You must try this vegan mushroom stroganoff; it is the best! It is so tasty, creamy, and umami-rich that you won’t believe it is dairy-free and vegan. The supreme comfort food!
Ingredients
- 8 oz (about 2 cups) of your favorite pasta (such as fettuccine or linguine)
- 2 tablespoons vegan butter or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 oz cremini or white mushrooms, sliced
- 2 tablespoons all-purpose flour (or gluten-free flour if needed)
- 1 1/2 cups vegetable broth
- 1 cup canned coconut milk (full-fat)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt the vegan butter or heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for about 5-6 minutes, or until the mushrooms have released their moisture and become tender.
- Sprinkle the flour over the mushroom mixture and stir well to coat the mushrooms evenly. Cook for an additional 2-3 minutes to remove the raw flour taste.
- Slowly pour in the vegetable broth while continuously stirring to create a smooth sauce.
- Stir in the coconut milk, soy sauce, Dijon mustard, paprika, salt, and pepper. Continue to cook and stir until the sauce thickens, usually about 5-7 minutes.
- Taste the sauce and adjust the seasonings to your liking, adding more salt, pepper, or paprika as needed.
- Serve the creamy mushroom sauce over the cooked pasta. Garnish with chopped fresh parsley if desired.
Nutrition Facts
- Calories: 350-400 calories per serving
- Fat: 18-20g
- Carbohydrates: 43-45g
- Protein: 7-9g
- Fiber: 3-4g
- Sugar: 3-4g
