Mushroom Stroganoff

This is a vegan family fave that again is really versatile. If you don’t do mushrooms you can easily substitute for your favourite protein source. If you have an allergy to nuts you can omit cashews and substitute with cream.

One of my favourite things about this recipe is that it feels and tastes like comfort food and it can whipped up in under 20 minutes. As a mom of 3, you will notice a trend of quick and easy meal ideas because I get it. Time can be a huge factor when it comes to healthy eating, I am here to make it easy, delicious and remove time as an excuse for getting a good meal on the table.

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Mushroom Stroganoff

Ingredients

1 1/2 cups soaked cashews

1 cup almond milk or water

16 oz cremini mushrooms

3 cloves garlic, minced

¼ yellow onion, finely chopped

¼ cup nutritional yeast (or more this creates a delicious cheesy flavour)

½ teaspoon garlic salt

salt and pepper to taste

1 package egg noodles

Directions

  1. Heat oil in large frying pan over medium heat. Add mushrooms, onions and garlic and sauté until mushrooms are cooked.

  2. In small food processor combine soaked cashews, almond milk or water, and nutritional yeast combine until liquid mixture forms. Add liquid mixture to mushrooms, add in tapioca starch and salt and pepper to taste.

  3. Remove from heat and enjoy over your favourite noodles. If mixture becomes to thick thin out with more almond milk (cashew milk) or water.  

Note- Nutritional yeast is not active yeast, it is often used in vegan dishes to create a delicious cheesy flavour. It can be found in Bob’s Red Mill section of the grocery store or bulk barn.

If you make this dish be sure to send us a pic or tag us in your creation #prepwithpam. If you make a modification share your ideas in comments below. We love hearing variations for recipes.

Happy Cooking,

Pam