Vegan Mushroom Stroganoff - Plant Based Cooking

Name: Vegan Mushroom Stroganoff - Plant Based Cooking
Ingredients: 1 medium yellow onion (diced); 16 ounces baby portabella mushrooms (sliced (or any mushroom you like)); 1 16-oz package whole wheat pasta noodles (I used fusilli); 2 cups homemade vegetable broth; 2 tbsp flour; 1/3 cup raw cashews (soaked for at least 30 minutes in hot water, or ¼ cup cashew butter); 1/2 medium ripe avocado; 1 tbsp tomato paste; 1 tbsp fresh lemon juice; 1 tbsp soy sauce; salt and black pepper (to taste)

www.plantbasedcooking.com

A vegan remake of a favorite, this version is creamy and full of mushroom goodness. The avocado adds good fats, while keeping it super healthy.

View Original

Share this recipe:

Ingredients

1 medium yellow onion (diced)
16 ounces baby portabella mushrooms (sliced (or any mushroom you like))
1 16-oz package whole wheat pasta noodles (I used fusilli)
2 cups homemade vegetable broth
2 tbsp flour
1/3 cup raw cashews (soaked for at least 30 minutes in hot water, or ¼ cup cashew butter)
1/2 medium ripe avocado
1 tbsp tomato paste
1 tbsp fresh lemon juice
1 tbsp soy sauce
salt and black pepper (to taste)