Plant-Based Mushroom Stroganoff

**Note: After posting, I was informed that the mushroom bouillon I use isn’t completely plant-based — it has whey in it. If you can find a plant-based, oil-free mushroom broth, use that instead.

Growing up, one of my favorite dishes my mom made was beef stroganoff. I loved the rich and savory flavor of the creamy, gravy-like sauce. I didn’t realize how much I missed it until I came across a recipe for Tofu & Mushroom Stroganoff in one of my vegan cookbooks, Isa Does It. Unfortunately, Isa’s cookbook, as well as most of my other vegan resources, uses ingredients — mainly oil and oil-based products — that I’ve cut out of my plant-based whole foods diet. So I’ve adjusted her recipe and created my own version. And it’s so goddamn good!

Also, when I made this, I did it with tofu and mushrooms like she did. When we ate it, all four of us at the table decided it would be better without the tofu — just as mushroom stroganoff. So although you might see tofu triangles in the photo, I’ve left them out of the final recipe. Add them back in if you’d like, but we actually ended up picking them out and tossing them. The tofu just doesn’t mesh with the flavor of the sauce.

WFPB vegan stroganoff

Plant-Based Mushroom Stroganoff

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Total Time: 1 hour 10 minutes
Servings: 4

What you’ll need

  • 1 lb fusilli pasta (or your favorite type)
  • 1 ½ cups raw cashews (soaked in water if you don’t have a powerful blender)
  • 3 cups mushroom broth (I use Better Than Bouillon)
  • 2 medium sweet onions, quartered and thinly sliced
  • ½ tsp sea salt
  • 3 tbsp garlic, minced
  • 16 oz cremini mushrooms, sliced
  • 2 tsp Italian seasoning
  • 1 cup dry white wine, plus more for your glass!
  • ¼ cup tomato paste
  • 1 pinch freshly ground black pepper

How you’ll do it

  • Bring a pot of water to boil for the pasta and cook according to the package directions. Drain and set aside.
  • Add the cashews and mushroom broth to a blender. Blend until very smooth, stopping to scrape down the sides often. Set aside.
  • In a large sauté pan on medium heat, cook the onions with a pinch of salt until soft and slightly caramelized. Add water, a teaspoon at a time, to deglaze and prevent sticking. For help on caramelizing onions without oil see my post on it here.
  • Add the minced garlic and stir in, cooking for about 30 seconds.
  • Add the mushrooms and Italian seasoning. You won’t need to add any more water, as the liquid from the mushrooms will lubricate the pan once they heat up and start to “sweat it out.”
  • Once the mushrooms are cooked and most of the liquid is gone, add the wine, tomato paste, 1/2 teaspoon salt, and pepper. Stir everything together and raise the heat to high to reduce the wine by half. Once that’s done, turn the heat back to medium.
  • Add the cashew/broth mixture to the pan and stir well until combined. Let this thicken for about 5 minutes or so, and you’re done!
  • If necessary, re-rinse your pasta in hot water to warm it up a bit and drain.
  • Add pasta to your plate, top with copious amounts of mushroom sauce, and chow down!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

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