After posting a beef stroganoff recipe a few weeks ago, I got a couple of requests for a vegan version. Always up for a challenge, I set out to see if I could make a plant-based stroganoff that’s just as creamy and flavorful as the original.

Because vegan meats don’t have much in the way of umami, I threw my whole arsenal of umami boosters into this stroganoff. Vegetable stock brings a well rounded umami, while porcini mushroom powder lends a lingering beefy flavor. The nutritional yeast adds a similar umami to what you’d get in dairy products such as butter or cheese, and when combined with raw cashew nuts and lemon juice, it makes for a close proxy for sour cream.

The raw cashew nuts not only add a creamy texture and a touch of sweetness, they also have the ability to thicken, which means there is no need for making a roux. This not only saves time, it means this stroganoff is gluten-free (assuming you serve this with a gluten-free pasta).

To get as much flavor out of the mushrooms, onions and garlic as possible, be sure to thoroughly brown them in the coconut oil. For the vegan meat, you can use your favorite meat substitute, such as frozen/thawed tofu or plant-protein crumbles.

The resulting stroganoff is as satisfying as it looks. Creamy, savory and flavorful, even carnivores will be going back for seconds!

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.)

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.

Yield: Makes 4 servings