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To make this tasty Vegan Mushroom Stroganoff, you will need: - 12 oz (340g) assorted mushrooms (such as cremini, shiitake, or portobello), sliced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup coconut milk (or any unsweetened plant milk) - 2 tablespoons soy sauce or tamari - 2 tablespoons nutritional yeast - 1 tablespoon cornstarch mixed with 2 tablespoons cold water - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper, to taste - 8 oz (225g) pasta (fettuccine or your favorite type) - Fresh parsley, chopped, for garnish You can swap ingredients if needed. For the coconut milk, use any unsweetened plant milk. This gives a nice creamy texture. If you are gluten-free, use tamari instead of soy sauce. For the mushrooms, you can mix in any variety you like. For a rich flavor, I love using cremini and shiitake mushrooms. Portobello adds a meaty texture. I often buy organic mushrooms for better taste and quality. They are fresher and have more nutrients. Try looking for local brands or farmers' markets for the best options. First, grab a large pot. Fill it with water and add a pinch of salt. Bring the water to a rolling boil. Once it boils, add 8 oz of pasta. Cook according to the package instructions. You want it to be al dente. This usually takes about 8-10 minutes. When done, drain the pasta and set it aside. Now, let's build some flavor. Take a large skillet and heat 1 tablespoon of olive oil over medium heat. Add 1 medium onion, finely chopped. Sauté for about 3-4 minutes until it turns translucent. Next, add 3 cloves of minced garlic. Sauté for just 30 seconds until it smells amazing. This step adds depth to your stroganoff. It's time to make the sauce. Add your sliced mushrooms to the skillet. Cook them for about 8-10 minutes. Stir occasionally until they soften and let out their juices. Then, pour in 1 cup of vegetable broth. Follow with 1 cup of coconut milk, 2 tablespoons of soy sauce, and 2 tablespoons of nutritional yeast. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Season with salt and pepper. Mix well and let it simmer gently. To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl. Pour this mixture into your simmering sauce. Stir it for about 2-3 minutes. Watch as it thickens to your desired consistency. Taste the sauce and adjust the seasoning if needed. Now comes the fun part. Add the cooked pasta to the skillet with the sauce. Toss everything together gently. Make sure the pasta is well-coated in that creamy mushroom sauce. Heat it through for a minute or two and you’re almost ready. Don’t forget to check out the Full Recipe for more tips and details! To get the best flavor from mushrooms, start by slicing them evenly. This helps them cook uniformly. Use a hot skillet with a bit of oil, like olive oil. Sauté the mushrooms until they brown nicely. This caramelization adds depth to your dish. Don't overcrowd the pan; cook in batches if needed. This way, they get a nice sear instead of steaming. Beyond the main ingredients, you can add more flavor. Consider using fresh herbs like thyme or rosemary. A splash of white wine can also elevate the taste. Feel free to sprinkle in some crushed red pepper for a kick. Nutritional yeast gives a cheesy flavor. A dash of lemon juice brightens the dish. Experiment with your favorite spices to find your perfect blend. This mushroom stroganoff pairs well with many sides. Serve it over your favorite pasta, like fettuccine or penne. A side salad adds freshness. Roasted veggies complement the creamy sauce nicely. For a heartier meal, try it with crusty bread or rice. Don't forget to garnish with fresh parsley for a pop of color. Want to impress? Use a sprinkle of smoked paprika to give it a vibrant finish. For the full experience, check out the Full Recipe. {{image_4}} If you need a gluten-free meal, don’t worry. You can easily swap out regular pasta. Try using gluten-free pasta made from rice or lentils. These options cook well and taste great. Quinoa pasta is another choice that adds a nutty flavor. Zoodles, or spiralized zucchini, are a fresh and fun alternative. They absorb the sauce nicely, giving a light twist to this dish. Want to boost the protein in your Vegan Mushroom Stroganoff? Adding legumes is a great idea. You can mix in cooked lentils or chickpeas for a hearty touch. They blend well with the sauce. Tofu is another good choice. Use firm or extra-firm tofu for the best texture. Cube it and sauté with the mushrooms for a filling meal. Both options keep your dish nutritious and satisfying. Mushrooms are the star of this recipe, so feel free to mix it up! Each type brings its own flavor. Try using a mix of cremini, shiitake, and portobello mushrooms. Each one adds a unique taste. For a more earthy flavor, add some dried porcini mushrooms. Just soak them in water first. This combination creates a rich and savory sauce. You can also experiment with oyster mushrooms for a delicate touch. For the full recipe, check out the link to dive into cooking this delicious dish! To keep your Vegan Mushroom Stroganoff fresh, store it in an airtight container. Let it cool down before sealing it. Place the container in the fridge. It can last for about 3 to 4 days. This dish tastes great even after a day or two in the fridge. When you are ready to enjoy your leftovers, reheat them carefully. Use a skillet over medium heat. Add a splash of vegetable broth or plant milk to keep it creamy. Stir often to avoid burning. Heat until warm but not boiling. This keeps the flavors rich and the texture smooth. If you want to save it for longer, freezing is a great option. Portion out the stroganoff into freezer-safe containers. Make sure to leave some space at the top for expansion. It can stay in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Then follow the reheating tips for best results. This Mushroom Stroganoff is vegan-friendly because it uses no animal products. Instead of cream, we use coconut milk, which gives it a rich taste. The dish gets its depth from mushrooms and spices, making it hearty and satisfying. This way, everyone can enjoy it, no matter their diet! Yes, you can use various types of pasta. Fettuccine is great, but so are penne, rotini, or even gluten-free options. Just make sure to cook the pasta according to the package directions. Each type adds a unique twist to the dish, so feel free to experiment! To reheat your Stroganoff, use a skillet over medium heat. Add a splash of vegetable broth or water to keep it creamy. Stir often until warmed through. You can also use the microwave, but heat it in short bursts. Stir between intervals to prevent hot spots. You can easily add more veggies! Spinach or kale can bring color and nutrition. Bell peppers and zucchini also work well. Just chop them and sauté them with the onions. Adding more vegetables not only boosts flavor but also makes it healthier. You can find the Full Recipe for Vegan Mushroom Stroganoff right here! It includes all the details you need to make this delicious meal. Follow it step by step for the best results. This Vegan Mushroom Stroganoff is simple and delicious. We covered ingredients, cooking steps, tips, and variations. You can easily change the recipe for gluten-free or add more protein. Storing leftovers will keep your meal fresh. Remember, mushroom choices and seasonings can enhance flavors. Enjoy your cooking journey with this tasty, plant-based dish!

- Vegan Mushroom Stroganoff

Indulge in the creamy delight of Savory Vegan Mushroom Stroganoff that’s packed with flavor and simplicity! This delicious recipe features assorted mushrooms simmered in a rich coconut milk sauce, perfectly paired with your favorite pasta. With easy steps and wholesome ingredients, you can whip up a comforting meal in just 30 minutes. Click through now to explore this mouthwatering recipe and learn how to impress everyone at your dinner table!
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Ingredients
  

12 oz (340g) assorted mushrooms (such as cremini, shiitake, or portobello), sliced

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup coconut milk (or any unsweetened plant milk)

2 tablespoons soy sauce or tamari

2 tablespoons nutritional yeast

1 tablespoon cornstarch mixed with 2 tablespoons cold water

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

8 oz (225g) pasta (fettuccine or your favorite type)

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Once done, drain the pasta and set it aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent. Next, add the minced garlic and sauté for an additional 30 seconds until it blooms and becomes fragrant.

      Add the Mushrooms: Introduce the sliced mushrooms to the skillet. Cook the mixture for approximately 8-10 minutes, stirring occasionally, until the mushrooms have softened and released their delicious juices.

        Create the Sauce: Carefully pour in the vegetable broth, followed by the coconut milk, soy sauce (or tamari), nutritional yeast, dried thyme, smoked paprika, salt, and pepper. Mix everything well to integrate the flavors and bring the mixture to a gentle simmer.

          Thicken the Sauce: Once simmering, stir in the cornstarch mixture to the skillet. Continue stirring for about 2-3 minutes, enabling the sauce to thicken to your desired consistency. Taste and adjust the seasoning if necessary.

            Combine with Pasta: Gently add the cooked pasta to the skillet, tossing it thoroughly in the creamy mushroom sauce until the pasta is well-coated and the dish is heated through.

              Serve and Enjoy: When everything is warmed through, remove from heat. Plate the delicious Mushroom Stroganoff and get ready to serve.

                - Presentation Tips: To elevate the dish, garnish each serving with freshly chopped parsley. For an extra flavor boost and a beautiful contrast, sprinkle a bit more nutritional yeast on top and add a dash of smoked paprika for a vibrant touch.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4