Vegan Mushroom Stroganoff Recipe
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 14 ounces mushrooms, diced
  • 2 tablespoons all-purpose flour
  • ⅓ cup white wine
  • 2 cups vegetable stock
  • 1 teaspoon dijon mustard
  • ½ teaspoon paprika
  • 2 tablespoons nutritional yeast
  • 1 (14 ounces) can coconut milk
  • 10 ounces fusilli pasta
  • salt, to taste
  • pepper, to taste
Directions
  1. Heat the oil in a large high-sided frying pan and cook the onion on a medium setting until softened, about 5 minutes. Add the garlic and cook for another minute, stirring constantly.
  2. Add the mushrooms and cook for another 5 minutes until softened.
  3. Sprinkle over the flour and stir through.
  4. Pour in the white wine, stir well, and let it cook off for 2 to 3 minutes.
  5. Add the vegetable stock, mustard, paprika, and nutritional yeast, give everything a good stir, and cook for about 10 minutes, stirring frequently.
  6. While the mushroom mixture cooks, boil the pasta in a large saucepan of salted water as per the packet instructions.
  7. Add the coconut milk to the stroganoff, stir well, and let it cook for another 10 minutes.
  8. Once the pasta has cooked, drain and add it to the stroganoff. Stir well to coat.
  9. Serve with fresh chopped parsley on top.