Name: Creamy Mushroom Stroganoff
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 6 servings
Ingredients: 3.5 tbsp olive oil (divided); 2 null leeks (cleaned and sliced); 20 oz mushrooms (mixed varieties like cremini, shiitake, and oyster); 6 clove garlic cloves (minced); 1 tbsp fresh thyme leaves (roughly chopped); 1.5 tsp kosher salt (divided); 1.5 cup vegetable broth (unsalted); 2 tbsp tamari (or soy sauce); 1 tbsp vegan worcestershire sauce (optional); 0.25 cup all purpose flour (to thicken); 0.5 cup white wine (dry style like Pinot Grigio); 1 can coconut milk (full-fat, 13.5 oz); 2 tbsp tahini (for richness); 2 tbsp nutritional yeast (for umami); 1 tsp paprika (preferably Hungarian); 0.5 tsp dijon mustard (or coarse-grain); 12 oz pasta (dry weight, choice of shape); 0.25 cup fresh dill (chopped); 0.5 tsp black pepper (freshly cracked)

Instructions

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1

Prep mushrooms (20 oz) by wiping clean and slicing. Clean leeks (2 large) and slice horizontally.
2

Heat olive oil (1.75 tbsp) in a sauté pan over medium-high heat. Add half of the leeks and mushrooms, cooking for 10 minutes until deeply browned.
3

Reduce heat to medium; add half the cloves (6 garlic), half the fresh thyme leaves (1 tbsp), and 0.25 tsp [kosher salt]. Cook for 3 minutes, then remove to a bowl. Repeat the searing process with the remaining oil, mushrooms, and leeks.
4

Whisk vegetable broth (1.5 cups), tamari (2 tbsp), vegan worcestershire sauce (1 tbsp), and all purpose flour (0.25 cup) until smooth to create a broth roux.
5

Deglaze the pan with white wine (0.5 cup), scraping the bottom. Simmer for 3 minutes until mostly evaporated.
6

Whisk in the broth roux. Add coconut milk (1 can), tahini (2 tbsp), nutritional yeast (2 tbsp), paprika (1 tsp), and 0.5 tsp [kosher salt]. Simmer 10 minutes until thick and creamy.
7

Cook pasta (12 oz) in boiling salted water until al dente. Drain.
8

Stir dijon mustard (0.5 tsp) into the sauce. Toss in the hot pasta and fresh dill (0.25 cup).
9

Plate the pasta and top with the reserved crispy mushrooms, extra dill, and black pepper (0.5 tsp).