When I'm craving some creamy pasta, I make this Creamy Vegan Mushroom Stroganoff Recipe for dinner. Generally, Fridays are "stay at home" nights. Although the weekend is beginning, we are both tired from work, and to be honest, I usually want to make something simple.
At our house, pasta is a staple. We love the variety of noodles, and of course, the fact most noodles are vegan helps immensely. In fact, recently, I am addicted to gluten-free noodles. Recently, I found a Chickpea Tumeric Pasta, which is not only gluten-free, its low in calories as well.
WHAT KIND OF PASTA TO USE FOR CREAMY VEGAN MUSHROOM STROGANOFF
Although I chose a gluten-free chickpea and turmeric pasta and shaped pasta will work for vegan mushroom stroganoff recipe. In fact, you can even use quinoa if you prefer.
Not only is it gluten-free, but it only has two ingredients, and it is perfect with Creamy Vegan Mushroom Stroganoff.
When I was a kid, my grandma made the best beef stroganoff I had ever eaten; it was creamy and delicious. Her secret of using tomato paste in her cream sauce, giving the sauce a deeper flavor.
WHAT'S THE SECRET TO THE VEGAN MUSHROOM STROGANOFF GRAVY?
Although I generally use almond milk for my creamy sauces, I decided to try using some raw cashews in this recipe. I only used 1/4 cup for the entire recipe, which serves 6 people, so I figured it wouldn't hurt.
WHAT ARE THE INGREDIENTS?
- 16-ounce pack, plus 8-ounce package, sliced Baby Bellas or Other Mushrooms of Choice
- 1 large, diced Yellow Onion
- 2 minced Shallots
- 2 cloves, minced Garlic
- 3 cups Organic Vegetable Broth
- 2 Tablespoons Organic Tomato Paste
- 2 teaspoons Paprika
- 1 teaspoon Sea Salt
- 1 teaspoon Fresh Ground Pepper
- 1/2 cup Dry White Wine
And, of course, the secret ingredient is the cashew cream:
- 1/2 cup Raw Cashews
- 1/2 cup Organic Vegetable Broth
- 1 Tablespoon Lemon Juice
- 1 Clove Garlic, Minced
Despite most instructions that require soaking cashews, if you have a high-speed quality blender, it isn't necessary.
In order to give the Vegan Mushroom Stroganoff a meaty texture, I used a variety of mushrooms. Although I love shiitake mushrooms I chose a combination of button mushrooms and baby portobellos, because those were the only ones available at the store.
Also, I like a lot of mushrooms in my dishes, as well as shallots. Furthermore, the combination of onions and shallots creates an unbelievable flavor, and white wine brings all the flavors together.
If you are looking for a creamy, decadent mushroom pasta, you will love Creamy Vegan Mushroom Stroganoff. Checkout Vegan Mushroom Stroganoff Recipe.
DO YOU LOVE EASY PASTA DISHES LIKE VEGAN MUSHROOM STROGANOFF? IF SO, WE HAVE YOU HOOKED UP!
- Creamy Spicy Vegan Sausage Pasta
- Oil-Free Vegan 20 Minute One-Pot Wonder Pasta
- Garlic Noodles
- Vegan Spicy Thai Drunken Noodles with Seared Tofu
- Vegan Spaghetti and Meatballs
- Vegan Hungarian Goulash
- Veggie Stuffed Shells
- Vegan Stuffed Shells Recipe
- Vegan Fettuccine Alfredo
- Vegan Lasagna
- Mexican Lasagna
- Yum Yum Noodles
- Vietnamese Noodles
- Quick Pesto Gnocchi and Vegetables
Creamy Vegan Mushroom Stroganoff
I took my grandma's secret recipe and transformed it into a vegan delicacy. Enjoy this incredible vegan sauce on any type of pasta, or use as a gravy.
Ingredients
- 1 16 ounces bag of pasta (I used gluten-free chickpea turmeric pasta)
- 16 ounce pack, plus 8 ounce package, sliced Baby Bellas or Other Mushrooms of Choice
- 1 large, diced Yellow Onion
- 2 minced Shallots
- 2 cloves, minced Garlic
- 3 cups Organic Vegetable Broth
- 2 Tablespoons Organic Tomato Paste
- 2 teaspoons Paprika
- 1 teaspoon Sea Salt
- 1 teaspoon Fresh Ground Pepper
- 1/2 cup Dry White Wine
Cashew Cream:
- 1/2 cup Raw Cashews
- 1/2 cup Organic Vegetable Broth
- 1 Tablespoon Lemon Juice
- 1 Clove Garlic, Minced
Garnish:Ā
- 1/8 cup chopped Ā Fresh Parsley
- 1/8 cup chopped Fresh Dill
Instructions
Cashew Cream:
- In a cup sized blender, combine cashews, 1/2 cup vegetable broth, 1 garlic clove and lemon juice.
- Blend until smooth.
- Set aside.
Mushrooms/Onions/ShallotsS/Stroganoff
- In a large non-stick skillet, on medium heat, sauté onions, garlic, and shallots until translucent.
- Add sliced Mushrooms.
- Cook until brown and all liquid from the mushrooms has dissipated.
- Add the remaining 3 cups of vegetable broth.
- Stir.
- Add salt, pepper, and paprika.
- Add tomato paste and stir until it blends with the rest of the liquids in the pan.
- Add cashew cream.
- MAKE SURE YOU GET IT ALL. SCRAPE DOWN THE SIDES.
- Add white wine.
- Stir.
- The mixture will thicken as you stir. Be patient.
- Turn heat down to low and prepare pasta.
Cook the Pasta:
- Prepare pasta according to package instructions.
- Drain when done. (Rinse if using gluten-free pasta)
- Add noodles to the stroganoff mixture.
- Toss.
- Serve in a bowl and sprinkle with fresh dill and parsley.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! š
Leave a Reply