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
Cook pasta 2 minutes less than what is recommended.
Add 3 tbsp of flour and ¼ cup of broth to the pan and whisk until combined.
In a bowl, make a broth mixture by mixing together the tomato paste, tamari, lemon and 2½ cups of the broth.
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).
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).
Add ½ cup of the garlic sauce, plus the thyme, sage and salt to the pan, mix until combined.
Add all mushrooms to the pan to simmer. Cover with your lid for a few minutes to cook them down.
Add the white wine vinegar and 1 tbsp of the flour if you feel you need to thicken it more. Mix to combine.
Add green peas and parsley, let cook for 2 more minutes.
Mix in the pre-cooked pasta.
Serve it up with a drizzle of creamy garlic sauce and a sprinkling of parsley!
Recipe by HookedOnPlants at https://hookedonplants.ca/2018/12/26/vegan-mushroom-stroganoff-with-garlic-cream-sauce/