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Vegan Creamy Mushroom Stroganoff: 30-Minute Comfort

Vegan Creamy Mushroom Stroganoff
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Enjoy a comforting and creamy Vegan Mushroom Stroganoff, a dairy-free twist on a classic pasta dish. This recipe is simple to make and perfect for a weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup vegetable broth
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch (or arrowroot powder) mixed with 2 tablespoons water
  • 8 ounces pasta (your favorite shape)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook pasta according to package directions. Drain and set aside.
  2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until browned and tender, about 5-7 minutes.
  3. Add onion to the skillet and cook until softened, about 3-5 minutes.
  4. Stir in garlic, thyme, smoked paprika, black pepper, and salt. Cook for 1 minute until fragrant.
  5. Pour in vegetable broth and coconut milk. Bring to a simmer.
  6. Stir in nutritional yeast and Dijon mustard.
  7. Add the cornstarch slurry to the simmering sauce, stirring constantly until thickened.
  8. Add the cooked pasta to the skillet and toss to coat with the sauce.
  9. Serve hot, garnished with fresh parsley.

Notes

  • For a richer flavor, use a mix of mushroom varieties.
  • If you don’t have full-fat coconut milk, you can use a dairy-free creamer, but the sauce may be less rich.
  • Adjust seasoning to your taste.

Nutrition

Find it online: https://afripaket.com/vegan-creamy-mushroom-stroganoff/