One-Pot 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, minced (12g)
- 1 small onion (100g)
- 1 lbs container of mushrooms (450g)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 8 oz gluten free pasta (224g // any shape you like)
- 3 1/2 cup vegetable broth, divided (875ml)
Preparation
Over medium high heat, add the diced onions and garlic and cook until lightly browned, about 2-3 minutes.
Add in the sliced mushrooms, thyme, salt and pepper, and cook until the mushrooms shrink and the liquid has cooked off, about 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.
