Vegan Mushroom Stroganoff
Ingredients
- 1 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp coconut oil
- 1 lb (16 oz) cremini mushrooms, sliced
- 1 packet vegan ground "beef" (optional)
- 1.5 cups vegetable broth
- 1/2 can (200 ml) coconut milk
- 2 tablespoons nutritional yeast
- 1 tablespoon tamari
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sea salt, finely ground
- Pinch pepper
- 1/4 cup all-purpose flour
- 500g pasta noodles of choice (I used Pappardelle)
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.
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.
Add the pasta to the skillet and mix everything together to combine.
