Name: Creamy Mushroom Stroganoff
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 10.6 oz pasta of choice (use gluten-free if preferred); 2 tbsp canola oil (divided); 1 null onion (chopped); 4 clove garlic cloves (minced); 18 oz cremini mushrooms (thinly sliced); 0.33 cup white wine (optional); 1.5 cup vegetable broth (360ml); 3 tbsp soy sauce (or tamari); 3 tbsp all purpose flour (or cornstarch); 2 tsp dijon mustard (optional); 3 tbsp nutritional yeast flakes (optional); 1 tsp paprika powder (optional); 0.5 tsp salt pepper (to taste); 1.5 cup non dairy milk (soy or coconut milk); 1 sprinkle vegan parmesan; 1 sprinkle fresh parsley (or thyme)

Creamy Mushroom Stroganoff

Indulge in this healthy and comforting mushroom stroganoff, a creamy plant-based take on the classic Russian dish. Featuring meaty cremini mushrooms simmered in a velvety sauce made with non-dairy milk, nutritional yeast, and a touch of Dijon mustard, it is perfectly seasoned and ready in just 20 minutes. Serve it over your favorite pasta or mashed potatoes for a quick and satisfying weeknight dinner.

Instructions

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1

Cook pasta of choice (10.6 oz) in boiling salted water according to package instructions. Drain and set aside.
2

Heat 1 tbsp canola oil (2 tbsp) in a large skillet. Sauté onion (1) until lightly browned.
3

Add remaining oil with garlic cloves (4 clove) and cremini mushrooms (18 oz). Sauté until mushrooms are tender, then stir in white wine (0.33 cup).
4

Whisk vegetable broth (1.5 cup), soy sauce (3 tbsp), and all purpose flour (3 tbsp). Pour into the pan with non dairy milk (1.5 cup), dijon mustard (2 tsp), and nutritional yeast flakes (3 tbsp). Simmer for 5-10 minutes until thickened.
5

Season with paprika powder (1 tsp) and salt pepper (0.5 tsp). Toss in the cooked pasta and heat through.
6

Serve immediately garnished with vegan parmesan (1 sprinkle) and fresh parsley (1 sprinkle).