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.
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!
- 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
- Cook pasta 2 minutes less than what is recommended.
- 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.
- 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!
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