Vegan Mushroom Stroganoff

• Produce

  • 1 lb Cremini mushrooms
  • 1 Onion, large
  • 1 tbsp Rosemary, Fresh

• Canned Goods

  • 3/4 cup Vegetable broth

• Condiments

  • 2 tbsp Soy sauce

• Pasta & Grains

  • 6 oz Rotini pasta, dried

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 1/2 tsp Red wine vinegar

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Beer, Wine & Liquor

  • 1/4 cup Sherry, dry

Found on connoisseurusveg.com

Description

Ingredients

• 6 ounces dried rotini pasta (or your favorite type of pasta)
• 1/2 cup raw cashews, soake 4 to 8 hours and drained
• 3/4 cup vegetable broth, divided
• 3 tablespoons olive oil, divided
• 1 pound cremini mushrooms stemmed, cleaned and coarsely chopped
• 1 large onion, diced
• 1/4 cup dry sherry
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon all-purpose flour
• 2 tablespoons soy sauce
• 1 1/2 teaspoons red wine vinegar
• salt and pepper to taste

Directions

• Bring a medium pot of water to a boil and add pasta. Cook according to package directions, then drain into a colander. Return pasta to the pot and toss with a dash of olive oil.
• While the pasta cooks, place cashews and 1/2 cup of vegetable broth into a blender and blend until smooth. Set aside.
• Coat the bottom of a large pot with 2 tablespoons of olive oil and place over medium heat. Add mushrooms in an even layer. Cook until browned on bottoms, about 5 minutes, then flip and cook about 5 minutes more on opposite sides. Transfer mushrooms to a plate.
• Add remaining tablespoon of oil to the pot. When oil is hot, add onion, and sauté until soft and translucent, about 5 minutes.
• Return mushrooms to the pot, and add sherry and rosemary. Bring to a simmer and allow to cook until most of the liquid has cooked off, about 4 minutes. Add flour to the pot and stir to form a paste that coats the mushrooms. Add remaining 1/4 cup of broth, soy sauce and red wine vinegar to the pot. Bring to a simmer and allow to cook for 5 minutes, stirring occasionally. Stir in cashew mixture and pasta, and cook just a minute or two longer, until heated throughout.
• Remove from heat and season with salt and pepper to taste. Serve.