Creamy Vegan Mushroom Stroganoff

Name: Creamy Vegan Mushroom Stroganoff
Yield: serves 6
Ingredients: 1/2 tsp Dijon mustard; 1 can (13.5 oz) full-fat coconut milk; 2 tbsp tahini; 2 tbsp nutritional yeast; 1/2 tsp kosher salt; 1 tsp paprika; 1 1/2 cups vegetable broth; 2 tbsp tamari or soy sauce; 1 tbsp vegan Worcestershire sauce (optional); 1/4 cup all-purpose flour; 1/2 cup dry white wine; second batch browned mushrooms and leeks; 12 oz pasta of choice; 1/4 cup fresh dill, chopped; reserved first batch crispy mushrooms; Freshly cracked black pepper to taste

Vegan mushroom stroganoff with a coconut-tahini sauce tossed with pasta and topped with crispy mushrooms.

serves 6

Ingredients

1/2 tsp Dijon mustard
1 can (13.5 oz) full-fat coconut milk
2 tbsp tahini
2 tbsp nutritional yeast
1/2 tsp kosher salt
1 tsp paprika
1 1/2 cups vegetable broth
2 tbsp tamari or soy sauce
1 tbsp vegan Worcestershire sauce (optional)
1/4 cup all-purpose flour
1/2 cup dry white wine
second batch browned mushrooms and leeks
12 oz pasta of choice
1/4 cup fresh dill, chopped
reserved first batch crispy mushrooms
Freshly cracked black pepper to taste

Steps

whisk roux
deglaze pan 3 min
simmer roux
simmer sauce 10 min
stir in mustard
cook pasta
toss and garnish

Source: Nisha Vora, Rainbow Plant Life

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