One Pot Vegan Mushroom Stroganoff

Recipe by Daily Disher

One Pot Vegan Mushroom Stroganoff combines tender mushrooms, pasta, and a rich coconut milk sauce with smoky paprika and herbs for a satisfying plant-based comfort meal that cooks entirely in one pot.

Course: Main

Cuisine: American

Difficulty: Easy

Servings

Prep time

30 minutes

Cooking time

40 minutes

Calories

300 kcal

1 hour 10 minutes

Ingredients

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

500 grams mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 tablespoon soy sauce

2 cups vegetable broth

300 grams pasta of choice

1 cup coconut milk

2 tablespoons fresh parsley, chopped

¼ teaspoon black pepper

to taste salt

Directions

Heat olive oil in a large pot over medium heat, and sauté the chopped onion until it becomes translucent, about 3 to 4 minutes.

Add minced garlic and cook for another minute until fragrant, being careful not to burn the garlic for better flavor.

Stir in the sliced mushrooms, thyme, smoked paprika, and soy sauce, cooking until mushrooms are browned, around 5 to 7 minutes.

Pour in the vegetable broth and bring the mixture to a boil, then add your choice of pasta and reduce to a simmer.

Cook the pasta in the broth for the time directed on the pasta package, stirring occasionally to prevent sticking.

Once the pasta is cooked, stir in the coconut milk and allow it to heat through; the sauce will start to thicken slightly.

Finish with freshly chopped parsley, black pepper, and salt to taste, adjusting seasonings as required before serving.

Nutrition Facts

Total number of serves:

4 servings

Calories:

300kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

One Pot Vegan Mushroom Stroganoff

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