Vegan Mushroom Stroganoff RECIPE
Stroganoff is typically a beef dish with a mushroom and sour cream sauce served with egg noodles. Except the mushrooms, nothing is really plant-based in the traditional recipe, right?!
Today, I'm sharing with you my own vegan version of a stroganoff, using fresh mushrooms, zesty Lightlife ground and a delicious homemade cashew cream sauce. Perfect for a weekday, this recipe is quick, easy and REALLY tasty.
Start by bringing a pot of water to boil and cook your pasta according to the instructions on the package. You can use any pasta you like. We really like farfalles so this is what I'm using today.
While the water is heating up, chop the onion and slice the mushrooms. I'm using white mushrooms today, but you could use any type of mushroom. Cremini mushrooms are a good choice for this recipe.
Then, put all the ingredients a high speed blender and mix the cashew cream sauce for 1 minute. The sauce might seems liquidy, but it will thicken up when heated in the pan.
When the water is boiling, drop your noodles in and start to sauté your onions. When translucent, add the sliced mushrooms and cook them until they get good color. Add the plant-based ground, the cashew cream sauce and the soy sauce. Break the lumps and stir while it thickens. Don't forget to season to taste. I usually just add pepper because the soy sauce is pretty salty.
You can either serve the stroganoff on top of the noodles or mix everything together. Hard decision, guys! (We like it all mixed up together!) Garnish with the optional chopped parsley, to your likings.
I like to serve it with a side of steamed green beans because...well...it's all about balance and you need to eat your daily portions of vegetables!