For Sunday Dinner this week, Claudia made a recipe she found on a Vegan Recipes Group on the Book of Faces. It was incredibly delicious and hearty.

She made a double batch, and it fed four of us nicely (we each had seconds). This was a huge hit with everyone at the table, and it was better than any Stroganoff I’ve ever eaten (including the decidedly beefy variety that we used to make).

We served this over wide noodles, and garnished with paprika and parsley.

Ingredients (for the double batch):

2 pounds of mushrooms, sliced (she used button and cremini)
2 onions, diced
4 cloves of garlic, minced
olive oil for sautéing
2 cups vegetable broth
1/4 cup soy sauce
2 T tomato paste
2 t paprika
2 cups of cashew crème fraîche (see recipe below)
Salt and pepper to taste

Instructions:

Sauté onions and garlic.

Add the sliced mushrooms and cook until they release their moisture and start to brown.

Whisk together vegetable broth, cashew crème fraîche, soy sauce, tomato paste, paprika, salt, and pepper.

Cashew Crème Fraîche

1 1/2 cups cashews, soaked overnight then drained
1/2 cup water
3 T olive oil
2 T lemon juice
1 T nutritional yeast
1/2 t salt
1/2 t dried thyme

Blend for about a minute in Vitamix or other high speed blender.

The crème fraîche on it’s own would make a fantastic Alfredo style sauce for pasta.