Creamy Vegan Mushroom Stroganoff made with tender mushrooms, garlic, and herbs in a rich dairy-free sauce served over pasta.

Scale

2 tablespoons olive oil

1 tablespoon vegan butter

1 medium onion, chopped

3 cloves garlic, minced

16 oz sliced mushrooms

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon Dijon mustard

2 tablespoons all-purpose flour

1 1/2 cups vegetable broth

1 cup unsweetened almond milk

1 tablespoon soy sauce

1 tablespoon nutritional yeast (optional)

12 oz pasta

Fresh parsley, chopped

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1. Cook pasta according to package directions.

2. In a skillet, heat oil and vegan butter; sauté onion and garlic.

3. Add mushrooms and cook until golden.

4. Stir in seasonings and flour; cook 1 minute.

5. Slowly add broth and milk; stir until creamy.

6. Add soy sauce and nutritional yeast.

7. Combine pasta with sauce, garnish with parsley, and serve.

Use gluten-free pasta if desired.

Add spinach or kale for extra veggies.

Reheat with a splash of milk to keep sauce creamy.