Creamy Mushroom Stroganoff (low fat, vegan, gluten-free, grain-free, oil-free)

This is an *updated* recipe without the oil and a bit lower in fat than the original, along with some other tweaks here and there (check out the original recipe from 2018 here)


I need to figure out a much better way to photograph this dish, but until then, this is the best I could do...



Even though this photo could look more appetizing, I promise, the taste of this dish will satisfy your taste buds!


As you can see in the picture, I enjoyed *perfectly* steamed broccoli with this meal. I mean, not to toot my own horn or anything, but most of the time I over-steam my broccoli and it gets a little too mushy and dark grayish green, but I was so proud of these bright green beauties! To me, broccoli goes so well alongside or in anything creamy, but if you'd rather enjoy another steamed veggie with this meal or simply enjoy the mushroom stroganoff all by itself, you do you ;)


I recorded a video on my IG stories before taking the above photo, so this is a screenshot from that video that captures the noodles + all the creaminess of the sauce in their glory!





Creamy Mushroom Stroganoff Recipe:


3 zucchini, spiralized (use the ribbon setting for wider noodles)

2-3 Yukon gold potatoes, spiralized

2 cups mushrooms, sliced (I like using a mix of crimini + shiitake, my favorites!)

3 garlic cloves, minced

parsley + rosemary (optional) to top

*if using fresh rosemary to top, along with the parsley, only use a small amount; rosemary is an intense flavor + can easily overtake the dish if you use too much

Sauce:

1/4 cup cashews

1/4 cup almonds

1-2 sliced zucchini

1 Tbsp fresh rosemary

1 Tbsp lemon juice

1 cup water (if you like a thicker sauce, use less)

pinch of salt

black pepper to taste (optional)

Make the sauce first. Blend all the ingredients in a high speed blender or food processor. Add more water if you want a thinner sauce. If you prefer a thicker sauce, use less than the 1 cup of water and add little amounts at a time as you blend to get the consistency you like. Set aside.


Next, water sauté the minced garlic and mushrooms in a pan over medium heat for about 5 minutes or until the mushrooms have cooked down. Add the potato noodles + sauté for 5 minutes, or until the noodles are mostly cooked through. Then, add the zucchini noodles. Sauté for 3-5 minutes. You may need to add a little more water at this point. If so, add about a tablespoon or two at a time (eyeball it).

Turn the heat down to the lowest setting and add the sauce to the pan. Stirring frequently to coat the noodles in the sauce. Cover and let cook for 3 minutes or until warmed through. If you prefer a thinner sauce, add little bits of water to the pan and stir. Turn off heat and top with chopped parsley and more rosemary if you like (make sure it's finely chopped) to serve.


Serves 2-3.

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