A savory mix of sauteed cremini mushrooms, fresh herbs and luscious cashew cream is tossed with noodles to create this hearty and comforting vegan mushroom stroganoff.
Well, my husband and I put up the Christmas tree this weekend. And we spent a good deal of time sitting on the couch eating comfort food. Vegan mac & cheese. Vegan tamales and refried beans. Vegan mushroom stroganoff. All I can say is, it been a rough year, which built up to a rough week, and moved onto a seriously rough start to the weekend.
I won’t get into it all right now, but I’m at least pretty darn sure I’m not the only one who could use a little recovery time from the craziness of the last 365 days, right? I think it’s been pretty roller coastery for even the most upbeat of us.
So we drowned our woes in holiday cheer and vegan comfort food.
Vegan stroganoff has been suggested to me a number of times, but I think I’ve maybe had stroganoff like once during childhood, if that. As is often the case, I relied on some guidance from the hubs on this one. Savory sloppy goodness is how he described stroganoff. He actually describes a lot of childhood comfort food favorites that way. I guess there’s just something about sloppy food.
I went with cremini mushrooms, some savory herbs, and importantly, rich cashew cream. My first version of the dish actually some included lentils too, but he tells me that they were just okay in there, but did nothing to add to the stroganoffyness of the dish, so I ditched them. But feel free to add them to your version of the dish if you’d like — just throw a cup or so of cooked brown lentils into the mix for some added texture and protein.
Vegan Mushroom Stroganoff
- 6 ounces dried rotini pasta or your favorite type of pasta
- 1/2 cup raw cashews, soaked 4 to 8 hours and drained
- 3/4 cup vegetable broth divided
- 3 tablespoons olive oil, divided
- 1 pound cremini mushrooms, cleaned and coarsely chopped
- 1 large onion, diced
- 1/4 cup dry sherry
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon all-purpose flour
- 2 tablespoons soy sauce
- 1 1/2 teaspoons red wine vinegar
- Salt and pepper to taste
Bring a medium pot of water to a boil and add the pasta. Cook the according to package directions, then drain it into a colander. Return the pasta to the pot and toss with a dash of olive oil.
While the pasta cooks, place the cashews and 1/2 cup of vegetable broth into a blender and blend until smooth. Set aside.
Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. Add the mushrooms in an even layer. Cook until they're browned on the bottoms, about 5 minutes, then flip and cook about 5 minutes more on the opposite sides. Transfer the mushrooms to a plate.
Add the remaining tablespoon of oil to the pot. When oil is hot, add the onion, and sauté until soft and translucent, about 5 minutes.
Return the mushrooms to the pot, and add the sherry and rosemary. Bring everything to a simmer and allow it to cook until most of the liquid has cooked off, about 4 minutes. Add the flour to the pot and stir to form a paste that coats the mushrooms. Add the remaining 1/4 cup of broth, soy sauce and red wine vinegar to the pot. Bring the mixture to a simmer and allow it to cook for 5 minutes, stirring occasionally. Stir in the cashew mixture and pasta, and cook just a minute or two longer, until heated throughout.
Remove the pot from the heat and season with salt and pepper to taste. Garnish with some fresh parsley if you like. Serve.