mushroom stroganoff

This healthy mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!

Mushroom Stroganoff

butter

onion

tbsp unbleached all-purpose flour

vegetable

Worcestershire sauce

tomato paste

oz sliced white mushrooms

oz sliced Cremini or baby Bella mushrooms

3.5 oz Shiitake mushrooms

thyme

salt and pepper

tbsp white wine

sour cream

oz uncooked noodles (No-Yolk noodles)

tbsp minced fresh flat-leaf parsley

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.

Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.

Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.

Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.

Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

This quick mushroom stroganoff recipe makes a healthy, tasty meal in just 15 minutes!

15 minute mushroom stroganoff

tbsp oil

onion, (diced)

garlic, (minced)

tsp smoked paprika

70 ml (~ 1/4 cup) vegetable stock

Salt

Black pepper

tbsp fresh parsley, (chopped)

Heat the oil in a large frying pan or wok, and add the onion. Cook for a few minutes over a medium heat, until slightly softened. Add the garlic and sliced mushrooms, and cook for a further 5 minutes, or until the mushrooms are thoroughly cooked.

Coat the mushrooms in the smoked paprika, then add the vegetable stock and sour cream. Bring to a gentle simmer, and cook until the mixture has come together into a silky sauce.

Season to taste, and serve topped with plenty of fresh parsley.

https://embed.mediavine.com/videos/ol3oiadlram8kzarmxxo

Video showing how to make my easy 15 minute mushroom stroganoff.

A few clever substitutions can make this traditional creamy casserole low in fat and calories

Mushroom stroganoff

olive oil

onion,finely chopped

paprika

garlic cloves,crushed

mixed mushrooms,chopped

stock

Worcestershire sauce,or vegetarian alternative

tbsp half-fat soured cream

parsley,roughly

pouch cooked wild rice

Heat the olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> and soften the onion for about 5 mins.

Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.

Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.

Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

Instant Pot Mushroom Stroganoff - a simple, easy vegetarian weeknight dinner that is creamy, hearty and full of delicious depth and flavor!  Vegan Adaptable! See Stovetop version below!

Instant Pot Mushroom Stroganoff 

½ a red onion, diced

garlic cloves, rough chopped

mushrooms, sliced (cremini, shiitake, button)

salt

pepper

cooking sherry (or sub white wine

veggie broth

whole-grain mustard

flour

pasta

Heat oil on &#8220;sauté&#8221; function.  Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.

Add sherry wine,  2 cups broth, mustard and flour and stir well, scraping up any browned bits  (to prevent burn error)

Set instant pot to pressure cook on high for 3-4 minutes. (see notes)

Manually release (placing a towel over the steam).

Stir in the sour cream, and keep on warm setting for 5-10 minutes. Sauce will thicken slightly, but will remain &#8220;saucy&#8221; enough for dipping garlic bread. Taste, add more mustard if you like.

Sometimes for extra depth, I&#8217;ll add a teaspoon of soy sauce in at the end, up to you.

My husband says it is the best thing I ever made with mushrooms!  I made it using the instant pot. Can I use a whole grain rotini with the same timing for the instant pot as you have in the recipe?

Delicious !! I've only been vegan for three months but this is one of my top three most tasty dishes. I am an Instant Pot maniac so this was right up my alley.

Loved this recipe - very simple and flavorful.  A great weeknight dinner - thanks!

We substituted 1/2 cup plain yogurt for the sour cream- my pickiest eater loved it!

This recipe was fast and delicious. One of the reasons I love it is because it is a well-thought out recipe that works perfectly. No burn errors, no soupy sauce, and I didn't have to tweak the spices. In addition, this recipe doesn't require multiple pots and pans, so clean up was a breeze. The flavor was great, especially with the added touch of soy sauce. I used chickpea rotini for a protein boost and stirred in some frozen peas at the end. The chickpea rotini was perfectly cooked after 4 minutes.

Made this as written except I only had 8 oz of mushrooms and butter instead of olive oil, it turned out perfect! The noodles were still al dente and the flavor was phenomenal! We love mushrooms and anything with a lot of umami and this fit the bill. I will be putting this in my busy weeknight rotation, it’s delicious and fast.

I was skeptical that this would be as good as my old-fashioned stroganoff, but it was excellent! We didn’t miss the meat at all &amp; the flavors were amazing. 
I may cut back on the mushrooms a bit next time, as they seemed to overtake the noodles. 
Thanks for a keeper!

Excellent flavor! Easy to make! The notes about the cook time based on type of pasta were very helpful. I had to add an extra minute to my cook time for penne and it was perfectly done. Thanks!

Beyond impressed with how good this dish is.  Perfectly cooked noodles nestled in a sauce that could be the poster child for umami.

This is third recipe I've made of your InstantPot 25 bests, and I'll be hard pressed not to make it a few times more before moving on to the next one.  Each new recipe I've made only serves as more evidence that the list, as a whole, is a stellar entity.  So happy to have stumbled upon it, and look forwards to further sampling its delights!!

So so very good! Have made this twice now, delicious medley of flavor! 
Used whole wheat rotini as that is what I had.  So delicious, I can’t wait for lunch, am eating for breakfast! Thank you Sylvia for another winner!

This is the second recipe we've tried on this list and WOW....this dish is truly delicious. I'm not much of a stroganoff person (partially because I don't eat meat), but this was exceptional. So easy to make, and my husband's new favorite recipe! I want to cook this for my family when they visit for the holidays, am I able to just double the ingredients list? Would the cooking time change in any way? So happy I came across this page. THANK YOU for sharing! :)

So delicious and easy to make. I will definitely make again.

I just received an Instant Pot as a gift and this was the first recipe I made. I used 2 tablespoons of Dijon mustard and left out the 3/4 teaspoon of salt but otherwise followed the recipe as written. It was excellent and so easy to make. Thank you!

Hi
Can I use buckwheat pasta? 
Thanks kylie

excellent dinner, very easy for after work, and very delicious!  Thank you.

This is seriously the best recipe ever! It has become a staple in our house ever since we found it. We are mushroom lovers and this dinner is so easy and delicious. We have fed it to friends and family and it has always been a hit! My mom makes this on the regular now too :) Thank you for the FANTASTIC recipe!

This recipe was tasty, but we did get the 'food burn' error twice. I thought I had de-glazed the pot pretty well, and after waiting for the pressure cooker cycle once we added the noodles, we would get that error. We scraped up the bottom and tried again, and got the same message. Good news was that the two pressurizing cycles was enough to cook the noodles, so it still turned out okay. We will try again and REALLY make sure we got all the bits off the bottom.

https://content.jwplatform.com/videos/0BxLOJSr.mp4

A video on how to make Instant Pot Mushroom Stroganoff – a simple, easy vegetarian weeknight dinner that is creamy and hearty and full of delicious depth and flavor! This version is vegan adaptable and can be made on a stovetop.

Mushroom Stroganoff – Horizontal – V1b

This One Pot Vegan Mushroom Stroganoff is a healthy &amp; hearty twist on a classic Stroganoff! This cozy and creamy noodle dish is sure to be a crowd-pleaser.

One Pot Mushroom Stroganoff

yellow onion,

(280 g) cremini mushrooms, cut in half or fourths

imitation “beef-flavored” broth (or sub vegetable broth)

nutritional yeast

black pepper,

(85 g) cashew butter*

lemon juice

kosher salt (optional)

parsley, chopped

Sauté the Onion

add 1/4 cup (60 ml) of water to a large pot over medium heat. Add in the sliced onions and cook until translucent, about 3 to 5 minutes. You can also sauté the onions in 1 tablespoon of oil instead of water, if you wish.

Cook the Pasta

add in the pasta, mushrooms, beef-flavored broth, nutritional yeast, and black pepper. Bring to a boil  over high heat, then reduce the heat to medium-low and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.

Make it Creamy

turn the heat off, then stir in the cashew butter and lemon juice until everything is well incorporated. Taste the pasta and add any additional salt, if necessary.

Serve

 top with freshly chopped parsley and black pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week.

Hi Caitlin, 
   Thank  you for sharing this recipe. So happy you asked bout a nut-substitute Kali,  I can’t wait to try this !

Peace, love, and puppies,

Sherri

Delicious! During the Shelter in Place we've gone shopping every few weeks. Had a 24 oz. Container of baby bella's from Costco that needed to be used. I used raw cashews blended in my Vitamix with some hot water then added a bit of the veggie broth and mushrooms to blend with it.  Was delicious! Thanks

Yum! We are so excited to find this recipe! Such a rich and creamy flavor using WFPB &amp; no oil. Thank you.

Came out amazinggg! Thank you for the awesome recipe! (:

I've made this recipe a dozen times before using vegan mayo instead of cashew butter. The result is an absolutely incredible dish that impresses all my non-vegan friends and family! Thanks so much for this one, Caitlin!

I made this recipe exactly how you posted it, but I made it in an instant pot from start to finish, starting with sautéing the onions and then adding all the ingredients except the lemon juice and cashew butter, setting the instant pot to high pressure for 8 minutes, when time was up, quick releasing and then stirring in the lemon juice and cashew butter and my family absolutely loved it!!! I’ll definitely be making this again! Thank you, Caitlin! 👍😋🌱

This was so good and really just a god send. I have fibromyalgia. It can be hard to stand, prep, and cook a nice meal. This was super easy. I used prechopped onions and mushrooms to make it even easier. I was able to rest while it did most of the cooking. Thank you.

Just tried this today and it was delicious! Used some sunflower cream instead of cashew butter. This dish os definitely going on hot rotation for me

Super yummy! I made this for dinner tonight and my meat-loving husband went for seconds. It is hearty and flavorful and great for more meat-free meals!

I just made this and wow, it’s fantastic! 

I did make a few changes as follows: 

I added garlic to the onions in the pot
I used sliced baby Bellas
I used 3 cups veggie broth and 1/2 cup of canned coconut milk mixed with 1/2 cup water and 2 tsp tahini
I used 2 tsp veggie “beef seasoning”
I added dried basil, crushed red pepper, and a bit of dried parsley

This was so easy and quick and will be added to my list of favorite dishes. 

Thank you!

One of the quickest, easiest, and most delicious things I've cooked in a long time.

Man oh-man Caitlin! I've made this three times and it's delicious every damn time. It tastes kind of like those creamy alfredo pasta sides you get in sachets (not sure if you have those over there?) - the kind you add milk + butter to? But of course, much better because it's made from scratch! So easy, so delicious, and it's given me an addiction to brown mushrooms. 

Beef stroganoff was one of my favourites before I went vegetarian, so I'm so happy to have something similar and just as comforting in my rotation.

This. Is. AMAZING!! Since going vegan I've been searching for a recipe that is flavorful and the main ingredient is mushroom. This is it, this is my staple, my go to, my everything!! Thank you for being amazing! I had to alter just a smidge because I was out of rotini but still had mac and cheese noodles from before our transition. I will have plenty of opportunities to try again with the proper ingredients! 😂😉 Thanks again, wish I could give it more stars!!

This was hands down one of the best meals I have ever made!  So delicious and easy and the family loved! I added extra pepper and used vegan Tofutti sour cream instead of the cashew butter.  I have not used nutritional yeast before but I am amazed at how much it made the recipe.  Very creamy and delicious.  Thank you!

My husband loved it! Thank you for the recipe. The only thing I did differently was I used vegan mayo instead of cashew butter as I didn't have any on hand. Delicious!!

Just made it tonight for the hubby and I and LOVED it! Shared it with my sister so she can make it too.

Super good! I enjoyed trying some new ingrediants too!

Hi Caitlin.. greetings from Singapore! We just had a very successful first vegan homemade dish thanks to your recipe. My 7 yr old doesn’t like meat and is dairy intolerant, this vegan dish is perfect for him and the rest of the fam enjoys it very much too! We used a mixed nut butter (with some crunch in it so yumz!) and added in shimeiji mushrooms. Love it !!

My family loves this recipe. The only modification I made was accidentally adding an extra 1/2 cup water to my broth mix. I liked this because it kept the leftovers moist when reheating. Since this will probably be a make-ahead meal for me, I'll keep using the extra water.

So good! I am vegetarian and my husband is vegan. We both loved it!

This was fantastic.  I used Almond Butter instead of Cashew.  Turned out perfect.

One of the best damn vegan meals I've had to date, and EASY to make! My husband loved it too. It will definitely take it's place amongst our favorites.

One of my favorite recipes from Caitlin. My non-vegan boyfriend loves making it for me and always eats (at least) two bowls full! It's a must try!

This was the first vegan anything I ever had. Now 6 months later I eat it often. So easy and delicious. I wondered if I could make this a half recipe? The measurements are precise I read that. Has anyone tried making half? I'm asking because I'm the only one in my house that eats this so when I make it I eat it lots for 3 days lol

This is delicious!! I used fancy organic boullion cubes (added an extra one), plus a dash more lemon juice, and tofutti ‘sour cream’ instead of cashew butter. Really, really good.

This recipe is fabulous. Next time I make it, I will double the onions and mushrooms for my family’s personal taste.

Delicious! And SO easy. Adding to the rotation.

Holy kittens Batman!! I didn't have cashew butter so I used Tofutti sour cream &amp; I only had vegan chicken broth so I used that instead. I used a different pasta so I had to eyeball the broth &amp; I probably used 1/2 cup sour cream because I wanted it gone. Best vegan stroganoff I've ever had.

Great flavor! One caveat...after it sits, the liquid is completely absorbed by the pasta. Next time I would use half the pasta OR double the broth. But for this time I simply added more of the sauce ingredients to make it saucy again.

This was hands down the best pasta I have EVER made! SO creamy and delicious!

It's hard to get vegan beef stock in the UK so I used vegan chicken stock instead. Also had to settle for slightly crunchy cashew butter. I had my doubts, but the taste was INSANE! THANK YOU!!!

So good!!! I didn’t have cashew butter so I blended cashews with the lemon juice and a little extra water to get a super thick cashew cream and it worked perfectly:). Thanks for the recipe, we really enjoyed it.

Eating this now. I used gluten free rice pasta and a regular cashew butter from Whole Foods because I didn’t feel like making my own or spending 16.00 on raw cashew butter. I also bought mushroom broth as they didn’t have no beef broth and sometimes when I use my better than bouillon veg it overpowers the dish. All that said - it was good - I did feel like the cashew butter taste was a bit much so ended up adding a lot of lemon. Also my sinuses are awful so my sense of taste is off a bit. I added more salt, sautéed garlic, garlic powder and some Italian herbs with the extra lemon to cover the cashew taste. Still very good but will make my own cashew butter next time:-) and add some spinach or kale. Or even black beans for some chew. Thank you it was very easy to make.

Made this tonight and wish I could share my photos! As I'm prone to do, I tweaked and added a few things. I'll be posting my version of your recipe on my own site, and am happy to give you credit for the original version! I made a white wine cashew cream sauce and added marinated tempeh and baby kale. It was killer good, and thank you for the inspiration. A perfect dish for a chilly evening.

This was delicious! Vegans and meat eaters alike loved it. Crowd pleaser :-)

I've made and recommended this so many times. It's so damn delicious and easy to make. You will be scraping the pot for the last of it.

My family isn’t vegan but we tried this recipe tonight and it is amaaaazing. I would hands down make this again!

Delicious! I used Banza chickpea rotini and needed to add a little more water at the end likely because chickpea pasta is a little more robust than other gluten free pastas, but a really wonderful vegan dish for my winter rotation.

I made this tonight for dinner and it was delicious! I didn’t have beef flavored veggie broth so I added about a tbsp of ‘Annie’s Vegan Worcestershire Sauce’. I really like that it only uses one pot. I will definitely be making this Stroganoff again.

I made this dish for a potluck dinner. I didn't have parsley, so I put frozen peas toward the end. Delicious!  Everyone raved about it. Thank you!

Great, easy recipe!  Mine turned out soupy - probBly because I used gluten free pasta.  So I add a corn starch slurry while it was boiling and it thickened right up!

I made this tonight and I just can't get over how amazing it is. I'm a new vegan so I haven't quite found my go-to recipes yet. This is my new go-to!!! So easy and so delicious. I used mixed mushrooms and threw in a zucchini that needed to be used. So, so so good. I need to try your other recipes ASAP!!

Yassss kween!! You are killin the game with these recipes. If you want a delicious, healthy meal with little clean up then stop right here and make this. My non-veggie boyfriend was shocked at how good this was and it is now a rotation of my meal prepping. I have sent this recipe to all the non-believers (aka meat eaters) in my life and I'm certain it'll change their minds about veganism. Also, if you like this check out the pumpkin pasta dish! Thanks for makin healthy yet scrumptious meals Caitlin!

I had to do a bunch of alt since I have a lot of sensitivities, and I was really surprised that this turned out at all, but it was really delicious! I used sunflower seed butter instead of cashew, and vegetable broth instead of beef, and apple cider vinegar instead of lemon juice. My only issue was that the sauce was really watery, so when I make it again I will probably add some arrowroot power to help thicken it. I have to admit that I was shocked that the gluten free pasta was perfectly cooked, since when I straight up just boil it I have issues sometimes. Will definitely make this again.

New favorite comfort good meal! Terrific after a stressful day of work!

This is the first recipe of yours that I’ve made and my goodness - it is absolutely delicious! I made it with Banza brand chickpea pasta and it turned out wonderfully! Can’t wait to try your other recipes!

This was truly excellent!  followed it exactly and loved it.  Thank you so much.

I made this tonight and I almost fell off my chair. It's the most delicious thing I've ever eaten. There's really nothing else to say about it.

Wow! Just made this recipe tonight and was it delicious. Even my meat eating husband liked it and he is picky. The prep and cook was so simple. This will be in the weekly night meal rotation 😁 this will also be what meat eating guest will eat when they visit 😉

Ah....I wish I had read this far before I made this!  I used whole wheat farfalle pasta.  But, I also cooked it with the lid on, which held in more moisture.  I used Hellman’s vegan mayo, then added some tahini, hoping it would thicken up, which it did not.  I added in some brown rice flour, mixing and cooking a bit more, which finally thickened it up.  It was super delicious!
I’ll definitely make this again, but with less broth, and the lid off.

Caitlin, this recipe is my absolute favorite vegan/gf recipe ever! I share it with everyone I can!

So yummy! I subbed veggie broth for imitation beef broth, Tofutti sour cream for cashew butter, and apple cider vinegar for lemon juice. My only complaint is that it was a little bland even with salt, so I added a generous amount of onion powder and garlic powder. A super filling and delicious meal!

I enjoyed this recipe and have have made it a few times! Do you know have an estimate of serving size or calories per serving?

I have a very complicated relationship with mushrooms, but, man, do I miss stroganoff. This recipe was pure, creamy deliciousness to this eat-mushrooms-under-very-specific-circumstances person and is so stinking easy that even I couldn't screw up: I misread the directions and added the cashew butter and lemon juice with the rest of the ingredients. It meant that my whole wheat pasta cooked more quickly, that I had to stir more, and that I had to add extra lemon juice at the end for the kick, but it still turned out great. Thanks so much for continuing to make EASY, healthy recipes for us plant-based people, especially ones that fit into a WFPB diet!

I am wanting to make this again as it was delicious the first time i made it but i do have a question. Do you know the calories?

Loved it - was a bit skeptical of the cashew butter, but this dish was bang on ... so good!

I had to scroll down forever to get to leave you this BRAVO message, because this recipes is so amazing, I just had to say thanks.  In my transition to primary plant based I've thrown away a lot of food that just wouldn't satisfy my taste buds or my stomach.  This is a winner all the way around.  So easy to make too.  Thanks.

One of my favorite recipes!  A friend made this for us last year and we fell in love with it!  My husband and I, along with a grown daughter and son, are vegan and we along with their families love this recipe!  We make it often for friends who are not vegan and they are always so impressed!  Love your website and recipes!

This was seriously one of the best vegan dishes I had

Caitlin, this recipe is amazing! I followed it without substitutions but added some kale at the end. I was making it for tomorrow’s lunch, but we could not stop eating it so we had it for dinner instead. Will make this pasta every week! 😍

Excellent recipe! I used Barilla gluten free penne pasta and substituted Kitehill vegan cream for the cashew butter, and omitted the lemon juice since the cream cheese had a tartness to it. I would definitely reduce the liquid by 1/2 cup next time and add more mushrooms, but otherwise thus was delicious! Will efinitely make this again.

This is FANTASTIC. Even meat eaters would love this dish. We make it on a regular basis. My husband LOVES this dish.

I am new to vegan recipes and this one grabbed my attention since I grew up LOVING beef stroganoff.  The taste blew me away!  This recipe is perfect!  Definately a keeper.

Loved this!! Didn't even know you could get imitation beef stock, so good!

Excellent recipe and so easy to make!  I made my own cashew butter from the link. I think I’m now addicted to cashew butter.  I’m new to the vegan lifestyle and was somewhat concerned about whether I’d find the food satisfying. This recipe is so full of flavor I didn’t miss the meat at all.

Amazing! Super easy to make and satisfied my craving for creamy pasta. Totally impressed my non-vegan family!

This recipe is literally epic!!!! I add some sauteed ground beyond meat too.... I've never had a one pot pasta dish turn out properly, but this one slaps....😄

Hey Caitlin,
I am not a cook, but... attempted this recipe tonight and hit it out of the park!
YUM!!!
Can't believe it.
If I can do it, anyone can.

So good! I used Banza noodles and cooked for just 8 minutes. I also added plant based ground “meat” sensational!

I've been making this for the past 6 weeks and I LOVE it! My non-vegan husband is obsessed with it and requests this at least once per week :) I never have cashew butter so I've just been substituting vegan mayo and it works great! Thanks for another awesome recipe, Caitlin!

Seriously Caitlin seriously?! Do your recipes ever go wrong?! I have to say this is the easiest one pot deliciousness I have ever had! My sister-in-law wanted to eat the whole thing up for me and she’s not even vegan or plant-based! I had to give her the recipe LOL! I just seriously never go wrong with your recipes. I can always count on them, thank you so much for all your hard work!

Hey Caitlin, just wanna say a big thinks for this recipe, I made it yesterday and it turned out fabulous. I can't get cashew butter in Germany, at least not at the stores I have around me, so I subbed it for some homemade cashew "sour cream", and also added some Worcestershire sauce for extra umami. What can I say, it's rich, creamy, mushroom-y and so delicious. Will definitely go into my cooking rotation.

Thanks and greetings from Germany
Florian

This one pot had become an absolute favorite of the family especially my mushroom hating husband. 
This dish converted him.. well almost. 
Thank you for sharing Caitlin
Your recipes are amazing.

I loved the recipe! Thanks for sharing it &lt;3

Just a big, big thank you! I absolutely love this recipe and have done it many times now - everybody in the family loves it and it's so simple and quick to make!

DELICIOUS! This was such an easy recipe and I love that it’s all made in one pot. ! I doubled the recipe (using Veggie Better than Bullion) and added spinach for nutrients and color. I used Forager sour cream instead of cashew cream and lemon. I will definitely be making this on a regular basis.  Thank you so much for sharing this!

This recipe was so so GOOD and fairly easy to make! My whole omnivore family went back for seconds :)
I didn’t have cashew butter so I just used this caramelized hummus I had and added a bit of cornstarch to thicken it up and some peas for colour.

Making this for the 400th time tonight. Always a winner, and the one-pot easy clean up for such a rich meal makes me want to kiss your recipe-writing feet every time I make it. Only thing I change is to sub boiled/blended cashews instead of the cashew butter. Thanks again!

This recipe is AMAZING! Made it exactly as written and it was soooo good!

Hi, I included this recipe in my roundup of 10 Easy Vegan Dinner Recipes. 
https://www.happierwithtea.com/easy-vegan-dinner-recipes/
Thank you so much for sharing your recipe!
Freya

WOW! This is amazing. I got my husband who hates mushrooms to say it was delicious and my toddler loved it too! Definitely a new favorite to add to our dinner round up. Thank you for this yummy recipe!

We made this last night and loved it. I Was out of vegan beef stock so I used vegan chicken stock. I added a 1/2 tsp miso paste to it for extra umami. I did not have cashew butter but did have raw cashews and a high-speed blender, so I blended up a 1/3 cup fresh cashew cream. I happen to have Meyer lemons at the moment, which was delicious in this recipe and gave it a little complexity. The fresh parsley is a nice, bright addition to the dish. 
I used lentil rotini for this, which is a little bit more fragile. For step two, I added everything but the pasta and brought it to a boil. Right when it boiled, I stirred in the pasta and then reduced to a low simmer. I kept the simmer time under 10 minutes and was gentle when I stirred the pot, and that kept the noodle breakage to a minimum. We served this alongside fresh sautéed green beans and it was so tasty. 
I can’t believe how quickly this dish comes together. What a delicious weeknight meal! Looking forward to leftovers for lunch.

My husband and I had this dish last night. We both loved it and will be adding it to our regular rotation of recipes!! I subbed the cashew butter for veganaise and it was delicious!!

Made this tonight for the r/52weeksofvegan challenge. Mine did not turn out as pretty but it was delicious. I tagged it on Instagram as well. Thanks!

It looks incredible! I'm planning on making it later. And I'm wondering if it will be okay to add some leftover hummus instead of the cashew butter?
Do you think the overall flavor will be changed a lot? Please let me know. Thanks for this recipe!

I loved this! Subbed in vegan cream cheese for the cashew butter, added a bit of tapioca startch to thicken and it was wonderful!!! I also threw in some crushed up soy curls for more meatiness!!! Thank you for this great recipe!!!

This has quickly become a staple. It's so tasty and satisfying, I especially like the tanginess from the lemon juice. I add frozen peas at the end for some more colour and protein!

This recipe was delicious. I went exactly by the recipe and it turned out perfect. I cooked it for my son, but I will be cooking it for my entire family.

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