Creamy Vegan Mushroom Stroganoff
Ingredients
- 300 g gluten-free pasta
- 50 g VIOBLOCK unsalted
- 2 leeks
- 1 onion
- 3 cloves of garlic
- 1 tablespoon fresh thyme
- Pepper and salt to taste
- 150 ml vegetable broth
- 250 g chestnut mushrooms
- 200 g oyster mushrooms
- 4 tablespoons nutritional yeast
- 2-3 tablespoons cornstarch
Garnishes
- Pecans
- Fresh parsley
Preparation
Cook the pasta and drain.
Heat half the butter and sauté the onion, garlic, and leek with pepper, salt, and fresh thyme.
Add the mushrooms and cook for 3 minutes.
Pour in the vegetable broth and add the remaining butter.
Simmer the sauce for 10 minutes, then add the nutritional yeast and cornstarch.
Mix the sauce with the pasta.
Serve immediately and garnish with pecans and parsley.
