Title: « Vegan Stroganoff: Affordable, Comforting, and Full of Flavor »

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to the package instructions until al dente. Drain and set aside.

Step 2: Sauté the Vegetables

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and garlic, sautéing for 3–5 minutes until softened.
3. Stir in the sliced mushrooms and a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Step 3: Make the Sauce

1. Sprinkle the flour over the mushrooms and stir to coat evenly.
2. Gradually add the vegetable broth, stirring constantly to avoid lumps.
3. Pour in the plant-based milk, soy sauce, Dijon mustard, nutritional yeast, and smoked paprika (if using). Mix well.

Step 4: Simmer

1. Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens.
2. Season with salt and black pepper to taste.

Step 5: Combine and Serve

1. Add the cooked pasta to the skillet and toss to coat it in the sauce.
2. Serve hot, garnished with fresh parsley if desired.

Why You’ll Love This Recipe

continued on next page

←previousnext→