Description
This vegan makeover of a classic comfort food will have everyone asking for seconds! Creamy, savory, and ready in 30 minutes, this stroganoff proves plant-based can be just as indulgent.
Ingredients
Scale
- 8 oz (225g) wide egg-free noodles or pasta
- 2 Tbsp (30ml) olive oil, divided
- 1 large onion (about 1 cup/160g), thinly sliced
- 4 cloves garlic, minced
- 1 lb (450g) mushrooms (cremini, button, or mixed), sliced
- 2 Tbsp (30ml) soy sauce or tamari
- 1 Tbsp (15ml) Dijon mustard
- 1 cup (240ml) vegetable broth
- 1 cup (240ml) unsweetened cashew cream or coconut milk
- 2 Tbsp (15g) nutritional yeast
- 1 Tbsp (15ml) lemon juice
- 2 tsp dried thyme
- 1 tsp smoked paprika
- 2 Tbsp (16g) cornstarch mixed with 3 Tbsp (45ml) cold water
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook egg-free noodles until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, drain noodles, toss with a drizzle of oil, and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook sliced onions for 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- Add remaining tablespoon of olive oil and sliced mushrooms. Let cook undisturbed for 3-4 minutes, then stir and continue cooking another 3-4 minutes until mushrooms have released moisture and begun to caramelize.
- Reduce heat to medium. Add soy sauce, scraping up any browned bits. Stir in Dijon mustard, dried thyme, and smoked paprika, coating mushrooms evenly.
- Pour in vegetable broth, cashew cream or coconut milk, and nutritional yeast. Bring to a gentle simmer and cook for 5 minutes to meld flavors.
- Stir in cornstarch slurry and cook 2-3 minutes until sauce reaches desired thickness. Add lemon juice and season with salt and pepper to taste.
- Fold in cooked noodles, ensuring they’re evenly coated. Heat through for 1-2 minutes. Garnish with fresh chopped parsley and serve immediately.