Vegan Mushroom Stroganoff with Garlic Cream Sauce

When there’s a ‘strog’ there’s an ‘noff’.

Too far? Ya, that’s a stretch. I just like the word too much.

But, not as much as I like the TASTE of this Vegan Mushroom Stroganoff!!! This is truly comfort-food to the max!

I’ve got a pretty picky hubby when it comes to taste-testing and recipe recommendations. And when I ask him what he wants for dinner, it’s always an old-time, nostalgic recipe from his childhood that he misses since going vegan, and I take this as an opportunity, no… a competitive challenge to veganize the sh#%t out of it!

That’s what happened on this particular night. Stroganoff, you say mister? You got it.

It’s meaty with mushroom-y texture.

It’s creamy from the insane garlic cream sauce.

It’s super flavourful with allllllll of them spices.

And, it only takes 25 minutes….plus 5 minutes to whip up a simple salad with whatever raw veggies and leafy greens you have kickin’ around, drizzle with one of these dressings, or my fave go-to oil free creamy nooch lemon dressing.

It’s pretty much a winner. As much of a winner as Michael Phelps at the Olympics.

Fair comparison.

Oh, and make sure you have a continuous supply of this garlic cream sauce in your fridge in a squeeze bottle, ready to drizzle on savoury meal. It’s ridiculously delicious, and makes everything seem mega-gourmét.

Ok, onto the recipe!

Vegan Mushroom Stroganoff with Garlic Cream Sauce

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

This stroganoff with knock the socks off your next dinner party guests! Especially drizzled with this cashew-based, garlicky, creamy deliciousness!!! Prep time doesn't include soaking the cashews for the creamy garlic sauce!

Author: Jules

Recipe type: pasta, dinner, comfort-food

Serves: 4-6

Ingredients

• 1 package of ribbon noodles
• 2 medium yellow onions, chopped
• 4 tbsp whole wheat flour
• 3 cups mushroom or vegetable broth
• juice of 1 small lemon
• 2 tbsp tamari or soy sauce
• 1 tsp tomato paste
• 1 tbsp sage
• 1 tbsp thyme
• 1 tsp sea salt
• 6-7 cups of mushrooms (use a mix! I used white and portobello)
• 1-2 tbsp white wine vinegar
• ¾ cup green peas
• ¼-1/2 cup chopped parsley
• 
  Easy Creamy Garlic Sauce:
• 2 cups cashews, soaked at least 2 hours in water, then strained
• ¾ cup water
• juice of 1 lemon
• 2 cloves garlic
• 1 pinch of sea salt

Instructions

1. Cook pasta 2 minutes less than what is recommended.
2. Oil-free sauté onions: Heat up a deep dish pan to medium, then add the onions. Sauté until translucent, adding a bit of broth as you go to prevent sticking.
3. Add 3 tbsp of flour and ¼ cup of broth to the pan and whisk until combined.
4. In a bowl, make a broth mixture by mixing together the tomato paste, tamari, lemon and 2½ cups of the broth.
5. Add broth mixture to the heated pan a little bit at a time, stirring periodically as you go. Mix until it is bubbling and thickened slightly (about 5-10 minutes).
6. Meanwhile, make your creamy garlic sauce: Add all sauce ingredients to your high-speed blender and blend until very smooth (at least a couple of minutes).
7. Add ½ cup of the garlic sauce, plus the thyme, sage and salt to the pan, mix until combined.
8. Add all mushrooms to the pan to simmer. Cover with your lid for a few minutes to cook them down.
9. Add the white wine vinegar and 1 tbsp of the flour if you feel you need to thicken it more. Mix to combine.
10. Add green peas and parsley, let cook for 2 more minutes.
11. Mix in the pre-cooked pasta.
12. Serve it up with a drizzle of creamy garlic sauce and a sprinkling of parsley!

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