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In the realm of comfort food, vegan options are becoming increasingly popular as more people seek hearty, satisfying meals that don't compromise on taste or health. Vegan comfort food offers the warmth and nostalgia associated with traditional dishes, while also being kinder to the planet and our bodies. Among the myriad of vegan recipes, creamy mushroom stroganoff stands out as a truly delightful option, marrying robust flavors with a creamy texture that will leave you feeling nourished and content.

Vegan Mushroom Stroganoff

Dive into the world of vegan comfort food with this creamy mushroom stroganoff delight! This recipe combines a flavorful mix of cremini, shiitake, and button mushrooms in a rich, creamy sauce that perfectly coats your favorite pasta. Simple yet satisfying, it takes under 30 minutes to prepare, making it ideal for busy weeknights. Discover how easy it is to create a nutritious, delicious dish that feels indulgent while being kinder to the planet! Perfect for gatherings or cozy nights at home.
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Ingredients
  

300g (10 oz) wide pasta (fettuccine or tagliatelle)

500g (1 lb) mixed mushrooms (cremini, shiitake, and button), sliced

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup coconut milk (or unsweetened almond milk)

2 tablespoons soy sauce or tamari

1 tablespoon nutritional yeast

1 tablespoon Dijon mustard

2 tablespoons cornstarch mixed with 2 tablespoons water (to thicken)

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Begin by boiling water in a large pot. Add salt and the wide pasta, cooking according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

      Add the Mushrooms: Increase the heat to medium-high and add the sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

        Create the Sauce: Lower the heat to medium and pour in the vegetable broth, coconut milk, soy sauce, nutritional yeast, Dijon mustard, and dried thyme. Stir to combine, and let it simmer for about 5 minutes, allowing the flavors to meld.

          Thicken the Sauce: Add the cornstarch mixture to the skillet, stirring continuously until the sauce begins to thicken (approximately 2-3 minutes). If the sauce becomes too thick, gradually add some reserved pasta water to achieve your desired consistency.

            Combine and Serve: Add the cooked pasta to the sauce, tossing gently to coat the noodles evenly. Season with salt and pepper to taste.

              Garnish and Enjoy: Remove from heat and serve immediately, garnished with fresh parsley. Enjoy your creamy vegan mushroom stroganoff with a side of crusty bread or a fresh salad!

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