Comforting Introduction – The Hook)
\nImagine coming home on a chilly evening to the rich, savory aroma of garlic, herbs, and earthy mushrooms that have been simmering all day. Now, imagine that this gourmet experience requires barely any effort from you. This is the magic of Slow Cooker Mushroom Stroganoff. We\u2019re taking the classic, comforting flavors of the traditional dish\u2014traditionally made with beef and sour cream\u2014and creating a stunningly rich, deeply flavorful, and completely plant-based version that will wow vegans and meat-eaters alike. By letting your slow cooker do the heavy lifting, the mushrooms become incredibly tender and soak up a luxurious, creamy sauce that is pure comfort in a bowl. Toss it with eggless noodles for a meal that is both decadent and deceptively easy.<\/p>\n
True “Set It and Forget It” Ease:\u00a0With just 15 minutes of prep, your slow cooker becomes your personal chef, developing deep, complex flavors while you\u2019re free to live your life.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
Hearty & Satisfying:\u00a0Meatless doesn’t mean light! The meaty texture of cremini mushrooms and the rich, creamy sauce make this a deeply fulfilling and cozy main course.<\/p>\n<\/li>\n<\/ul>\n
Crowd-Pleasing Power:\u00a0This dish is so creamy and flavorful that even the most devoted carnivores won’t miss the meat. It\u2019s the perfect meal for mixed-diet households.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
Meal Prep Marvel:\u00a0The recipe doubles easily and the flavors get even better as they sit, making it perfect for lunches throughout the week.<\/p>\n<\/li>\n<\/ul>\n
This recipe builds layers of savory flavor using whole, plant-based ingredients.<\/p>\n
The Aromatic Base:<\/p>\n
2 tablespoons olive oil<\/p>\n<\/li>\n
1 large yellow onion, finely diced<\/p>\n<\/li>\n
4-5 cloves garlic, minced<\/p>\n<\/li>\n<\/ul>\n
The Star of the Show (The Mushrooms):<\/p>\n
2 lbs cremini (baby bella) mushrooms, sliced (see note)<\/p>\n<\/li>\n
1 tablespoon soy sauce (or tamari for gluten-free)<\/p>\n<\/li>\n<\/ul>\n
The Savory Broth:<\/p>\n
4 cups vegetable broth (low sodium if possible)<\/p>\n<\/li>\n
1 tablespoon Dijon mustard<\/p>\n<\/li>\n
2 tablespoons tomato paste<\/p>\n<\/li>\n
2 teaspoons dried thyme<\/p>\n<\/li>\n
1 teaspoon smoked paprika<\/p>\n<\/li>\n
\u00bd teaspoon black pepper<\/p>\n<\/li>\n
1 bay leaf<\/p>\n<\/li>\n<\/ul>\n
The Creamy Finish:<\/p>\n
\u2154 cup raw cashews, soaked (SEE NOTE)<\/p>\n<\/li>\n
1 cup water<\/p>\n<\/li>\n
2 tablespoons cornstarch<\/p>\n<\/li>\n
\u00bc cup nutritional yeast (for a “cheesy” umami flavor)<\/p>\n<\/li>\n
1 tablespoon lemon juice<\/p>\n<\/li>\n<\/ul>\n
For Serving:<\/p>\n
12 oz wide eggless noodles (like extra-wide ribbon noodles)<\/p>\n<\/li>\n
Fresh parsley, chopped, for garnish<\/p>\n<\/li>\n<\/ul>\n
Prep Time: 15 mins | Cook Time: 6-8 hours on Low | Serves: 6<\/p>\n
For the deepest flavor, heat the olive oil in a skillet over medium heat. Saut\u00e9 the diced onion for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant. Transfer this mixture to your slow cooker. Add the sliced mushrooms and soy sauce to the slow cooker. Gently toss to combine with the aromatics. The soy sauce will deepen the mushroom flavor.<\/p>\n In a medium bowl, whisk together the vegetable broth, Dijon mustard, tomato paste, dried thyme, smoked paprika, and black pepper until smooth. Cover and cook on\u00a0LOW for 6-8 hours or on HIGH for 3-4 hours.\u00a0The mushrooms will become tender and the flavors will meld beautifully.<\/p>\n About 30 minutes before serving, prepare the cashew cream. Drain the soaked cashews. In a high-speed blender, combine the soaked cashews, 1 cup of water, nutritional yeast, lemon juice, and cornstarch. Blend on high for 1-2 minutes until completely smooth and creamy.<\/p>\n Turn the slow cooker to the HIGH setting. Remove the bay leaf. While the sauce is thickening, cook the eggless noodles according to package directions in well-salted water. The Cashew Soak is Key:\u00a0For an ultra-smooth cream, you\u00a0must\u00a0soak the raw cashews.\u00a0Quick Soak:\u00a0Cover them in boiling water for 20-30 minutes.\u00a0Overnight:\u00a0Cover them in room temperature water and soak for 4-8 hours in the fridge.<\/p>\n<\/li>\n Mushroom Variety:\u00a0Cremini (baby bella) mushrooms have the best “meaty” texture and flavor. For a more luxurious dish, use a mix of cremini and shiitake mushrooms.<\/p>\n<\/li>\n No Blender?\u00a0You can substitute the cashew cream with 1 cup of canned coconut milk (full-fat) or a vegan sour cream. Stir it in at the end and heat through without boiling.<\/p>\n<\/li>\n Thickness Control:\u00a0If your sauce isn’t thick enough after adding the cashew cream, create a slurry with 1 more tablespoon of cornstarch and 2 tablespoons of cold water. Whisk it into the stroganoff and let it cook for 10 more minutes.<\/p>\n<\/li>\n<\/ul>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Comforting Introduction – The Hook) Imagine coming home on a chilly evening to the rich, savory aroma of garlic, herbs,…<\/p>\n","protected":false},"author":1,"featured_media":5896,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Slow Cooker Mushroom Stroganoff: The Ultimate Creamy, Comforting Vegan Dinner - Grandma Baking Recipes","description":"Comforting Introduction - The Hook) Imagine coming home on a chilly evening to the rich, savory aroma of garlic, herbs, and earthy mushrooms that have been simm"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5895","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5895","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=5895"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5895\/revisions"}],"predecessor-version":[{"id":5897,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5895\/revisions\/5897"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/5896"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=5895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=5895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=5895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nQuick Method: If you’re short on time, simply add the raw diced onion and minced garlic directly to the slow cooker.<\/em><\/p>\nStep 2: The Mushroom Layer<\/h4>\n
Step 3: Create the Broth<\/h4>\n
\nPour this mixture over the mushrooms in the slow cooker. Add the bay leaf.<\/p>\nStep 4: The Long, Slow Simmer<\/h4>\n
Step 5: Make the Luxurious Cashew Cream<\/h4>\n
Step 6: Finish the Sauce<\/h4>\n
\nStir the blended cashew cream into the slow cooker. Cover and let it cook on HIGH for another 20-30 minutes, until the sauce has thickened and is hot and bubbly.<\/p>\nStep 7: Cook the Noodles & Serve<\/h4>\n
\nTo serve, divide the cooked noodles among bowls and ladle the creamy mushroom stroganoff over the top. Garnish with fresh chopped parsley.<\/p>\n
\nChef’s Notes: Pro-Tips for a Flawless Dish<\/h3>\n
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