Ingredients
Scale
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 tbsp Dijon mustard
- 1/4 cup nutritional yeast
- 2 tbsp olive oil
- 8 oz pasta, any shape
- Salt, to taste
- Pepper, to taste
Instructions
- Prep: Heat oil, sauté onions until translucent, add garlic (3-4 minutes total)
- Build flavor: Add mushrooms, cook until golden brown (5 minutes, don’t overcrowd)
- Create sauce: Add broth, scrape pan, stir in coconut milk, mustard, nutritional yeast (5 minutes simmering)
- Finish: Cook pasta separately, combine with sauce (8-10 minutes pasta cook time)
Notes
- Don’t overcrowd mushrooms in the pan or they’ll steam instead of browning
- Save pasta water to thin sauce if needed for perfect consistency
- Let sauce simmer to develop deeper flavors before serving
- Can be made 2 days ahead – cook pasta fresh and combine just before serving
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: International
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 420 calories
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan mushroom stroganoff, plant-based stroganoff, vegan pasta, mushroom recipe, dairy-free stroganoff, easy vegan dinner