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. Mix until combined
4. In a bowl, mis together tomato paste, tamari, lemon and 2½ cups of 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 highspeed blender and blend until very smooth (at least a couple of minutes).
7. Add ½ cup 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 white wine vinegar and 1 tbsp of flour. 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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