Vegan Stroganoff

by Marc Matsumoto on
Feb 28, 2017

Stroganoff that is as satisfying as it looks. Creamy, savory and flavorful, even carnivores will be going back for seconds! (Recipe Credit: Marc Matsumoto of Fresh Tastes.)

Servings

Makes 4 servings

Ingredients

• 1 cup vegetable stock
• 1.4 ounces raw cashew nuts (about ¼ cup)
• 1 tablespoon nutritional yeast
• 1 teaspoon porcini mushroom powder
• 2 teaspoons lemon juice
• 1 tablespoon coconut oil
• 7 ounces cremini mushrooms (about 12 mushrooms)
• 4.6 ounces onions (about ½ medium onion, diced)
• 0.25 ounces garlic (about 1 large clove)
• ¼ teaspoon salt
• 5.3 ounces vegan meat
• ¼ cup dry white wine

Instructions

1. 1

   Put the vegetable stock, raw cashews, nutritional yeast, porcini powder, and lemon in a high-speed blender, and blend until smooth.

2. 2

   Add the coconut oil to a frying pan and saute the mushrooms over medium-high heat until well browned (about 7 minutes).

3. 3

   Add the onions, garlic and salt and saute until the onions are browned and tender (an additional 7 minutes).

4. 4

   Add the vegan meat and and white wine and cook until there is no liquid left.

5. 5

   Add the cashew nut mixture and cook until the sauce thickens.

6. 6

   Adjust salt and pepper to taste. Serve over your favorite vegan pasta.