Vegan Mushroom Stroganoff (Print Version)

# Ingredients:

→ For the Pasta

01 - 16 oz pasta noodles, cooked according to package instructions

→ For the Mushroom Sauce

02 - ¼ cup vegan butter
03 - 1 medium onion, thinly sliced
04 - 8 oz white button mushrooms, thinly sliced
05 - 8 oz baby bella mushrooms, thinly sliced
06 - ¼ teaspoon salt, more to taste
07 - 4 cloves garlic, minced
08 - ¼ teaspoon black pepper, more to taste
09 - 3 sprigs fresh thyme
10 - ¼ teaspoon nutmeg
11 - ¼ teaspoon allspice
12 - ¼ teaspoon smoked paprika
13 - 1¾ cups vegan beef broth, divided (or vegan mushroom broth)
14 - ¼ cup all-purpose flour
15 - 1 tablespoon vegan Worcestershire sauce
16 - 1 tablespoon Dijon mustard
17 - 1 cup vegan sour cream

→ For Garnish

18 - Fresh parsley, chopped

# Instructions:

01 - Prepare your pasta according to the package instructions. You can do this while preparing the sauce to save time, or cook it in advance. If cooking ahead, toss with a little oil to prevent sticking and set aside.
02 - Heat a large skillet over medium heat. Add the vegan butter and let it melt completely. Once melted, add the thinly sliced onions to the pan. Sauté for 4-5 minutes, stirring frequently to prevent burning. You want them to caramelize slightly and develop a nice golden-brown color – this adds wonderful depth of flavor to your stroganoff.
03 - Add both the white button and baby bella mushrooms to the skillet along with ¼ teaspoon of salt. The salt will help draw out moisture from the mushrooms. Sauté for 5-7 minutes, stirring often, until the mushrooms have released their moisture and started to soften and brown slightly. Once the mushrooms have cooked down, add the minced garlic and black pepper. Sauté for just one minute more until the garlic becomes fragrant – be careful not to burn it!
04 - Add the thyme sprigs, nutmeg, allspice, smoked paprika, and ¼ cup of the vegan beef broth to the skillet. Use your spoon to scrape up any flavorful browned bits from the bottom of the pan – these add incredible flavor to your sauce! Let this mixture cook for about 3 minutes, stirring occasionally to blend all the flavors.
05 - In a small bowl, whisk together the flour and the remaining vegan beef broth until smooth. Add the Dijon mustard and vegan Worcestershire sauce to this mixture and whisk again until well combined. Pour this slurry into the skillet with the mushrooms and stir well to incorporate. Reduce the heat to low and let the sauce simmer gently for about 5 minutes. You'll notice it starting to thicken to a beautiful, silky consistency.
06 - Remove the skillet from the heat. Fish out and discard the thyme sprigs – they've done their flavor job! Stir in the vegan sour cream until completely incorporated and the sauce becomes creamy and smooth. Give it a taste and adjust the salt and pepper as needed to suit your preference.
07 - Serve the creamy mushroom stroganoff sauce over the cooked pasta. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. This dish is best enjoyed immediately while it's still warm and the sauce is at its creamiest!

# Notes:

01 - This vegan mushroom stroganoff delivers all the creamy, savory comfort of the traditional dish without any animal products.
02 - For a deeper mushroom flavor, you can use a mixture of different mushroom varieties like shiitake, oyster, or portobello.
03 - Traditional stroganoff is often served over egg noodles, but this vegan version works beautifully with any pasta shape - try it with fettuccine, rotini, or even bowtie pasta.

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