Vegan mushroom stroganoff

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Vegan Mushroom Stroganoff – a plant-based twist on the classic comfort dish. This recipe features a medley of earthy brown mushrooms and robust portobellos, complemented by the subtle sweetness of leeks and the aromatic essence of garlic. The rich, creamy texture is achieved through the addition of tahini, tamari, and a velvety cashew cream, creating a luscious, dairy-free alternative. Seasoned with paprika and thyme, this vegan stroganoff is brought to life with a harmonious blend of flavors.

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 2

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INGREDIENTS:

🌱500 g brown mushrooms & portobello mushrooms

🌱200 g leek

🌱3 cloves of garlic

🌱1 Tbsp tahini

🌱1 Tbsp tamari (or soy sauce)

🌱500 ml vegetable stock

🌱1 Tbsp gluten-free oat flour

🌱50 ml white wine

🌱2 Tbsp cashew cream

🌱1/2 tsp paprika

🌱1/2 tsp thyme

🌱Salt & pepper to taste

🌱Fresh parsley to serve

How to prepare:

  1. Begin by slicing the leek into rounds.
  2. Finely chop the garlic.
  3. Dice the mushrooms; we’ve used a combination of portobello and brown mushrooms, but feel free to choose your favorite variety.
  4. Sauté the leek in a small amount of olive oil for 2-3 minutes.
  5. Add the mushrooms and mix thoroughly. Cook together for an additional 2-3 minutes.
  6. Incorporate the finely chopped garlic
  7. Introduce gluten-free flour to achieve a denser consistency.
  8. Pour in the vegetable stock and white wine for enhanced flavor.
  9. Elevate the taste profile with tamari (or soy sauce) and tahini.
  10. Season the mixture with paprika, thyme, salt, and pepper to your liking.
  11. Cover the pan and let the mixture simmer for 10-15 minutes.
  12. Remove the pan from heat and stir in cashew cream for an added creamy texture.
  13. Thoroughly combine the ingredients and finish by garnishing with fresh parsley for a burst of freshness.

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