The vegan stroganoff that will surprise you
This vegan mushroom stroganoff is creamy, flavorful and doesn't fall short of the traditional version. Perfect for a family lunch or special dinner.
Ingredients
- 500g Paris mushrooms, sliced
- 200g champignon mushrooms, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup cashews (soaked 4h)
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
- Potato sticks for serving
Steps
Step 1: Sauté onion and garlic in olive oil until golden.
Step 2: Add mushrooms and sauté for 5-7 minutes until they release water.
Step 3: In a blender, blend drained cashews with coconut milk, soy sauce and mustard until smooth.
Step 4: Pour cream over sautéed mushrooms and cook on low heat for 5 minutes.
Step 5: Adjust salt and pepper. Serve with white rice, potato sticks and salad.
Chef's Tips
Perfect mushrooms Don't wash mushrooms under running water; clean with paper towel to preserve flavor.
Lighter cream Replace half the coconut milk with water for a lighter version.
Special touch Add 1 tablespoon Dijon mustard for a more complex flavor.
Vegan Tips
1: Use fresh mushrooms for best flavor
2: If you prefer more liquid, add 1/2 cup filtered water
3: Serve with brown rice for an even healthier version
Vegan Stroganoff Variations
Try these delicious versions:
Jackfruit stroganoff: use shredded young jackfruit instead of mushrooms
Soy protein stroganoff: rehydrate TVP and sauté before
Curry mushroom stroganoff: add 1 tablespoon curry powder
Frequently Asked Questions
Can I use other mushroom types?
Yes! Shimeji, shiitake or porcini mushrooms also work great.
How to freeze?
Freeze for up to 3 months without potato sticks. When serving, thaw and reheat.
Which nuts can I use?
Cashews are ideal, but macadamia or almonds also work.
Nutrition Information (per serving)
Calories: 420 kcal | Protein: 14g | Carbs: 28g | Fat: 28g | Fiber: 6g | Iron: 15% DV
