An assortment of mushrooms, filling egg noodles, and a wealthy and creamy cashew sauce, this dehydrated vegan mushroom stroganoff is the right DIY meal to take in your subsequent backpacking journey!
Retailer-bought beef stroganoff has been our go-to backpacking staple for years! Creamy, hearty, and fully satisfying after an extended day on the path. Whole perfection!
Besides… we at all times want there have been approach extra mushrooms, and as we attempt to embrace much less meat and dairy, we puzzled if there was a solution to make stroganoff totally plant-based.
So with this laundry listing of alterations in hand, we developed our personal vegan mushroom stroganoff. This new, and improved model has all the good satisfying taste of the unique, however with out the meat, extra and higher mushrooms, and a dairy free cashew-based “cream” sauce.
Whereas freeze-dried stroganoff will at all times maintain a nostalgic place in our coronary heart, now we have come to desire this new, more healthy vegan model. The mushrooms ship that large umami taste, it’s filling with out feeling heavy, and the cashew-based sauce provides again a number of the protein we took out with the meat. For us, this recipe is a complete win-win.
So let’s dive in and present you the way straightforward it’s to make this DIY backpacking meal your self!
Mushrooms: These are the star of the present, so if you happen to can, splurge for some good ones! After all common previous cremini or button mushrooms will work superb too, however dehydrating some good shiitakes, oyster, trumpet, or morels will actually take this meal to the following degree. Learn extra about dehydrating mushrooms right here!
Egg Noodle Pasta: Egg noodles can typically be present in skinny, extensive, and additional extensive varieties at most grocery shops. Which sort you choose actually comes down to non-public choice. We prefer to go along with an everyday extensive noodle as a result of it holds the sauce properly and doesn’t take too too lengthy to cook dinner.
Cashews: These are used for the bottom of the “cream” sauce. You should utilize roasted unsalted cashews if that’s all that’s obtainable, however we predict you get a creamier consistency through the use of uncooked cashews.
Dietary Yeast: That is one other important ingredient for the sauce that basically helps develop that wealthy, creamy taste. If you happen to don’t need to commit to purchasing an entire package deal of Dietary yeast, you possibly can choose up a small quantity from the majority bin. Dietary Yeast is NOT the identical as Brewer’s Yeast. They don’t seem to be interchangeable!
Vegetable bouillon, garlic powder, onion powder: These are the stroganoff sauce taste bombs that might be added after dehydrating.
Dehydrator: We used our Cosori Stainless Metal meals dehydrator for this recipe, however any dehydrator that has an adjustable temperature setting will work. If you wish to study extra about our high dehydrator suggestions, try our Finest Meals Dehydrators article.
Reusable luggage: In our bid to scale back our disposable ziplock bag consumption, we’ve began packing our dehydrated meals for the path in reusable baggies. ReZip is a good possibility, balancing sturdiness with weight. Most of their luggage weigh between ½ – 1 oz.
Range, pot, and comfy: To make this recipe on the path, you’ll want a backpacking range (this one is our favourite), a cookpot, and a pot cozy (optionally available—this can show you how to save gas. See our DIY pot cozy tutorial to make your individual).
Make The Cream Sauce
Making our vegan “stroganoff” cream sauce, begins by soaking uncooked cashews in water for about an hour. This is a crucial step to melt them, which is able to yield a a lot creamier sauce in the long run.
Drain the water after which add the nuts to a meals processor or excessive pace blender. Add within the lemon juice, dietary yeast, dijon mustard, salt, and a few 1/3 of a cup of additional water. Mix till fully easy. It’s possible you’ll want to often cease and use a rubber spatula to push down the edges.
As soon as the sauce is prepared, give it a style for seasoning. If it tastes good, proceed to unfold it out on a skinny layer on a silicone dehydrator mat (if you happen to don’t have one, a sheet of parchment paper will work).
Prep and Dehydrate
Boil a pot of salted water and cook dinner the egg noodles in accordance with the instructions on the package deal for al-dente pasta. If no particular al-dente time is given, scale back the boil time by 1-2 minutes.
Drain utilizing a colander after which rinse with chilly water to cease the pasta from persevering with to cook dinner. Switch to a dehydrator sheet.
Subsequent, you can begin to cut up your onion. We desire for these to mix into the sauce, so we prefer to go along with a comparatively superb cube. Onions will be dehydrated uncooked, so that you simply must load them onto a dehydrator tray.
If you happen to purchased fancy farmer’s mushrooms, nice! Often these may have somewhat filth on them, which you want brush off. You shouldn’t want to really wash them with water, however if you happen to do, that’s okay. They’re going to be fully dehydrated, so there isn’t any fear about them absorbing somewhat further water throughout a fast rinse.
Slice the mushrooms into slightly-larger-than chunk sized items (they are going to shrink in the course of the dehydrate/rehydrate course of) and organize in your dehydrator tray.
Now you can load up your dehydrator with the cream sauce tray, egg noodle tray(s), onion tray, and mushroom tray(s). In case you are feeling somewhat further fancy, you too can dehydrate some chopped up parsley so as to add somewhat inexperienced to the meal.
Set the dehydrate to 125 F and dehydrate for about 6-8 hours. The time is only a tough estimate, test the precise meals to ensure it’s totally, fully dry.
Gear Highlight: Dehydrators
If you happen to’re out there for a dehydrator, we suggest shopping for one which has an adjustable temperature, which is able to mean you can dial within the drying temp to provide the greatest outcomes for particular person substances. The dehydrator we suggest (and use) most frequently is the COSORI Premium. You can even try our greatest dehydrators publish for a comparability of all of the dehydrators we’ve used and would suggest.
As soon as every little thing is completed dehydrating, all of the substances will be blended collectively. If you happen to’re making parts for quick use, you’ll want to add the garlic powder, onion powder, and bouillon into the serving, however if you happen to’re making a big batch for long run storage you need to maintain off till you’re able to portion.
Brief-term use (throughout the subsequent few days): Retailer every little thing in a well-cleaned, resealable bag together with the garlic powder, onion powder, and bouillon.
Mid-term Storage (for subsequent month or two): Retailer the meal inside a sealed mason jar or different air-tight container in a cool, darkish place. If you happen to reside in a very hot/humid local weather, then storing within the fridge might be higher. Maintain off on including the bouillon, garlic, and onion powder till you able to portion it.
Lengthy-term storage (upwards of a yr): Retailer the meal inside a vacuum-sealed bag within the freezer. Maintain off including the bouillon, garlic, and onion powder till you’re able to portion.
On Path Rehydration
Rehydrating this mushroom stroganoff on the path is tremendous easy. Place the dehydrated substances into your backpacking range and add sufficient water to only barely cowl the substances.
You possibly can both:
- Carry to a boil and simmer for 10-12 minutes
- Carry to a boil for 2-3 minutes, cowl, take away from warmth and place inside an insulated cozy.
The noodles, mushrooms, and sauce may have absolutely rehydrated. Now could be nice time to stir some olive oil so as to add just a few further energy.
Stop your display screen from going darkish
To make the cashew cream, soak the cashews in water for an hour. Drain, then add to a meals processor or excessive pace blender with the lemon juice, dietary yeast, dijon mustard, salt, and ⅓ cup water. Mix till fully easy.
Line a dehydrator tray with parchment paper and unfold the cashew cream in a skinny, even layer. Prepare the cooked noodles, sliced mushrooms, and diced onions on separate trays. Dehydrate the substances at 125F till fully dry, 6-12 hours. The cashew cream will seemingly take the longest.
As soon as the substances are dehydrated, allow them to cool fully. Switch the dried cashew cream to a clear, dry meals processor or spice grinder and let it rip (the smaller the bottom items, the smoother the ultimate sauce might be).
Divide the dehydrated substances, vegetable bouillon, garlic powder, onion powder, and remaining salt between two hermetic containers in a cool, dry place for as much as two months. When packing for the path, carry alongside the olive oil packets or retailer olive oil in a small leak proof container.
Add the substances to your cook dinner pot together with 200mL (one scant cup) water. Cowl the pot and produce to a boil, and boil for a minute. Stir, then take away from the warmth and place your pot in a pot cozy for 10 minutes or till the meal has rehydrated. If you happen to’re not utilizing a pot cozy, carry the meal to a boil after which scale back to a simmer till rehydrated.
Serving: 2servings | Energy: 483kcal | Carbohydrates: 48g | Protein: 13g | Fats: 29g | Saturated Fats: 5g | Fiber: 4g | Sugar: 1g
*Diet is an estimate primarily based on info offered by a third-party vitamin calculator