The recipe you need to try: one pot vegan mushroom stroganoff

1 small yellow onion
280 g cremini mushrooms
225 g dry rotini pasta
4 cups imitation “beef-flavored” broth
2 tablespoons nutritional yeast
1/4 teaspoon freshly ground black pepper
85 g cashew butter
1 tablespoon lemon juice
1/4 – 1/2 teaspoon kosher salt
2 tablespoons parsley, chopped

Sauté the Onion: add 1/4 cup (60 ml) of water to a large pot over medium heat. Add in the sliced onions and cook until translucent, about 3 to 5 minutes. You can also sauté the onions in 1 tablespoon of oil instead of water, if you wish.

Cook the Pasta: add in the pasta, mushrooms, beef-flavored broth, nutritional yeast, and black pepper. Bring to a boil over high heat, then reduce the heat to medium-low and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.

Make it Creamy: turn the heat off, then stir in the cashew butter and lemon juice until everything is well incorporated. Taste the pasta and add any additional salt, if necessary.

Serve: top with freshly chopped parsley and black pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week.

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