Creamy Vegan Mushroom Stroganoff

Name: Creamy Vegan Mushroom Stroganoff
Yield: serves 6
Ingredients: 1 can (13.5 oz/400 ml) full-fat coconut milk; 2 tbsp tahini; 2 tbsp nutritional yeast; 1/2 tsp kosher salt; 1 tsp paprika; vegetable broth roux; deglazed mushroom pan; 12 oz pasta of choice; 1/4 cup fresh dill, chopped; 1/2 of 2 large leeks, sliced; 1/2 of 20 oz mixed mushrooms, sliced/torn; 1/2 to 3/4 tbsp olive oil; 1/2 of 6 garlic cloves, minced; 1/2 of 1 tbsp fresh thyme leaves; 1/4 tsp kosher salt; 1/2 of 2 large leeks, sliced; 1/2 of 20 oz mixed mushrooms, sliced/torn; 1 to 1.5 tbsp olive oil; 1/2 of 6 garlic cloves, minced; 1/2 of 1 tbsp fresh thyme leaves; 1/4 tsp kosher salt; 1/2 cup dry white wine; 1 1/2 cups vegetable broth; 2 tbsp tamari or soy sauce; 1 tbsp vegan Worcestershire sauce; 1/4 cup all-purpose flour

Umami-packed vegan stroganoff with browned mushrooms and a creamy coconut-tahini sauce over pasta.

serves 6

Ingredients

1 can (13.5 oz/400 ml) full-fat coconut milk
2 tbsp tahini
2 tbsp nutritional yeast
1/2 tsp kosher salt
1 tsp paprika
vegetable broth roux
deglazed mushroom pan
12 oz pasta of choice
1/4 cup fresh dill, chopped
1/2 of 2 large leeks, sliced
1/2 of 20 oz mixed mushrooms, sliced/torn
1/2 to 3/4 tbsp olive oil
1/2 of 6 garlic cloves, minced
1/2 of 1 tbsp fresh thyme leaves
1/4 tsp kosher salt
1/2 of 2 large leeks, sliced
1/2 of 20 oz mixed mushrooms, sliced/torn
1 to 1.5 tbsp olive oil
1/2 of 6 garlic cloves, minced
1/2 of 1 tbsp fresh thyme leaves
1/4 tsp kosher salt
1/2 cup dry white wine
1 1/2 cups vegetable broth
2 tbsp tamari or soy sauce
1 tbsp vegan Worcestershire sauce
1/4 cup all-purpose flour

Steps

simmer roux
simmer 10 min
stir in mustard
toss with pasta
cook batch 1
reserve first batch
cook batch 2
deglaze pan
whisk roux
garnish and serve

Source: Nisha Vora, Rainbow Plant Life

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