Fresh parsley, chopped
Directions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions. Drain and set aside.
2. Sauté the Vegetables:
Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic, and sauté until softened, about 3-4 minutes.
Stir in the sliced mushrooms, smoked paprika, thyme, salt, and pepper. Cook for 8-10 minutes until the mushrooms release their juices and are tender.
3. Make the Sauce:
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes.
Gradually pour in the vegetable broth, stirring constantly to avoid lumps.
Add the plant-based milk, nutritional yeast (if using), Dijon mustard, soy sauce, and lemon juice.
Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens. Adjust seasoning with salt and pepper.
4. Combine and Serve:
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Serve immediately, garnished with fresh parsley if desired.
Serving and Storage Tips:
Title: « Vegan Mushroom Stroganoff: A Creamy and Comforting Classic »
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