Vegan Mushroom Stroganoff
Ingredients
- 8-12 oz vegan ribbon pasta*
- 2 tbsp olive oil
- 1 large brown onion, diced
- 16-24 oz crimini mushrooms, sliced
- 6 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 cup white wine or apple cider
- 1 cup raw cashews, soaked and drained
- 2 cups vegetable stock
- 2 tbsp tomato paste
- 2 tbsp miso paste*, optional but recommended
- 2 tsp prepared yellow mustard
- 1/4 cup nutritional yeast, optional
- salt and pepper to taste
- almond ricotta, to serve , optional
Preparation
Prepare the noodles according to the package directions
Reserve a cup of the pasta water for thinning the sauce later, if desired
Drain, toss with a bit of oil to prevent sticking and keep warm until the sauce is ready
In a wide heavy-bottomed pan (cast iron is ideal), heat the olive oil over medium heat
Sauté the onions for 2 minutes, until softened
Add the mushrooms, stirring occasionally to prevent burning and for even cooking
Some browning should start to happen after about 5-8 minutes
Add the garlic and thyme, cooking for another 2 minutes
Deglaze the pan with the wine
In a high-speed food processor or blender, blend the cashews, vegetable stock, miso paste and tomato paste until smooth
Pour into the mushroom mixture
Lower the heat, and bring to a simmer taking care not to burn it
Whisk in the nutritional yeast, if using
If you'd like to thin the sauce, add some pasta water or soup stock a half cup at a time
Once ready to serve, whisk in the mustard
Season with salt and pepper, if desired
Combine the cooked, drained pasta with the sauce
Serve with almond ricotta and fresh parsley, if desired
Notes:
To quick soak the cashews: place the cashews in a small pot and cover with water
Bring to a boil, then reduce the heat and simmer for 10 minutes
Keep an eye on the water level so they don’t dry up and burn
Drain and use in recipe
