Introduction: This Vegan Mushroom Stroganoff is a rich, creamy, and comforting dish that’s perfect for cozy dinners. Made with earthy mushrooms, creamy cashew sauce, and flavorful herbs, it’s a plant-based take on the classic stroganoff. Serve it over pasta, rice, or mashed potatoes for a satisfying and hearty meal.

Ingredients:

For the Stroganoff Sauce:

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lb (450g) mushrooms, sliced (use cremini, button, or a mix)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • ½ cup vegetable broth
  • 1 tablespoon soy sauce or tamari (for gluten-free)

For the Creamy Base:

  • 1 cup raw cashews, soaked for at least 2 hours (or boiled for 15 minutes)
  • ¾ cup water
  • 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
  • 1 tablespoon lemon juice

To Serve:

  • 8 oz pasta (like fettuccine or linguine), cooked according to package instructions
  • Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Prepare the Cashew Cream

  1. Soak Cashews:
    • Drain the soaked or boiled cashews and add them to a blender.
  2. Blend the Cashew Cream:
    • Add ¾ cup water, nutritional yeast (if using), and lemon juice to the blender with the cashews. Blend on high until smooth and creamy. Set aside.

Step 2: Make the Stroganoff

  1. Heat the Oil:
    • In a large skillet or saucepan, heat the olive oil over medium heat.
  2. Sauté Onion and Garlic:
    • Add the chopped onion and sauté for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
  3. Add Mushrooms:
    • Add the sliced mushrooms to the skillet, stirring occasionally. Cook for 8-10 minutes until the mushrooms release their juices and begin to brown.
  4. Season and Deglaze:
    • Add the thyme, smoked paprika, salt, and black pepper. Stir well. Then add the vegetable broth and soy sauce, scraping any browned bits from the bottom of the pan. Allow it to simmer for 3-4 minutes.
  5. Add Cashew Cream:
    • Pour the cashew cream into the mushroom mixture, stirring well to combine. Allow the sauce to simmer for an additional 5-7 minutes, until it thickens slightly.

Step 3: Serve

  1. Combine with Pasta:
    • Add the cooked pasta to the sauce, tossing until well coated. If the sauce is too thick, add a bit more vegetable broth or water to reach your desired consistency.
  2. Garnish and Serve:
    • Serve warm, garnished with fresh parsley.

Serving Suggestions:

  • With Pasta: This dish is traditionally served over pasta, but it also goes well with mashed potatoes, rice, or even cauliflower rice for a low-carb option.
  • With Fresh Herbs: Top with fresh parsley or chives for added flavor and color.

Tips and Variations:

  1. Add More Veggies: Try adding spinach, kale, or peas for extra color and nutrients.
  2. Use Coconut Cream: Substitute cashew cream with coconut cream for a slightly different creamy texture and flavor.
  3. Make it Spicy: Add a pinch of red pepper flakes if you like a bit of heat.

Nutritional Information (Per Serving, Approx. 4 Servings):

  • Calories: 350
  • Carbohydrates: 45g
  • Fiber: 6g
  • Net Carbs: 39g
  • Protein: 10g
  • Fat: 14g

WW SmartPoints (Per Serving):

Each serving has approximately 8 SmartPoints on the Weight Watchers program, depending on specific ingredients used.

This Vegan Mushroom Stroganoff is creamy, rich, and bursting with earthy flavors. It’s a perfect comfort food that is both satisfying and healthy, ideal for vegans and non-vegans alike. Enjoy this cozy, plant-based twist on a classic dish!