Vegan Mushroom Stroganoff with Pasta
Ingredients
- 1 yellow onion
- 2 cloves garlic
- 1 tablespoon coconut oil
- 1 pound cremini mushrooms
- 1 packet vegan ground beef (optional)
- 1.5 cups vegetable broth
- 1/2 can coconut milk (200 ml)
- 2 tablespoons nutritional yeast
- 1 tablespoon tamari
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sea salt
- Pinch of pepper
- 1/4 cup all-purpose flour
- 500 grams pasta noodles
Preparation
In a large deep skillet, add the onion, garlic, and coconut oil. Bring to medium heat and cook until softened. Add the mushrooms and continue cooking until softened and browned, about 10 minutes. If using, add the plant-based ground beef and cook until browned, about 7 minutes. Remove from heat.
In a small saucepan, whisk together the broth, coconut milk, nutritional yeast, tamari, lemon juice, Dijon mustard, sea salt, and pepper on low heat. Pour the liquid mixture into the skillet, reserving 1/2 cup of the liquid. Add the all-purpose flour to the reserved liquid and whisk to combine. Then add the reserved liquid to the skillet and stir everything to combine. Increase heat to a low simmer.
Add the pasta noodles to a large pot of boiling water. Cook until al-dente, about 7 minutes. Strain and gently rinse with cold water, then add the pasta to the skillet and mix everything together to combine.
