Creamy Vegan Mushroom Stroganoff

Indulge in this luscious vegan take on a classic stroganoff. Creamy coconut milk and umami-rich mushrooms come together in a flavorful sauce that coats tender fettuccine noodles. Its comfort food at its finest, perfect for a cozy dinner any night of the week.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 12 oz 340g mushrooms, sliced
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 cup 240ml vegetable broth
• 1 cup 240ml full-fat coconut milk
• 2 tbsp nutritional yeast
• 1 tsp dijon mustard
• Salt and pepper, to taste
• 8 oz 225g fettuccine pasta
• Fresh parsley, chopped for garnish

Instructions:

In a large skillet, heat olive oil over medium heat

Add diced onion and minced garlic

Saut until onions are soft and translucent

Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown

Stir in soy sauce and balsamic vinegar, allowing the flavors to meld for a minute

Pour in vegetable broth and coconut milk

Bring to a simmer

Stir in nutritional yeast and dijon mustard

Season with salt and pepper

Meanwhile, cook fettuccine pasta according to package instructions until al dente

Drain and set aside

Add cooked pasta to the skillet with the mushroom sauce

Toss until well combined and heated through

Serve hot, garnished with chopped fresh parsley

Enjoy