Description
A creamy, one-pot vegan meal featuring white beans in a savory stroganoff sauce. Perfect for a quick, nourishing dinner.
Ingredients
Scale
- 1 cup uncooked pasta (your choice)
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup vegetable broth
- 1/2 cup soaked cashews (soak for 2–4 hours)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onions and cook until translucent, about 5 minutes.
- Stir in the garlic and cook for an additional minute until fragrant.
- Add the drained white beans, vegetable broth, soy sauce, onion powder, and garlic powder to the pot and bring to a simmer.
- Blend the soaked cashews with a little water until smooth and creamy.
- Stir the blended cashews into the pot, mixing well to combine. Allow to simmer for about 5-7 minutes.
- Cook the pasta according to package instructions. Drain and set aside.
- Mix the cooked pasta into the stroganoff, ensuring it is well coated. Season with salt and pepper as needed.
- Serve immediately, garnished with fresh parsley.
Notes
For added creaminess, soak cashews overnight. For a stronger garlic flavor, increase garlic quantity or roast some cloves beforehand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg