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Creamy Vegan Mushroom Stroganoff

Name: Creamy Vegan Mushroom Stroganoff
Ingredients: 2 tablespoons olive oil, divided; 2 large leeks, cleaned, trimmed, and diced; 6 garlic cloves, minced; 20 ounces (~560g) of mixed mushrooms, sliced; 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, minced; 1 teaspoon kosher salt, divided + more to taste; 1 1/2 cups (~355mL) low-sodium vegetable broth or water; 2 tablespoons tamari (gluten-free soy sauce) or soy sauce; 1 tablespoon vegan Worcestershire sauce (optional, I use this brand; omit if gluten-free); 1/4 cup (~30g) all-purpose flour, or gluten-free all-purpose flour (or 2 tablespoons cornstarch); 1 (13.5-ounce) (~400mL) can of full-fat coconut milk; 2 tablespoons tahini; 2 tablespoons nutritional yeast; 1 teaspoon paprika (it will give the sauce a slightly red color); 1/2 teaspoon Dijon mustard or coarse-grain mustard; 10-12 ounces (~280g-340g) pasta of choice (can use gluten-free pasta, bean-based pasta, etc.); Chopped parsley; Vegan Parmesan cheese

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Ingredients

2 tablespoons olive oil, divided
2 large leeks, cleaned, trimmed, and diced
6 garlic cloves, minced
20 ounces (~560g) of mixed mushrooms, sliced
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, minced
1 teaspoon kosher salt, divided + more to taste
1 1/2 cups (~355mL) low-sodium vegetable broth or water
2 tablespoons tamari (gluten-free soy sauce) or soy sauce
1 tablespoon vegan Worcestershire sauce (optional, I use this brand; omit if gluten-free)
1/4 cup (~30g) all-purpose flour, or gluten-free all-purpose flour (or 2 tablespoons cornstarch)
1 (13.5-ounce) (~400mL) can of full-fat coconut milk
2 tablespoons tahini
2 tablespoons nutritional yeast
1 teaspoon paprika (it will give the sauce a slightly red color)
1/2 teaspoon Dijon mustard or coarse-grain mustard
10-12 ounces (~280g-340g) pasta of choice (can use gluten-free pasta, bean-based pasta, etc.)

Optional garnishes

Chopped parsley
Vegan Parmesan cheese

Preparation

Heat 1 tablespoon of olive oil in a large pan over medium heat
Add leeks and garlic, sauté until softened, about 5 minutes
Add the remaining olive oil and mushrooms, cook until browned, about 10 minutes
Stir in thyme, salt, and any other dry seasonings
Sprinkle flour over the mixture and cook for 1-2 minutes to form a roux
Gradually add vegetable broth, tamari, and Worcestershire sauce, stirring constantly to avoid lumps
Mix in coconut milk, tahini, nutritional yeast, paprika, and mustard, then simmer until the sauce thickens, about 10-15 minutes
In a separate pot, cook pasta according to package instructions until al dente
Combine the sauce with the cooked pasta, adjust seasoning if needed, and serve with optional garnishes

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