I settled on some green lentil pasta I had in a jar in the pantry since summer. I also decided to skip all the vegan butter and sour cream and instead made a quick tangy cashew cream to stir in at the last minute for a thick luscious sauce.
Traditionally served with pasta, stroganoff is equally delicious on a bed of brown rice, zucchini noodles or next to your favorite sides like green beans, broccoli, or spooned over some Hasselback potatoes and plant-based meatballs.
What is Stroganoff Anyway ?
A 19th century Russian classic dish traditionally made with sauteed pieces of beef (yikes) in a smetana (sour cream) sauce, but updated here to a cruelty-free plant-based version that is even more delicious and also nutritious! True story!
This Mushroom Stroganoff is the Best Ever:
Watch How To Make Vegan Mushroom Stroganoff:
Vegan Mushroom Stroganoff
- 1 lb shiitake or portobello mushrooms (sliced)
- 2-3 tsp caraway seeds
- 1 small yellow onion -diced
- 4 cloves garlic -minced
- 1.5 tbsp whole wheat pastry flour
- 1/3 cup dry white wine
- 2 tbsp dijon mustard
- 1/3 cup flat leaf Italian Parsley (roughly chopped)
- 1 cup veggie stock
- 1 pinch sea salt
- 1/2 lb lentil pasta (or your favorite whole grain noodles)
- Make the Cashew Cream:Rinse then soak the cashews in hot water for at least 20 minutes. Drain and rinse then add them to a powerful blender together with the water, nutritional yeast, onion and garlic powders, lemon juice and sea salt. Process until smooth and silky. Refrigerate until needed.
Prepare the Sauce:
- Remove the stem from the shiitakes and reserve for later use ( allow to dehydrate and use to make mushroom stock). You can give them a quick rinse if dirty or just use a wet towel to clean off any dirt). Slice them into strips and set aside.
- Warm up a large skillet over medium flame. Add a splash of water and the diced onions with a pinch of sea salt. Add the caraways seeds and sautée together until the onions are translucent and they start to get a little color. (add a little more water if needed).
- Add the sliced mushrooms to the pan and give everything a good stir. Saute until the mushrooms shrink down and release their moisture.
- Add the white wine and use a flat wooden spoon or spatula to scrape up any brown bits from the bottom of the pan then add the garlic. Stir well until the garlic starts releasing its flavor, about 10 seconds or so.
- Stir in the mustard then sprinkle everything with the flour. Stir again and pour in the veggie stock. Bring to a simmer and cook a few minutes until the sauce thickens.
- Pour in half of the cashew cream and stir well. (Reserve the rest for later use if desired)
- Simmer a few minutes until the mushroom sauce is bubbly and lusciously creamy. Stir in the chopped parsley.
- Meanwhile cook the pasta according to the directions on the package. Drain and reserve a cup of the pasta water.
- Add the cooked pasta to the pan with the mushroom stroganoff sauce and finish cooking for another 30 seconds or so. At this point you can add more cashew cream if desired or use some of the reserved pasta water to stretch out the sauce if needed. Sprinkle with fresh parsley and dill and serve promptly with freshly cracked black pepper on top.