Vegan Mushroom Stroganoff
Cannellini Beans are blended to make a rich, creamy dairy-free sauce in this vegan Mushroom Stroganoff recipe. It's the perfect dinner for weeknights, but it's great for special occasions, too.
Ingredients
- 12 ounces pasta
- 1 teaspoon vegetable oil
- 1 small onion diced
- 3 cloves garlic minced
- 16 ounces white button or crimini mushrooms sliced
- ½ cup red wine
- 1 15 ounce can cannellini beans
- 1 cup vegetable stock
- ½ cup raw cashews soaked in water for 2 hours, drained, and rinsed
- 2 tablespoons tomato paste
- 1 tablespoon cornstarch
- 1 teaspoon mustard powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped, for garnish
Instructions
- Cook the pasta according to the package instructions. Drain and reserve 1 cup of the cooking water.
- While the pasta is cooking, heat the oil in large pan over medium-high heat. Add the onion and cook for about 5 minutes, until it begins to brown.
- Add the garlic and cook for a minute or two more.
- Add the mushroom and cook for about 5 minutes more minutes, until they have released their liquid and begun to brown.
- Add the wine to the pan and deglaze if necessary. Reduce the heat to low and allow it to simmer while you're mixing together the sauce.
- In a blender, mix together the cannellini beans, cashews, stock, tomato paste, cornstarch, mustard powder, onion powder, garlic powder, salt, and pepper. Add the mixture to the pan and let simmer for about ten minutes, until it thickens. If it becomes too thick, add a little of the reserved pasta cooking water.
- Serve the mushroom mixture over the pasta, topped with parsley.