Recipes with a Cause: Vegan Mushroom Stroganoff

We’re all about busting myths here at NTR, and a vegan diet has plenty of them. A common misconception with plant-based eating is that you won’t feel full-filled after, resulting in reaching for more food too soon. This week’s recipe is a hearty, nutritious meal full of one of the best plants, or fungi we should say ;), that is myth bust worthy.

Our friend Liz Miu is sharing a vegan take on a hearty classic that will leave you wanting more, but not because you aren’t full! Follow Liz on Instagram at @itslizmiu for more recipes and fun from her home in Australia.

 
NTR-RecipesWithACause_Square temp.png
 

Hey there, I’m Liz from Sydney, Australia! Vegan blogger on Instagram @itslizmiu, vegan-food-eater on my Youtube channel Loud Noodle and owner of Mylk and Bun, a social enterprise that dishes out delicious vegan cinnamon rolls for a good cause. 

This is a recipe I’m particularly proud of and I adore it so much because it is incredibly hearty and nourishing. It’s won over many mushroom-haters and stroganoff nay-sayers, so please do give it a whirl! I love keeping the mushrooms whole in this recipe for those big juicy mouthfuls of mushroom.

Mushroom Stroganoff

 
mushroom2.jpg
 

INGREDIENTS:

SERVES 5-6

CASHEW CREAM SAUCE

  • 1.5 cups roasted cashews (soaked in boiling water for 30 mins, drained)

  • 2 cups water

  • 2.5 tbsp vegan ‘beef’ style stock powder OR equivalent of bouillon cubes to make 1L (2 pints) of broth

  • 1 tbsp dijon mustard

  • 2 tbsp apple cider vinegar

OTHER

  • 750g-800g button/white mushrooms (I like to keep mine whole if they’re small or you can chop them)

  • 2 tbsp vegan butter (or olive oil)

  • 2 brown onions, finely diced

  • 1 tbsp minced garlic 

  • 1 tsp thyme

  • 2 tbsp tomato paste, divided

  • 1/2 cup red wine

  • 2 tbsp apple cider vinegar

  • 1 tsp black pepper

  • 1 cup water

  • 1/2 cup chopped parsley

  • cooked rice or pasta, to serve!

DIRECTIONS:

  1. Into a blender, place the cashew sauce ingredients: soaked cashews, water, veggie stock powder, mustard and 2 tbsp apple cider vinegar. Blend until very smooth and creamy!!! I blitz it for at least one minute to avoid lumps!

  2. In a large pot heat 2 tbsp vegan butter on medium heat. Once melted, add onions and garlic and satuée for around 4-5 minutes until the onions are soft. Add thyme, 1 tbsp tomato paste, and stir to combine with onions. 

  3. Add all the mushrooms! And stir until everything is evenly coated - mushrooms should go all red. Place the lid on the pot and allow mushrooms to cook for around 3 minutes without stirring - this allows the mushrooms to get some good colour on them. After 3 mins, stir to move the mushrooms around and replace the lid. Cook for another 3 mins and most mushrooms should have at least a little colour on them!

  4. Add the wine and the blended cashew sauce and cook for around 4-5 minutes, stirring frequently - the mixture should start to get really thick. Turn the heat down if it’s getting really bubbly!

  5. Add 1 cup water, 2 tbsp apple cider vinegar, 1 tbsp tomato paste, and 1 tsp pepper and mix again until well combined. We’re adding these late in the cooking process so that a little more acidity is retained - gives a that delicious sour-creamy flavour!

  6. Cook for a few more minutes. If it’s getting way too thick add a little more water. Taste and season if needed! Otherwise, stir in 1/2 cup of chopped parsley.

  7. Serve with cooked rice or pasta and garnish with extra parsley if desired!

  8. Enjoy!

MouthMonica Schrockrecipes, recipes with a cause, vegan, vegetarian, healthy foods1 Comment