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The Best Vegan Mushroom Stroganoff...Ever!

Fiona
A creamy cashew based vegan mushroom stroganoff, which is not only very tasty but healthy too.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 2 people

Ingredients
  

Garlic Sauce

  • 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

Instructions
 

  • 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.