Description
A creamy, comforting vegan mushroom stroganoff featuring meaty shiitake mushrooms simmered in a luscious white wine cashew cream sauce, seasoned with dijon mustard and fresh herbs, and served over tender lentil pasta. This dish offers a hearty, flavorful alternative to the classic stroganoff, perfect for a satisfying plant-based meal.
Ingredients
Scale
Mushrooms and Aromatics
- 1 lb shiitake, cremini, or baby bella mushrooms, sliced
- 1 yellow onion or 1 leek, diced
- 4 cloves garlic, minced (divided)
- 2 tsp caraway seeds
Sauce
- 1 tbsp whole wheat pastry flour (optional)
- 1/4 cup dry white wine
- 2 tbsp dijon mustard
- 1 cup vegetable stock
- 1 cup raw organic cashews, soaked
- 1.75 cups water
- 4 cloves garlic (for cashew cream)
- 2 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 lemon, juiced
- 1 pinch sea salt (plus to taste)
- 1/3 cup flat leaf Italian parsley or fresh chives, roughly chopped
Side
- 8 oz lentil pasta, cooked al dente according to package instructions
Instructions
- Prepare the Cashew Cream: Drain the soaked cashews and combine them in a blender with 1.75 cups water, 4 cloves garlic, nutritional yeast, onion powder, garlic powder, lemon juice, and a pinch of sea salt. Blend until smooth and creamy. Set aside.
- Sauté Mushrooms and Aromatics: Heat a skillet over medium heat. Add a bit of oil or water, then sauté the diced onion (or leek) and minced garlic until translucent and fragrant. Add the sliced mushrooms and caraway seeds, cooking until the mushrooms release their moisture and begin to brown.
- Add Flour and Wine: Sprinkle the whole wheat pastry flour over the mushroom mixture (if using) and stir well to coat. Pour in the dry white wine, stirring to deglaze the pan and cook off the alcohol, allowing the mixture to thicken slightly.
- Combine Sauce Components: Stir in the dijon mustard and vegetable stock, bringing the mixture to a simmer. Slowly add the prepared cashew cream and mix thoroughly. Let everything simmer gently for several minutes until the sauce thickens and flavors meld.
- Season and Finish: Add sea salt to taste and mix in the chopped parsley or fresh chives. Adjust seasoning as needed.
- Serve: Plate the cooked lentil pasta and generously ladle the mushroom stroganoff sauce over it. Garnish additional herbs if desired and serve hot.
Notes
- This vegan stroganoff is versatile and can be served over noodles, rice, or mashed potatoes.
- Soaking the cashews overnight or for at least 4 hours improves creaminess.
- The whole wheat pastry flour is optional but helps thicken the sauce slightly.
- Use dry white wine for best flavor; if avoiding alcohol, substitute with extra vegetable stock and a splash of lemon juice for acidity.
- Lentil pasta adds extra protein and fiber, making this dish hearty and nutritious.
- Caraway seeds add a subtle aromatic note typical of traditional stroganoff.
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
