Introduction:
Rich, creamy, and satisfying, vegan stroganoff is a delicious twist on the classic comfort dish, offering all the comforting flavors you love without the dairy or meat. This plant-based version of the traditional beef stroganoff replaces the meat with hearty mushrooms, creating a rich, savory sauce that’s perfect for spooning over a bed of pasta or rice. With a combination of cashews, nutritional yeast, and vegetable broth, the creamy sauce offers a velvety texture that will make even non-vegans ask for seconds. Whether you’re vegan, lactose intolerant, or just looking to enjoy a healthier version of an old favorite, this vegan stroganoff is sure to become a regular in your meal rotation.
Ingredients:
8 oz wide egg noodles or pasta of choice (use gluten-free pasta if desired)
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
12 oz mushrooms, sliced (cremini, white button, or a mix)
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon dried thyme
1 teaspoon paprika
1 cup vegetable broth
1/2 cup unsweetened almond milk (or any non-dairy milk)
1/4 cup raw cashews (soaked for 2 hours, then drained)
2 tablespoons nutritional yeast
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
1 tablespoon lemon juice (optional, for brightness)
Instructions:
Cook the Pasta:
Begin by cooking the egg noodles or pasta according to package instructions. Drain and set aside.
Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 4-5 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Mushrooms:
Add the sliced mushrooms to the pan and cook for about 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the Seasonings:
Stir in the soy sauce, dried thyme, and paprika. Cook for another 2 minutes, allowing the flavors to combine.
Prepare the Creamy Sauce:
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