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- 12 oz. wide egg-free pasta (such as fettuccine or tagliatelle) - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 16 oz. mixed mushrooms (cremini, shiitake, and button), sliced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 tablespoon low-sodium soy sauce - 1 cup vegetable broth - 1 cup coconut cream or cashew cream - Salt and freshly cracked black pepper to taste - Fresh parsley, chopped (for garnish) Mushrooms are the star in this dish. They give a meaty texture and rich flavor. I love using a mix of cremini, shiitake, and button mushrooms for depth. Each type brings its own unique taste. Olive oil adds healthy fat and richness. It helps sauté the onion and garlic to create a fragrant base. Coconut cream or cashew cream adds a wonderful creaminess without dairy. It makes the sauce thick and luscious. If you need to avoid gluten, choose gluten-free pasta. Many brands offer great options that taste close to regular pasta. For soy allergies, use tamari instead of soy sauce. You can also skip the soy sauce and use extra vegetable broth. If you cannot use coconut, cashew cream works well. You can also blend soaked cashews for a creamy texture. To start, gather your ingredients. Having everything ready makes cooking easy and fun. You will need the following: - 12 oz. wide egg-free pasta (like fettuccine or tagliatelle) - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 16 oz. mixed mushrooms (cremini, shiitake, and button), sliced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 tablespoon low-sodium soy sauce - 1 cup vegetable broth - 1 cup coconut cream or cashew cream - Salt and freshly cracked black pepper to taste - Fresh parsley, chopped (for garnish) First, cook the pasta. Bring water to a boil and add salt. Cook the pasta until al dente and drain it. Reserve some pasta water for later. Next, heat the olive oil in a large skillet over medium heat. Add the chopped onion. Sauté for 3-4 minutes until soft. Then, add minced garlic and cook for one more minute until fragrant. Now, it’s time for the mushrooms. Add them to the skillet and stir occasionally. Cook for 5-7 minutes until they turn golden brown. Once the mushrooms are cooked, sprinkle in the thyme and paprika. Pour in the soy sauce and vegetable broth. Stir everything together and bring it to a gentle simmer for about 5 minutes. This helps the flavors blend nicely. After that, reduce the heat to low. Mix in the coconut cream or cashew cream, stirring until smooth. Taste, and add salt and pepper as needed. Let it simmer for 3 more minutes. Finally, add the cooked pasta to the skillet. Toss it gently to coat the pasta in the sauce. If it’s too thick, add a bit of the reserved pasta water or more broth until it looks just right. Timing is key! Start cooking your pasta while you prep the other ingredients. This saves time. Keep an eye on the mushrooms so they do not burn. Stir often for even cooking. When adding cream, turn the heat down low. This keeps the sauce from separating. Lastly, remember to taste as you go. Adjust the seasoning to match your preference. Enjoy making this hearty vegan mushroom stroganoff! To make your vegan mushroom stroganoff shine, focus on the seasoning. Use fresh herbs like thyme and parsley to boost flavor. Smoked paprika brings warmth and depth. For a tangy twist, try adding a splash of lemon juice or a spoonful of Dijon mustard. These small changes can elevate your dish and make it unforgettable. Having the right tools can help you cook this dish with ease. Use a large skillet for even cooking of mushrooms. A good chef's knife makes chopping onions and garlic quick. A wooden spoon is perfect for stirring and mixing without scratching your pan. Lastly, keep measuring cups handy to ensure you get the right amounts of broth and cream. Serve your creamy vegan mushroom stroganoff over a bed of cooked pasta, as listed in the Full Recipe. For a twist, try it over rice or quinoa for a gluten-free option. Top with a sprinkle of fresh parsley for color. Pair it with a crisp green salad or some garlic bread for a complete meal. This dish is not just filling; it’s also a feast for the eyes! {{image_4}} To make this dish gluten-free, choose a gluten-free pasta. There are many brands available. Look for options made from rice, quinoa, or chickpeas. These pastas work well and will hold the sauce nicely. When cooking, follow the package instructions for best results. Ensure no gluten is in other ingredients, like the soy sauce. Use tamari instead, as it is gluten-free. For added protein, consider mixing in lentils or chickpeas. These ingredients boost nutrition and taste great. If you like tofu, add cubed firm tofu. Sauté it with the mushrooms for extra flavor. Another option is using tempeh. Crumble it into the dish for a hearty texture. These additions make your vegan mushroom stroganoff even more filling and satisfying. If you have nut allergies, use silken tofu instead of cashew cream. Blend it until smooth for a creamy texture. You can also use oat cream or soy cream for a lighter option. These alternatives still give you a rich flavor without nuts. For a lower-fat option, choose unsweetened almond milk. Just be mindful to adjust the seasoning, as it may need more flavor. You can store leftover vegan mushroom stroganoff in the fridge. Use an airtight container to keep it fresh. It will last for up to four days. Before serving, check for any signs of spoilage. If it smells off or looks strange, it’s best to toss it. If you want to keep it longer, freezing is a good option. Place the stroganoff in a freezer-safe container. It will stay good for about three months. Make sure to leave some space for expansion as it freezes. When you're ready to eat, thaw it in the fridge overnight before reheating. Reheat the stroganoff on low heat in a skillet. Add a splash of vegetable broth or water to help loosen it up. Stir it well to ensure even heating. You can also use a microwave, heating in short intervals. Stir in between to avoid hot spots. Enjoy your creamy meal just like you made it fresh! Yes, you can make Vegan Mushroom Stroganoff in advance. It stores well in the fridge. Just let it cool before putting it in a container. You can keep it for up to three days. When you are ready to eat, heat it gently on the stove. Add a splash of vegetable broth to help loosen the sauce. This will keep it creamy and delicious. If you want to skip coconut cream, you have options. Cashew cream is a great substitute. Just soak cashews in water and blend them until smooth. You can also use silken tofu blended until creamy. Almond milk thickened with a bit of cornstarch works, too. Each choice will change the flavor slightly, so pick what you like best. To add some heat, try adding red pepper flakes. Start with a pinch and taste it. You can also add some diced jalapeños or a splash of hot sauce. For a deeper heat, include smoked paprika. This will enhance the flavors while giving it a kick. Adjust the spice to your liking as you cook. Enjoy the bold taste! This blog post covered key ingredients, step-by-step cooking, and tips for vegan mushroom stroganoff. You learned about substitutions for allergens and cooking methods. Storage info helps keep your dish fresh. With these insights, you can enhance flavors and try variations easily. Remember, cooking is about having fun and experimenting. Enjoy making this meal your own and share it with others when you can. Your kitchen skills will shine through!

- Vegan Mushroom Stroganoff

Indulge in a satisfying and creamy vegan mushroom stroganoff that’s both delicious and easy to make! This flavorful dish combines tender pasta with a rich sauce made from fresh mushrooms, fragrant spices, and creamy coconut or cashew cream. Perfect for dinner or meal prep, this comforting recipe is a plant-based delight. Click through and discover how to whip up this amazing dish that everyone will love!
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Ingredients
  

12 oz. wide egg-free pasta (such as fettuccine or tagliatelle)

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz. mixed mushrooms (cremini, shiitake, and button), sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 tablespoon low-sodium soy sauce

1 cup vegetable broth

1 cup coconut cream or cashew cream

Salt and freshly cracked black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring water to a rolling boil and add a generous pinch of salt. Add the egg-free pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside, reserving a small cup of the cooking water.

    Sauté the Aromatics: In a spacious skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent and soft. Then incorporate the minced garlic, continuing to sauté for an additional minute or until fragrant, making sure not to burn the garlic.

      Cook the Mushrooms: Introduce the sliced mushrooms to the skillet, stirring occasionally. Allow them to cook for approximately 5-7 minutes, or until they are beautifully golden brown and have released most of their moisture.

        Season and Thicken: Sprinkle the dried thyme and smoked paprika over the mushrooms. Drizzle in the soy sauce and pour the vegetable broth into the skillet. Stir well to combine all ingredients, bringing it to a gentle simmer for about 5 minutes to meld the flavors and let the sauce reduce slightly.

          Add Creaminess: Reduce the heat to low and mix in the coconut cream or cashew cream, stirring continuously until the mixture becomes smooth and creamy. Taste and adjust the seasoning with salt and freshly cracked black pepper. Let it simmer for an additional 3 minutes to warm through.

            Combine Pasta and Sauce: Add the cooked pasta to the mushroom stroganoff, gently tossing to ensure every strand is coated in the rich, creamy sauce. If the sauce appears too thick, gradually add a splash of the reserved pasta water or more vegetable broth until the desired consistency is reached.

              Serve: Remove the skillet from heat and plate the stroganoff immediately. Garnish generously with freshly chopped parsley for a pop of color and added freshness.

                - Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4 servings