Vegan Mushroom Stroganoff
Serves
4
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
1 tbsp olive oil
1 onion, chopped
8 oz (225 g) pasta of choice
10 oz (280 g) cremini mushrooms, quartered
2 pts (950 ml) vegetable broth
2 tbsp nutritional yeast
¼ tsp ground black pepper
6 tbsp cashew butter
1 tbsp lemon juice
½ tsp salt, optional
2 tbsp parsley, chopped
Nutrition
(Per Serving)
Calories
427
Fats
17 g
Protein
13 g
Carbs
56 g
Instructions
- Warm the olive oil in a large pot over medium heat, add the onions, and sauté gently for 5 minutes to soften.
- Add the pasta, mushrooms, vegetable broth, nutritional yeast, and black pepper to the pot. Bring to a boil over high heat, then reduce to medium-low and simmer gently for 10 to 15 minutes, stirring occasionally.
- Turn off the heat, then add the cashew butter, lemon juice, and salt. Mix until everything is well combined.
- Garnish with parsley and serve. Store any leftovers in the refrigerator for up to 1 week.