Yes, You Can Make Vegan Stroganoff

After posting a beef stroganoff recipe a few weeks ago, I got a couple of requests for a vegan version. Always up for a challenge, I set out to see if I could make a plant-based stroganoff that's just as creamy and flavorful as the original.

Because vegan meats don't have much in the way of umami, I threw my whole arsenal of umami boosters into this stroganoff. Vegetable stock brings a well rounded umami, while porcini mushroom powder lends a lingering beefy flavor. The nutritional yeast adds a similar umami to what you'd get in dairy products such as butter or cheese, and when combined with raw cashew nuts and lemon juice, it makes for a close proxy for sour cream.

The raw cashew nuts not only add a creamy texture and a touch of sweetness, they also have the ability to thicken, which means there is no need for making a roux. This not only saves time, it means this stroganoff is gluten-free (assuming you serve this with a gluten-free pasta).

To get as much flavor out of the mushrooms, onions and garlic as possible, be sure to thoroughly brown them in the coconut oil. For the vegan meat, you can use your favorite meat substitute, such as frozen/thawed tofu or plant-protein crumbles.

The resulting stroganoff is as satisfying as it looks. Creamy, savory and flavorful, even carnivores will be going back for seconds!