Vegan Mushroom Stroganoff with Pasta
Ingredients
- 16 oz. Mushrooms, sliced
- 10 oz. Pasta of choice
- 1 1/2 Cup Vegetable Broth
- 1 1/2 Cup Plant Milk
- 1/3 Cup Dry White Wine (optional)
- 1 Onion, chopped
- 3 Garlic Cloves, minced
- 1 1/2 Tsp Dried Thyme
- 1 Tsp Smoked Paprika
- 2 Tbsp Soy Sauce, low sodium
- 3 Tbsp Nutritional Yeast
- 1/4 Cup All-Purpose Flour
- 3 Tbsp Vegan Butter
- Salt/Pepper to taste
- Fresh Dill to serve
Preparation
Cook pasta according to its package.
Add vegan butter and chopped onion to a large pan over medium heat, cook for 3-4 minutes.
Add minced garlic and sliced mushrooms and cook for 5-7 minutes, or until the mushrooms are tender.
Sprinkle flour and cook for 2 minutes, stirring constantly, then add the white wine if using and cook for another 2 minutes, stirring often.
Add broth, plant milk, soy sauce and nutritional yeast and mix well.
Bring to a gentle simmer and cook for 5-8 minutes or until fragrant and thickened, stirring often.
Stir in the dried thyme, paprika, salt and pepper and cook another 2 minutes.
Add cooked pasta and mix to coat evenly, serve with fresh dill!
Tips
This is a great way to use up mushrooms.
