12 oz (340g) wide vegan pasta (like fettuccine or tagliatelle)
1 tbsp olive oil or vegan butter
1 medium onion, diced
3-4 garlic cloves, minced
16 oz (450g) mushrooms (cremini, button, or a mix), sliced
1 tsp smoked paprika
1 tsp dried thyme
1 tbsp all-purpose flour (or cornstarch for gluten-free)
2 cups (475ml) vegetable broth
1 cup (240ml) unsweetened plant-based milk (soy, almond, or oat)
1 tbsp soy sauce or tamari (for gluten-free)
2 tbsp nutritional yeast (optional, for a cheesy flavor)
1 tsp Dijon mustard
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta Cook the pasta according to package instructions. Drain and set aside.
Sauté the Vegetables Heat olive oil or vegan butter in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Stir in the garlic and cook for another minute.
Cook the Mushrooms Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
Add Spices and Flour Stir in the smoked paprika and thyme. Sprinkle the flour over the mushrooms and mix well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Make the Sauce Gradually add the vegetable broth while stirring to avoid lumps. Then, pour in the plant-based milk and stir well. Add soy sauce, nutritional yeast, and Dijon mustard. Let the sauce simmer for 5-7 minutes until it thickens.
Season and Combine Taste and adjust seasoning with salt and black pepper. Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
Serve Garnish with fresh parsley and serve warm. Enjoy your creamy, hearty vegan mushroom stroganoff!
