Classic Vegan Mushroom Stroganoff

This Classic Vegan Mushroom Stroganoff is a hearty and comforting dish that features tender mushrooms and a creamy, savory sauce served over pasta. The combination of earthy mushrooms, aromatic garlic, and a hint of tang from the vegan sour cream creates a rich flavor profile that is both satisfying and indulgent. Perfect for a cozy dinner, this recipe meets vegan dietary requirements while staying true to traditional stroganoff flavors.

Ingredients:

• 12 oz wide egg-free pasta (such as fettuccine or pappardelle)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 16 oz mushrooms, sliced (such as cremini or button)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 tablespoon soy sauce or tamari
• 1 cup vegetable broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 cup vegan sour 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 cook for an additional minute until fragrant.
4. Stir in the sliced mushrooms, thyme, and smoked paprika. Cook until the mushrooms are browned and have released their moisture, about 8-10 minutes.
5. Add the soy sauce and vegetable broth to the skillet, stirring to combine. Bring to a simmer.
6. Stir in the cornstarch mixture and cook for another 2-3 minutes until the sauce thickens.
7. Remove the skillet from heat and fold in the vegan sour cream. Season with salt and pepper to taste.
8. Serve the mushroom stroganoff over the cooked pasta, garnished with fresh parsley.