Strogonoff Vegan Recipe

Sauté the Vegetables

In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Add Garlic and Mushrooms

Add the minced garlic and sliced mushrooms to the pan. Continue to sauté for an additional 5-7 minutes, until the mushrooms are softened and browned.

Season the Mix

Stir in the soy sauce and paprika, mixing well. Cook for another minute to combine the flavors.

Prepare the Creamy Sauce

In a separate bowl, whisk together the coconut milk, nutritional yeast, cornstarch, lemon juice, salt, and black pepper until smooth.

Combine with Mushroom Base

Pour the creamy sauce into the pan with the mushroom base. Stir and let it simmer for about 5 minutes until the sauce thickens.

Cook the Pasta

While the sauce is simmering, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.

Mix Pasta and Sauce

Once the sauce is ready, add the cooked pasta to the pan. Toss well to coat the pasta with the creamy mushroom sauce.

Serve and Garnish

Serve the Strogonoff Vegan in bowls, garnished with chopped fresh parsley. Enjoy your meal!