By now, if you still don’t know how much I love pasta, you are probably new here. Pasta is my dinner staple. I usually make a batch (or two) of pasta sauce such as vegan alfredo and creamy beetroot almond sauce. Then, for weekday dinners, I can have freshly prepared pasta by simply cooking some pasta and warming them with the sauce. Mushroom Stroganoff is one of my childhood favorite, so I decided to veganize it. And it turns out to be much easier than I thought.
The Creamiest Vegan Dream
The key element of mushroom stroganoff is the creaminess of the dish. In traditional recipe, it is usually accomplished by using butter, sour cream and cheese. Hence, in order to make it vegan and healthier, while keeping it authentic, I replaced the dairy ingredients with vegan cream. You can make your own cashew cream by blending 1 cup of soaked cashews with 2 cups of water in a high-speed blender. But I find this vegan hazelnut cream from Nutpods works well here as it replicates the creaminess of dairy cream quite nicely.
Like most of my other recipes, you can customize and substitute the ingredients to your own likings. For example, you can replace mushrooms with chickpeas, tofu or tempeh; vegan cream with tofu or cashew cream; frozen vegetables with chopped capsicums etc. Just like I always said, be creative and have fun with cooking! That’s also how I usually came up with new recipes.
This recipe is perfect to serve with rice, noodles or even on a slice of toasted sourdough bread. These will also be a good filling for my raw corn tortilla wraps! 😉 My favorite way to serve them is on a bed of gluten-free pasta. Marks & Spencer’s chickpea casarecce is one of my top choices when it comes to gluten-free pasta!
Mushroom Stroganoff (Vegan, Gluten-free)Course: MainCuisine: RussianDifficulty: Medium
3 cups of white button mushrooms* (chopped)
1 onion (diced)
1/2 Tbsp dried thyme
1 garlic clove (minced)
1 cup frozen veggie mix (thawed)
3/4 cup veggie broth
1 Tbsp liquid amino
2 tsp smoked paprika
1 Tbsp chickpea flour
1/2 cup vegan cream (I used this brand)
1 Tbsp nutritional yeast
Salt & black pepper to atste
Pinch of red pepper flakes
Serve with gluten-free pasta or rice
- Heat some oil in a frying pan on medium heat and fry the diced onion until fragrant (about 5 mins). Then, add in the minced garlic and fry for an additional minute.
- Add chopped mushrooms and dried thyme to the pan and fry for another 5-7 minutes.
- Now the frozen veggie mix, 3/4 cup of veggie broth, liquid amino, smoked paprika and red pepper flakes. Bring the mixture to a boil.
- Once the mixture is boiling, pour in 1/2 cup of vegan cream and chickpea flour. Turn the heat to medium-low and simmer for around 10 minutes or until the mixture is thickened.
- Season with salt and pepper and taste the mixture. Adjust any seasonings if necessary. If the mixture is still too thin, add more chickpea flour (1 tsp at a time).
- * You can also use any other kinds of mushrooms you prefer.