Creamy Vegan Mushroom Stroganoff

Name: Creamy Vegan Mushroom Stroganoff
Yield: serves 6
Ingredients: 1/2 cup dry white wine; : second batch mushrooms; 1 1/2 cups vegetable broth; 2 tablespoons tamari or soy sauce; 1 tablespoon vegan Worcestershire sauce; 1/4 cup all-purpose flour; 1 can (13.5 oz) full-fat coconut milk; 2 tablespoons tahini; 2 tablespoons nutritional yeast; 1/2 teaspoon kosher salt; 1 teaspoon paprika; 1/2 teaspoon Dijon mustard; 12 ounces pasta of choice; 1/4 cup fresh dill, chopped; 3 to 4 tablespoons olive oil, divided; 2 large leeks (or 3 small-medium), sliced and washed; 20 ounces mixed mushrooms, sliced or torn; 6 garlic cloves, minced; 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried); Kosher salt, to taste per batch

Vegan pasta stroganoff with two batches of seared mushrooms and a coconut-tahini cream sauce.

serves 6

Ingredients

1/2 cup dry white wine
: second batch mushrooms
1 1/2 cups vegetable broth
2 tablespoons tamari or soy sauce
1 tablespoon vegan Worcestershire sauce
1/4 cup all-purpose flour
1 can (13.5 oz) full-fat coconut milk
2 tablespoons tahini
2 tablespoons nutritional yeast
1/2 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon Dijon mustard
12 ounces pasta of choice
1/4 cup fresh dill, chopped
3 to 4 tablespoons olive oil, divided
2 large leeks (or 3 small-medium), sliced and washed
20 ounces mixed mushrooms, sliced or torn
6 garlic cloves, minced
1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
Kosher salt, to taste per batch

Steps

deglaze 3 min
whisk roux
combine roux and mushrooms
simmer 10 min
finish sauce
brown mushrooms batch one
brown mushrooms batch two
toss with pasta

Source: Nisha Vora, Rainbow Plant Life

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