Description
A creamy, savory, and hearty plant-based version of the classic stroganoff, perfect for comforting weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 500 grams mushrooms (cremini or button), sliced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 cup coconut milk or cashew cream
- 250 grams pasta of choice (fettuccine or penne)
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes until soft and translucent.
- Add minced garlic and sauté for an additional minute.
- Introduce sliced mushrooms and sauté until golden brown, about 8 to 10 minutes.
- Stir in dried thyme, paprika, salt, and pepper. Cook for another minute.
- Sprinkle flour over the mixture, stirring well, and let cook for 1 to 2 minutes.
- Gradually pour in vegetable broth and soy sauce, stirring constantly.
- As the sauce thickens, reduce heat and stir in coconut milk or cashew cream. Simmer for 10 minutes.
- Cook pasta according to package instructions until al dente, drain, and set aside.
- Combine cooked pasta with the sauce and stir gently.
- Serve hot, garnished with fresh chopped parsley.
Notes
Serve with fresh crusty bread or a crisp salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg