Vegan Mushroom Stroganoff

$- 400g mushrooms (button or cremini), sliced - 1 large onion, chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup coconut milk (or cashew cream) - 2 tablespoons soy sauce or tamari - 2 teaspoons Dijon mustard - 1 tablespoon olive oil - 2 tablespoons all-purpose flour (or gluten-free flour) - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish - 250g pasta of your choice (e.g., fettuccine, egg-free pasta) To create a delicious Vegan Mushroom Stroganoff, you need to gather quality ingredients. Start with fresh mushrooms, like button or cremini. These mushrooms offer great flavor and texture. A large onion adds sweetness and depth. Don't forget the garlic; it brings an aromatic punch to the dish. For the sauce, use vegetable broth for a rich base. Coconut milk or cashew cream adds creaminess. This is key for that comforting feel. Seasonings like soy sauce or tamari provide umami flavor. Dijon mustard adds a hint of tang. Olive oil helps sauté the vegetables perfectly. All-purpose flour thickens the sauce nicely. Dried thyme gives a subtle herbal note. Salt and pepper are essential for taste. Finally, don’t skip the fresh parsley. It brightens up the dish and adds color. When picking pasta, choose your favorite type. Fettuccine or egg-free pasta works well. This will soak up the creamy sauce beautifully. Gather these ingredients, and you are on your way to a hearty meal. Enjoy the process, and let your kitchen fill with wonderful smells! First, cook the pasta according to the package instructions. This usually takes about 8-10 minutes. Remember to check for the right texture. When it's ready, drain the pasta but save about 1/2 cup of the pasta water. This water will help to create a nice sauce later. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. The onion should be translucent. Next, add the minced garlic and sliced mushrooms to the skillet. Cook these for 6-8 minutes. The mushrooms should turn golden and any moisture should evaporate. This step adds great flavor to your dish. Once the vegetables are ready, sprinkle the flour over the mixture. Stir it well to mix. This will help thicken your sauce. Cook for 1-2 minutes to remove the raw flour taste. Now, gradually pour in the vegetable broth, stirring as you go. This helps avoid lumps. When the mixture begins to thicken, lower the heat. Add the coconut milk, soy sauce, Dijon mustard, and dried thyme. Stir everything together and let it simmer for 5-7 minutes until it becomes creamy. After your sauce is creamy, taste it. Adjust the seasoning with salt and pepper as needed. Now, mix in the cooked pasta, tossing it to coat well with the sauce. Let it heat through for about 2 minutes. Finally, serve the stroganoff on plates and garnish with fresh parsley. This adds a lovely color and fresh flavor to your dish. Enjoy your creamy vegan mushroom stroganoff! To make your vegan mushroom stroganoff super creamy, I suggest using cashew cream. It gives a rich flavor that can wow anyone. You can also adjust the coconut milk if you want a lighter taste. Start with one cup and taste as you go. Sautéing mushrooms well is key. Begin with a hot skillet and a bit of olive oil. Add sliced mushrooms and let them cook until they turn golden brown. This usually takes about 6 to 8 minutes. Make sure not to crowd the pan; otherwise, they will steam instead of sauté. After the mushrooms are done, add minced garlic. Timing is important, so add garlic in the last minute. This way, it will stay fragrant but won’t burn. If you are gluten-free, don’t worry! You can swap regular flour for gluten-free flour. Use the same amount. Also, choose gluten-free pasta. There are many options available. Just make sure to cook it according to package instructions. If you need more tips for gluten-free cooking, always check for cross-contamination and read labels carefully. {{image_2}} If you want a twist on the recipe, try these options: - Alternatives to mushrooms: You can use eggplant or jackfruit instead of mushrooms. Both give a nice texture. For added flavor, try lentils or chickpeas for a hearty bite. - Different types of pasta: While fettuccine works great, you can also choose penne, spaghetti, or even gluten-free pasta. Each type will change the feel of your dish. To make your stroganoff even better, consider these tips: - Adding nutritional yeast for cheesy flavor: Nutritional yeast adds a cheesy taste without dairy. Just sprinkle a few tablespoons into the sauce for a rich, savory boost. - Incorporating vegan protein options (e.g., tofu): For added protein, try adding cubed tofu or tempeh. This will make your dish more filling and nutritious. Don’t hesitate to play with spices and herbs: - Experimenting with fresh herbs: Fresh parsley is nice, but you can also use dill or basil. These herbs will brighten up the dish and add fresh notes. - Adding a kick with spices: If you like heat, add a pinch of cayenne pepper or red pepper flakes. This will bring warmth and excitement to your vegan mushroom stroganoff. After you enjoy your vegan mushroom stroganoff, store any leftovers in the fridge. Use an airtight container to keep it fresh. Make sure to cool the dish to room temperature before sealing. You can safely eat leftovers within 3 to 4 days. Always check for any off smells or changes in texture before consuming. To freeze vegan stroganoff, let it cool completely first. Then, place it in a freezer-safe container. Leave some space at the top, as the sauce will expand. You can freeze it for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat it on low heat in a pan, adding a splash of vegetable broth if it seems too thick. For easy meal prep, you can make the sauce ahead of time. Store it in the fridge for up to 3 days. When you're ready to eat, cook your pasta and mix it with the sauce. This saves time on busy days. You can also pack it for lunch. Just keep the sauce and pasta separate until you're ready to enjoy your meal. Yes, you can easily make this recipe gluten-free. For the flour, you can use gluten-free all-purpose flour. Many brands offer great options. For the pasta, choose any gluten-free pasta you like. Cook it just like regular pasta. This way, you can still enjoy the creamy goodness of mushroom stroganoff without gluten. If you want a different taste, try using cashew cream. Just soak cashews in water, then blend them until smooth. You can also use soy milk or oat milk. These alternatives provide creaminess and flavor. Adjust the amount to fit your taste. To make your stroganoff richer, consider adding nutritional yeast. It gives a cheesy flavor without dairy. You can also add a splash of white wine for depth. A sprinkle of smoked paprika can add warmth. These tips will enhance the flavor and texture of your dish. Yes, there is a nut-free option! Instead of cashew cream, you can use silken tofu. Blend it until smooth for a creamy texture. You can also use sun-dried tomato paste for added richness. These options will help keep your stroganoff creamy and nut-free. Vegan mushroom stroganoff lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. When you reheat, add a splash of water or broth to restore creaminess. Enjoy your leftovers without worry! This vegan mushroom stroganoff recipe uses simple ingredients for a creamy, delicious meal. You prepare the pasta, cook the veggies, and blend them into a rich sauce. Remember tips for creaminess and gluten-free options for different diets. You can experiment with flavors and store leftovers easily. Enjoy making this dish your own. It’s not just tasty but also flexible to fit your needs. Keep cooking and have fun!$

Indulge in the deliciousness of creamy vegan mushroom stroganoff with our easy recipe! This plant-based dish features savory mushrooms, rich coconut milk, and your favorite pasta, all coming together in a delightful sauce. Perfect for a cozy dinner, this recipe is not only quick to make but also satisfying and full of flavor.

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Ingredients

400g mushrooms (button or cremini), sliced

1 large onion, chopped

3 cloves garlic, minced

2 cups vegetable broth

1 cup coconut milk (or cashew cream)

2 tablespoons soy sauce or tamari

2 teaspoons Dijon mustard

1 tablespoon olive oil

2 tablespoons all-purpose flour (or gluten-free flour)

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish

250g pasta of your choice (e.g., fettuccine, egg-free pasta)

Instructions

Cook the Pasta: Begin by cooking the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.

Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes, or until softened. Add the minced garlic and sliced mushrooms and cook for an additional 6-8 minutes, until the mushrooms are golden and any moisture has evaporated.

Create the Sauce Base: Sprinkle the flour over the mushroom mixture and stir well. Cook for 1-2 minutes to get rid of the raw flour taste. Gradually pour in the vegetable broth, stirring continuously to avoid lumps.

Add Creaminess: Once the mixture starts to thicken, lower the heat and add the coconut milk (or cashew cream), soy sauce, Dijon mustard, thyme, and reserved pasta water. Stir to combine, and let it simmer for 5-7 minutes, until it becomes creamy and thick.

Season: Taste the stroganoff and season with salt and pepper according to your preference.

Combine with Pasta: Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well-coated with the sauce. Allow it to heat through for about 2 minutes.

Serve: Divide the stroganoff among serving plates and garnish with freshly chopped parsley for an added pop of color.

Prep Time, Total Time, Servings: 10 mins | 30 mins | Serves 4