/gheeː peaː teaː/
Servings: 4 | 30 minutes | 525 kcal
Traditionally, Stroganoff is a Russian dish made with sautéed pieces of beef served in a sour cream sauce. This vegan version replaces beef with mushrooms and uses a cashew cream instead of sour cream.
This dish was inspired by a trip to Russia, where the chef encountered the traditional version of Beef Stroganoff and decided to create a vegan alternative that preserved the rich, comforting flavors of the dish while making it accessible to a vegan audience.
Ingredients
- 1 cup raw cashews
- 1 cup water
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 16 oz white button mushrooms, sliced
- 2 tablespoons soy sauce
- 1 cup vegetable broth
- 1 tablespoon cornstarch
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon smoked paprika
- 8 oz whole wheat pasta
- 1 chopped parsley
Instructions
- Soak cashews in water for at least 2 hours, then drain and blend until smooth.
- In a large pan, heat olive oil over medium heat. Add onions and cook until translucent.
- Add garlic and cook for 1 minute, then add mushrooms and cook until they release their liquid.
- Stir in soy sauce and cook for another 2 minutes.
- In a small bowl, whisk together vegetable broth and cornstarch, then add to the pan.
- Stir in thyme, sage, smoked paprika, and cashew cream.
- Bring to a boil, then reduce heat and simmer until the sauce thickens.
- While the sauce is simmering, cook the pasta according to package directions.
- Drain the pasta and toss with the mushroom stroganoff sauce.
- Garnish with parsley and serve.