Creamy One-Pot Mushroom Stroganoff

Healthy vegan comfort food at its very best! Tender rotini pasta is served tossed in a decadent cashew sauce with meaty mushrooms and aromatic onions, which are simmered in a peppery faux-beef broth. This quick and easy meal comes together about 30 minutes in just one pot! Serve this crowd pleasing meal to any wary omnivorous dinner guests, picky kiddos, or your German grandmother. Totally vegan, oil-free, and whole food, plant-based.

Creamy One-Pot Mushroom Stroganoffhttps://youtu.be/mzpGoWogQV4Healthy vegan comfort food at its very best! Tender rotini pasta is served tossed in a decadent cashew sauce with meaty mushrooms and aromatic onions, which are simmered in a peppery faux-beef broth. This quick and easy meal comes together about 30 minutes in just one pot! Serve this crowd pleasing meal to any wary omnivorous dinner guests, picky kiddos, or your German grandmother. Totally vegan, oil-free, and whole food, plant-based.2020-03-25

Creamy One-Pot Mushroom Stroganoff

Yield: 4

Author: Courtney Crary- Not Like Mama

Prep time: 15 MCook time: 20 MTotal time: 35 M

Healthy vegan comfort food at its very best! Tender rotini pasta is served tossed in a decadent cashew sauce with meaty mushrooms and aromatic onions, which are simmered in a peppery faux-beef broth. This quick and easy meal comes together about 30 minutes in just one pot! Serve this crowd pleasing meal to any wary omnivorous dinner guests, picky kiddos, or your German grandmother. Totally vegan, oil-free, and whole food, plant-based.

Ingredients:

For the Faux Beef Broth

4 cups vegetable broth
1.5 Tbsp vegan Worcestershire sauce
1 Tbsp miso paste
½ tsp onion powder
½ tsp garlic powder
¼ tsp black pepper

For the Cashew Cream Sauce

¾ cup raw cashews
2 ½ Tbsp nutritional yeast
1 Tbsp lemon juice
1 cup liquid from the stroganoff

For the Stroganoff

1 large yellow onion, chopped
16 oz baby portobello mushrooms, quartered
4 cups whole wheat rotini pasta
salt, to taste
chopped parsley, for garnish

Instructions:

How to cook Creamy One-Pot Mushroom Stroganoff

For the Faux Beef Broth

Combine miso paste, vegan Worcestershire sauce, onion powder, pepper, and garlic powder in a medium sized bowl.
Add about one cup of vegetable broth and whisk to combine, making sure the miso paste dissolves.
Add the rest of the broth and stir. Set aside.

For the Stroganoff

Heat a large pot over medium heat.
Add the onion and saute until translucent. Stir occasionally and use a few Tbsp of broth at a time to keep from sticking (if necessary).
Add the mushrooms and faux beef broth to the onions. Partially cover and bring to a gentle boil.
Add the pasta and stir to combine. Partially cover and boil until the pasta is al dente.
Remove from heat.
Make the cashew cream.
Add the cashew cream to the pasta and stir to combine.
Add salt to taste.
Serve topped with fresh parsley and an extra crack of black pepper.

For the Cashew Cream

To a high speed blender, add the cashews, nutritional yeast, and fresh lemon juice (see recipe notes if you don't have a high speed blender).
Carefully scoop about 1 cup of hot liquid out of the pasta pot and pour into the blender. It's okay if a few pieces of pasta or mushroom end up in the blender.
Blend on high until perfectly smooth.

Notes:

If you do not have a high speed blender, soak your cashews to make them easier to blend. Either soak them in room temperature water overnight OR in boiling-hot water for 15-20 minutes. If you cannot scoop enough liquid out of the pasta pot for the cashew cream, add a bit of water to the blender (just enough to barely cover the cashews).

Calories

467.43

Fat (grams)

14.58

Sat. Fat (grams)

2.50

Carbs (grams)

71.09

Fiber (grams)

11.00

Net carbs

60.09

Sugar (grams)

9.98

Protein (grams)

21.48

Sodium (milligrams)

1060.33

Cholesterol (grams)

0.10

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About the recipe:

I never liked beef stroganoff. One of the few times I had it was at a Lutheran potluck in college. It was gritty, fatty, lacked flavor and (no offense) tasted last old people food. Like, the kind of food you would be served while visiting your elderly grandparent at their nursing home.

So I’m a little surprised that, after trying a vegan mushroom stroganoff at a restaurant, I loved it so much that I had to recreate it at home. The vegan Worcestershire sauce gives it a very authentic “beefy” smell, the onion and garlic powders and miso paste bump up the umami flavor, and the mushrooms and cashew cream steal the show. I’ve made this recipe several times for even the most skeptical omnivorous and it’s been incredibly well received every time. This is also a great “transition” recipe for those who are new to a WFPB diet, as it is easy to make, comforting, and familiar. I can’t say for certain, but I think even my German Great Grandmother would’ve approved.

RECIPE NOTES:

Cashews are the perfect nut to transform into a rich, creamy sauce. BUT they’re also pretty hard. If you have a good high speed blender, like a Vitamix or Blendtec, you can rest easy knowing that your blender is up to the task. If you have a less powerful blender, do your appliance a favor and soak the cashews to soften them, making them easier to blend. To do this, either soak them overnight in a bowl of room temperature water OR soak them for 15-20 minutes in boiling hot water.
This recipe calls for vegan Worcestershire. That key ingredient helps give the broth a “beefy” flavor, which is essential to stroganoff. I prefer Annie’s organic Worcestershire sauce, which I found at Whole Foods (though it’s probably widely available in Natural/Health Food stores.
If Miso paste is a new ingredient to you, opt for the White Mellow Miso, which has a somewhat funky, very salty taste. This helps give our “beef” broth some umami. It’s a great ingredient that I use ALL the time. Especially in pesto, French Onion Soup, and Tomato Soup.
To make the cashew cream sauce, we use some of the leftover broth/pasta liquid to blend the cashews into a sauce. If too much of that liquid has evaporated and you can’t get a full cup, just use some water.
Salt to taste! For some, this may be salty enough without adding any salt. For others, it may be too bland. After stirring in the cashew cream, take a little taste and add salt accordingly.