MUSHROOM STROGANOFF (Vegan)

This mushroom stroganoff is so delicious. Full of flavour and it is vegan!

Preparation: 20 minutes

Serves: 2

INGREDIENTS

• 300g pasta of choice 

• 2 tbsp canola oil or olive oil (divided)

• 1 onion chopped

• 4 cloves garlic minced

• 500g Cremini mushrooms, thinly sliced

• 1/3 cup dry white wine

• 1 1/2 cups vegetable broth 

• 3 tbsp soy sauce or tamari sauce

• 3 tbsp all-purpose flour or gluten-free flour

• 2 tsp dijon mustard (optional)

• 2-3 tbsp nutritional yeast flakes (optional)

• 1 tsp paprika powder (optional)

• salt and pepper to taste

• 1 1/2 cup non-dairy milk

method

In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed).

Heat one tbsp of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally.

Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).

In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.

Add in the pasta, toss well to combine and cook until heated throughout as needed.

Garnish with vegan Parmesan and fresh thyme or parsley as desired and serve immediately!

Recipe Courtesy of: Bianca Zapatka