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vegan one-pot mushroom stroganoff - featured image

Vegan One-Pot Mushroom Stroganoff

  • Author: Thea
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

A creamy, rich, and savory vegan stroganoff made with a cashew cream base and earthy mushrooms. This one-pot meal is perfect for meal prep, freezing well and tasting even better on day three.

Ingredients

Scale
  • 1 cup raw unsalted cashews (150g)
  • 1.5 cups water (for soaking) plus extra for blending
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1.5 pounds cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil or vegan butter
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 bay leaf
  • 8 ounces wide egg-free noodles or fettuccine
  • Salt and black pepper to taste
  • Optional: 2 tablespoons nutritional yeast
  • Optional: 2 tablespoons fresh parsley, chopped

Instructions

  1. Soak cashews in hot water for 30 minutes (or overnight in cold water). Drain and rinse.
  2. Blend soaked cashews with 1 cup fresh water, lemon juice, and garlic powder until completely smooth. Set aside.
  3. Heat olive oil or vegan butter in a large Dutch oven or heavy-bottomed pot over medium heat.
  4. Add diced onion and cook for 2-3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  5. Add sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release water and brown deeply.
  6. Stir in tomato paste, Worcestershire sauce, Dijon mustard, thyme, bay leaf, salt, and pepper. Cook for 1 minute to toast spices.
  7. Pour in vegetable broth and the blended cashew cream. Stir to combine and bring to a gentle simmer.
  8. Simmer the sauce for 5-6 minutes until it thickens slightly. Taste and adjust seasoning.
  9. While sauce simmers, cook pasta in salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  10. Add drained pasta to the mushroom sauce and toss to coat. Add reserved pasta water if the sauce is too thick.
  11. Remove bay leaf and stir in nutritional yeast if using.
  12. Portion into containers, cool to room temperature, and store in fridge or freezer.

Notes

For best results, ensure cashews are fully blended for a smooth sauce. Brown the mushrooms well to develop umami flavor. Reserve pasta water to help thicken the sauce. Cool completely before freezing to prevent ice crystals. Reheat with a splash of water or plant milk to restore creaminess.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 container (approx.
  • Calories: 450
  • Sugar: 6
  • Sodium: 400
  • Fat: 18
  • Saturated Fat: 3
  • Carbohydrates: 65
  • Fiber: 5
  • Protein: 12

Keywords: vegan, stroganoff, mushroom, meal prep, freezer meals, one pot, cashew cream, gluten-free option, comfort food

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Find it online: https://rootrecipes.online/vegan-one-pot-mushroom-stroganoff-4-easy-meal-prep-freezer-meals/