Vegan Mushroom Salad Recipe: Delicious without the meat
If you’re looking for a delicious and satisfying vegan meal, look no further than this vegan mushroom salad recipe. Made with rich and flavorful mushrooms and a creamy cashew sauce, this dish is perfect for a cozy weeknight or special occasion. In this article, we will share with you a simple recipe for vegetable mushroom salad that you can make in your own kitchen.
Raw material:
- 12 oz. Eggless pasta such as fettuccine or linguine
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 16 oz. Mushrooms, chopped
- 1 tablespoon of soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1/2 tsp black pepper
- 1/4 teaspoon nutmeg
- 1 1/2 cups vegetable broth
- 1 cup raw cashews, soaked in water for at least 2 hours or overnight
- 2 tablespoons of nutritional yeast
- 1 tbsp lemon juice
- Salt and pepper to taste
- Chopped fresh parsley, serve
instructs:
- Cook the pasta according to package directions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chopped onion and garlic to the pan and cook until the onion is translucent, about 5 minutes.
- Add the chopped mushrooms to the pan and cook until the mushrooms release their liquid and begin to brown, about 10 minutes.
- Add soy sauce, dried thyme, dried rosemary, smoked paprika, black pepper and nutmeg to the pan and stir.
- Add the vegetable stock to the pan and stir. Reduce the heat to low and let the mixture simmer for about 5 minutes.
- Drain the soaked cashews and place in a blender or food processor. Add 1 cup water, nutritional yeast, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy.
- Add the cashew paste to the pan with the mushrooms and cover.
- Add the cooked pasta to the pan and cover.
- Serve with a vegan mushroom salad and fresh chopped parsley.
Tips for making the perfect vegan mushroom salad
Use high quality mushrooms such as cremini or portobello for maximum flavor.
Soak the cashews for at least two hours or overnight for a thicker sauce.
Use egg-free pasta to make this vegan dish.
Adjust the seasoning to your taste. If you like your salad spicy, you can add more black pepper or cayenne pepper.
Leftovers can be stored in the refrigerator for up to 3 days. Heat some vegetable broth in the microwave or in the oven.
Serve with salad dressing with steamed vegetables or a fresh green salad for a complete meal.
finally
Vegan Mushroom Salad Dressing is a delicious and satisfying snack, perfect for vegans and non-vegans alike. With its creamy and savory sauce and rich mushrooms, this dish is sure to impress even the pickiest of palates. This recipe is also very easy to make with minimal preparation and cooking time. With just a few simple ingredients, you can prepare a healthy and delicious meal in your kitchen. So try this vegan mushroom salad recipe for a hearty and flavorful meal without the meat!