Vegan Mushroom Stroganoff Recipe

Vegan Mushroom Stroganoff (mushroom ragout) with homemade spätzle (egg noodles)

Vegan Mushroom Stroganoff Recipe

Vegan mushroom stroganoff is not just a perfect recipe for beginners, but is also prepared fast and versatile to serve. This mushroom ragout pairs well with everything from homemade vegan spaetzle, to bread dumplings, and rice or other noodles. This hearty vegetarian stroganoff is made with a mushroom mixture of chanterelles, porcini mushrooms and others and a very creamy cream alternative made from cashews, as well as the right combination of spices.

Course Plant-based Meat

Cuisine German

Keyword dairy-free, dinner, from scratch, gluten free, homemade, lactose-free, lunch, pasta, soyfree, spätzle, vegan mushroom stroganoff, vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 1006kcal

Author Jasmin

Equipment

Ingredients

12 oz 340g Pasta like Spätzle
1 large yellow onion
1 lb 455 g crimini mushrooms*
4 cloves of garlic minced
¼ cup white wine
1 ⅔ cups 400 ml Vegetable Broth
⅔ cups 100 g Cashews soaked
½- 1 teaspoon Dijon mustard
1 teaspoon majoram dried
1 teaspoon thyme dried
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon tarragon dried
2 tablespoon soy sauce or gf tamari
or soy-free coconut aminos
1 teaspoon dark miso paste
2 - 3 tablespoon [nutritional yeast) https://amzn.to/2OoFKr9
Sea Salt and pepper to taste
For garnish: Parsley

Instructions

First pour boiling water over the cashews and leave them for at least 10 minutes. Now put the onion and garlic in a coated pan. Add 1 tablespoon of water, allow the onions to fry until they begin to stick to the pan, then add some more water and stir briefly, now the onions should slowly get color. Repeat this step until the onions turn golden brown.
In the meantime, cut the mushrooms into slices and add to the onions and fry vigorously. Repeat the same steps as for the onions.
Now deglaze the onions mushrooms with the white wine until it is cooked off. If you do not use white wine, you can later add the balsamic to the cream, just skip this step.
Now sieve the cashews off and blend them with the vegetable broth in a high speed blender until they are creamy and without pieces. Add the cashew cream with all the remaining ingredients to the mushrooms and stir vigorously. Now let the sauce boil briefly and taste with some sea salt and pepper. If the sauce is too thick, add some more water, if it is too liquid, let it boil a little, it should thicken thanks to the cashews.
Serve with pasta, rice or bread dumplings

Notes

Nutrition