It is very likely that I will make this recipe as a main course for some of the Christmas meals, probably for Christmas Eve or New Year’s Eve, although I am not sure yet. What I do know is that it has become one of my favorite dishes because the combination of meat + pasta + cream has always been my favourite.
Ingredientes
Scale
- 1 taza de anacardos crudos y sin sal (150 g)
- 55 g de soja texturizada gruesa (2 oz)
- 2 ó 3 cucharadas de tamari o salsa de soja
- 1/2 taza de leche vegetal (125 ml), nosotros usamos leche de soja
- 1 y 1/2 taza de caldo de verduras (375 ml)
- 1/2 cebolla troceada
- 200 g de champiñones laminados (7 onzas)
- 2 cucharadas de harina, nosotros usamos harina de arroz integral
- 1/4 cucharadita de pimienta negra molida
- Perejil fresco picado
Instructions
- Soak cashews in hot water for an hour. Strain and reserve.
- Soak the textured soybeans in a bowl with plenty of hot water (we add 2 cups or 500 ml) and a tablespoon of tamari or soy sauce soy (optional) for at least 15 minutes. Strain and set aside.
- Put the cashews into a blender along with the non-dairy milk and vegetable broth and blend until well combined. Reserve.
- Sauté the onion and mushrooms in a pot with a little vegetable broth, water or oil until golden brown.
- Add the flour, tamari or soy sauce, pepper, textured soy and cashew sauce. Stir and cook for about 10 to 15 minutes over medium-high heat, stirring occasionally. If the sauce is too thick add more broth and if it is too runny add more flour.
- Serve with pasta or rice and a little chopped fresh parsley on top. We use buckwheat pasta.
- You can store the Vegan Stroganoff in the fridge in an airtight container for about 5 days.
Notes
- Textured soy can be substituted with tofu, tempeh, seitan or more mushrooms.
- You can use salt to taste instead of tamari or sauce of soybeans.
- Instead of milk and vegetable broth, you can use water, although the sauce will have less flavor.
- Add your favorite spices, herbs and vegetables.
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