Vegan Gluten-Free Mushroom Stroganoff
Ingredients
Stroganoff sauce
- 1/2 cup cashews, soaked (75g)
- 1 cup cashew milk (250 ml)
- 3 tbsp nutritional yeast (20g)
- 1 tbsp miso paste (20g)
- 1 tbsp apple cider vinegar (15g)
Stroganoff
- 4 garlic cloves (12g)
- 1 small onion (100g)
- 1 pound mushrooms (450g)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 8 ounces gluten-free pasta (224g)
- 3.5 cups vegetable broth (875ml)
Preparation
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).
In the meantime, blend the stroganoff sauce ingredients together until smooth and set aside.
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.
