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Vegan Mushroom Stroganoff

  1. Home
  2. Vegan Mushroom Stroganoff
  • 15
    min
    Prep Time
  • 25
    min
    Cook Time
  • 40
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
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    Vegan Mushroom Stroganoff

    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:

    1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until soft.
    2. Increase the heat to high, add the mushrooms and cook until they start to brown.
    3. Stir in the soy sauce and Dijon mustard, then add the vegetable broth. Bring to a simmer.
    4. Reduce the heat and stir in the coconut cream. Season with salt and pepper to taste. Simmer until the sauce thickens slightly.
    5. Meanwhile, cook the pasta according to package instructions. Drain.

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    Vegor “The scientist”

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