Vegan Mushroom Stroganoff with roasted potatoes is so freakin’ good!
This vegan version of the classic stroganoff is surprisingly “meat-like”! Although I’ve actually never tried the original type….still, I’m pretty sure this one here would impress even the non-vegans out there. It’s creamy, savoury and loaded with delicious flavours, it’s just the perfect comfort food. This meatless stroganoff is also simple to make so it’s great as a weeknight dinner. Yay!
In this recipe I’ve used soya chunks, but for a lazier version you can use tofu, tempeh or store-bought vegan meat instead. If you want to fully omit soy, you can just double the mushrooms, it’s actually pretty good that way too. Cashews give a nice creamy texture to the sauce, but once again, for a lazy option you can just use soy or coconut cream – one dish less to wash, right? I really like this stroganoff with roasted potatoes, but feel free to eat it with rice or pasta if you prefer. Either way, I know you’ll love this recipe!
Guys, I wanted to say that I’m really sorry for not posting anything here in the last 2 weeks and for not reacting to any comments or emails…for the past 2-3 years I’ve posted a new recipe every single week. No matter what happened, even if I was super busy or sick, I always found the way to make time for the blog. I’m pretty sure most bloggers feel the same way, but this blog is really like my child, it’s my love and probably my biggest passion. Creating recipes brings so much joy to my life, I can’t even describe it.
Unfortunately there are times in life when you can’t do anything. When the last thing on your mind is work or hobbies, because all you can do is crying. Losing a loved one is such a paralysing tragedy that nothing else matters. I can’t put my feelings into words, it’s still too hard….Three weeks ago my mother-in-law passed away. It was all so sudden and unexpected, I think we’ve still not realised it yet fully…I guess only time will help…or at least I hope so…
Anyways, just wanted you to know why my schedule might be a bit weird here in the next times…
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 500 g/1,1 lbs baby potatoes
- 1 tbsp apple cider vinegar
- salt, pepper
- 2 cups of soya chunks
- 1 large onion
- 1 clove of garlic
- ½ cup pickles
- 250 g/9 oz mushrooms
- 1 small bunch of fresh parsley
- ½ cup of cashews, preferably soaked
- 1 cup of vegetable broth
- ⅓ cup of pickle juice
- 1,5 tbsp mustard
- 1,5 tbsp tomato paste
- 1 tbsp oat flour
- salt, pepper
- Cut the potatoes in half or quarters. Add potatoes to a large bowl with vinegar, salt and pepper, then toss to combine. Spread potatoes in a single layer on a baking sheet and bake at 200°C/400ºF for 45-50 minutes.
- Soak the soya chunks in salted warm water for 15 minutes, drain well and squeeze out excess water.
- Chop onion, mince garlic, cut pickles into small cubes, slice mushrooms thinly and chop parsley roughly.
- Sauté onion in a large non-stick pan over medium-high heat. Cook for 5 minutes, adding a few tablespoons of vegetable broth at time as needed, so the onions don't stick. You can also use oil or vegan butter if you prefer.
- Add soya chunks, garlic and mushrooms and cook for another 5 minutes, until soya chunks and mushrooms start to brown. Keep adding vegetable broth to prevent vegetables from sticking to pan.
- Meanwhile add cashews, ½ cup of water, the rest of broth, pickle juice, mustard, tomato paste and oat flour to a blender and blend until completely smooth.
- Pour this mixture over the soya chunks, add diced pickles and half of the parsley and cook for 5 more minutes or until sauce thickens. Season with salt and pepper and stir in rest of parsley.
- Serve stroganoff warm over roasted potatoes. Enjoy!