Creamy, comforting, and packed with flavor, this vegan mushroom stroganoff is a plant-based twist on a classic dish. It’s perfect for cozy dinners and easy enough for a weeknight meal.
Ingredients:
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12 oz (340g) wide pasta (e.g., fettuccine or tagliatelle).
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2 tbsp olive oil.
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1 medium onion, diced.
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3 cups mushrooms, sliced (e.g., cremini, button).
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2 cloves garlic, minced.
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1 cup unsweetened almond milk.
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1/2 cup cashew cream (blend soaked cashews with water until smooth).
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2 tbsp nutritional yeast.
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1 tbsp soy sauce or tamari.
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1 tsp paprika.
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Salt and pepper to taste.
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Fresh parsley, chopped (for garnish).
Instructions:
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Cook pasta according to package instructions, drain, and set aside.
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Heat olive oil in a large skillet. Sauté onions until translucent, about 5 minutes.
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Add mushrooms and cook until softened, about 8 minutes.
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Stir in garlic, paprika, soy sauce, and nutritional yeast. Cook for 2 minutes.
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Pour in almond milk and cashew cream. Simmer for 5-7 minutes until sauce thickens.
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Toss cooked pasta in the sauce. Season with salt and pepper.
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Serve hot, garnished with fresh parsley.
This vegan mushroom stroganoff is proof that plant-based meals can be indulgent and satisfying. It’s a dish that will impress vegans and non-vegans alike. Enjoy!