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To make this rich and creamy dish, you'll need a few key items. Here’s the list: - 12 oz. wide egg-free pasta (like fettuccine or tagliatelle) - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 16 oz. mixed mushrooms (cremini, shiitake, and button), sliced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 tablespoon soy sauce - 1 cup vegetable broth - 1 cup coconut cream or cashew cream - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients bring together a delightful mix of flavors and textures. The mushrooms give a meaty bite, while the coconut cream adds a rich, creamy feel. Want to boost your stroganoff even more? Consider these tasty add-ins: - Fresh spinach or kale for a touch of green - A splash of white wine for depth - Nutritional yeast for a cheesy flavor - Sun-dried tomatoes for a hint of sweetness - Fresh herbs like dill or basil for brightness These extras can make your dish even more exciting! If you're looking for swaps, here are some ideas: - Use almond milk or oat milk in place of coconut cream. - Swap out soy sauce for tamari to keep it gluten-free. - Use any plant-based butter instead of olive oil for sautéing. These options ensure you keep your dish creamy and delicious while staying dairy-free. For the full recipe, check out the details above! Start by boiling a large pot of salted water. Add 12 oz. of wide egg-free pasta. Cook it until it’s al dente, about 8-10 minutes. Drain the pasta and set it aside. This step is key for a great base. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion. Sauté for about 3-4 minutes until the onion turns translucent. Then, toss in 3 minced garlic cloves. Cook for another minute until you smell the garlic. This builds a great flavor base. Now, add 16 oz. of sliced mixed mushrooms to the skillet. Use a mix of cremini, shiitake, and button mushrooms. Cook them for about 5-7 minutes. Stir occasionally until they get golden brown and release their moisture. This is when the magic starts to happen. Next, sprinkle 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika over the mushrooms. Add 1 tablespoon of soy sauce and 1 cup of vegetable broth. Stir well and let it simmer for 5 minutes. This melds all the flavors together. After that, lower the heat and stir in 1 cup of coconut cream or cashew cream. Mix until smooth. Season with salt and pepper to taste. Let it simmer for another 3 minutes for extra creaminess. Take your cooked pasta and add it to the mushroom mixture. Toss well to coat the pasta in the creamy sauce. If the sauce is too thick, add a splash of vegetable broth. Once everything is mixed, remove from heat and serve immediately. Garnish with fresh chopped parsley for a bright touch. Enjoy this rich and creamy delight! For the full recipe, check out the details above. To make the best vegan mushroom stroganoff, start with a hot pan. Heat the olive oil before adding onions. This helps them cook evenly. Stir them often for a nice golden color. When you add garlic, keep an eye on it. Garlic burns fast! When cooking mushrooms, use a big skillet. This lets them brown well. Stir them less often to get nice color. When they are golden, they taste better. The key to creaminess is the right cream. I love coconut cream or cashew cream. Both add rich flavor. Make sure to stir it in slowly. This helps it blend in well. If the sauce is too thick, add a splash of vegetable broth. Let the sauce simmer gently. This helps all the flavors come together. I let it sit for a few minutes before serving. The longer it sits, the better it tastes! Spices can make a huge difference. I always add dried thyme and smoked paprika. They bring warmth and depth. For a fresh touch, use parsley as a garnish. It adds color and brightness. If you like a little heat, try adding black pepper or red pepper flakes. Always taste your sauce before serving. Adjust the salt and pepper to your liking. For a full experience, check the Full Recipe. Enjoy your cooking! {{image_2}} If you want more protein in your Vegan Mushroom Stroganoff, consider adding lentils or chickpeas. Both options blend well with the creamy sauce. Lentils cook quickly, so add them during the mushroom stage. Chickpeas can be added right before serving. They add a nice texture and flavor. For a gluten-free version, swap the pasta for gluten-free options. You can use rice noodles or spiralized veggies like zucchini. They create a lighter dish while still being tasty. Make sure to check the labels to ensure they meet your needs. Mushrooms bring great flavor to this dish. You can mix different types for a unique taste. Try using portobello, oyster, or enoki mushrooms. Each type adds its own flavor and texture. Experiment with what you have on hand for a fun twist. For the full recipe, check the details above. To store your vegan mushroom stroganoff, let it cool first. Use an airtight container to keep it fresh. It stays good in the fridge for about three to four days. If you have leftovers, try to eat them within this time. Label the container with the date, so you remember when you made it. When you're ready to eat again, reheat your stroganoff on the stove. Pour it into a pot over low heat. Stir it gently to warm it up evenly. You can also add a splash of vegetable broth if it looks too thick. Heat until it's hot but not boiling. This keeps the creaminess intact. You can freeze vegan mushroom stroganoff if you want to save it longer. Place it in a freezer-safe container or bag. Make sure to remove as much air as possible. It will stay good for about three months. When you’re ready to enjoy it again, thaw it in the fridge overnight. Reheat it as mentioned above for the best texture. Enjoy your rich and creamy delight anytime! For the full recipe, check out the details above. Yes, you can use regular pasta. Just check the cooking time. Egg-free pasta cooks faster. If you prefer a vegan option, look for pasta made from lentils or chickpeas. These add extra protein and fiber. To make this recipe nut-free, swap cashew cream for coconut cream. Coconut cream gives a rich taste without nuts. You can also use soy yogurt or any nut-free dairy alternative. This keeps the dish creamy and delicious. You can serve this dish with a fresh salad or steamed veggies. Garlic bread also pairs well. For a heartier meal, try adding a side of roasted potatoes. These options balance the rich flavors of the stroganoff. Store leftovers in an airtight container. Keep them in the fridge for up to three days. To reheat, warm on the stove or in the microwave. If the sauce thickens, stir in a splash of vegetable broth. This keeps it creamy and tasty. For the full recipe, check out the Vegan Mushroom Stroganoff details above. This blog post covers Vegan Mushroom Stroganoff, highlighting key ingredients, cooking steps, and tips. You learned about the main ingredients, optional add-ins, and substitutions. I shared detailed cooking instructions from pasta to the creamy mix. Useful tricks help you get the perfect texture and flavor. In the end, this dish is versatile and can fit many diets. Enjoy making it your own with different ingredients and flavors. You will impress friends and family with your tasty vegan meal!

- Vegan Mushroom Stroganoff

Savor the rich flavors of Vegan Mushroom Stroganoff with this easy recipe! Featuring hearty mixed mushrooms, creamy cashew or coconut sauce, and perfectly cooked egg-free pasta, this dish is a comforting delight. Perfect for any occasion, it's both quick and satisfying. Discover the step-by-step instructions and indulge in a plant-based meal that's sure to impress. Click through for the full recipe and treat yourself to a delicious experience!
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Ingredients
  

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

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

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

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 tablespoon soy sauce

1 cup vegetable broth

1 cup coconut cream or cashew cream

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the egg-free pasta and cook according to package instructions until al dente. Drain and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.

        Season and Thicken: Sprinkle the dried thyme and smoked paprika over the mushrooms, then add the soy sauce and vegetable broth. Stir well and let it simmer for 5 minutes to combine the flavors and reduce slightly.

          Add Creaminess: Lower the heat and stir in the coconut cream or cashew cream. Mix until smooth and creamy, then season with salt and pepper to taste. Let it simmer for an additional 3 minutes.

            Combine Pasta and Sauce: Add the cooked pasta to the mushroom stroganoff, tossing well to coat the pasta in the creamy sauce. If the sauce is too thick, you can add a splash of vegetable broth to loosen it up.

              Serve: Remove from heat and serve immediately garnished with freshly chopped parsley.

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