Vegan Mushroom Stroganoff - Vegan
This Decadent Vegan Mushroom Stroganoff is a luxurious take on a classic dish, made entirely plant-based. The rich and creamy mushroom sauce envelops each piece of pasta, creating a delightful harmony of flavors and textures. Packed with savory mushrooms and a blend of aromatic spices, this stroganoff is both comforting and indulgent.
Ingrédients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 500 g mixed mushrooms, sliced
- 2 tablespoons flour
- 1 cup vegetable broth
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and and pepper to taste
- 2 tablespoons chopped parsley
- 12 oz pasta of choice
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the mushrooms and cook until they release their juices and begin to brown, about 10 minutes.
- Sprinkle the flour over the mushrooms and stir well to coat.
- Gradually add the vegetable broth, stirring constantly to avoid lumps.
- Pour in the coconut milk and stir to combine.
- Add the soy sauce, Dijon mustard, and smoked paprika, then season with salt and pepper.
- Simmer the sauce for about 10 minutes, until it thickens.
- Meanwhile, cook the pasta according to package instructions and drain.
- Stir the chopped parsley into the mushroom sauce.
- Serve the mushroom stroganoff over the cooked pasta.
Nutrition (per 100g)
Serving: 100g | Calories: 400kcal | Carbohydrates: 60g | Protéines: 10g | Fat: 15g | Sucre: 4g
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