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Creamy Vegan Mushroom Stroganoff
By Nisha Vora · rainbowplantlife.com
6
| prepWipe mushrooms clean with paper towel | ||||||||
| prepSlice leeks, wash thoroughly, pat dry | ||||||||
| prepMince garlic cloves | ||||||||
| prepChop thyme leaves | ||||||||
| 1 1/2 to 2 tablespoons / 22–30 ml olive oil (first addition) | Sauté first mushroom & leek batch 8–10 min | Add garlic, thyme & salt, cook 2–4 min; set aside | Plate, top with crispy mushrooms, season with pepper | |||||
| 2 large leeks, sliced (first half) | ||||||||
| 10 ounces / 280 g mixed mushrooms (first half) | ||||||||
| 3 garlic cloves, minced (first half) | ||||||||
| 1/2 tablespoon fresh thyme leaves, roughly chopped (or 1/2 tsp dried, first half) | ||||||||
| 1/4 teaspoon kosher salt (first addition) | ||||||||
| 1 1/2 to 2 tablespoons / 22–30 ml olive oil (second addition) | Sauté second mushroom & leek batch 8–10 min | Add garlic, thyme & salt, cook 2–4 min | Deglaze pan with wine, simmer 3 min | Pour in roux, whisk & bring to simmer | Add coconut milk, tahini, yeast, salt & paprika; simmer 10 min | Stir in mustard | Add pasta & dill, toss to coat | |
| 2 large leeks, sliced (second half) | ||||||||
| 10 ounces / 280 g mixed mushrooms (second half) | ||||||||
| 3 garlic cloves, minced (second half) | ||||||||
| 1/2 tablespoon fresh thyme leaves, roughly chopped (or 1/2 tsp dried, second half) | ||||||||
| 1/4 teaspoon kosher salt (second addition) | ||||||||
| 1 1/2 cups / 360 ml vegetable broth | Whisk broth roux until smooth | |||||||
| 2 tablespoons tamari or soy sauce | ||||||||
| 1 tablespoon vegan Worcestershire sauce (optional) | ||||||||
| 1/4 cup / 30 g all-purpose flour | ||||||||
| 1/2 cup / 120 ml dry white wine | ||||||||
| 1 (13.5 ounce / 400 ml) can full-fat coconut milk | ||||||||
| 2 tablespoons tahini | ||||||||
| 2 tablespoons nutritional yeast | ||||||||
| 1/2 teaspoon kosher salt (third addition) | ||||||||
| 1 teaspoon paprika | ||||||||
| 1/2 teaspoon Dijon mustard or coarse-grain mustard | ||||||||
| 12 ounces / 340 g pasta of choice | Cook pasta al dente, drain | |||||||
| 1/4 cup fresh dill, chopped | ||||||||
| Freshly cracked black pepper to taste | ||||||||
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