Vegan Mushroom Stroganoff Recipe
Introduction
Indulge in a hearty and satisfying lunch with this Vegan Mushroom Stroganoff! This creamy pasta dish is a vegan twist on a classic European favorite, perfect for a comforting meal that will warm your soul.
Ingredients
- 300g fettuccine pasta
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 400g mixed mushrooms, sliced
- 1 cup vegetable broth
- 1 cup cashew cream
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook fettuccine according to package instructions.
- In a large pan, heat olive oil over medium heat.
- Add onion and garlic, sauté until fragrant.
- Add mushrooms, cook until browned.
- Pour in vegetable broth, cashew cream, nutritional yeast, soy sauce, salt, and pepper. Simmer.
- Toss cooked pasta in the creamy mushroom sauce.
- Serve hot, garnished with fresh parsley.
Enjoy the rich and savory flavors of this Vegan Mushroom Stroganoff, a delightful plant-based take on a beloved classic. Whether you're vegan or just looking to try something new, this dish is sure to impress!
Isabella
| Nutritionfacts | Calories: 380kcal, Carbohydrates: 56g, Protein: 11g, Fat: 14g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Nuts (cashew) |