Simple Stroganoff with Gardein Crumbles

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. In the same pot, add in your beefless crumbles, paprika, oregano, onion powder, and sauté for about 5 minutes.
  5. 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.
  6. After your crumbles are fully cooked and moist, add in your cashew cream that you prepared earlier and stir to combine.
  7. Stir in your fresh parsley, and serve over pasta!