). It always made me feel sick, eventually she gave up on it as I could barely even drink a mouthful without feeling queasy. Milkshakes were a no go, even ice cream, definitely never not mayo though other so it appeared to have transferred to the colour. Since going vegan I have tried to open myself up to foods like this a little more though, and my husband loves a creamy meal, so I saw this recipe online and thought we could give it a try. Well, it was so good I’m going to add it to my fortnightly list, we all really enjoyed it. The original recipe has the stroganoff sauce with garlic cream on top, this was too much for me to take so I mixed the garlic sauce in with the stroganoff (which also heated it up) and this really made it perfect.
The Best Vegan Mushroom Stroganoff...Ever!
- 1 Cup Cashews (Soaked)
- 1/2 Cup Water
- 2 tbsp Lemon Juice
- 4 Cloves Garlic
- 1 pinch of Salt
Pasta and Sauce
- 80 - 100 grams Wholewheat Pasta per person
- 1 Large Onion
- 2 Tbsp Wholewheat Flour
- 2 Cups Vegetable Stock
- 2 Tbsp Lemon Juice
- 1 Tbsp Soy Sauce (Reduced Sodium)
- 1 Tsp Tomato Puree
- 1 Tbsp Dried Sage
- 1 Tbsp Dried Thyme
- 1 Pinch of Salt
- 400 Grams Mushrooms Cut into Quarters and Sixths
- 1/2 Tin Garden Peas
- 1 Tbsp Dried Parsley
- The cashews should be soaked the previous night/earlier that day. I put mine in a small bowl covered with cold water and drained before using.
- First of all, add your pasta to a pot of boiling water and cook until ready.
- For the garlic creamy sauce, I drained the cashews and put in a blender with the garlic sauce ingredients, then blended until smooth.
- Water Sautee the onions until transluscent. This recipe is oil free so adding a little water until evaporated, then a little more at a time to stop the onions sticking is the way forward here.
- Once the onions are soft add the flour and a little stock, mix this well and try to get rid of the lumps.
- In a separate bowl mix the remaining stock, tomato puree, soy sauce and lemon juice.
- Gradually add this stock mix to the onion/flour mixture, thoroughly stirring until all is added. Let this cook for a minute or two to thicken.
- Add the cashew garlic sauce then add the chopped mushrooms and stir well. Put a lid on the pot, turn down the heat and let the mushrooms and sauce simmer until they are soft.
- Once the mushrooms are cooked, drain the pasta and mix well. Add the peas and parsley and serve.
Let me know if you try this recipe, I think in future I will start calculating the rough nutritional estimates for the recipe per serving, and may go back through my old recipes to update these.