Bowl of stroganoff with cashew and mushroom garnishes

Rich and Savory

This rich and creamy stroganoff is delicious served with noodles or brown rice. The Baked No-Meat Balls are a great addition for special occasions. If you have diced onion and mushrooms in the freezer, it cuts the prep time in half. The meatballs also freeze well, which makes a convenient entrée fit for a company dinner without a lot of last-minute work.

Prep Instructions

  • Yield: 8 (¾ cup) servings
  • Prep Time: 20-25 minutes
  • Cook Time: 15 minutes
  • Total Time: 35-40 minutes

Recipe Ingredients

  • 3/4 cup onion, diced
  • 5 large mushrooms, sliced or diced
  • 2 tablespoons water for sautéing
  • 2 cups hot water
  • 3/4 teaspoon parsley flakes, dried
  • Pinch dill weed, dried
  • 1 cup vegetable broth
  • 1 cup raw cashews, rinsed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Chicken-Style Seasoning
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon nutritional yeast flakes
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon ground celery seed
  • 1/8 teaspoon citric acid for best flavor, or 2–3 teaspoons lemon juice, to taste
  • 1/2 teaspoon salt, depending on salt content of vegetable broth


  • Sauté onions and mushrooms in a 2-quart pot until onions are clear and water is evaporated.
  • Add hot water, parsley, and dill. Bring to a boil, reduce heat to simmer, cover, and cook lightly 5–10 minutes.
  • While vegetables are simmering, blend remaining ingredients until smooth and creamy.
  • Pour blended mixture into the simmering vegetables. Cook and stir over medium heat until thickened and bubbly. Add salt to taste.
  • Serve over whole grain noodles or brown rice.

Nutritional Data

Calories: 107.00
Fat: 6.15 g
Saturated Fat: 1.01 g
Cholesterol: 0 mg
Sodium: 280.59 mg
Carbohydrates: 8.95 g
Fiber: 1.59 g
Sugars: 2.38 g
Protein: 4.39 g
© AdventHealth