Vegan Mushroom Stroganoff Recipe

Here’s a simple and delicious Vegan Mushroom Stroganoff recipe:

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups mushrooms, sliced (cremini or button)
• 1 tsp thyme (fresh or dried)
• 1 tbsp flour (or gluten-free flour)
• 1 cup vegetable broth
• 1/2 cup canned coconut milk or any plant-based milk
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 8 oz pasta (e.g., egg-free fettuccine or any favorite)
• Fresh parsley (optional, for garnish)

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant.
3. Add the mushrooms and thyme, and cook for about 5-7 minutes until the mushrooms soften and release their moisture.
4. Stir in the flour and cook for another minute to form a roux.
5. Slowly add the vegetable broth, stirring constantly, until the sauce thickens.
6. Pour in the plant-based milk and Dijon mustard, and stir until smooth and creamy.
7. Season with salt and pepper to taste.
8. Toss the cooked pasta into the sauce, or serve the sauce on top of the pasta.
9. Garnish with fresh parsley, and serve hot!

Enjoy your vegan mushroom stroganoff!