This Easy Healthy Vegan Creamy Stroganoff Pasta is the ultimate vegan comfort food! It’s so creamy, satisfying and healthy too! You could never tell it’s 100% dairy-free and completely Vegan. You can definitely surprise some guests with this dish, and could even make them consider to transfer to plant-based diet….why not? If you can still eat all this amazing creamy food on a vegan diet, then why the heck not go for it completely!
… Anyway, that’s a subject for another day!
Stroganoff has been a favorite of mine for ages! So I attempted to as they call it ‘veganise it’ because I was just missing it so badly and was craving some comfort food!
So I went on and experimented and created this beauty. I loved it so much and ate almost the whole pot….oops! Hubby wasn’t happy, as there wasn’t enough for him! Haha, the perks of being the chef you get to nibble and eat whilst cooking and be the first one to taste the dish!
TIPS FOR MAKING AWESOME VEGAN MUSHROOM STROGANOFF
- You’ll ideally want to soak your cashews for 4 to 8 hours, so plan ahead. If you do forget, boiling them for 20 minutes will work in a pinch!
- And if you always forget to soak your cashews, soak a bunch and freeze them in their soaking water. That way you’ll always have soaked cashews (almost) ready to go!
- You can add extra veggies of your choice, I added peas and spinach to mine, which I believe work best in creamy foods!
- Leftovers will keep for 2-3 days in a sealed container. The sauce may dry up a bit during storage — if this happens just thin it with a bit of water during reheating.
Right, shall we make some badass Vegan creamy stroganoff?
P.S, let me know how you found this Easy Healthy Vegan Creamy Stroganoff Pasta if you do try it and if you do like what you are seeing and tasting, do subscribe to our newsletter to keep getting yummy vegan recipes, or check out our Facebook page!
♥ Thank you ♥
Each serving contains approximately 621 calories.
6 ounces/170g dried wholewheat pasta or your favorite type of pasta
2 handfuls of peas ( optional )
2 handfuls of spinach ( optional )
1/2 cup/75g raw cashews, soaked 4 to 8 hours and drained
3/4 cup/ 170g/ 6oz vegetable broth divided
3 tablespoons olive oil, divided
1 pound/ 450g of cremini mushrooms, cleaned and sliced
2 cloves of garlic, minced
2 tablespoons soy sauce
1 tablespoon finely chopped fresh rosemary
1 tablespoon all-purpose flour ( or 1 tsp of cornflour for a gluten-free option )
Salt and pepper to taste
1 1/2 teaspoons red wine vinegar
1. Bring a medium pot of water to a boil and add the pasta. Cook the according to package directions, then drain it into a colander. Return the pasta to the pot and toss with a dash of olive oil so that it doesn’t stick.
2. While the pasta cooks, place the cashews and 1/2 cup of vegetable broth into a blender and blend until smooth. Set aside.
3. Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. Add the mushrooms in an even layer. Cook until they’re browned on the bottoms, about 5 minutes, then flip and cook about 5 minutes more on the opposite sides. Transfer the mushrooms to a plate.
4. Add the remaining tablespoon of oil to the pot. When the oil is hot, add the onion, and sauté until soft and translucent, about 5 minutes. Add the chopped garlic and cook for one more minute.
5. Return the mushrooms to the pot, and add the vinegar, soy sauce, and rosemary. Bring everything to a simmer and allow it to cook until most of the liquid has cooked off about 4 minutes. Add the flour to the pot and stir to form a paste that coats the mushrooms. Add the remaining 1/4 cup of broth.
6. Bring the mixture to a simmer and allow it to cook for 5 minutes, stirring occasionally. Stir in the cashew mixture, spinach and peas if using and pasta, and cook just a minute or two longer until heated throughout.
Remove the pot from the heat and season with salt and pepper to taste. Garnish with some fresh parsley if you like. Serve.