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The origins of stroganoff trace back to 19th-century Russia, where it was traditionally prepared with tender beef strips in a creamy sauce, often served over noodles. Over the years, this dish has undergone many transformations, with variations appearing in different cultures around the world. While the classic version is undeniably delicious, the vegan alternative offers a whole new world of flavors and textures that can stand on their own.

Vegan Mushroom Stroganoff

Discover the comforting flavors of Savory Vegan Mushroom Stroganoff, a delicious plant-based twist on a classic dish. Made with a blend of mushrooms, rich spices, and creamy sauces, this dish is not only satisfying but also packed with nutrients. Perfect for cozy dinners or elegant gatherings, serve it over your favorite vegan pasta or with crusty bread. Explore the joys of vegan cooking while treating yourself to a healthy, hearty meal that everyone will enjoy.
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Ingredients
  

12 oz (340g) wide pappardelle or fettuccine pasta (vegan)

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 oz (450g) mixed mushrooms (such as cremini, shiitake, and button), sliced

1 tablespoon soy sauce or tamari

2 teaspoons vegan Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 cup vegetable broth

1 cup coconut milk or cashew cream

2 tablespoons nutritional yeast

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pappardelle or fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Stir well and cook for about 8-10 minutes, or until the mushrooms are golden brown and have released their moisture.

        Season the Mixture: Stir in the soy sauce, vegan Worcestershire sauce, dried thyme, and smoked paprika. Cook for an additional 2 minutes to allow the flavors to meld.

          Make the Sauce: Pour in the vegetable broth and bring to a simmer. Reduce the heat, then add the coconut milk (or cashew cream) and nutritional yeast, stirring until combined. If the sauce is too thick, gradually add reserved pasta water until you reach desired consistency.

            Combine with Pasta: Add the drained pasta to the skillet, tossing to coat the noodles evenly with the mushroom sauce. Season with salt and pepper to taste.

              Serve: Once everything is heated through, remove from heat. Serve warm, garnished with fresh chopped parsley for a burst of freshness.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4