Description
A comforting vegan twist on the classic mushroom stroganoff, featuring a creamy sauce made from coconut milk and tahini, elevated with a blend of mushrooms and aromatic herbs.
Ingredients
Scale
- 3 to 4 tablespoons olive oil, divided
- 2 large leeks or 3 small-medium leeks
- 20 ounces (560g) mixed mushrooms (cremini and shiitake recommended)
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- Kosher salt, to taste
- 1 1/2 cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce (optional)
- 1/4 cup (30g) all-purpose flour
- 1/2 cup (120ml) dry white wine (optional)
- 1 (13.5-ounce) (400ml) can of full-fat coconut milk
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- 1/2 teaspoon Dijon mustard
- 12 ounces (340g) pasta of your choice
- 1/4 cup fresh dill, chopped
- Freshly cracked black pepper, to taste
Instructions
- Wipe mushrooms clean and slice or tear into bite-sized pieces.
- Trim the tops off leeks, wash thoroughly, and slice crosswise into half-moons.
- Heat 1 1/2 to 2 tablespoons of olive oil in a large pan over medium-high heat. Sauté half of the leeks and mushrooms for 8 to 10 minutes until browned and tender.
- Lower heat and add half of the minced garlic, thyme, and a pinch of salt. Cook for an additional 2 to 4 minutes until fragrant. Transfer to a plate and set aside.
- Repeat the sautéing process with the remaining leeks, mushrooms, garlic, thyme, and salt.
- In a bowl, whisk together the vegetable broth, tamari, Worcestershire sauce, and flour until smooth to create a roux.
- Pour white wine into the sauté pan and simmer for 3 minutes, scraping up any bits stuck to the bottom.
- Slowly add the broth mixture to the pan while stirring continuously. Then stir in coconut milk, tahini, nutritional yeast, salt, and paprika. Simmer until thickened (about 5 minutes).
- Cook the pasta according to package instructions. Drain and keep warm.
- Stir in Dijon mustard and mix the cooked pasta into the sauce, ensuring all strands are well-coated.
- Serve by dividing the pasta into bowls, topping with mushrooms, and garnishing with dill and cracked black pepper.
Notes
Opt for fresh ingredients for the best flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan stroganoff, mushroom stroganoff, creamy pasta, plant-based recipes
