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In recent years, vegan comfort food has taken the culinary world by storm, proving that plant-based diets can be both satisfying and delicious. As more people embrace veganism for health, environmental, or ethical reasons, the demand for hearty and flavorful dishes has surged. One such dish that has gained immense popularity is the Vegan Mushroom Stroganoff. This creamy, rich, and indulgent meal is the perfect representation of how traditional recipes can be adapted to cater to a plant-based lifestyle while retaining their comforting essence.

Vegan Mushroom Stroganoff

Discover the comforting flavors of Creamy Vegan Mushroom Stroganoff, a delightful plant-based twist on a classic dish. Packed with a rich blend of earthy mushrooms, wide noodles, and a velvety sauce made from plant-based creams, this recipe promises satisfaction without compromise. Perfect for weeknight dinners or special gatherings, it's not only delicious but also a nourishing choice for those following a vegan lifestyle. Embrace this cozy meal that everyone will love!
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Ingredients
  

12 oz (340g) wide noodles (egg-free)

2 tbsp olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

16 oz (450g) mixed mushrooms, sliced (such as cremini, shiitake, and button)

1 tsp dried thyme

1 tsp smoked paprika

1 tsp ground black pepper

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

1 cup vegetable broth

1 cup coconut cream (or any unsweetened plant-based cream)

2 tbsp nutritional yeast

2 tbsp cornstarch mixed with 3 tbsp water (slurry for thickening)

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot of salted boiling water, cook the wide noodles according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook for about 8-10 minutes, stirring occasionally until the mushrooms have released their moisture and are nicely browned.

        Seasoning: Stir in the dried thyme, smoked paprika, black pepper, and soy sauce. Cook for another 2 minutes for the flavors to meld.

          Create the Sauce: Pour in the vegetable broth and bring to a simmer. Stir in the coconut cream and nutritional yeast, mixing well to combine. Allow to simmer for about 5 minutes.

            Thicken the Sauce: Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens, about 2-3 minutes. If the sauce is too thick, incorporate a little reserved pasta water to reach your desired consistency. Season with salt to taste.

              Combine Noodles and Sauce: Toss the cooked noodles into the mushroom sauce, ensuring they are evenly coated. Cook for a couple of minutes to heat through.

                Serve: Remove from heat and garnish with fresh parsley. Serve warm and enjoy!

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings