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Food Monster - Recipes

Mushroom Stroganoff Gnocchi [Vegan]

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You are going to fall in love with this elegant yet comforting gnocchi dish. The pillow-y pockets of potato are tossed in a rich, creamy stroganoff-inspired sauce, made from a mix of white wine, mushrooms, tomato paste, and cashew cream. The flavors simmer and meld together in the most beautiful and luscious way!

Mushroom Stroganoff Gnocchi [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

280

Serves

4-6

Cook Time

20

Ingredients

For the Gnocchi:

  • 1 16-ounce package of vegan gnocchi

For the Sauce:

  • 1/2 cup cashews, soaked overnight or for at least 2 hours
  • 1 cup vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 8 ounces button mushrooms, sliced
  • 1 teaspoon thyme
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • Salt and pepper, to taste
  • Fresh parsley, chopped

Preparation

  1. Drizzle 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the onions for 5 minutes, or until translucent, then add in the mushrooms and garlic. Sauté for another 5 minutes, or until mushrooms are tender. Add the wine, tomato paste, thyme, salt, and pepper and turn the heat up to high. Let the wine reduce by about half.
  2. While the wine is reducing, boil some water for your gnocchi and prepare according to package. Also, drain your soaked cashews and blend with 1 cup of vegetable broth in a high-speed blender for 1-5 minutes (depending on strength of blender). You want the cashew mixture to be very smooth.
  3. Pour the cashew mixture into the sauce and stir. Cook for an additional 5 minutes, or until sauce has thickened as desired.
  4. Once the gnocchi are done cooking, drain them, and add them to the sauce. Toss to coat, then serve with some freshly chopped parsley and some white wine.

Nutrional Information

Per Serving: Calories: 280 | Carbs: 35 g | Fat: 9 g | Protein: 11 g | Sodium: 521 mg | Sugar: 4 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Family dinners and easy appetizers made using natural ingredients, whole grains, and plenty of plants.

Hi, I’m Liz, the writer and photographer behind Pumpkin & Peanut Butter, a {mostly} plant based food blog dedicated to simple, healthy eats. I focus on the use of natural ingredients, whole grains, and plenty of plants in my recipes— oh, and of course, peanut butter! Above all, I believe in balance—- balance in the ways we nourish ourselves, the ways we stay active, and the ways we achieve happiness each and every day.


 

 

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0 comments on “Mushroom Stroganoff Gnocchi [Vegan]”

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Lisa Marie
3 Months Ago

First recipe I\'ve tried off Food Monster since recently going Vegan. My family loved it! I used to make a killer real beef stroganoff with filet mignon that was going to be hard to live up to... This dish hit the \"comfort food\" spot while remarkably tasting like the beefy, creamy saucey goodness that my family is accustomed.


Reply
Meaggie Brown
11 Months Ago

Margot Winters we should knock this up one night!


Reply
Margot Winters
24 Nov 2016

Yum!!!! You're place, next dinner! Lol

Adrian Mcgann
24 Nov 2016

Does Adam Kidd have to attend?

Adam Kidd
24 Nov 2016

I'll pass!! It looks like something that comes out of me after a bender anyways!!

Margot Winters
24 Nov 2016

You better keep an eye on me Hoff, I may leave Adam at your place...

Christina Baetz
11 Months Ago

❤️️


Reply
Kirstie Russell
11 Months Ago

Jade Wilmott


Reply
Noémie Breton
1 Years Ago

Annie Breton gnocchi


Reply
Joni Komperda
1 Years Ago

Mushrooms, yum! ❤


Reply
Christopher Robinson
1 Years Ago

Lauree Robinson


Reply
Kirsten Sorensen
1 Years Ago

Ursula Dolinek-Sorensen


Reply
Barbara Litvack
1 Years Ago

What do you think, Andrew Litvack


Reply
Andrew Litvack
23 Nov 2016

Oh I dig it

Jared A Hernández
1 Years Ago

Adriana Cerecedo Valeria Moreno Titi Gerardo haganme <3


Reply
Adriana Cerecedo
23 Nov 2016

Que delicioso yo también quierooo

Titi Gerardo
23 Nov 2016

Shi <3

Jared A Hernández
23 Nov 2016

un día de estos que salgamos temprano 8-) <3



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