Description
This creamy vegan mushroom stroganoff is a rich, dairy-free comfort dish loaded with savory mushrooms and a dreamy plant-based sauce.
Ingredients
12 oz wide pasta noodles
1 tbsp olive oil
1 lb mushrooms (cremini, shiitake, or mixed), sliced
3 cloves garlic, minced
1 tsp fresh thyme
2 tbsp flour
1 ½ cups vegetable broth
1 cup full-fat coconut milk
1 tbsp tahini
1 tbsp Dijon mustard
2 tbsp nutritional yeast
1 tbsp lemon juice
Salt and black pepper to taste
Chopped parsley (for garnish)
Instructions
1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet. Add mushrooms and cook until browned.
3. Add garlic and thyme; cook for 1 minute until fragrant.
4. Sprinkle flour over mushrooms and stir to coat.
5. Slowly add vegetable broth, stirring constantly.
6. Pour in coconut milk, tahini, mustard, and nutritional yeast.
7. Simmer until thickened, then stir in lemon juice, salt, and pepper.
8. Add cooked pasta to the skillet and toss to coat.
9. Serve hot, topped with parsley.
Notes
Use gluten-free pasta if desired.
Store leftovers in the fridge up to 4 days.
Reheat with a splash of veggie broth.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg
Keywords: creamy vegan mushroom stroganoff, dairy-free dinner, vegan comfort food