Vegan mushroom stroganoff is a flavorful and creamy dish that offers a plant-based twist on the classic stroganoff recipe. It features tender slices of mushrooms sautéed with onions and garlic, simmered in a rich and savory sauce.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. 2. Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms are browned and tender. 3. Stir in the soy sauce and tomato paste, and cook for another minute. 4. Sprinkle the flour over the mushroom mixture and stir well to combine. 5. Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. 6. Add the vegan sour cream, Dijon mustard, and paprika to the skillet. Stir to combine. 7. Simmer the mushroom stroganoff for 5-7 minutes until the sauce has thickened and flavors have melded together. 8. Season with salt and pepper to taste.
Add cooked pasta and mix to combine.
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