Vegan Mushroom Stroganoff

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Blender

This mushroom stroganoff will blow your mind! Yep, it's a big statement, but I stand by it.

The mushroom stroganoff I created for my first book, The Blender Girl was epic, and I have received thousands of emails from many of you raving about it. But, this incantation may be better....

The secret? The Massel beef-flavored broth.

Nobody can believe this broth is gluten-free, vegan (dairy-free and egg-free), kosher, and low in carbs and salt. It tastes just like homemade beef broth. It is a triumph and a gift to vegetarians!

Aussie vegetarians are well acquainted with this amazing broth. Massel is a household name in Australia. Everybody I know uses it, and I haven't found a commercial broth anywhere in the world that comes close to it. I'm so excited it's now available in stores and online in North America. Use the store locator to find out where you can get the broth in your local area.

You can get the beef-flavored broth in concentrated liquid stock, bouillon cubes, 7 cubes, and the bouillon powder and seasoning. I order it from amazon.

I use the vegetable and chicken-flavored broth to add flavor to soups, stews, sauces, salad dressings, stir-fries, grains, legumes, and smoothies. But, when I want to add a "meaty" flavor to vegetarian dishes I always grab for the beef-flavored broth. I used it in the French onion soup I posted last year, and it is just as amazing boosting the natural flavor of the mushrooms in this stroganoff.

I've found that when you use the beef-flavored broth, mushrooms, tamari, balsamic vinegar, and some mustard you get an incredible flavor reminiscent of meat. Then, I blended some of the broth with raw cashews to add a rich creaminess.

The results are spectacular.

*I'm an ambassador for Massel, but my opinions are my own.

Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff

Serves 4 30 MINS
  1. Cook the pasta according to the package instructions. Drain the pasta, and set aside.
  2. In a large skillet over medium-high heat, warm 1 tablespoon of the oil, and sauté the onion and garlic for about 5 minutes, until soft and translucent. Add the mushrooms and the remaining oil, and sauté for 5 to 10 minutes, until the mushrooms are just softened. Remove from the heat and set aside.
  3. Pour the Massel beef-flavored broth, cashews, tamari, thyme, seasoning powder, mustard, balsamic vinegar, lemon juice, and pepper into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy. Add about 1 cup (180g) of the cooked mushroom mixture, and pulse a few times on a very low speed just to break up the mushrooms slightly. (You want a speckled, grainy consistency, not a puree.)
  4. In a large saucepan over medium-low heat, pour in the blended cashew-broth-mushroom mixture and the textured cooked mushroom-and-onion mixture, and stir for a few minutes until heated through. Add the cooked pasta, parsley, and chives, and stir together until well combined.
  5. Season to taste, and serve family-style in a big bowl garnished with additional parsley and chives, or portion into individual bowls, and garnish with the herbs.

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak




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