Vegan Stroganoff Recipe | PBS Food

Vegan Stroganoff

Recipe courtesy of Fresh Tastes
vegan stroganoff

Stroganoff that is as satisfying as it looks. Creamy, savory and flavorful, even carnivores will be going back for seconds! (Recipe Credit: Marc Matsumoto of Fresh Tastes.)

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Yield: Makes 4 servings

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    Ingredients

  • 1 cup vegetable stock
  • 1.4 ounces raw cashew nuts (about 1/4 cup)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon porcini mushroom powder
  • 2 teaspoons lemon juice
  • 1 tablespoon coconut oil
  • 7 ounces cremini mushrooms (about 12 mushrooms)
  • 4.6 ounces onions (about 1/2 medium onion, diced)
  • 0.25 ounces garlic (about 1 large clove)
  • 1/4 teaspoon salt
  • 5.3 ounces vegan meat
  • 1/4 cup dry white wine

    Directions

  1. Put the vegetable stock, raw cashews, nutritional yeast, porcini powder, and lemon in a high-speed blender, and blend until smooth.
  2. Add the coconut oil to a frying pan and saute the mushrooms over medium-high heat until well browned (about 7 minutes).
  3. Add the onions, garlic and salt and saute until the onions are browned and tender (an additional 7 minutes).
  4. Add the vegan meat and and white wine and cook until there is no liquid left.
  5. Add the cashew nut mixture and cook until the sauce thickens.
  6. Adjust salt and pepper to taste. Serve over your favorite vegan pasta.
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