Description
A rich and creamy vegan mushroom stroganoff that offers comforting creaminess without any dairy, perfect for a cozy meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 500g mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 cup cashew cream
- 300g pasta of choice
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
- Add minced garlic and sliced mushrooms to the pan. Cook until the mushrooms are browned and tender.
- Stir in dried thyme, rosemary, salt, and pepper. Cook for another minute to release the flavors.
- Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes.
- Stir in the cashew cream and mix well until the sauce is creamy and heated through.
- Meanwhile, cook the pasta according to package instructions. Drain and add to the mushroom sauce.
- Toss the pasta in the sauce until well coated. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a nut-free version, use coconut cream instead of cashew cream.
- Feel free to add other vegetables like spinach or bell peppers for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg