Ingredients
Scale
- 8 oz (225g) of pasta (your choice, gluten-free if desired)
- 2 cups of mushrooms, sliced
- 1 medium onion, chopped
- 1 cup of bell peppers, sliced (red and yellow)
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 cup of vegetable broth
- 1 cup of cashew cream (or coconut cream)
- 2 teaspoons of soy sauce or tamari
- 1 tablespoon of nutritional yeast (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Add minced garlic and sauté for another minute.
- Add the chopped onions and sliced bell peppers to the skillet. Sauté for another 5 minutes until the vegetables are soft and fragrant.
- Pour in the vegetable broth and bring the mixture to a simmer. Stir in the cashew cream and soy sauce. Let the sauce simmer for about 5 minutes.
- While the sauce is simmering, cook your pasta according to package instructions. Once done, drain and combine the pasta with the vegan beef stroganoff sauce. Toss gently to coat everything and serve hot, garnished with fresh parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- For longer storage, consider freezing the dish, although the pasta may become softer when reheated.
- If you want more protein, consider adding chickpeas, lentils, or tofu.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Vegan, Comfort Food
- Diet: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg