Vegan Mushroom Stroganoff

Indulge in the creamy delight of Mushroom Magic Stroganoff, a plant-based take on the classic comfort food that warms the soul. This recipe features a hearty medley of fresh mushrooms, aromatic vegetables, and a rich, creamy sauce all served on wide egg-free pasta. Packed with flavor and nutritional benefits, it's the perfect dish for vegans or anyone looking to enjoy a delicious, meat-free meal. Follow our step-by-step guide to recreate this culinary magic at home!

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Ingredients

12 oz (340g) wide egg-free pasta (e.g., fettuccine or tagliatelle)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz (450g) mixed mushrooms (cremini, shiitake, and button), sliced

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

1 cup vegetable broth

1 tablespoon soy sauce or tamari

1 cup full-fat coconut milk or unsweetened almond milk

2 tablespoons nutritional yeast

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add in the egg-free pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later.

Sauté Aromatics: In a large skillet over medium heat, add olive oil. Once hot, add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.

Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook for 7-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

Season the Mixture: Sprinkle in the smoked paprika, dried thyme, salt, and pepper. Stir well to coat the mushrooms and cook for an additional 1-2 minutes.

Create the Sauce: Pour in the vegetable broth and soy sauce or tamari. Bring the mixture to a gentle simmer. Let it reduce slightly for about 5 minutes before adding the coconut milk.

Finish the Sauce: Stir in the coconut milk, nutritional yeast, and lemon juice. Mix well, adjusting seasoning if necessary. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until desired consistency is reached.

Combine: Toss the cooked pasta into the sauce, stirring gently until every strand is coated with the creamy mushroom sauce.

Serve: Remove from heat and serve immediately, garnished with fresh parsley. Enjoy your comforting Vegan Mushroom Stroganoff!

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