Creamy Vegan Mushroom Stroganoff recipe

 

Creamy Vegan Mushroom Stroganoff

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 16 oz mushrooms, sliced
• 1 tsp paprika
• 1/4 cup white wine (optional)
• 1 cup vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp nutritional yeast
• 2 tbsp soy sauce or tamari
• 1 tbsp cornstarch mixed with 2 tbsp water
• Salt and pepper to taste
• 12 oz wide noodles or pasta of choice
• Fresh parsley, chopped (for garnish)

Creamy Vegan Mushroom Stroganoff recipe

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and sliced mushrooms. Cook until the mushrooms release their moisture and start to brown, about 8-10 minutes.
5. Stir in the paprika and cook for another minute.
6. If using, add the white wine and let it simmer until reduced by half.
7. Pour in the vegetable broth and coconut milk. Stir well.
8. Add the nutritional yeast and soy sauce, stirring to combine.
9. Bring the mixture to a simmer, then add the cornstarch mixture. Stir until the sauce thickens.
10. Season with salt and pepper to taste.
11. Toss the cooked noodles in the mushroom sauce until well-coated.
12. Serve the stroganoff hot, garnished with fresh parsley.