Name: Vegan Mushroom Stroganoff
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 pound dried short pasta, like rotini or farfalle -; 3 tablespoons olive oil -; 1 small white onion, diced -; 3 cloves garlic, minced -; 1 pound baby bella mushrooms, stems trimmed and sliced -; 2 teaspoons fresh thyme leaves (about 2 sprigs), plus more for garnish -; 1 teaspoon chopped fresh sage, plus more for garnish -; 3 tablespoons all-purpose flour -; 1/3 cup dry white wine, like Sauvignon Blanc -; 1 cup low-sodium vegetable stock -; 2 tablespoons vegan Worcestershire sauce -; 1/2 cup full-fat coconut milk -; 1/2 teaspoon salt, plus more for salting pasta water -; 1/4 teaspoon freshly ground black pepper, plus more to taste -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Mushroom Stroganoff

1. 1 pound dried short pasta, like rotini or farfalle -

2. 3 tablespoons olive oil -

3. 1 small white onion, diced -

4. 3 cloves garlic, minced -

5. 1 pound baby bella mushrooms, stems trimmed and sliced -

6. 2 teaspoons fresh thyme leaves (about 2 sprigs), plus more for garnish -

7. 1 teaspoon chopped fresh sage, plus more for garnish -

8. 3 tablespoons all-purpose flour -

9. 1/3 cup dry white wine, like Sauvignon Blanc -

10. 1 cup low-sodium vegetable stock -

11. 2 tablespoons vegan Worcestershire sauce -

12. 1/2 cup full-fat coconut milk -

13. 1/2 teaspoon salt, plus more for salting pasta water -

14. 1/4 teaspoon freshly ground black pepper, plus more to taste -

How to cook deliciously - Vegan Mushroom Stroganoff

1. Stage

Cook the pasta: Fill a large pot with water and a generous amount of salt. Bring it to a boil over high heat. Add the pasta and cook according to package instructions. Drain the pasta into a colander set in the sink. Set it aside.

2. Stage

Cook the vegetables: Set a large skillet over medium heat. Add the olive oil and onions, and sauté for 5 to 7 minutes until the onions are translucent. Add the garlic and mushrooms, and sauté for 5 to 8 minutes, until the mushrooms are browned and tender. Stir in the thyme and sage, and cook for an additional minute until fragrant.

3. Stage

Add the flour, wine, broth, and Worcestershire sauce: Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly with a rubber spatula to incorporate. Then pour in the white wine, vegetable stock, and Worcestershire sauce, and stir to combine. Bring the mixture to a simmer for 5 minutes.

4. Stage

Stir in the coconut milk: Pour the coconut milk into the sauce and stir until just combined. Season with salt and black pepper. Taste and adjust seasoning with more salt and black pepper if needed.

5. Stage

Serve: Stir the pasta into the sauce, divide among serving plates, and garnish with more thyme and sage if you’d like.