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In recent years, veganism has surged in popularity, not just as a dietary choice, but as a lifestyle that embraces compassion for animals, environmental sustainability, and improved health. As people become more conscious of their food choices, they are increasingly seeking out plant-based alternatives that do not compromise on flavor or satisfaction. One ingredient that has gained significant acclaim in the vegan culinary landscape is the humble mushroom. With their rich umami flavor and versatile textures, mushrooms can elevate any dish, making them a perfect substitute for meat in savory recipes.

Vegan Mushroom Stroganoff

Discover the delicious Savory Vegan Mushroom Stroganoff, a comforting dish that brings together earthy mushrooms, creamy plant-based alternatives, and aromatic herbs. This recipe is perfect for both vegans and non-vegans alike, offering a hearty meal packed with nutrients. With various pasta options and the rich umami of mushrooms, you'll enjoy a satisfying dining experience. Dive into this easy-to-follow recipe and bring a taste of indulgence to your plant-based kitchen!
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Ingredients
  

12 oz (340g) wide pasta (like fettuccine or pappardelle)

1 tbsp olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

16 oz (450g) mixed mushrooms (such as cremini, shiitake, and button), sliced

1 tsp dried thyme

1 tsp dried paprika

1 tbsp soy sauce or tamari

1 cup vegetable broth

1 cup coconut milk (or cashew cream for a nut-free option)

1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.

    Sauté Aromatics: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add Mushrooms: Add the sliced mushrooms to the skillet. Cook for about 10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

        Season: Sprinkle in the dried thyme, paprika, and soy sauce (or tamari). Stir well to combine, allowing the spices to infuse into the mushrooms.

          Create the Sauce: Pour in the vegetable broth and coconut milk. Stir thoroughly, then bring the mixture to a gentle simmer.

            Thicken the Sauce: Slowly whisk in the cornstarch mixture and simmer for another 2-3 minutes, or until the sauce thickens to your desired consistency. If it's too thick, add a splash of the reserved pasta water to loosen it up.

              Combine and Serve: Toss the cooked pasta into the mushroom sauce and mix well until the pasta is fully coated. Season with salt and pepper to taste.

                Garnish: Remove from heat and garnish with freshly chopped parsley.

                  Enjoy: Serve hot as a hearty main dish or as a filling side.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings