Beef stroganoff is a dish that stands out as a favorite from my pre-plant-based years. The creamy, savory dish served over noodles was so comforting. Now you can have it again with this updated vegan mushroom stroganoff version.
One of the tricks to deepen the “meaty” flavor in plant-based dishes is by adding ingredients that develop the umami flavor. Umami is one of the five tastes, the others being sweet, sour, salt and bitter.
Mushrooms, tomato paste, and soy sauce, help develop the umami flavor in this dish. To bring out the creaminess, I’ve used 1/3 cup of raw cashews (or 1/4 cup cashew butter) and 1/2 of an avocado.
You’ll need a pretty powerful blender for the raw cashews, but it will help if you soak them for at least 30 minutes before blending. Here is a simple video on how to make vegan cashew butter. Cashew butter can be expensive, but only a small amount is used in this recipe.
For the love of mushrooms! Try some of these recipes:
If you are staying away from whole foods that are higher in oil, you can omit the cashews and avocado from the recipe and up the flour by 1 tablespoon to help thicken the sauce. You can also add some nut based milk.
I think you’ll enjoy this tasty dish because it is so close to the original. One of the best things about this dish is it cooks in 20 minutes. So, it is the perfect meal for a busy weeknight.
I'd love to hear your feedback in the comments below for this Mushroom Stroganoff recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking