Savory Vegan Mushroom Stroganoff

A delightful twist on the classic stroganoff, this vegan version features tender mushrooms and creamy cashew sauce, served over hearty whole grain pasta. The umami-rich flavors of the mushrooms blend perfectly with the aromatic garlic and onion, creating a dish that's both satisfying and comforting, while adhering to vegan dietary requirements.

Ingredients:

• 8 oz whole grain pasta
• 2 cups mushrooms (cremini or button), sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup raw cashews, soaked for 2 hours and drained
• 1 tablespoon nutritional yeast
• 1 tablespoon soy sauce or tamari
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the whole grain pasta according to package instructions. Drain and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are browned and tender, about 7-10 minutes.
4. In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, soy sauce, Dijon mustard, dried thyme, salt, and pepper. Blend until smooth and creamy.
5. Pour the cashew sauce over the mushroom mixture in the skillet. Stir to combine and heat through for about 2-3 minutes.
6. Serve the creamy mushroom stroganoff over the cooked pasta, garnished with fresh parsley.