Creamy Vegan Mushroom Stroganoff
A comforting pasta dish featuring browned mushrooms and leeks in a rich, dill-flecked coconut milk sauce.
10m prep · 20m cook · 4 servings
Ingredients
- 3 tbsp Olive Oil
- 2 whole Leeks
- 13 oz Mixed Mushrooms
- 4 cloves Garlic
- 2 tsp Fresh Thyme
- 1 cup Vegetable Broth
- 1 ½ tbsp Soy Sauce
- 2 tsp Vegan Worcestershire Sauce
- 3 tbsp All-purpose Flour
- ⅓ cup Dry White Wine
- 1 can (13.5 oz) Full-fat Coconut Milk
- 1 ½ tbsp Tahini
- 1 ½ tbsp Nutritional Yeast
- ¾ tsp Paprika
- ½ tsp Dijon Mustard
- 8 oz Pasta
- ¼ cup Fresh Dill
Instructions
Estimated nutrition (per serving)
Calories490 kcal
Protein12g
Carbs60g
Fat24g
Fiber5g
Sodium600mg
Sugar3g