Description
A comforting and nourishing plant-based version of traditional stroganoff, featuring earthy mushrooms in a creamy sauce.
Ingredients
Scale
- 8 ounces of mushrooms, sliced
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 cup vegetable broth
- 1 cup coconut milk or unsweetened almond milk
- 2 tablespoons soy sauce or tamari
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 8 ounces of pasta (e.g., fettuccine or egg-free noodles)
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened, about 3-5 minutes.
- Add the sliced mushrooms to the skillet and cook until browned, about 5 minutes.
- Stir in the vegetable broth, soy sauce, coconut milk, and dried thyme. Let it simmer for 5-10 minutes until the sauce thickens.
- Taste and season with salt and pepper to your liking.
- Add the cooked pasta to the mushroom mixture and toss to combine.
- Serve hot, garnished with fresh parsley.
Notes
For extra flavor, use a variety of mushrooms. Adjust creaminess with coconut or almond milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg