THE BEST MUSHROOM STROGANOFF (VEGAN)
I've tried several online recipes for vegan stroganoff but haven't been wowed by any of them. I created this version and it is by far the best we've had. My whole family loves it! It takes amazingly like the stroganoff we remember from our omni eating days. :o)
Provided by worldmom12
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and drain pasta according to package directions.
- Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
- Add garlic and cook for another 1-2 minutes. Remove from heat.
- In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
- Whisk in flour and continue cooking until sauce begins to thicken.
- Return skillet to low heat and stir thickened sauce into mushroom mixture.
- Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.
ONE POT MUSHROOM STROGANOFF
This One Pot Vegan Mushroom Stroganoff recipe is a healthy & hearty twist on a classic Stroganoff! This cozy and creamy noodle dish is sure to be a crowd-pleaser.
Provided by Caitlin Shoemaker
Categories Main
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- add 1/4 cup (60 ml) of water to a large pot over medium heat. Add in the sliced onions and cook until translucent, about 3 to 5 minutes. You can also sauté the onions in 1 tablespoon of oil instead of water, if you wish.
- add in the pasta, mushrooms, beef-flavored broth, nutritional yeast, and black pepper. Bring to a boil over high heat, then reduce the heat to medium-low and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.
- turn the heat off, then stir in the cashew butter and lemon juice until everything is well incorporated. Taste the pasta and add any additional salt, if necessary.
- top with freshly chopped parsley and black pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week.
CASHEW MUSHROOM STROGANOFF
Make and share this Cashew Mushroom Stroganoff recipe from Food.com.
Provided by Dancer
Categories Vegetable
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place cashews in a shallow pan and warm slightly in a 250 degree oven. Keep warm until serving.
- Then, in a large saucepan, heat oil over medium heat and saute garlic and onions until onions are soft but not brown.
- Add mushrooms and tamari soy sauce and cook until tender.
- Add tomato paste and mix thoroughly, cooking about 2-3 minutes.
- Slowly add sour cream, combining all ingredients well.
- Serve stroganoff over a bed of brown rice, cover with toasted cashew nuts and garnish with the parsley and paprika.
MUSHROOM STROGANOFF
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
MUSHROOM STROGANOFF
Steps:
- In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.
CREAMY VEGAN MUSHROOM STROGANOFF (GF OPTIONAL)
Comforting, creamy, and dreamy vegan mushroom stroganoff that's gluten-free optional, too! SO delicious and easy to make, with just 10 ingredients required!
Provided by Minimalist Baker
Categories Entree
Time 1h
Number Of Ingredients 17
Steps:
- Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.
- Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms and add the remainder to a food processor with the "S" blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.
- NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package's recommendation.
- Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.
- Test pasta for doneness. When it's ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.
- STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and pepper (optional). Cook for 3-4 minutes or until translucent. Add the sliced mushrooms ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
- Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant - about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).
- Add the cashew cream and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the 1/4 - 1/2 cup (120 ml) reserved pasta water. Or, if you forgot to reserve pasta water, you can also use filtered or tap water if needed. Serve over noodles or add the noodles to the sauce and stir to combine.
- Serve warm and optionally garnish with chives and vegan sour cream or yogurt. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding water as needed to thin.
Nutrition Facts : ServingSize 1 serving, Calories 411 kcal, Carbohydrate 62 g, Protein 11.3 g, Fat 14.8 g, SaturatedFat 4.4 g, Sodium 677 mg, Fiber 4.7 g, Sugar 6.1 g, UnsaturatedFat 7.2 g
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- Water sauté the chopped onion until it starts to wilt. Add in the sliced mushrooms and sauté until the mushrooms have shrunk.
- Bring a large pot of water to boil and cook the pasta according to the directions. Drain and set aside.
- In a small container with a lid, add about 3 Tbl. of the veggie broth with the 2 Tbl. of flour. Shake to combine. You will use this to thicken the sauce.
- While the mushrooms are cooking, add the cashews, avocado and about ½ cup of veggie broth to a high-powered blender. Blend until the sauce is smooth, scraping down the sides to make sure all of the cashew bits are incorporated. Add more broth if it's too thick.
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- Bring a medium pot of water to a boil and add the pasta. Cook the according to package directions, then drain it into a colander. Return the pasta to the pot and toss with a dash of olive oil.
- While the pasta cooks, place the cashews and 1/2 cup of vegetable broth into a blender and blend until smooth. Set aside.
- Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. Add the mushrooms in an even layer. Cook until they're browned on the bottoms, about 5 minutes, then flip and cook about 5 minutes more on the opposite sides. Transfer the mushrooms to a plate.
- Add the remaining tablespoon of oil to the pot. When oil is hot, add the onion, and sauté until soft and translucent, about 5 minutes.
RECIPE: MUSHROOM STROGANOFF - WHOLE FOODS MARKET
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- In a blender, combine cashews, 1/4 cup fresh water, vinegar and salt, and blend until smooth; add more water a tablespoon at a time as needed to make a cashew cream.
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5/5 (1)Total Time 35 minsCategory Dinner, Main Course, Main Meals, Vegetarian
- In a high speed blender combine the raw cashews and water. Blend on high for about 1-2 minutes or until smooth. If too thick, add 1tbsp water at a time until a smooth, thick consistency is reached.
- Heat a large pot over medium heat and add the avocado oil. Add the onion and cook for about 1-2 minutes or until fragrant. Add the garlic and cook for another minute.
- Add the mushrooms and a pinch of salt and pepper and cook for about 5 minutes, stirring frequently while the mushrooms cook down. Add the thyme and coconut aminos and cook for another 1-2 minutes. Add the white wine and cook down for about 3 minutes, stirring frequently.
- Add the broth, parsley, and pasta. Stir, cover, and let cook for about 20 minutes, stirring frequently until the pasta is tender.
BEST VEGAN MUSHROOM STROGANOFF - EAT WITH CLARITY
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Ratings 8Total Time 25 minsCategory PastaCalories 433 per serving
- Add in the mushrooms and minced garlic and saute until the mushrooms soften, about 5 minutes.
VEGAN MUSHROOM STROGANOFF - WORLD OF VEGAN
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Reviews 7Author Gina HouseCuisine EuropeanCategory Dinner
- Soak the cashews for at least 1 hour (but ideally overnight). To do so, place the raw cashews in a medium bowl and cover with water. Set aside uncovered at room temperature. The cashews are ready when they break apart when pressed between two fingers. Drain and dispose of water.
- Add the soaked cashews, garlic, salt, and ¾ cup of fresh water to a blender and blend on high speed until completely smooth, about 3 minutes. Stop, scrape down the sides of the blender, and process again for 1 minute. Set this cashew cream aside.
- Heat up your sautéing pan to high heat and add the olive oil. Once hot, add the onions and mushrooms and sauté for 3 minutes, stirring regularly. Add pepper.
- Pour in the blended cashew cream and lower the heat to medium. Add up to ¾ cups of the reserved pasta water (the water you cooked the noodles in) to the pan, until you have your desired sauce consistency. Let that thicken for about 2-3 minutes, mixing regularly, and then remove from heat.
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- Over medium high heat, add the diced onions and garlic and cook until lightly browned (2-3 minutes). Add in the sliced mushrooms, thyme, salt and pepper, and cook until the mushrooms shrink and the liquid has cooked off (6-8 minutes)
- Reduce heat to medium. Add in 3 cups of vegetable stock and bring to a boil. Once boiling, add in the pasta and stroganoff sauce mixture.
- Stir and cook for 10-12 minutes until the noodles have cooked. If at any point the liquid has cooked off too much, add in the extra 1/2 cup of broth as needed. Add salt and pepper to taste before serving. Garnish with chives, scallions, parsley and/or vegan parmesan.
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