Created: 10/6/2023
Prep Time: 10 minutes
Cook Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
This vegan take on the classic beef stroganoff swaps out the meat for hearty and meaty mushrooms. The result is a creamy and savory dish that will satisfy your taste buds without any animal products. Serve over noodles for a warm and comforting meal.
Ingredients:
Yield: 4 servings
1 pound of mushrooms, sliced
2 tablespoons of olive oil
1 large onion, chopped
2 cloves of garlic, minced
2 tablespoons of all-purpose flour
1 cup of vegetable broth
1 tablespoon of dijon mustard
1/2 cup of cashew cream (blend one cup of raw cashews with one cup of water until smooth)
Salt and pepper to taste
8 ounces of egg noodles, cooked according to package instructions
Instructions:
Step 1
Start by heating up a large skillet over medium-high heat. Add the olive oil and allow it to heat up.
Start by heating up a large skillet over medium-high heat. Add the olive oil and allow it to heat up.
Step 2
Add the mushrooms to the skillet and cook for 3-4 minutes until browned on all sides. Use a slotted spoon to transfer the mushrooms to a plate and cover with foil to keep warm.
Add the mushrooms to the skillet and cook for 3-4 minutes until browned on all sides. Use a slotted spoon to transfer the mushrooms to a plate and cover with foil to keep warm.
Step 3
Reduce the heat to medium and add the chopped onion to the same skillet. Cook for 3-4 minutes until softened and lightly browned.
Reduce the heat to medium and add the chopped onion to the same skillet. Cook for 3-4 minutes until softened and lightly browned.
Step 4
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
Step 5
Sprinkle the all-purpose flour over the onion and garlic mixture and stir well to combine. Cook for 1-2 minutes until the flour is fully incorporated and the mixture has thickened.
Sprinkle the all-purpose flour over the onion and garlic mixture and stir well to combine. Cook for 1-2 minutes until the flour is fully incorporated and the mixture has thickened.
Step 6
Slowly pour in the vegetable broth while stirring constantly to prevent lumps from forming. Add the dijon mustard and bring the mixture to a simmer.
Slowly pour in the vegetable broth while stirring constantly to prevent lumps from forming. Add the dijon mustard and bring the mixture to a simmer.
Step 7
Add the mushrooms back to the skillet and stir well to coat them in the sauce. Cook for an additional 2-3 minutes until the mushrooms are heated through and the sauce has thickened.
Add the mushrooms back to the skillet and stir well to coat them in the sauce. Cook for an additional 2-3 minutes until the mushrooms are heated through and the sauce has thickened.
Step 8
Turn off the heat and stir in the cashew cream. Season with salt and pepper to taste.
Turn off the heat and stir in the cashew cream. Season with salt and pepper to taste.
Step 9
Serve the mushroom stroganoff hot over a bed of cooked egg noodles and garnish with chopped parsley if desired.
Serve the mushroom stroganoff hot over a bed of cooked egg noodles and garnish with chopped parsley if desired.