Vegan Mushroom Stroganoff
Very Creamy and tasty! non-vegans won't believe it's vegan!
A crowd pleaser for both young and old
2 Onions, diced
4 Cloves Garlic, minced
1 Cup dry Shitake mushrooms, dehydrated overnight (or fresh mushrooms of choice)
2.5 Cups water (or or less depending on how thick you want the sauce to be)
4 Tbsp Vegan Beef Seasoning
1 Tbsp Vegan Worcestershire sauce OR vegan Fish sauce (optional)
2 Tbsp Nutritional Yeast Flakes
1.5 Tbsp Raw Sugar
1 Tbsp Soy Sauce for colour
1/4 tsp mustard
1 Tbsp Vegan Butter (I use Nuttelex Olive - optional)
2 Tbsp Coconut Cream
1 tsp onion powder
1 tsp Garlic powder
Salt to taste
1 packet of spaghetti/fettucine pasta
100-200g of Firm Tofu, sliced into strips (optional)*
Vegan cream Ingredients - To make, Blend 1 C raw cashews, Juice of 1/2 Lemon, 1 Medium Fuji apple skin peeled, 1 C water, blend until very smooth.
Drain and wash dehydrated mushrooms (or fresh mushrooms), squeeze out all the liquid from dehydrated mushrooms and slice thinly.
Add a 1-2 tbsp of Rice brand oil into a pot, add onions and mushrooms, sauté until slightly caramelised.
Then add garlic, and sauté for an extra minute.
If using Firm tofu add it to the pot now.
Remove from heat, add 2.5 Cups water and all other Ingredients including vegan cream. Return back to medium heat for about another 2 mins, stirring until you start to see signs of boiling, then reduce to low heat, let it simmer for about 15 mins or until the sauce thickens to desired consistency. Taste and adjust flavours if necessary. Set aside.
Cook pasta as per package instructions, drain, stir in some olive oil and a 1/3 tsp salt, mix well and set aside.
Check the sauce again, if it looks too thick, at a few more tbsps of water, taste and adjust flavours again if necessary. I like to taste test the sauce again after it's left to rest just before serving, as it allows all the seasonings/flavours to come together.
To serve, you can either place the cooked pasta into the pot of sauce, stir gently to mix through, and then serve onto individual plates. OR, place cooked pasta onto a plate, ladle some of the stroganoff sauce over the top, drizzle some olive oil and sprinkle over some of our Vegan Parmesan cheese over the top. You may choose to sprinkle some chopped herbs of choice (parsley, basil) and serve with fresh salad on the side.
Note: * The thin strips of firm tofu acts like chicken strips. Very delicious, it actually resembles chicken breast and absorbs the sauce very nicely. I love to do this when I have firm tofu on hand.