Ingredients
- ½ cup cashews, soaked overnight or if you don’t have time, boil them for about 10 minutes
- juice of ½ a lemon
- salt, to taste
- pepper, to taste
- ¼ cup water
- 1 box your choice of pasta
- 3 Tbl olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz baby bella mushrooms, sliced
- 1 package Gardein Ultimate Beefless Gound, or you can use TVP (Textured Vegetable Protein)
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp onion powder
- 3 cups of vegan/vegetable broth
- 2 Tbl fresh parsley, minced
Directions
- Prepare your cashew cream. Drain your soaked cashews and add them to a food processor along with the lemon, salt, and pepper. Process until the cashews are smooth.
- Add in ¼ cup of water to help smooth it out more and to create a creamier consistency. If it is still too thick or not smooth enough, keep adding in water 1 Tbl at a time. Set aside.
- Prepare your pasta. While your pasta is boiling, prepare your stroganoff sauce. Heat 3 Tbl of olive oil over medium heat. Add in your onion, garlic, and mushrooms, and cook until your onions are translucent and your mushrooms are tender, about 8 minutes.
- In the same pot, add in your beefless crumbles, paprika, oregano, onion powder, and sauté for about 5 minutes.
- As your beefless crumbles begin to stick to the pan, add in your vegan broth, 1 cup at a time, and keep stirring and sautéing until the beef crumbles are fully cooked through and fully seasoned. Add in more broth as needed.
- After your crumbles are fully cooked and moist, add in your cashew cream that you prepared earlier and stir to combine.
- Stir in your fresh parsley, and serve over pasta!