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- Mixed mushrooms (cremini, shiitake, or button) - Coconut cream or cashew cream - Nutritional yeast for cheesiness I love using mixed mushrooms in this dish. They add depth and flavor. Cremini, shiitake, or button mushrooms all work well. Each type brings its own unique taste and texture. Coconut cream or cashew cream gives the stroganoff its creamy texture. Coconut cream is rich and smooth. Cashew cream is a bit lighter but equally tasty. Both options create a lovely sauce that clings to the pasta. Nutritional yeast provides a cheesy flavor without any dairy. It gives that extra umami punch. Plus, it adds vitamins, making your meal even better. - Gluten-free pasta options - Alternative cream substitutes - Additional spices for flavor enhancement If you need gluten-free options, many brands offer gluten-free pasta. Look for rice or chickpea pasta for great results. For the cream, you can swap coconut or cashew cream for silken tofu. Blend it until smooth for a new twist. You can also try oat cream for a lighter choice. Want more flavor? Add spices like garlic powder or onion powder. A dash of lemon juice can brighten the dish too. - Vegan, vegetarian, and gluten-free options - Nutritional benefits of key ingredients This recipe fits many diets. It is vegan and vegetarian, making it perfect for plant lovers. You can easily make it gluten-free with the right pasta choice. Mixed mushrooms are full of nutrients. They offer fiber, vitamins, and minerals. Coconut cream provides healthy fats. Nutritional yeast is packed with B vitamins. These ingredients come together to create a meal that is both tasty and nourishing. For the full recipe, check out the details above. Enjoy this creamy comfort bowl! To cook the pasta, start with a large pot. Fill it with water and bring it to a boil. Once boiling, add the wide pasta like fettuccine. Follow the package instructions for cooking time. This usually takes around 8-10 minutes. Stir the pasta occasionally to prevent sticking. When done, drain the pasta in a colander. Remember to reserve about 1/2 cup of the pasta water for later use. This starchy water can help thicken the sauce. In a large pan, heat olive oil over medium heat. Once the oil is hot, add finely chopped onion. Sauté the onion for about 3-4 minutes. You want it to turn translucent. After that, add two minced garlic cloves. Sauté for another minute until the garlic is fragrant. Using medium heat is key here. It helps to cook evenly without burning. Now, it’s time to focus on the mushrooms. Add the sliced mushrooms to the pan with the onion and garlic. Stir occasionally, cooking for about 5-7 minutes. You will see the mushrooms release their liquid and turn golden brown. Next, deglaze the pan by pouring in 1 cup of vegetable broth and 1 tablespoon of soy sauce. Add 1 teaspoon of smoked paprika and 1 teaspoon of dried thyme. Stir well and let it simmer for about 2-3 minutes. This allows the flavors to mix nicely. To thicken the sauce, lower the heat and stir in 1/2 cup of coconut cream. You can also use cashew cream for a different taste. Add 2 tablespoons of nutritional yeast for a cheesy flavor. Mix until well combined. If the sauce is too thick, feel free to add some reserved pasta water until it reaches your desired consistency. Finally, toss the cooked pasta into the mushroom sauce. Mix everything gently to combine. Season with salt and pepper to taste. You can find the full recipe for this creamy comfort bowl [here](#). - Overcooking mushrooms: Mushrooms should be tender but not mushy. Cook them until they are golden brown. This gives great flavor. - Skipping the pasta water reservation: Always save some pasta water. This starchy water helps your sauce cling to the pasta. - Additional herbs and spices: Try adding fresh thyme, rosemary, or a pinch of nutmeg. These will add depth. For a kick, a dash of cayenne can be great too. - How to balance flavors using acidity: A splash of lemon juice or a bit of vinegar brightens the dish. This makes the flavors pop and keeps it fresh. - Suggestions for protein-packed additions: Lentils work well for extra protein. They blend nicely with the sauce and add heartiness. - Ideas for different types of stroganoff: You can add spinach for a green twist. This not only adds color but also boosts nutrition. For the full recipe, check out the details above and enjoy making this comforting bowl of vegan mushroom stroganoff! {{image_2}} If you want a gluten-free vegan mushroom stroganoff, choose gluten-free pasta. Brands like Barilla and Banza offer great options. For the sauce, look for gluten-free soy sauce or tamari. These swaps make the dish safe for those avoiding gluten. You can use coconut cream or cashew cream for a rich texture. Coconut cream gives a sweet taste, while cashew cream adds a nutty flavor. If you need a nut-free option, consider using sunflower seed cream. This keeps the dish creamy without nuts. For an extra depth of flavor, add a splash of white wine. It enhances the overall taste and aroma. If you like some heat, sprinkle in chili flakes or a dash of sriracha. These bold twists make your stroganoff unique and exciting. To keep your vegan mushroom stroganoff fresh, store it in the fridge. Use airtight containers. Glass containers work well, as they don’t stain and seal tightly. Ensure the stroganoff has cooled before sealing. This helps avoid moisture build-up inside. It will stay fresh for about 3 to 5 days. When you reheat your stroganoff, aim to keep it creamy. The stovetop is my favorite method. Pour the stroganoff into a pan over low heat. Stir often to heat evenly. If it thickens too much, add a splash of vegetable broth or water. For the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This way, it warms evenly without drying out. You can enjoy leftover stroganoff cold too! It makes a tasty addition to salads. Just slice it up and toss it with greens, cherry tomatoes, and a light dressing. Another fun idea is to make a quick wrap. Spread cold stroganoff in a tortilla, add some fresh veggies, and roll it up for a tasty lunch! Vegan mushroom stroganoff lasts about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. Make sure it cools down before you seal it up. This helps to prevent moisture build-up, which can make it soggy. Yes, you can freeze vegan mushroom stroganoff. Place it in a freezer-safe container or bag. Try to remove as much air as possible. It will stay good for about 2 to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Warm it up on the stove or in the microwave. You might need to add a splash of broth or water to help with the texture. You can serve vegan mushroom stroganoff with many sides. Here are some great ideas: - Steamed broccoli - Garlic bread - Simple green salad - Roasted vegetables - Quinoa or rice Yes, this recipe is great for meal prep. You can make a big batch and divide it into portions. Store them in containers for easy lunches or dinners during the week. Just remember to keep the pasta and sauce separate if you want to maintain the best texture. Mix them together when you’re ready to eat. This way, you enjoy a fresh, tasty meal every time! For the full recipe, check the details above. Cooking vegan mushroom stroganoff is a fun and tasty adventure. You learned about key ingredients, like mixed mushrooms and coconut cream, and how to cook pasta just right. We discussed tips to enhance flavor, avoid mistakes, and create your perfect dish. In closing, this recipe offers great flavor and flexibility. Experiment with different add-ins and storage ideas. You can create a mushroom stroganoff that suits your tastes every time. Enjoy your cooking journey and the delicious meals that come from it!

- Vegan Mushroom Stroganoff

Indulge in this mouthwatering vegan mushroom stroganoff that’s both creamy and satisfying! With a medley of mushrooms, aromatic garlic, and rich coconut cream, this dish is perfect for any dinner. In just 20 minutes, you can whip up a flavorful meal that serves four. Get ready to impress your friends and family with this deliciously easy recipe. Click through to explore the full recipe and elevate your plant-based cooking!
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Ingredients
  

400g (14 oz) mixed mushrooms (cremini, shiitake, or button), sliced

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup vegetable broth

1 tablespoon olive oil

1 tablespoon soy sauce or tamari

1 teaspoon smoked paprika

1 teaspoon dried thyme

1/2 cup coconut cream or cashew cream (for creaminess)

2 tablespoons nutritional yeast (for cheesiness)

200g (7 oz) wide pasta (like fettuccine or tagliatelle)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring water to a boil. Add the wide pasta and cook according to the package instructions. Drain and set aside, reserving about 1/2 cup of the pasta water.

    Sauté the Aromatics: In a large pan over medium heat, add olive oil. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for another minute, until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the onion and garlic mixture. Cook, stirring occasionally, for about 5-7 minutes or until the mushrooms have released their liquid and are golden brown.

        Deglaze and Flavor: Pour in the vegetable broth and soy sauce (or tamari), and add the smoked paprika and dried thyme. Stir well and let it simmer for about 2-3 minutes to let the flavors meld together.

          Create the Creamy Sauce: Lower the heat and stir in the coconut cream (or cashew cream) and nutritional yeast. Mix until well combined, allowing it to thicken slightly for about 3-4 minutes. If the sauce is too thick, you can add some reserved pasta water to reach your desired consistency.

            Mix with Pasta: Add the cooked pasta to the mushroom sauce, tossing gently to combine everything thoroughly. Season with salt and pepper to taste.

              Serve: Plate the creamy vegan mushroom stroganoff immediately, garnished with fresh parsley for a pop of color.

                Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings