Creamy Dreamy Vegan Mushroom Stroganoff
Recipe Introduction: Creamy Dreamy Vegan Mushroom Stroganoff
Fancy some Vegan Mushroom Stroganoff ? Honestly, who doesn't love a good bowl of comfort food? This recipe is proper lush. It's savoury, creamy, and packed with flavour.
Quick Hook
Ever wondered how to make a classic dish plant based ? This Creamy Vegan Mushroom Stroganoff is your answer. It's a rich, satisfying meal with a deep, earthy flavour.
We are diving headfirst into How To Make Vegan Stroganoff !
Brief Overview
Stroganoff is thought to have originated in Russia in the mid-19th century. Our plant based version is a delicious twist on a classic.
It's medium difficulty, takes about 50 minutes, and serves 4. We are going to make some tasty Easy Vegan Comfort Food !
Main Benefits
This Healthy Mushroom Stroganoff is packed with nutrients from the mushrooms and cashews. It's perfect for a chilly evening or a cosy weekend meal.
What makes this recipe special is the creamy, cashew based sauce. It tastes amazing and is totally dairy-free! If you are looking for Vegan Dinner Recipes with Mushrooms , you are in the right place!
What You'll Need: The Ingredient Line-Up
Right then, let's have a butcher's at what you'll need. From earthy mushrooms to creamy cashews, this recipe is all about good quality ingredients.
Alright, buckle up, buttercups! Let's dive into what you'll need to whip up this unbelievably lush Vegan Mushroom Stroganoff . Honestly, even my meat loving mate Dave went back for seconds! Ready to cook?
Kit and Kaboodle: Ingredients & Equipment
This isn't rocket science, promise! I've kept it simple, just like your Nan used to make it, only, you know, vegan . We're talking proper easy vegan comfort food here.
Main Ingredients Breakdown
- Olive oil: 1 tbsp (15 ml) . It’s the stuff dreams are made of, or at least, the base for a delicious Stroganoff.
- Onion: 1 large onion, finely chopped (about 1 cup / 150g ). Go for a yellow one, they caramelize beautifully.
- Garlic: 2 cloves , minced (about 2 tsp / 6g ). More is more, as far as I'm concerned!
- Mushrooms: 1 lb (450g) mixed (cremini, shiitake, oyster), sliced. Get adventurous! The more, the merrier. Quality indicators : Look for mushrooms that are firm and not slimy.
- All-purpose flour: 1/4 cup (30g) (or gluten-free all-purpose blend). Thickens the sauce, simples.
- Vegetable broth: 1 cup (240ml) . Go for low sodium, you can always add more salt.
- Dry white wine: 1/2 cup (120ml) (optional, use extra broth if omitting). Adds depth. Pinot Grigio works a treat.
- Dijon mustard: 2 tbsp (30ml) . That tangy kick is essential!
- Smoked paprika: 1 tsp . Smoky deliciousness.
- Dried thyme: 1/2 tsp . A classic herb for a classic dish.
- Salt and pepper: To taste. Obvs.
- Fresh parsley: 2 tbsp (30ml) , chopped, for garnish. Makes it look all fancy pants.
- Raw cashews: 1 cup (140g) , soaked in hot water for at least 30 minutes . This is crucial for the creamy vegan pasta recipe !
- Water: 1/2 cup (120ml) .
- Lemon juice: 1 tbsp (15ml) . Brightens up the cashew cream.
- Salt: 1/2 tsp .
- Egg-free noodles or mashed potatoes: 1 lb (450g) . Your carb of choice. I'm partial to egg-free tagliatelle, personally.
Seasoning Notes: Let's Get Flavourful!
For this plant based mushroom stroganoff recipe , the combo of Dijon, smoked paprika, and thyme is chef's kiss . If you fancy a bit of a kick, add a pinch of chilli flakes.
No thyme? A bit of rosemary will do in a pinch. Honestly, how to make vegan stroganoff is all about embracing the flavour, isn't it?
Equipment You'll Need
- Large skillet or Dutch oven. For all the simmering action.
- Blender (preferably high speed). For that ultra smooth cashew cream.
- Measuring cups and spoons. Don't be guessing!
- Chopping board & Knife.
- If you don't have a fancy blender, soaking the cashews for longer (or even boiling them for 15 minutes ) helps! Also, a potato masher can stand in for a fancy food mill if you're making mash.
This healthy mushroom stroganoff is just around the corner, and mushroom stroganoff without dairy is so tasty, you won't miss the cream. Vegan dinner recipes with mushrooms are proper good, aren't they?
And there you have it! No need for crazy gadgets. Just the essentials for a proper Vegan Stroganoff with Cashew Cream.
Right then, let's get cracking on this Vegan Mushroom Stroganoff ! It's a belter of a dish, guaranteed to warm you right up, just like a good cuppa and a cheeky biscuit.
Honestly, it's one of my go-to easy vegan comfort food meals, especially when the weather's a bit rubbish. This recipe is your secret weapon!
Cooking Method: Creamy Dreamy Vegan Mushroom Stroganoff
This Vegan Mushroom Stroganoff recipe is a plant based twist on a classic. It uses earthy mushrooms and a rich, creamy cashew sauce.
Flavoured with Dijon mustard and a hint of paprika, it's a perfect dish for a chilly evening, served over egg-free noodles.
Forget the beef, this is proper champion tucker! I'm telling you, even meat eaters will be asking for seconds.
Prep Steps: Mise en Place Mastery
Getting everything ready before you start is crucial. It's called mise en place, proper fancy that is! First, soak 1 cup (140g) of raw cashews in hot water for at least 30 minutes .
Chop 1 large onion and mince 2 cloves of garlic . Slice 1 lb (450g) of mixed mushrooms. Measure out the rest of the ingredients.
This essential mise en place will save you loads of time and stress. Also, please, be careful with that knife!
step-by-step Process: From Hob to Gob
Alright, here's how to make vegan stroganoff !
- Blend those soaked cashews with 1/2 cup (120ml) water, 1 tbsp (15ml) lemon juice, and 1/2 tsp salt. This creates our Vegan Stroganoff with Cashew Cream .
- Sauté the chopped onion in 1 tbsp (15 ml) olive oil over medium heat until softened. Add the minced garlic and cook for another minute until fragrant.
- Chuck in the sliced mushrooms and cook until they're softened and browned, making sure to release their lovely juices. Don’t overcrowd the pan!
- Sprinkle 1/4 cup (30g) of flour over the mushrooms and cook for 1- 2 minutes , stirring constantly. This creates the roux, the foundation of our creamy sauce.
- Gradually whisk in 1 cup (240ml) of vegetable broth and 1/2 cup (120ml) of dry white wine (optional). Then, add 2 tbsp (30ml) Dijon mustard, 1 tsp smoked paprika, 1/2 tsp dried thyme, salt, and pepper. Bring to a simmer.
- Reduce the heat and simmer for 10- 15 minutes , until the sauce has thickened. It should coat the back of a spoon nicely.
- Stir in the cashew cream until fully incorporated and the sauce is smooth and creamy. Taste and adjust seasoning as needed.
Pro Tips: Chef's Secrets Revealed
Want to take your Vegan Mushroom Stroganoff to the next level? Here are a few tricks. Soaking cashews is essential for a super smooth sauce.
Don't rush it! A common mistake is not browning the mushrooms properly. Be patient. For a healthy mushroom stroganoff , use low-sodium broth.
Plus, the cashew cream can be made a day ahead, stored in the fridge, and added just before serving. You know? It's all about being organised.
Right, let's talk about making this Vegan Mushroom Stroganoff the absolute best it can be! Honestly, it's all about the little things, you know?
Recipe Notes for the Perfect Stroganoff
I want you to nail this, here's some things to consider before whipping up this Plant Based Mushroom Stroganoff Recipe !
Serving Suggestions: Plating Like a Pro
Presentation matters, even if you're just slobbing out on the sofa! Spoon your Creamy Vegan Pasta Recipe over a bed of egg-free noodles.
A sprinkle of parsley is lush! A side of crusty bread? Oh my days!
Storage Tips: Keepin' it Fresh
Got leftovers of this Easy Vegan Comfort Food ? Lucky you. Pop it in an airtight container. It'll keep in the fridge for about 3 days .
For longer storage, freezing is an option. Just let it cool completely first. Reheat gently on the hob, stirring occasionally.
Variations: Your Stroganoff, Your Rules
Want to mix it up a bit? Add some spinach at the end. Fancy a bit of a kick? Red pepper flakes are mint! For a Vegan Stroganoff with Cashew Cream that's also nut-free, try using sunflower seeds instead of cashews.
Just soak and blend them the same way.
Nutrition Basics: Goodness in Every Bite
This Healthy Mushroom Stroganoff is packed with goodness. Mushrooms are low in calories but high in nutrients. The cashew cream adds healthy fats.
It is way better than Mushroom Stroganoff without Dairy . It's a win-win, innit?
So there you have it! All the tips and tricks to make your Vegan Dinner Recipes with Mushrooms absolutely banging. Don't be afraid to experiment and have a laugh. Happy cooking!
Frequently Asked Questions
Can I make this Vegan Mushroom Stroganoff ahead of time?
Absolutely! Like a good stew, this Vegan Mushroom Stroganoff actually tastes even better the next day. The flavours have more time to meld together, resulting in a richer, more satisfying dish. Just store it in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop or in the microwave.
What's the best way to store leftover Vegan Mushroom Stroganoff?
Store any leftover stroganoff in an airtight container in the refrigerator. It will keep well for up to 3 days. When reheating, you might need to add a splash of water or vegetable broth to loosen the sauce, as it tends to thicken up in the fridge. Give it a good stir and heat through until piping hot.
I don't have any white wine, can I still make the Vegan Mushroom Stroganoff?
No worries, you can definitely still make this dish without white wine! Simply substitute the wine with an equal amount of vegetable broth. For a little extra tang, consider adding a splash of apple cider vinegar or lemon juice to brighten up the flavors it's like giving it a little cheeky wink.
My cashew cream isn't perfectly smooth, what can I do?
Ah, the dreaded lumpy cashew cream! Don't despair, there are a few things you can try. Firstly, make sure your cashews are soaked long enough at least 30 minutes in hot water, or even better, boiled for 15 minutes.
If it's still a bit gritty, try using a high speed blender or food processor and blending for a longer period, pausing occasionally to scrape down the sides. Adding a tablespoon or two of extra water can also help get things moving.
Can I use other types of mushrooms for this Vegan Mushroom Stroganoff recipe?
Absolutely! Feel free to get creative with your mushroom selection. While the recipe suggests a mix of cremini, shiitake, and oyster mushrooms, you can use any combination you like, or even stick to just one type. Portobello mushrooms would also work well, adding a meaty texture to the dish.
Just make sure to adjust the cooking time as needed, as different mushrooms release varying amounts of moisture.
Is this Vegan Mushroom Stroganoff gluten-free friendly?
This recipe can easily be made gluten-free. Simply swap the all-purpose flour for a gluten-free all-purpose blend when making the roux. Make sure you're serving it over gluten-free noodles, mashed potatoes, rice or cauliflower mash.
Always double check the labels of your ingredients to ensure they are certified gluten-free if you have a severe allergy.
Creamy Dreamy Vegan Mushroom Stroganoff
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 25g |
| Fiber | 8g |
