Mushroom Stroganoff is plant-based and vegan so of course, it’s dairy-free. Add grass-fed beef strips for Paleo-diet. This is a quick, easy, low calorie recipe.
- 1 Butternut Squash
- *1C Filtered Water, Raw Vegan reduce to 1/2C
- 1/2C Raw Cashews
- 2T Olive Oil, divided
- 2T Fresh Lemon Juice
- 1/4C Nutritional Yeast
- 1t Himalayan Salt
- 1/4t Black Pepper
- 1/8t Chipotle Pepper
- 1/2 Onion
- 2 Garlic Cloves, peel & press
- Red Pepper
- 1 Package Fresh Mushrooms
- 1 Bunch of Asparagus tips or Broccoli Florets
- Paleo—optional beef, see note
DIRECTIONS—peel Butternut squash and remove ends. Using large blade of spiral slicer, cut squash into noodles. Soak noodles in pot of salted water at least 15 minutes, drain, and pat dry. Or cook noodles by bringing a pot of salted water to a boil. Add noodles, boil 2-3 minutes, remove from heat, cover pan with lid for 5 minutes, drain noodles in colander set in bottom of sink. In the meantime, add water, cashews, 1 tablespoon oil, lemon juice, and nutritional yeast to inverted cup of blender. Blend until smooth and creamy. Set aside. Chop asparagus, discarding tough ends, or cut broccoli florets in small pieces. Chop mushrooms, pepper, onion, press garlic. In large frying pan, gently warm 1 tablespoon olive oil, over medium heat. Add chopped vegetables, sauté until almost tender, add asparagus or broccoli last few minutes of cooking. Add sauce mix to pan, bring to a boil, stir constantly until sauce is reduced and thickened. Serve vegetables over noodles. For raw vegan, use soaking method for noodles. Reduce water in sauce mix to 1/2 cup. Blend sauce, mix with chopped fresh vegetables, and serve over butternut squash noodles.
NOTE: Paleo Diet, optional, add 1/2 pound of thin strips of cooked, lean, grass-fed, beef sirloin. Cook strips in a little olive oil in a heavy skillet. To tenderize, add 1/4 cup red wine and simmer until wine is reduced. Add salt & pepper.