This comforting vegan beef stroganoff is made with noodles and seitan in a rich and creamy cashew sauce. Easy to make and perfect for everything from weeknights to special dinners!
- 6 ounces dried pasta (preferably shells or rotini)
- ½ cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- ¾ cup vegetable broth, divided
- 3 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, cleaned and sliced
- 1 medium onion, sliced
- 12 ounces seitan, cut into ½ inch pieces
- 1 tablespoon all-purpose flour
- ¼ cup dry sherry (can substitute with water)
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons soy sauce
- 1 teaspoon red wine vinegar
- Salt and pepper, to taste
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Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. Drain it into a colander when it's done.
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While the pasta cooks, place the cashews and ½ cup of broth into a blender or food processor* fitted with an s-blade. Blend to a smooth paste.
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Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat.
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Give the oil a minute to heat up, then add the mushrooms in an even layer. Cook the mushrooms for about 5 minutes on each side, until they're browned and tender.
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Remove the mushrooms from the skillet and transfer them to a plate.
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Heat the remaining tablespoon of oil in the skillet, then add the onion. Sweat the onion for about 5 minutes, until softened.
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Add the seitan to the skillet and cook it with the onion, stirring occasionally, until the pieces begin to brown, about 5 minutes.
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Stir the flour into the skillet until it evenly coats the seitan and onions. Cook everything, stirring constantly, for about 1 minute.
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Return the mushrooms to the skillet, then Stir in the sherry and rosemary. Raise the heat and bring the liquid to a simmer, then lower the heat and allow it to cook until most of the liquid has dried up.
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Stir in the broth and bring it up to a simmer, then stir in the cooked pasta, cashew mixture, soy sauce, and red wine vinegar. Cook everything for just about 1 minute more, until heated throughout.
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Remove the skillet from heat and season the stroganoff with salt and pepper to taste.
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Divide onto plates and serve.
*If using a food processor, smaller is better. The volume of ingredients might not be enough for a larger device. If all you've got is a large one, consider doubling the sauce — you can freeze half for the next time you make this recipe or another use.