ça fait envie!
Vegan mushroom stroganoff has the creamiest sauce that coats every bite of this mushroom-loaded dish! The shredded jackfruit takes the place of beef chunks and it's oh-so-satisfying. Vegan, & dairy-free.
Course: Vegan
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 lbs crimini mushrooms, halved
- 4-5 garlic cloves, minced
- 1/2 cup red wine
- 1 can jackfruit rinsed and drained
- 1/4 cup raw cashews
- 1 cup mushroom broth (or vegetable broth)
- 1/2 tsp thyme
- 1 carton mushroom gravy
- Sea salt and pepper to taste
- Parsley
- 1 package of your favorite vegan noodles
Instructions
- In a large pan, saute the onion in olive oil for 5-8 min over medium heat. (Add a pinch of salt to sweeten the onions while they cook.)
- Add mushrooms and garlic, cover and cook for 10 minutes.
- Add red wine, stir, cover and cook for 5 minutes.
- Blend the cashews with mushroom broth and add it to the pan along with jackfruit, mushroom gravy, thyme, salt, and pepper. Stir and cover. Cook on medium-low for 15 minutes, stirring occasionally. Use the spatula to gently break up and shred the jackfruit.
- Top with parsley and serve immediately over pasta.
recette et photo ici
