Classic Vegan Mushroom Stroganoff

This Classic Vegan Mushroom Stroganoff is a hearty and comforting dish that showcases the rich, earthy flavors of mushrooms combined with a creamy, dairy-free sauce. The use of traditional seasonings like garlic, onion, and thyme enhances the umami profile, making it a satisfying meal that is completely plant-based. Perfect for dinner, this recipe adheres to vegan dietary requirements while delivering classic flavors and textures.

Ingredients:

• 12 oz wide egg-free pasta (like pappardelle or fettuccine)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 16 oz mixed mushrooms (cremini, button, or shiitake), sliced
• 1 teaspoon dried thyme
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 cup vegetable broth
• 1 cup coconut cream or cashew cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are browned and have released their moisture, about 7-10 minutes.
4. Stir in the dried thyme and soy sauce, cooking for an additional minute.
5. Pour in the vegetable broth and bring to a simmer. Allow it to cook for about 5 minutes to reduce slightly.
6. Reduce the heat to low and stir in the coconut cream or cashew cream. Cook until heated through, about 3-5 minutes. Season with salt and pepper to taste.
7. Add the cooked pasta to the sauce, tossing to combine and heat through.
8. Serve hot, garnished with fresh parsley.