Easy and Fast Vegan Mushroom Stroganoff
Ingredients
- 1 large yellow onion
- 1 lb (455 g) crimini mushrooms
- 4 cloves of garlic, minced
- 1/4 cup white wine
- 1 2/3 cups (400 ml) Vegetable Broth
- 2/3 cups (100 g) Cashews soaked
- 1/2 -1 tsp Dijon mustard
- 1 tsp marjoram, dried
- 1 tsp thyme, dried
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp tarragon, dried
- 2 tbsp soy sauce or gf tamari or soy-free coconut aminos
- 1 tsp dark miso paste
- 2-3 tbsp nutritional yeast
- Sea Salt and pepper to taste
Garnish
- Parsley
Preparation
Pour boiling water over the cashews and leave them to soak for at least 10 minutes.
Place the onion and garlic in a coated pan.
Add 1 tablespoon of water and cook until they begin to stick to the pan.
Then add more water and stir briefly until they start to color.
Repeat this step until the onions turn golden brown.
In the meantime, slice the mushrooms.
Add the sliced mushrooms to the onions and fry vigorously.
Repeat the same steps as for the onions.
Deglaze the mixture with white wine and cook until it is evaporated. If not using white wine, skip this step or add balsamic to the cream later.
Drain the cashews.
Blend the drained cashews with the vegetable broth in a high-speed blender until creamy and smooth.
Add the cashew cream and all the remaining ingredients to the mushrooms and stir vigorously.
Bring the sauce to a brief boil.
Season with sea salt and pepper to taste.
If the sauce is too thick, add more water; if too liquid, let it boil to thicken.