Vegan Mushroom Stroganoff

If you're searching for a comforting, hearty meal that leaves you feeling satisfied without sacrificing flavor, look no further than creamy vegan mushroom stroganoff. This dish is a wonderful plant-based twist on the classic stroganoff, traditionally made with beef and a rich creamy sauce. The vegan version showcases the incredible versatility of mushrooms, transforming them into a delicious and nutritious substitute for meat.

Discover the delightful world of creamy vegan mushroom stroganoff with this easy recipe that reimagines the classic dish. This comforting meal is packed with flavor and nutrition, showcasing the versatility of mushrooms as a satisfying meat substitute. Made with wholesome ingredients like whole wheat or gluten-free pasta, aromatic onions, and creamy coconut milk, this plant-based dish is perfect for any occasion. Enjoy a hearty meal that's good for you and the planet while exploring endless variations to suit your taste! Cook it up for a cozy night in or impress your friends at your next gathering.

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Ingredients

12 oz (340g) wide whole wheat noodles or gluten-free pasta

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

16 oz (450g) mushrooms (button, cremini, or a mix), sliced

1 tablespoon soy sauce or tamari

2 tablespoons all-purpose flour (or gluten-free flour)

2 cups vegetable broth

1 cup full-fat coconut milk (or any unsweetened, creamy non-dairy milk)

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Cook the Noodles: In a large pot, bring salted water to a boil. Add the wide noodles and cook according to package instructions until al dente. Drain and set aside.

Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent. Stir in the minced garlic and cook for another minute until fragrant.

Add Mushrooms: Increase the heat to medium-high and add the sliced mushrooms to the skillet. Cook for about 7-10 minutes until the mushrooms are browned and have released their juices.

Flavor Base: Stir in the soy sauce and sprinkle the flour over the mushrooms. Mix well and cook for 2 minutes to remove the raw flour taste.

Make the Sauce: Gradually add the vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and allow it to thicken for about 3 minutes.

Creamy Addition: Lower the heat and stir in the coconut milk, Dijon mustard, and smoked paprika. Let the sauce simmer for another 3-5 minutes, stirring occasionally. Season with salt and pepper to taste.

Combine with Noodles: Add the cooked noodles to the skillet and toss well to coat them with the creamy mushroom sauce. Allow to heat through for about 2 minutes.

Serve: Remove from heat, garnish with fresh parsley, and serve warm.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings