Winter screams comfort food. Comfort food that is cooked in lashings of butter, cream, full-fat milk and a helluva lot of carbs. Then there’s the stews, soups and curries that are packed with hearty meats and fats.
But what many people don’t know is that you can still eat hearty, creamy winter comfort food minus the hefty calories from dairy, carbs and fat – and this vegan mushroom stroganoff is just that, my friends. So, go home and treat yourself to this home-cooked winter meal you won’t regret (even if you’re a carnivore).
Vegan Mushroom Stroganoff
Prep + cooking time: 20-25 mins
Serves: 2-4 people
- 1 1/3 cups vegan sour cream (store-bought, or see recipe below)
- 4 cloves garlic, crushed
- 1 brown onion, diced
- 1/4 cup fresh parsley, finely chopped
- 1 Tbsp fresh thyme, finely chopped
- 1 tsp tamari
- 1/4 cup vegan butter or extra virgin olive oil
- 3/4 cup vegetable stock or broth
- 7 cups chopped mushrooms (we used swiss brown and button)
1. Heat 1 tablespoon of the butter (or oil) in a large frypan. Add onion and sauté for 4-5 mins or until translucent. Add garlic and sauté a further 1 minute.
2. Add remaining butter (or oil) to the frypan, then top with mushrooms and thyme, sautéing for 5-10 minutes or until mushrooms are golden brown and fragrant. Remove from heat.
3. Add 1 cup of the cooked mushroom mixture to a blender with the cream cheese, stock/broth and tamari. Blitz until mushrooms form into small chunks (but not until pureed), then pour mixture into the mushroom pan. Heat over a medium heat for 2-3 minutes, or until warmed through.
4. Stir through parsley, then serve immediately on mashed potato, rice or with pasta.
Vegan sour cream
- 1 cup raw cashews, soaked 4 hours then drained
- 1 Tbsp lemon juice
- 1 tsp apple cider vinegar
- 1/3 tsp salt
- 1 Tbsp nutritional yeast
- 1/4 cup almond milk
1. Add all ingredients to a high-speed blender and blitz until smooth. Use the full amount in the above recipe (or it can be stored in a glass jar in the fridge for up to 1 week).