healthy stroganoff recipe

This vegan mushroom stroganoff with a rich, creamy cashew sauce is hearty, healthy, and full of deep, savory flavors. Healthy and comforting!

Vegan Mushroom Stroganoff

olive oil

onion

cremini mushrooms (thinly sliced)

thyme

smoked paprika

black pepper

salt

garlic (minced (about 2 teaspoons))

all-purpose flour

soy sauce

nutritional yeast

sherry or red wine vinegar

whole wheat rotini**

parsley (optional for serving)

Puree

Drain the cashews, then place them in a blender with 3/4 cup of the vegetable broth. Puree until smooth, thick, and creamy. Depending upon your blender, this may take several minutes and you may need to stop and scrape down the blender a few times. The mixture will be the consistency of a thin paste. Set aside.

Saute

In a large, deep skillet or a Dutch oven with a tight-fitting lid, heat the olive oil over medium. Add the onion and cook until beginning to soften, about 5 minutes.

Cook

Add the mushrooms. Continue to cook, stirring occasionally, until the mushrooms are browned and softened and have given up their liquid, about 10 to 12 minutes.

Stir

Stir in the thyme, smoked paprika, black pepper, salt, and garlic. Cook, stirring to coat the mushrooms, until the garlic is fragrant, about 30 seconds.

Stir in the soy sauce. Let cook until the soy sauce evaporates, about 30 seconds to 1 minute.

Sprinkle the flour over the top, then stir so that it coats the mushrooms. Continue stirring until all of the white bits of flour disappear.

Pour

Pour in 1 cup of the remaining broth. Stir and work any stuck-on bits off the bottom of the pan.

Simmer

Add 1 1/2 cups of the remaining broth and the noodles. Stir to combine and cover the pan. Bring the liquid to a boil, then immediately remove the lid and stir again. Re-cover, then reduce the heat to a low simmer. Let simmer until the noodles are al dente and most of the liquid is absorbed, about 9 to 10 minutes. Check every minute or so to give the noodles another stir and run a rubber spatula or wooden spoon along the bottom of the pan to prevent sticking, recovering the pan each time. If at any point, the noodles look dry, splash in more of the remaining broth. Adjust the heat as needed so that you maintain a gentle simmer.

Once the noodles are tender, remove the pan from the heat. Stir in the blended cashews, nutritional yeast, and vinegar. If the sauce is too thick at any point, splash in more broth to loosen it (I ended up adding almost all 4 cups by the end.) Taste and adjust seasonings as desired. Sprinkle with fresh parsley and serve hot.

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Top 1 healthy stroganoff recipe recipes from across the web

The most viewed healthy stroganoff recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Mushroom Stroganoff

The most viewed healthy stroganoff recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine