5 from 7 votes

Vegan Mushroom Stroganoff

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This vegan mushroom stroganoff is super creamy, comforting and is packed full of nutrients. The smooth, delicious sauce is made with blended cashews.
Prep time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
ยฃ1.01
Makes: 5
mains
Russian
Freezable

Vegan Mushroom Stroganoff

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5 from 7 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
ยฃ1.01
mains
Russian
Freezable
Servings: 5
This vegan mushroom stroganoff is super creamy, comforting and is packed full of nutrients. The smooth, delicious sauce is made with blended cashews.

Ingredients

  • 500 g (2 packs) chestnut mushrooms (2xยฃ0.75)=(ยฃ1.50)
  • 150 g cashews (ยฃ1.39)
  • 500 g pasta shells (ยฃ0.45)
  • Fresh thyme (ยฃ0.50)
  • 1 aubergine (ยฃ0.70)
  • 2 - 3 small onions (ยฃ0.50)

Cupboard Essentials

  • 1 veggie stock cube
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp garlic granules

Method

*Soak cashews for an hour before cooking*

  • Chop the mushrooms into quarters, aubergine into small cubes and onions into thin pieces.
  • Add 1 tbsp olive oil to pan on a high heat and add the mushrooms and aubergines. I did mine in batches so I could get as much browning as possible but this step is optional.
  • After around 8 minutes, the mushrooms & aubergine should have taken on some colour. At this point, reduce the heat and add the onions and fresh thyme. The thyme that I got this time was very soft so I didnโ€™t destem it, just used my scissors to cut the thyme into small pieces. Continue to fry gently for another 5 minutes. During this time, add the pasta to salted water.
  • 4.When the pasta is almost ready (two minutes from cook time), drain it while reserving the pasta water to use in the sauce.
  • Blend the soaked cashews, soy sauce, garlic granules, veggie stock cube and with few ladles of pasta water to make the creamy cashew sauce.
  • Combine the mushroom mix with the pasta, cashew cream and an additional 200ml of pasta water. Stir to form the creamy mix on a low heat, if the sauce seams too thick, keep adding the pasta water. Cook until the pasta is al dente and youโ€™re ready to eat! Serve up with lots of black pepper and a pinch of salt.

Reheat info: Before popping in the microwave for 2 minutes, add two tbsp of water into the bowl to help to loosen the sauce. This will help youโ€™ll get it back to the smooth creamy consistency that it was when you first cooked it so donโ€™t be alarmed if it looks super thick and rigid before reheating.

    Nutrition

    Servings: 5 servings
    Fat: 20g
    Calories: 560kcal
    Carbohydrates: 77g
    Protein: 18g
    5 from 7 votes (7 ratings without comment)

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    Thank you so much for trying my recipe! I hope you loved it. Iโ€™d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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