Creamy Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is a comforting and rich dish, filled with earthy mushrooms and a creamy, savory sauce made from cashews. Expect a dish that's both hearty and satisfying, perfect for a cozy dinner night.

Ingredients

• 2 cups wide pasta noodles
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup cashew cream
• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
3. Add sliced mushrooms and garlic to the skillet, cooking until the mushrooms are browned, about 7 minutes.
4. Stir in the vegetable broth, cashew cream, nutritional yeast, soy sauce, smoked paprika, salt, and pepper.
5. Simmer the mixture until thickened, about 10 minutes.
6. Add the cooked pasta to the skillet and toss to combine.
7. Serve hot, garnished with chopped parsley.

Health Benefits

• Rich in antioxidants from mushrooms
• Good source of plant-based protein and healthy fats
• Free from animal products, suitable for vegan diet

Nutrition Facts

Calories: 450 | Protein: 16g | Carbs: 65g | Fat: 15g | Fiber: 9g | Sugar: 6g