Vegan Slow Cooker Mushroom Stroganoff Recipe

Craving a hearty meal that’s both comforting and entirely plant-based? This Vegan Slow Cooker Mushroom Stroganoff is the answer! It’s the kind of dish you can set and forget, allowing the flavors to meld beautifully as it cooks. With its creamy, dairy-free cashew sauce and tender mushrooms, this recipe will impress even the most dedicated meat lovers.

If you’re looking for a nutritious and satisfying meal, look no further. This recipe is not only easy to make but also provides that indulgent creamy taste without any dairy. Trust me, your taste buds will thank you!

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Wholesome Ingredients for a Comforting Dish

The foundation of a great vegan mushroom stroganoff lies in its ingredients. Start with tender mushrooms, such as cremini or button, which add depth and umami to the dish.

Pair them with sautéed onions and garlic for an aromatic base that enhances the overall flavor profile. The key to the creamy texture is the cashew cream, made from soaked cashews blended with vegetable broth and nutritional yeast. This combination creates a rich sauce that perfectly complements the pasta.

For seasoning, smoked paprika provides a subtle smokiness, while soy sauce adds a savory note that rounds out the taste. Fresh parsley adds a pop of color and freshness to the final presentation.

With these simple yet effective ingredients, each component contributes to a hearty and satisfying meal that’s entirely plant-based.

The Art of Preparing Cashew Cream

Making the cashew cream is a straightforward process that transforms your stroganoff into a creamy delight. Begin by soaking raw cashews for about four hours, which softens them and makes blending easier.

Once soaked, drain the cashews and place them in a blender with vegetable broth, nutritional yeast, soy sauce, smoked paprika, salt, and pepper. Blend until you achieve a smooth and creamy consistency.

This cashew cream sauce serves as the heart of the stroganoff, providing that velvety texture without using any dairy. It’s a versatile base that can be adapted for other dishes as well, showcasing its culinary flexibility.

Slow Cooking for Maximum Flavor

One of the best aspects of this vegan mushroom stroganoff is its slow cooker method. Combine the sliced mushrooms, chopped onions, minced garlic, and the creamy cashew sauce in your slow cooker.

Cook on low for 4-5 hours or on high for 2-3 hours. The slow cooking process allows the flavors to meld beautifully, resulting in tender mushrooms that soak up all the delicious sauce.

This hands-off cooking approach is ideal for busy days when you want a home-cooked meal without the fuss of constant monitoring.

Health Benefits and Nutritional Value

This vegan mushroom stroganoff is not only delicious but also packed with nutritional benefits. Each serving provides a hearty dose of protein from the cashews and mushrooms, making it a filling option for any meal.

The combination of vegetables and whole food ingredients ensures a balanced meal that supports an active lifestyle.

With about 320 calories per serving, it fits well into various dietary plans while providing a comforting and enjoyable experience.

Delicious Vegan Mushroom Stroganoff

This vegan mushroom stroganoff features tender mushrooms and onions sautéed in garlic, combined with a creamy cashew sauce that’s both rich and fulfilling. It’s served over your favorite pasta, creating a comforting meal that’s perfect for any occasion.

Ingredients

• 8 ounces of mushrooms, sliced (cremini or button mushrooms work well)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup raw cashews, soaked in water for 4 hours and drained
• 1 tablespoon nutritional yeast
• 2 tablespoons soy sauce or tamari
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 12 ounces of pasta (fettuccine or any preferred type)
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the Cashew Cream: In a blender, combine soaked cashews, vegetable broth, nutritional yeast, soy sauce, smoked paprika, salt, and pepper. Blend until smooth and creamy. Set aside.
2. Combine Ingredients: In the slow cooker, add sliced mushrooms, chopped onions, minced garlic, and the prepared cashew cream. Stir well to combine.
3. Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the mushrooms and onions are tender.
4. Cook Pasta: About 15 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.
5. Serve: Once the stroganoff is ready, serve it over the cooked pasta. Garnish with fresh parsley if desired.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 4-5 hours
• Total Time: 4 hours 15 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 320kcal
• Fat: 12g
• Protein: 10g
• Carbohydrates: 42g

Perfect Pasta Pairing

The choice of pasta can elevate your stroganoff experience. Fettuccine, with its wide ribbons, holds onto the creamy sauce beautifully, allowing for a delightful bite with every forkful.

Cook the pasta according to package instructions, ensuring it’s al dente for the best texture.

Once cooked, drain it and prepare to serve it as the base for the rich stroganoff. This combination creates a satisfying dish that balances the creamy sauce and hearty pasta.

Serving and Garnishing for Presentation

Presentation plays a crucial role in making a meal appealing. Serve the creamy vegan mushroom stroganoff over a generous portion of fettuccine in a rustic bowl.

To enhance the visual appeal, sprinkle freshly chopped parsley on top. This bright green garnish not only adds color but also a fresh burst of flavor that complements the richness of the dish.

Set the bowl on a rustic wooden table to create a warm and inviting atmosphere, perfect for sharing with family or friends.