Vegan Mushroom Stroganoff Dish (Print Version)
# Ingredients:
01 -
12 oz fettuccine or any wide noodles of your choice
02 -
2 tablespoons olive oil
03 -
1 onion, finely diced
04 -
3 cups mushrooms, thinly sliced (use cremini or button mushrooms)
05 -
2 garlic cloves, minced
06 -
1 cup vegetable broth
07 -
1 cup coconut milk (from a can for extra creaminess)
08 -
2 tablespoons nutritional yeast
09 -
1 tablespoon cornstarch, mixed with 2 tablespoons water
10 -
Salt and black pepper, to taste
# Instructions:
01 -
Cook the fettuccine or noodles according to the package directions. Once done, drain the pasta and set it aside for later.
02 -
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sliced mushrooms, cooking until they’re soft and lightly golden. Stir in the minced garlic and let it cook for about 1 minute, just until fragrant.
03 -
Pour in the vegetable broth and coconut milk, stirring to combine. Add the nutritional yeast and let the mixture simmer gently for about 5 minutes.
04 -
Stir the cornstarch and water mixture (slurry) into the skillet. Cook the sauce for another 2-3 minutes, stirring often, until it thickens to a creamy consistency.
05 -
Toss the cooked pasta into the skillet, making sure it’s fully coated in the rich, creamy sauce. Taste and adjust with salt and pepper as needed.
06 -
Serve the stroganoff warm, garnished with a sprinkle of fresh herbs if desired.