Plant-Based Stroganoff with Mushrooms and Dairy-Free Sauce
Ingredients:
- 12 oz (340 g) wide vegan pasta or noodles
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 12 oz (340 g) cremini or button mushrooms, sliced
- 1 tsp smoked paprika
- 1 tbsp soy sauce
- 1 cup unsweetened plant-based milk (e.g., almond, soy, or oat)
- 1 cup vegetable broth
- 1/3 cup raw cashews (soaked for 2 hours) or vegan sour cream
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions:
1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
3. Add minced garlic and sliced mushrooms to the skillet. Cook until mushrooms are softened, about 5–7 minutes.
4. Stir in smoked paprika and soy sauce. Mix well and let cook for 1–2 minutes.
5. In a blender, combine soaked cashews (or vegan sour cream), plant-based milk, vegetable broth, and nutritional yeast. Blend until smooth.
6. Pour the creamy mixture into the skillet. Stir well and simmer until the sauce thickens, about 5 minutes.
7. Toss the cooked pasta into the skillet, coating it evenly with the sauce. Adjust salt and pepper to taste.
8. Serve warm, garnished with fresh parsley.
Recipe Information: 10 mins prep | 15 mins cooking | 25 mins total | 360 calories per serving | Serves 4