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Vegan Mushroom Stroganoff

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The classic stroganoff made plant-based with flavour-rich mushrooms. The tasty plant-based sour cream adds a tangy and creamy texture to the dish.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Author: Casey @themindfulhapa

Ingredients

  • 16 oz Mushrooms sliced
  • 1 tbsp Olive Oil
  • 1 Onion chopped
  • 1 cup Veggie Broth
  • 1 cup Water
  • 1 cup Plant-based Sour Cream if not using store-bought, follow recipe below

Plant-based Sour Cream

  • 2 cups Cashews soakes overnight or boiled and simmered for 20 mins
  • 3/4 cup Lemon Juice
  • 1/2 tsp Salt
  • 1 tbsp Nutritional Yeast
  • Salt & Pepper to taste

Instructions

Plant-based Sour Cream

  • Blend all ingredients together until smooth.

Stroganoff

  • Heat olive oil over medium heat in a large sauté pan. Add your onions and cook until they’ve started to brown, 3-5 minutes. Set aside.
  • Add more olive oil to the pan if necessary + your sliced mushrooms. Cook until any water let off by the mushrooms has evaporated and the mushrooms have started to brown, ~5-8 minutes.
  • Re-add your sautéed onions to the pan + your veggie broth and cook for 2-3 minutes or until about half the liquid has evaporated.
  • Add your plant-based sour cream, as much or as little as you like, until you reach your preferred sauce consistency. Season with salt & ground black pepper to taste.
  • Serve with your favorite pasta/veggie noodle and green peas.

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