In our budget-friendly recipes, we have a vegan and vegetarian-friendly recipe for you from our team member Jess. Mushrooms are fat-free, low in salt, and contain essential vitamins and minerals.
By using common pantry staples like stock, mustard, and soy sauce this recipe is budget-friendly without compromising on the flavour. The cashew cream is a dairy-free alternative.
Ingredients
300 to 400g pasta of choice - cooked Splash of olive oil1 brown onion, finely sliced4 cloves garlic, minced500g mixed mushrooms – anything works just get what's on special at your local grocer!80m dry white wine1 ½ to 2 cups veggie stock3 tbsp tamari or soy sauce2 tbsp tomato paste2 tbsp cornflour2 tsp Dijon mustard3 tbsp nutritional yeast or hemp/nut parmesan1 to 2 tsp paprikaRaw cashews to make cashew cream.Garnishes: vegan parmesan, fresh parsley, chives or other fresh herbs
Method
Cashew cream:
Soak cashews overnight in warm water or in boiling water for a few hours, drain and blitz in a blender with enough water to make a cream-like consistency.
Stroganoff:
- Heat olive oil in pan and fry onion and garlic until soft
- Add mushrooms and stir through for a few minutes
- Splash in white wine and continue to cook until all absorbed
- In a jug, mix together the stock, tamari, cornflour, mustard, tomato paste and nutritional yeast – add to mushrooms, simmer for 10 to 15 minutes
- Add paprika and stir through
- Stir through enough premade cashew cream to create the colour and consistency of a stroganoff
- Stir through premade pasta
- Sprinkle with fresh herbs and serve!
Always be sure to purchase mushrooms from a reputable store. Do not eat mushrooms or fungi from unknown sources or from the wild. The differences between potentially edible mushrooms and fatally poisonous mushrooms can be incredibly minor.
Read on for another vegan recipe in Sweet Potato and Black Bean Sheppards Pie.
