Vegan Mushroom Stroganoff Recipe

Are you ready to taste something that’s packed with flavor, incredibly satisfying, and respects your vegan lifestyle? Allow me to introduce you to Vegan Mushroom Stroganoff. This creamier, dreamier cousin to the traditional beef stroganoff is an aromatic medley of mushroom, onions, garlic, and a rich cashew-hemp cream sauce. It’s perfect for fancy dinner parties, relaxed Sunday suppers, or frankly any time you feel like treating yourself. Trust me, your taste buds are going to throw a party the moment they meet this dish.

So why will you guys love it? For starters, it’s vegan, healthy and made in under 30 minutes! Not only that, it’s got all the comfort and heartiness of the original dish intact but in a plant-based avatar. I absolutely love it and I’m wagering a guess that you’ll love it too!

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Yield: 4 bowls of yummy goodness

Now, are you ready to start cooking up a storm? Let’s gather those ingredients and get crackin’!

Ingredients & Equipment You’ll Need

1 lb mushrooms
1 large onion
4 cloves garlic
1 cup vegetable broth
1 cup cashews, soaked
�� cup hulled hemp seeds
2 tbsp nutritional yeast
2 tbsp soy sauce
1 tsp dry thyme
Freshly ground pepper to taste

Equipment:

Blender
Large Frying Pan

Mushrooms are our star ingredient here, providing a “meaty” texture and soaking up all the delish flavors we throw at it. The cashews and hemp seeds come together to create a rich cream sauce that is just to die for. And let’s not forget the humble nutritional yeast – it’s where our “cheesy” flavor comes from. Substitute the Soy sauce with Tamari if you’re looking for a Gluten-Free option.

How To Make Vegan Mushroom Stroganoff Recipe

First off, let’s get those onions and garlic saut��ing in a pan until they’ve turned a beautiful golden brown.
Now add your chopped mushrooms to the pan and watch as they marry beautifully with the onions and garlic.
While your mushroom mix is doing its thing, throw the cashews, hemp seeds, nutritional yeast, soy sauce, dried thyme, and some water into your blender. Blend until smooth to create the cream sauce.
Mix your vegetable broth and cream sauce with the saut��ed mushroom mixture. Let it simmer until thickened.
Finally, adjust seasoning with some freshly ground pepper. Your Vegan Mushroom Stroganoff is ready to serve! Enjoy with a side of fluffy rice or noodles.

Tips For The Best Results

Use a variety of mushrooms for a more complex flavor.
Soak the cashews overnight for best results.

Storage Tips

Store in an airtight container in the fridge for up to 4 days.
The stroganoff can also be frozen for up to a month.

Frequently Asked Questions

Q: Can I use any other plant-based milk than cashew?
A: Surely! Coconut milk or almond milk can be used as a substitute. Just make sure to choose unsweetened versions.

Q: Can I freeze the Vegan Mushroom Stroganoff?
A: Absolutely! It can be stored in the freezer for up to a month.

Q: Is there a particular type of mushroom you suggest?
A: Any variety of mushrooms can be used. But a mix of them would make the dish more flavorful.

Q: Can I add in any extra veggies to the recipe?
A: Certainly! Feel free to add bell peppers, broccoli, zucchini or any of your favorite veggies.

Q: Is this recipe gluten-free?
A: The recipe can easily be made gluten-free by swapping the soy sauce with a gluten-free alternative like Tamari.

Nutritional Facts of Vegan Mushroom Stroganoff Recipe

This recipe per serving provides about 250 calories, 14 grams of protein, 12 grams of fat, 20 grams of carbohydrates, 5 grams of dietary fiber and 5 grams of sugars.

In conclusion, the Vegan Mushroom Stroganoff is hearty, creamy, comforting and packed with nutrients. It fits right into your vegan lifestyle without compromising on taste and satisfaction. So grab a spoon and let’s dive headfirst into foodie paradise. Serve it with rice or noodles, maybe a side of steamed veggies, whatever floats your boat. Bon app��tit!