Our vegan version of stroganoff develops deep, satisfying flavors from plant-based ground “beef” and oyster mushrooms in a silky, creamy sauce made with cooked pureed cauliflower and barista-style oat milk. Made with dried pasta, this dish comes together without too much effort. The whole family will love it, and the recipe makes a huge pot to feed a hungry crowd!
Ingredients
1 box (1 pound/450 g) medium pasta shells
1/2 head cauliflower
6 cloves garlic, peeled
1 bay leaf
Sea salt
2 big clusters brown oyster mushrooms, about 10 1/2 oz (300 g)
1/2 large onion
Vegetable oil
1 package (1 pound/450 g) plant-based ground meat
1 Tbsp ground fennel seed
1 tsp dried oregano
1 tsp ground black pepper, plus a few pinches
4 Tbsp nutritional yeast
1 tsp onion powder
1/2 tsp smoked paprika
About 3 cups (700 ml) extra-creamy barista-style oat milk
1/2 glass dry white wine
1 cup (130 g) frozen peas
Handful fresh parsley leaves
Instructions
Preheat the oven to 420ºF (215ºC).
Cook the pasta in a pot of salted boiling water according to the package directions, 10-12 minutes. It should still have a little bite to it.
Meanwhile, for the sauce, roughly chop the cauliflower and add it to a large saucepot along with the garlic and bay leaf. Add just enough water to cover the cauli and season the water with a big pinch of salt. Bring to a boil over high heat, then reduce the heat and simmer until the cauliflower is tender, about 15 minutes.
Trim the thick bottom stems from the mushroom clusters, and pull apart the clusters into petals. Dice the onion while you’re at the cutting board.
Put a medium heatproof saute pan (cast iron is good) over medium heat and swirl in a little oil. Add the onions and mushrooms. Cook for a few minutes, then add the plant-based meat, crumbling it into the pan in chunks. As it cooks, break up the meat in the pan with a wooden spoon or spatula. Stir in the fennel, oregano, and 1 tsp black pepper, and season with a pinch of salt. Let cook a few minutes, then transfer the pan to the oven to bake for 20 minutes.
When the cauliflower is nice and tender, pluck out and discard the bay leaf, then transfer the cauliflower and garlic to a blender along with a few tablespoons of the cooking water (there should only be a few tablespoons left). Add the nutritional yeast, onion powder, smoked paprika, a pinch of black pepper, and a pinch of salt. Start blending, then gradually blend in enough oat milk to make a creamy, pourable sauce that’s somewhat thin. Continue blending until the sauce is silky smooth.
Drain the pasta in a colander and return the empty pasta pot to a burner over medium heat. Take the saute pan from the oven and spoon the entire contents into the pasta pot. Then deglaze the saute pan: put it over medium-high heat and pour in the wine, shaking or scraping the pan as the wine bubbles to get up all the tasty bits from the bottom. Pour it all into the pasta pot. Add the sauce and peas to the pot as well. Stir everything together and bring the sauce to a simmer.
Stir in the drained pasta and let cook a minute or two to soak up some sauce.
Add the parsley (chop the leaves or leave them whole!) and serve in shallow pasta bowls.
