vegan mushroom stroganoff

By Sarah's Vegan Kitchen · 60 min

Ingredients

Instructions

1. Optional: blend the soaked cashews with the plant milk (or water), lemon juice and apple cider vinegar in a high-speed blender until as smooth as possible. This makes more than the recipe needs.
2. Bring a large pot of water to a boil and salt it generously. Cook the pasta according to the package directions. Drain it, return it to the pot and stir in some vegan butter so the noodles don't stick.
3. Melt the vegan butter (or heat the oil) in a skillet over medium-high heat. Add the diced onion and sauté for 3 to 5 minutes, until it starts to brown.
4. Stir in the sliced mushrooms with a generous pinch of salt and cook for about 5 minutes, until their moisture has cooked off. Add the minced garlic and cook for another minute.
5. Sprinkle the flour over the mushrooms and stir until no dry flour remains. Cook, stirring constantly, for about 1 minute.
6. Pour in the dry white wine (or water or extra broth) and scrape up the browned bits from the pan. Simmer until the liquid has reduced to almost nothing.
7. Add the beef-style broth, Dijon mustard, paprika and soy sauce, and stir well so the flour dissolves. Bring to a boil, then reduce to low and simmer for 3 to 5 minutes, until thickened and slightly reduced.
8. Stir in the vegan sour cream, then season with salt and black pepper to taste. Serve over the buttered pasta, garnished with parsley or dill if you like.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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GarlicOnionLemonMilkMushroomPastaSour creamCashew