Creamy Vegan Mushroom Stroganoff with Cauliflower Rice and Garlic Herb Bread Crumbs

Allergens

Contains no common allergens unless specified.

Ingredients

• 16 oz cremini mushrooms, sliced 1 large yellow onion, finely chopped 4 cloves garlic, minced 1 cup vegetable broth 1/2 cup raw cashews, soaked 1/4 cup nutritional yeast 1 tablespoon cornstarch 1 teaspoon Dijon mustard 1 teaspoon white wine vinegar 1 teaspoon fresh thyme, chopped Salt and pepper, to taste Olive oil 1 head cauliflower, riced 2 cups Italian bread crumbs 4 cloves garlic, minced 2 tablespoons fresh parsley, chopped 1 tablespoon fresh rosemary, chopped

Instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until softened, about 3 4 minutes.
2. Stir in the garlic and cook for another minute.
3. Add the sliced mushrooms to the skillet and cook until browned, about 5 7 minutes. Season with salt and pepper.
4. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, cornstarch, Dijon mustard, white wine vinegar, thyme, salt, and pepper. Blend until smooth and creamy.
5. Pour the cashew cream over the cooked mushroom mixture, stirring to combine. Cook for another 2 3 minutes until the sauce has thickened.
6. In a separate pan, heat olive oil over medium heat. Add the bread crumbs and cook until golden brown. Stir in minced garlic, parsley, and rosemary. Season with salt and pepper to taste. Remove from heat.
7. Prepare cauliflower rice according to package instructions or by pulsing raw cauliflower in a food processor until it reaches a rice like consistency.
8. To serve, divide the cauliflower rice among 6 plates. Spoon the creamy mushroom stroganoff over the rice and top with the garlic herb bread crumbs. Enjoy!

Chef’s Insight

The key to this dish is balancing the creamy stroganoff sauce with the crunchy, herb-infused breadcrumbs, creating an incredible texture contrast.

Notes

This dish can be made gluten-free by using gluten-free bread crumbs.