Vegan Mushroom Stroganoff Recipe

Vegan Mushroom Stroganoff Recipe

from tastingtable.com

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 14 ounces mushrooms, diced
  • 2 tablespoons all-purpose flour
  • ⅓ cup white wine
  • 2 cups vegetable stock
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon paprika
  • 2 tablespoons nutritional yeast
  • 1 (14 ounces) can coconut milk
  • 10 ounces fusilli pasta
  • salt, to taste
  • pepper, to taste

Directions

  1. 1

    Heat the oil in a large high-sided frying pan and cook the onion on a medium setting until softened, about 5 minutes. Add the garlic and cook for another minute, stirring constantly.

  2. 2

    Add the mushrooms and cook for another 5 minutes until softened.

  3. 3

    Sprinkle over the flour and stir through.

  4. 4

    Pour in the white wine, stir well, and let it cook off for 2 to 3 minutes.

  5. 5

    Add the vegetable stock, mustard, paprika, and nutritional yeast, give everything a good stir, and cook for about 10 minutes, stirring frequently.

  6. 6

    While the mushroom mixture cooks, boil the pasta in a large saucepan of salted water as per the packet instructions.

  7. 7

    Add the coconut milk to the stroganoff, stir well, and let it cook for another 10 minutes.

  8. 8

    Once the pasta has cooked, drain and add it to the stroganoff. Stir well to coat.

  9. 9

    Serve with fresh chopped parsley on top.