Creamy Vegan Mushroom Stroganoff

This Creamy Vegan Mushroom Stroganoff offers a plant-based twist on a classic comfort food dish. Rich, hearty, and packed with flavor, this stroganoff is perfect for those craving a warm, satisfying meal. The combination of cremini mushrooms, smoked paprika, and thyme creates a savory, umami-rich sauce that perfectly coats the pasta.

Mushrooms are the star of this dish, providing a meaty texture and deep flavor. As they cook, the mushrooms release their moisture and caramelize, enhancing their natural umami. The addition of smoked paprika and thyme adds a layer of smokiness and earthiness, complementing the mushrooms beautifully.

Coconut milk or cashew cream is used to create the creamy base of the sauce, making it rich and luscious without any dairy. Soy sauce and nutritional yeast (if using) further boost the umami flavor, creating a sauce that is both indulgent and wholesome.

Tossing the cooked pasta in this luxurious mushroom sauce ensures that every bite is coated in creamy goodness. Garnished with fresh parsley, this dish not only tastes amazing but looks beautiful too. Whether you're serving it for a family dinner or a special occasion, this vegan mushroom stroganoff is sure to be a hit.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 10 oz (300 g) cremini or white mushrooms, sliced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth
• 1 cup canned coconut milk or cashew cream
• 2 tbsp soy sauce or tamari
• 1 tbsp nutritional yeast (optional, for extra umami flavor)
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• 8 oz (250 g) wide pasta noodles (like fettuccine or egg-free egg noodles)
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

2. Prepare the Stroganoff:

   • Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
   • Add minced garlic and cook for another minute until fragrant.
   • Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 7-10 minutes.
   • Sprinkle in smoked paprika, dried thyme, salt, and black pepper. Cook for another minute to toast the spices.
   • Pour in the vegetable broth and bring to a simmer.
   • Stir in coconut milk or cashew cream, soy sauce, and nutritional yeast (if using). Simmer for 5-10 minutes, allowing the flavors to meld together.
   • If you prefer a thicker sauce, stir in the cornstarch mixture and simmer until the sauce thickens to your desired consistency.

3. Combine and Serve:

   • Add the cooked pasta to the skillet and toss to coat in the creamy mushroom sauce.
   • Serve immediately, garnished with fresh parsley.