Soak the cashews in hot water for one hour. Drain and set aside.
Soak the textured vegetable protein chunks in a bowl with some hot water (we added 2 cups or 500 ml of water) and one tablespoon of tamari or soy sauce (optional) for at least 15 minutes. Drain and set aside.
Add the cashews to a blender with the milk and vegetable stock and blend until smooth. Set aside.
Sauté the onion and mushrooms in a large pot with some vegetable stock, water or oil until golden brown.
Add the flour, tamari or soy sauce, ground black pepper, textured vegetable protein chunks and cashew cream. Stir and cook over medium-high heat for 10 to 15 minutes, stirring occasionally. If the sauce is too thick, add more milk or stock and if it’s too watery, add more flour.
Garnish with some chopped fresh parsley and serve with pasta or rice. We love buckwheat pasta.
Keep the vegan Stroganoff in a sealed container ind the fridge for up to 5 days.
Textured vegetable protein chunks can be replaced by tofu, tempeh, seitan or more mushrooms.
Feel free to use salt instead of the tamari or soy sauce.
Water can be used instead of the milk or stock, but the sauce will have less flavor.
Add your favorite spices, herbs or veggies.
Serving Size:1/6 of the recipe with no pasta or rice