Vegan Mushroom Stroganoff

Step 1

Bring a large pot of salted water to a boil and add the pasta. Cook the pasta according to package directions, then drain it into a colander.

Step 2

While the pasta cooks, place the cashews and 1 cup of vegetable broth into a blender and blend until smooth. Set aside.

Step 3

Coat the bottom of a large skillet with 2 tablespoons of the olive oil and place it over medium heat. Add the mushrooms in an even layer. Cook the mushrooms 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. (Note 2)

Step 4

Add the remaining tablespoon of oil to the skillet and raise the heat to medium-high. When oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently.

Step 5

Return the mushrooms to the skillet, and add the sherry and rosemary. Bring the sherry to a simmer and allow it to cook until most of the liquid has cooked off, about 3 minutes.

Step 6

Add the flour to the skillet and stir to form a paste that coats the mushrooms. Cook the mixture for about 1 minute, stirring constantly.

Step 7

Add the remaining 1/2 cup of broth to the skillet, along with the soy sauce and sherry. Bring the broth to a simmer and let it cook for about five minutes, until most of the broth has evaporated.

Step 8

Add the cooked pasta and cashew mixture to the skillet. Stir the mixture to combine, and let everything cook for 2 to 3 minutes, until the sauce has reduced to your desired consistency. Add some additional broth or water if it thickens too much.

Step 9

Remove the skillet from heat and season the mixture with salt and pepper to taste. Serve.