VEGAN MUSHROOM STROGANOFF

– Vegan – Creamy – Hearty – Easy to make – Easily gluten-free if you use gluten-free pasta

This mushroom stroganoff is:

– 300 grams pasta of choice (I use fusilli or penne) – 1 yellow onion (chopped) – 3 garlic cloves (minced) – 450 grams cremini mushrooms (sliced)

INGREDIENTS:

– ¼ teaspoon salt – ½ teaspoon ground black pepper – 1 ½ teaspoons dried thyme leaves – 2 tablespoons nutritional yeast – 2 tablespoons tamari

INGREDIENTS:

– 1 tablespoon Dijon mustard – 2 ½ cups vegetable broth

INGREDIENTS:

Cashew cream: – ¾ cups cashews – ½ cup water To thicken: – 2 tablespoons brown rice flour – 2 ½ tablespoons cold water

INGREDIENTS:

Start by cooking your pasta and soaking your cashews in boiled water to soften them.

Next, cook onion and garlic for about 10 minutes. Add mushrooms for an additional 5 minutes.

Mix in seasoning and veg broth. Bring to a simmer and simmer 5 minutes.

Add in the cashew cream and heat a few more minutes. Then add your mixed rice flour and cold water to thicken the stroganoff.

Mix in your pasta.

Enjoy your vegan mushroom stroganoff!