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In recent years, the popularity of vegan cuisine has surged dramatically. More people are embracing plant-based diets, motivated by health benefits, environmental concerns, or ethical considerations. This shift has led to the emergence of innovative vegan recipes that rival traditional comfort food favorites. Among these, the classic mushroom stroganoff stands out as a beloved dish that resonates with both vegans and non-vegans alike.

Vegan Mushroom Stroganoff

Discover the ultimate comfort food with Savory Vegan Mushroom Stroganoff. This creamy, flavor-packed dish is perfect for anyone looking to enjoy a hearty meal that satisfies both vegan and non-vegan cravings. Made with a delightful mix of mushrooms, aromatic onions, and garlic, it's rich in umami flavors while being easy to prepare. Versatile and adaptable to various dietary needs, you can enjoy it with different pasta options. Dive into this delicious, nutritious dish that proves plant-based cooking can be incredibly satisfying!
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Ingredients
  

12 oz (340g) wide pasta (gluten-free if desired)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz (450g) mixed mushrooms (cremini, shiitake, and portobello), sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon soy sauce or tamari (for gluten-free)

1 cup vegetable broth

1 cup canned coconut milk or unsweetened cashew cream

2 tablespoons nutritional yeast (optional, for cheesy flavor)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the wide pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water in case you need to thin the sauce later.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.

      Cook the Mushrooms: Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sauté for about 7-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

        Season the Mixture: Stir in the dried thyme, smoked paprika, salt, and pepper to the mushroom mixture. Pour in the soy sauce or tamari for added umami and mix well.

          Make the Sauce: Pour in the vegetable broth and bring the mixture to a gentle simmer. After a few minutes, lower the heat and stir in the coconut milk or cashew cream, mixing until smooth. If you'd like a cheesy note, add the nutritional yeast and stir until well combined.

            Combine Pasta and Sauce: Add the cooked pasta to the skillet with the mushroom sauce and toss gently to coat the pasta evenly. If the sauce is too thick, you can add a bit of the reserved pasta water to achieve your desired consistency.

              Serve: Taste and adjust the seasoning if necessary. Serve hot, garnished with freshly chopped parsley on top for freshness.

                Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings