By: Ben McKeown
Another fantastic remake of a traditional meal by Ashley Jubeniville - the Kitchen Coach.
Prep time: 00:10
Cook time: 00:40
- 1 pkg. (250g) Gluten-free Spiral/Penne/Macaroni/Shell Pasta (=3-4 serves) to serve 10, use 750g
- 1/2 cup (100g) Lentils or Moong Dhal (dry measure) - soaked 12hrs
- 1 med. (120g) Onions
- 2 LG. (20g) Garlic cloves
- 1 sm. (150g) Zucchini
- 1 bag (250g) Mushrooms (mixed kinds is best)
- 1 med. (250g) Eggplant
- 2 Tbsp (25g) Olive oil
- 1 cup (250g) Homemade stock/broth (OR 1/2 Cup
- white wine + 1/2 cup water)
- 1/4 cup (15g) Nutritional yeast
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 Tbsp (30g) Tamari, Coconut aminos, or 1 Tbsp Miso
- ⅓ Cup (80g) White wine
- 3/4 Cup Cashew cream (see below)
- 1/2 Cup Cashews (dry), soaked 30 min.
- ¼ Cup Water
- 2 Tbsp Lemon juice
- Prepare a large frying pan (30cm or electric) or soup pot, AND a separate pot to cook the pasta.
- If using raw lentils or dhal, drain them from their soaking water (if applicable) and add them into the large pan or soup pot with 2 cups of freshwater.
- Bring the lentils to a boil and then let them simmer on medium heat for approx. 15-20 min. or until tender.
- Make use of any kitchen equipment you have to make the veggie chopping more efficient. It could be a food processor with slicing blades, a mandolin or a sharp knife and mad skills.
- Roughly dice, into small bite-sized pieces, the onions, garlic, zucchini, and eggplant. The mushrooms can be slightly larger and visible as a feature of the dish.
- Get a large pot on the boil, full of water, to cook the pasta in. Once it is boiling, add the pasta and cook according to the package instructions or to your desired texture. Most Gluten-Free pastas take between 8-12 minutes to cook. Drain immediately once cooked.
- When the lentils are finished cooking, drain them as needed and set aside.
- Into that same hot pan/pot that the lentils/meat came out of, start cooking all the chopped veggies with Olive oil, stirring frequently over med-high heat.
- Once slightly softened, add the stock/broth and all remaining ingredients except cashew cream. Stir well and continue to cook down.
- To make the Cashew Cream, blend cashews, water, and lemon in a high-speed blender until smooth and creamy. Stir this into the base mixture near the end of cooking.
- Serve the Stroganoff mixture over the bed of pasta and garnish with your favourite fresh herbs or chopped spinach. Enjoy!
Once you know that you enjoy this recipe, we recommend making a double batch wherever possible to take advantage of the efficiencies gained. Depending on how many people you are feeding at once, you could put 1-5 meals away in the freezer! Done and dusted!
This recipe forms a similar base as for Shepherd's Pie. You may wish to mix all similar ingredients, split it in two, and then turn one lot into Stroganoff and the other lot into Shepherd's Pie. Leverage and efficiency! :)
Make a double or triple batch of the cashew cream to use for a wide variety of other dishes or purposes. It can add creaminess to nearly any dish, soup, dip, or sauce. It can be turned into a spread or dip in itself. It can be made into a sweet icing for dessert too!
Freeze extras as a stroganoff, or blend in a blender before freezing and use to add flavour, nutrition and thickness to a soup, stew, or casserole sauce another day.