Creamy Mushroom Stroganoff + Lentil, Oat & Veggie Balls (Dairy-free, Vegan)

Creamy, hearty, nourishing & delicious.
We made this meal for dinner recently and it made for an EPIC lunch of leftovers...


The stroganoff gets its creaminess from freshly made cashew cream - one of the staples in our vegan kitchen.

Have you tried it before? All you need to do is whizz up cashews with water and hey presto, you've got cream! It's very versatile and can be used in both savoury and sweet dishes. Any recipe calling for cream (and usually yogurt or cheese too) can be switched up for cashews instead.


Mushrooms are one of the things we love in this house. They add that wonderful umami flavour, as well as being packed with B vitamins. 

Another favourite ingredient is the humble lentil. Red, green, French, black: we have a large collection of the different types in our pantry as an everyday staple. Seriously, we cannot get enough of them!

Lentils go in curries, soups, baked dishes, salads and any other use we can find for them. We don't always put them in veggie balls though (we mainly use chickpeas or tofu), but after eating a delicious lentil burger in country Victoria recently, we were inspired to make our own version.


We served this meal with beetroot & cabbage sauerkraut, steamed potatoes and fresh greens. It would also be delicious on top of wholewheat pasta, brown rice or baked potatoes.

Have you tried making vegan stroganoff before? Let us know in the comments!


The Recipes

Mushroom Stroganoff

Lentil, Oat & Veggie Balls