Vegan Mushroom Stroganoff

Name: Vegan Mushroom Stroganoff
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 600g mixed mushrooms, sliced; 1 large onion, diced; 3 cloves garlic, minced; 2 tsp smoked paprika; 1 tbsp Dijon mustard; 200g raw cashews, soaked and blended with 200ml water; 300ml vegetable stock; 2 tbsp Worcestershire sauce; 3 tbsp olive oil; 400g pasta or rice, cooked; 1 handful fresh parsley

Rich mushroom stroganoff with cashew sour cream and paprika over egg-free pasta. Frying the mushrooms over very high heat without crowding the pan browns them properly instead of letting them steam and turn soggy.

Total time

35 min

Prep

15 min

Cook

20 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegan

Ingredients

600gmixed mushrooms, sliced

1large onion, diced

3 clovesgarlic, minced

2 tspsmoked paprika

1 tbspDijon mustard

200graw cashews, soaked and blended with 200ml water

300mlvegetable stock

2 tbspWorcestershire sauce

3 tbspolive oil

400gpasta or rice, cooked

1 handfulfresh parsley

Instructions

Fry mushrooms in oil over very high heat until golden.

Remove mushrooms, fry onion until golden.

Add garlic and paprika, cook 2 minutes.

Add Worcestershire, mustard and stock.

Simmer 5 minutes.

Return mushrooms.

Remove from heat and stir in cashew cream.

Serve over pasta or rice scattered with parsley.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

431

Protein

15g

Fat

33g

Carbs

26.4g

Fiber

4.4g

Sodium

418mg

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