Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff combines the earthy flavors of mushrooms with a creamy, plant-based sauce, served over tender pasta. It's a delightful twist on the classic stroganoff, providing a satisfying and hearty meal that's completely vegan and packed with flavor.

Ingredients:

• 12 oz wide pasta (such as fettuccine or pappardelle)
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 16 oz mixed mushrooms (cremini, shiitake, and portobello), sliced
• 1 cup vegetable broth
• 1 cup coconut milk (or any unsweetened plant milk)
• 2 tbsp soy sauce or tamari
• 1 tbsp nutritional yeast
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 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 diced 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 8-10 minutes.
4. Pour in the vegetable broth, coconut milk, soy sauce, nutritional yeast, thyme, and smoked paprika. Stir well and let it simmer for about 5 minutes, allowing the sauce to thicken slightly.
5. Season with salt and pepper to taste. If the sauce is too thick, add a splash more vegetable broth.
6. Toss the cooked pasta in the sauce until well coated. Serve hot, garnished with fresh parsley.