/gheeː peaː teaː/
Servings: 4 | 30 minutes | 342 kcal
This recipe was created as a vegan twist on the classic beef stroganoff. It' a great way to enjoy the flavors and creamy texture of stroganoff without any meat or dairy.
I love making this mushroom stroganoff on chilly evenings when I want something hearty and satisfying. The combination of mushrooms, garlic, and creamy coconut sauce is irresistible!
Ingredients
- 1 pound mushrooms, sliced
- 1 package pasta of your choice
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup coconut cream
- 1/4 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- to taste salt and pepper
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil over medium heat in a large saucepan.
- Add diced onion and sliced mushrooms, and sauté for 5-7 minutes.
- Add minced garlic, smoked paprika, and nutmeg, and continue sautéing for 1-2 minutes.
- Add vegetable broth and bring to a simmer, stirring occasionally, until the sauce thickens and the mushrooms are cooked through.
- Remove from heat and stir in coconut cream and nutritional yeast until fully combined.
- Season with salt and pepper to taste.
- Serve the mushroom stroganoff over the cooked pasta and garnish with fresh parsley, if desired.