Description
This Vegan Mushroom Stroganoff features meaty shiitake mushrooms cooked in a rich, creamy white wine cashew sauce, infused with Dijon mustard and fresh herbs. Served over al dente lentil pasta, this comforting plant-based dish is perfect for a hearty, healthy meal with a luscious texture and savory flavor.
Ingredients
Scale
Mushrooms and Vegetables
- 1 lb shiitake, cremini, or baby bella mushrooms, sliced
- 2 tsp caraway seeds
- 1 yellow onion (or 1 leek), diced
- 4 cloves garlic, minced
Cashew Cream Sauce
- 1 cup raw organic cashews, soaked
- 1.75 cups water
- 4 cloves garlic
- 2 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 lemon, juiced
- 1 pinch sea salt, to taste
Other Ingredients
- 1 tbsp whole wheat pastry flour (optional)
- 1/4 cup dry white wine
- 2 tbsp Dijon mustard
- 1/3 cup flat leaf Italian parsley or fresh chives, roughly chopped
- 1 cup vegetable stock
- 1 pinch sea salt
- 8 oz lentil pasta, cooked al dente according to package instructions
Instructions
- Prepare the Cashew Cream: Soak 1 cup of raw organic cashews in water for at least 4 hours or overnight. Drain and rinse, then blend them with 1.75 cups fresh water, 4 cloves of garlic, nutritional yeast, onion powder, garlic powder, lemon juice, and a pinch of sea salt until smooth and creamy. Set aside.
- Cook the Mushrooms and Aromatics: Heat a large skillet over medium heat. Add the caraway seeds and toast them briefly until fragrant. Add the diced yellow onion (or leek) and minced garlic, sauté until translucent and aromatic, about 3–5 minutes. Add the sliced mushrooms and cook until they release their liquid and become tender and browned, about 8–10 minutes.
- Add Flour and Deglaze: If using, sprinkle 1 tbsp whole wheat pastry flour over the mushrooms and stir well to coat. Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
- Incorporate Mustard, Stock, and Cream: Stir in 2 tbsp Dijon mustard and 1 cup vegetable stock. Pour in the prepared cashew cream sauce, mixing thoroughly. Let the mixture simmer gently for 10–12 minutes, allowing the sauce to thicken and flavors to meld. Season with a pinch of sea salt to taste.
- Prepare the Pasta: While the sauce simmers, cook 8 oz lentil pasta according to package instructions until al dente. Drain and set aside.
- Finish and Serve: Stir in the chopped flat leaf Italian parsley or fresh chives into the sauce. Serve the mushroom stroganoff over the cooked lentil pasta immediately, garnished with extra herbs if desired.
Notes
- This recipe can be served over noodles, rice, or mashed potatoes for variety.
- Soaking cashews overnight improves the creaminess of the sauce; for a quicker method, soak in very hot water for 1 hour.
- Use gluten-free flour or omit the flour altogether to make the recipe gluten-free.
- Adjust the seasoning and lemon juice to your taste for brightness and balance.
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 7 g
- Sodium: 368 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 0 mg
