ONE POT VEGAN MUSHROOM STROGANOFF

While I currently live in the always-hot city of Miami, I grew up on the East Coast and am very familiar with cold and chilly winters.

This is one of those meals that is perfect for those days when you’d like to just stay bundled up under the covers…but resort to a sweater and fluffy socks instead.

The secret to this magic is in the water-to-pasta ratio. We’re going to put just the right amount of liquid in with our pasta and veggies so our noodles will cook perfectly, but we’ll still be left with a creamy and luscious sauce. I’ve always been intrigued by those “one pan pasta” recipe floating around the internet, and am so glad that I finally decided to create one myself. Yes it saves time, but I also just think the whole concept is pretty freakin’ awesome 🙂

My One Pot Vegan Mushroom Stroganoff is a healthy & hearty twist on a classic Stroganoff! This cozy and creamy noodle dish is sure to be a crowd-pleaser.

INGREDIENTS

• 1 Small Yellow Onion


• 10 oz Cremini or Baby Bella Mushrooms


• 4 cups Dry Rotini Pasta (GF if necessary)


• 4 cups Imitation Beef Flavored Veggie Broth


• 2 tbsp Nutritional Yeast


• 1/4 tsp Freshly Ground Black Pepper


• 1/3 cup Cashew Butter


• 1 tbsp Fresh Lemon Juice


• 1/4 – 1/2 tsp Salt (optional)


• Fresh Chopped Parsley, to garnish

INSTRUCTIONS

• Peel your Onion, cut it in half, and then thinly slice it into half “rings.” Clean your Mushrooms using a damp paper towel or cloth, then cut in half or fourths, depending on size. You want to keep the Mushrooms relatively large, as they will shrink when cooking and are meant to imitate beef in this recipe.


• Pour a splash of water to a large pot over medium heat. Add in the sliced Onions and cook until translucent, about 3-5 minutes.


• Add in the Pasta, Mushrooms, Beef-flavored Broth, Nutritional Yeast, and Black Pepper. Bring to a boil and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan. 


• Turn the heat off, then stir in the Cashew Butter and Lemon Juice until everything is well incorporated. Taste the pasta and add any additional Salt, if necessary.


• Top with freshly chopped Parsley and Black Pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week. 

NOTES

• I opted to use Cashew Butter instead of cashews in this recipe for convenience. This brand is my favorite, but if you prefer to make your own, here’s an easy recipe.


• I used this brand of Vegan Beef-Flavored Broth and thought it had a great flavor! If you can’t find Beef-flavored broth you can substitute Veggie Broth, but this recipe will not taste as realistic.

RECIPES ADAPTED FROM https://frommybowl.com

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