Vegan Mushroom Stroganoff
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
27 mins
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Servings
4 people
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Calories
533 kcal
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Course
Main Course
Vegan Mushroom Stroganoff
Description
The recipe starts with soaking cashews to soften, providing the base for a creamy sauce once blended with water, marmite, and mustard. Sautéed onions, garlic, and thyme develop an aromatic foundation before adding mushrooms which release moisture and absorb white wine for depth. Adding the cashew cream back to the pan yields a velvety sauce that coats the pasta evenly.
The dish balances earthy mushroom flavors with savory, umami notes from marmite and mustard, delivering familiar stroganoff taste without dairy. The short pasta shape captures the creamy sauce well, making it fulfilling. This dish fits well as a main course in a vegan meal.
Ingredients
- 100 g cashews
- 2 tablespoon olive oil
- 1 yellow onion medium size
- 3 garlic cloves
- 1 tablespoon thyme fresh or dried
- 700 g mushrooms
- ½ cup white wine
- 300 ml water
- 1 teaspoon marmite
- 1 teaspoon mustard
- 350 g short pasta
Instructions
- Leave the cashews soaking in hot water. They should be soaking for at least 15-20 minutes.
- Finely chopped the onion and mince the garlic and thyme if you are using fresh thyme.
- Add some olive oil in a big pan or pot to medium heat. Add the onion and cook until it starts to soften. Then add the garlic and thyme. Cook for a few more minutes until fragrant.
- Clean the mushrooms using a paper towel or brush and roughly cut them.
- Cook for a couple of minutes until they release the water and then add the white wine. Leave simmering while you prepare the cashews cream.
- Prepare the cashew cream. Drain and rinse the cashews that have been soaking and add them into a blender jug. Add water, marmite and mustard, and blend until you have a smooth cream. If you are not using marmite, use vegetable stock for this part.
- Add the cashews cream to the pan, mix well and leave simmering for 5 minutes. Cook the pasta following the packet instructions and add to the pan. Mix well, season with salt and pepper to taste and serve. Mix well and season with salt and pepper to taste.
- Cook the pasta following the packet instructions, drain and add to the pan. You don't need to rinse the pasta. Drizzle some olive oil or truffle oil, sprinkle some fresh thyme and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 73g | 24% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 87mg | 4% |
| Potassium | 970mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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