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–+ servings

Vegan Mushroom Stroganoff

A creamy vegan twist on the classic mushroom stroganoff. Hearty and utterly delicious.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entertaining, Family Meals, Quick & Easy, Quick Weeknight Dinners
Cuisine Russian
Servings 4 servings
Calories 197 kcal

Equipment

1 large saucepan
2 small bowls
Blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 100 g cashews
  • 200 ml boiling water
  • 2 tbsp vegetable oil
  • 1 onion
  • 3 garlic cloves
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 3 tbsp vegetable oil
  • 600 g mushrooms
  • 400 ml vegetable stock
  • 2 tsp Dijon mustard
  • 1 Tbsp tamari sauce
  • Zest of ½ lemon
  • Lemon juice to taste

TO SERVE:

  • 2 handfuls of chopped parsley
  • rice

Instructions
 

  • Put the cashews in a bowl. Add 200 ml of boiling water. Leave to soak covered while you prepare the rest of the ingredients.
    100 g cashews, 200 ml boiling water
  • Slice the mushrooms.
    600 g mushrooms
  • Add 2 Tbsp of vegetable oil to a large saucepan. Add the finely chopped onion and crushed garlic. Fry gently until soft. Add the smoked paprika and regular paprika. Fry gently for another minute or two, stirring frequently.
    2 tbsp vegetable oil, 1 onion, 3 garlic cloves, 1 tsp smoked paprika, 1 tsp paprika
  • Transfer the onion mixture to a small bowl and set aside.
  • Add 3 Tbsp of vegetable oil to the saucepan. Add the sliced mushrooms and fry until brown all over.
    3 tbsp vegetable oil
  • Once the mushrooms are cooked, return the onion mixture to the pan. Add the vegetable stock, Dijon mustard, tamari sauce and lemon zest. Leave to simmer while you make the cashew cream.
    400 ml vegetable stock, 2 tsp Dijon mustard, 1 Tbsp tamari sauce, Zest of ½ lemon
  • Put the cashews and water in a blender and whizz until you have a smooth creamy liquid. Add the cashew cream to the mushroom and leave to simmer for another 5 mins.
  • Season to taste with lemon juice and salt if needed.
    Lemon juice to taste
  • Serve with rice, topped with freshly chopped parsley.
    rice, 2 handfuls of chopped parsley

Nutrition

Serving: 1servingCalories: 197kcalCarbohydrates: 18gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 693mgPotassium: 719mgFiber: 3gSugar: 7gVitamin A: 503IUVitamin C: 8mgCalcium: 28mgIron: 3mg

Find this recipe online:

Vegan Mushroom Stroganoff

https://theflexitarian.co.uk/recipe-items/vegan-mushroom-stroganoff/