Mushroom Stroganoff
A vegan remake of a favorite, this version is creamy and full of mushroom goodness. The avocado adds good fats, while keeping it super healthy. Serve with a large salad for an every-day meal or for guests.
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Vegan Mushroom Stroganoff
Mushroom Stroganoff
A vegan remake of a favorite, this version is creamy and full of mushroom goodness. The avocado adds good fats, while keeping it super healthy. Serve with a large salad for an every-day meal or for guests.
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Vegan Mushroom Stroganoff
Ingredients
  • 1 package whole wheat pasta noodle I used fusilli
  • 16 ounces baby portabella mushrooms sliced (or any mushroom you like)
  • 1 medium yellow onion diced
  • 1 Tbl tomato paste
  • 1 Tbl fresh lemon juice
  • 1 Tbl soy sauce
  • 2 Tbl flour
  • 2 cups low sodium vegetable broth I like Pacific Organic Low Salt (or homemade)
  • 1/2 medium ripe avocado
  • 1/3 cup raw cashews soaked for at least 30 minutes in hot water, or ¼ cup cashew butter
  • sea salt and pepper to taste
Instructions
  1. Water sauté the chopped onion until it starts to wilt. Add in the sliced mushrooms and sauté until the mushrooms have shrunk.
  2. Bring a large pot of water to boil and cook the pasta according to the directions. Drain and set aside.
  3. In a small container with a lid, add about 3 Tbl. of the veggie broth with the 2 Tbl. of flour. Shake to combine. You will use this to thicken the sauce.
  4. While the mushrooms are cooking, add the cashews, avocado and about ½ cup of veggie broth to a high-powered blender. Blend until the sauce is smooth, scraping down the sides to make sure all of the cashew bits are incorporated. Add more broth if it’s too thick.
  5. Add the blended sauce, tomato paste, lemon juice, and soy sauce to the pan with the mushrooms and stir to combine.
  6. Add the rest of the veggie broth and the flour mixtures to the pan and stir until the sauce starts to thicken.
Nutrition Facts
Mushroom Stroganoff
Amount Per Serving
Calories 176 Calories from Fat 65
% Daily Value*
Total Fat 7.2g 11%
Saturated Fat 1.2g 6%
Cholesterol 0mg 0%
Sodium 154mg 6%
Total Carbohydrates 24g 8%
Dietary Fiber 3.8g 15%
Sugars 5.2g
Protein 6.9g 14%
Vitamin A 1%
Vitamin C 5%
Calcium 2%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com