Creamy Vegan Mushroom Stroganoff: A Comforting Dinner Delight

Indulge in this rich and creamy vegan mushroom stroganoff, a wholesome dinner option that is both hearty and flavorful. Made with simple, plant-based ingredients, this dish is perfect for a quick yet nutritious meal. Each serving contains around 350 calories, making it a balanced choice for dinner. Check out more vegan dinner recipes on our recipes page. For more health benefits of mushrooms, visit this external source.

Servings and Preparation Time

• Serves: 4 people
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes

Ingredients

• 12 oz (340 g) pasta (fettuccine, penne, or your choice)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 10 oz (280 g) mushrooms, sliced (button, cremini, or mixed)
• 1 teaspoon smoked paprika
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 cup vegetable broth
• 1 cup unsweetened almond milk or oat milk
• 2 tablespoons nutritional yeast (optional)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook the Pasta

1. Boil a large pot of salted water and cook the pasta according to package instructions. Drain and set aside.

Step2: Prepare the Sauce

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and sauté for 3 minutes until softened.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the mushrooms and sauté for 5-7 minutes until browned and their moisture is released.

Step 3: Build the Flavor

1. Sprinkle the smoked paprika over the mushrooms and stir well.
2. Pour in the soy sauce and vegetable broth, allowing the mixture to simmer for 2-3 minutes.
3. Add the almond milk and nutritional yeast, stirring to combine.

Step4: Thicken the Sauce

1. Stir in the cornstarch slurry and let the sauce simmer for 2-3 minutes, stirring constantly, until it thickens.
2. Season with salt and pepper to taste.

Step 5: Combine and Serve

1. Toss the cooked pasta into the skillet with the sauce, ensuring the noodles are well coated.
2. Garnish with fresh parsley and serve warm.

Tips and Tricks

• Use a mix of mushroom varieties for a deeper, more complex flavor.
• For a creamier texture, substitute almond milk with canned coconut milk.
• Add a pinch of cayenne pepper for a subtle heat.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Feel free to add or remove ingredients according to your taste.