Ingredients:
For the stroganoff:
- 1 lb (450g) mushrooms (such as cremini, button, or a mix), sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil (or vegan butter)
- 1 tsp thyme (dried or fresh)
- 1/2 tsp smoked paprika (optional for a smoky flavor)
- 1 tbsp soy sauce or tamari (for depth of flavor)
- 1 cup vegetable broth (low-sodium)
- 1/2 cup canned coconut milk (or any other plant-based cream)
- 2 tbsp all-purpose flour (for thickening)
- Salt and pepper, to taste
For serving:
- 8 oz (about 225g) pasta (like fettuccine, egg-free tagliatelle, or any pasta you prefer)
- Fresh parsley or dill (optional for garnish)
Instructions:
1. Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside, reserving some pasta water for later if needed.
2. Sauté the mushrooms and vegetables:
- Heat the olive oil or vegan butter in a large pan over medium heat.
- Add the diced onion and sauté for 4-5 minutes, until softened and translucent.
- Add the garlic and cook for another 1-2 minutes, until fragrant.
- Add the sliced mushrooms and cook for about 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.
3. Make the sauce:
- Sprinkle the flour over the cooked mushrooms and stir well to coat everything evenly. This will help thicken the sauce.
- Pour in the vegetable broth, soy sauce, smoked paprika, and thyme. Stir to combine, making sure the flour is well incorporated.
- Let the mixture simmer for 5-7 minutes, allowing the sauce to thicken slightly.
- Stir in the coconut milk (or other plant-based cream) and cook for another 3-5 minutes, adjusting the heat to keep it simmering gently. If the sauce gets too thick, you can add a bit of reserved pasta water or extra vegetable broth to reach your desired consistency.
4. Combine the pasta and sauce:
- Once the sauce is creamy and thickened, season with salt and pepper to taste.
- Add the cooked pasta to the pan and toss it in the mushroom sauce until fully coated. If the sauce is too thick, add a little pasta water to loosen it.
5. Serve:
- Serve the Vegan Mushroom Stroganoff immediately, garnished with fresh parsley or dill if desired.
Enjoy!
This Vegan Mushroom Stroganoff is a comforting and creamy dish that’s perfect for any occasion, whether it’s a cozy weeknight meal or a special dinner. The earthy mushrooms and rich, velvety sauce pair beautifully with pasta, making for a satisfying and delicious vegan meal. 😋
