This original recipe is courtesy of our friend Asia Strom (@meatlessmamabear).
When cold weather strikes and you want something warm and comforting, this shiitake stroganoff might be what you are looking for. Shiitake mushrooms are very meaty and do a great job stealing the spotlight from the traditional beef that is commonly used in stroganoff. Shiitake mushrooms make a great addition to your diet.
This shiitake stroganoff is a very quick meal to throw together on a weeknight. My children always love a good creamy pasta dish. You can serve with your favorite veggie or small salad. I decided to go with mafalda noodles because the shape and feel was very similar to egg noodles without the egg. Did you know Stroganoff is originally a Russian dish, traditionally using beef and sour cream and not mushrooms or onions? Blending cashews with lemon, salt and water is a great plant-based alternative to dairy sour cream. Shiitake mushrooms make a fantastic replacement to beef in this dish and are a lot more healthy for you! Make a double batch for an easy and delicious lunch to take with you during the busy work week!
Cook Time: 30 Mins
- 12 oz Uncooked Mafalda Pasta
- 8 oz Shiitake Mushrooms
- 2 Cups Vegetable Stock
- 2 Tbsp Flour
- ½ Cup Raw Cashew Nuts
- 1 Small Red Onion
- 4 Cloves of Garlic
- 2 Tbsp Nutritional Yeast
- 2 Tsp Mustard
- 2 Tsp Soy Sauce
- 2 Tsp Vegan Worcestershire Sauce
- 1 Lemon
- Handful of Fresh Parsley
- 2 Tsp Pepper
- Salt to Taste
Cover a ½ cup of raw cashews in boiling water and set aside.
Wash, dry, and slice the mushrooms. Thinly slice the red onion and mince the garlic.
Cook your noodles as directed on the package.
Add drained cashews, vegetable stock, flour, mustard, nutritional yeast and a pinch of salt to a blender and blend until smooth.
Heat up 2 tablespoons of oil in a large pan. When oil is hot add the red onion and cook until translucent. Add mushrooms, garlic, pepper and a pinch of salt and cook until mushrooms start to brown 5-7 minutes. Add in soy sauce and worcestershire sauce to the pan and give a quick stir.
Slowly pour the cashew mixture in the pan stirring constantly until you notice the sauce start to thicken. Then add in your noodles and lemon and stir until sauce is evenly incorporated.
Remove the pan from the heat and serve hot and top with fresh, chopped parsley.