1️⃣ Add soy sauce and white wine, stirring to deglaze the pan.
2️⃣ Sprinkle in flour (or cornstarch), stirring constantly for 1 minute to create a roux.
3️⃣ Gradually pour in vegetable broth, stirring well to avoid lumps.
4️⃣ Let simmer for 5 minutes until slightly thickened.
4. Add Creaminess & Flavor 🌱
1️⃣ Stir in coconut milk (or plant-based cream) and Dijon mustard.
2️⃣ Cook for another 2 minutes, adjusting salt and pepper to taste.
3️⃣ If the sauce is too thick, add a little reserved pasta water to loosen it.
5. Combine & Serve 🍽
1️⃣ Add the cooked pasta into the creamy mushroom sauce.
2️⃣ Toss to coat well and let it cook for 1-2 minutes to absorb flavors.
3️⃣ Garnish with fresh parsley and a squeeze of lemon juice.
🔥 Optional: Serve with vegan parmesan or nutritional yeast for extra cheesiness!
Serving & Storage Tips
📌 Serve immediately for the best texture!
📌 Store leftovers in an airtight container in the fridge for up to 3 days.
📌 Reheat gently on the stove with a splash of water or plant milk to revive the creamy consistency.
Variations & Add-Ins
🍷 No Wine? Replace with extra vegetable broth or a splash of lemon juice.
🌾 Gluten-Free? Use cornstarch instead of flour and gluten-free pasta.
🥜 Extra Protein? Add tofu, tempeh, or chickpeas for a heartier meal.
🌶 Spicy Kick? Add chili flakes or smoked paprika for extra depth.
Why You’ll Love This Vegan Mushroom Stroganoff
✔ Creamy, rich, and full of umami flavor 🍄
✔ Made with simple, wholesome ingredients 🌱
✔ Easy, one-pot, 30-minute meal ⏳
✔ Dairy-free, nut-free & gluten-free adaptable ✅
💡 Try this comforting and creamy plant-based stroganoff today! 🍝🔥
📢 What’s your favorite pasta dish? Share your thoughts below! ⬇💬
