-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Succulent and hearty, this Vegan Mushroom Stroganoff is a delectable twist on a classic. Crafted with a mix of mushrooms and cooked in a creamy, dairy-free sauce, it melds traditional Russian flavors with the essence of plant-based cooking. The combination of tender pasta and umami-rich mushrooms ensures that each bite is satisfyingly rich and comforting. This recipe is perfect for those seeking to enjoy a classic comfort dish without the use of animal products, making it a delightful addition to any vegan or eco-conscious diner’s recipe collection.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500g mixed mushrooms, sliced
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 250ml vegetable broth
- 200ml coconut cream
- Salt and pepper to taste
- 300g pasta of choice
- Chopped parsley, to garnish
Steps:
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until soft.
- Increase the heat to high, add the mushrooms and cook until they start to brown.
- Stir in the soy sauce and Dijon mustard, then add the vegetable broth. Bring to a simmer.
- Reduce the heat and stir in the coconut cream. Season with salt and pepper to taste. Simmer until the sauce thickens slightly.
- Meanwhile, cook the pasta according to package instructions. Drain.
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