This recipe is adapted from the one on the Rainbow Plant Life website. Serve it with warm, crusty rolls to soak up the sauce.
Ingredients
1 Tbl + 1 tsp olive oil
1 medium leek
7 oz mixed mushrooms
2 garlic cloves, minced
1 tsp fresh thyme
Kosher salt
—————-
1/2 cup vegetable broth
2 tsp tamari
1 tsp Worcestershire sauce
10 grams all-purpose flour
—————-
3 Tbl dry white wine, such as Pinot Grigio or Sauvignon Blanc
—————-
2/3 cup (5.6oz) full-fat coconut milk
2 tsp tahini
1 tsp marmite
1/2 tsp nutritional yeast
1/8 tsp kosher salt
1/4 tsp paprika
——————-
1/8 tsp Dijon mustard
3.5 oz pasta of choice
Large 1 Tbl fresh dill, chopped
Freshly cracked black pepper to taste
Method
- Fill large saucepan with water. Bring to a boil.
- Clean mushrooms by slicing or tearing.
- Cut leek in half vertically and then slice horizontally, not too thin. Clean.
- Heat a deep sauté pan over medium-high heat and add 2 tsp olive oil. Once oil is shimmering, add leeks, garlic, thyme and mushrooms. Cook 8-10 minutes, stirring occasionally, not too frequently.
- While mushrooms are cooking: In medium bowl, whisk together vegetable broth, tamari and Worcestershire sauce.
- Add flour and stir until no clumps remain.
- When mushrooms are nicely browned, pour wine into the pan with the mushrooms, and scrape brown bits from the bottom of the pan.
- Reduce heat and simmer for 3 minutes.
- Pour vegetable broth roux into the pan and whisk to combine.
- Bring to a simmer over medium-low heat and add coconut milk, tahini, marmite, nutritional yeast, salt and paprika.
- Simmer for 10 minutes.
- Cook the pasta in a pan of boiling water.
- When sauce is thickened and very creamy, stir mustard into the stroganoff sauce.
- Add the drained, hot cooked pasta and toss to coat.
- Garnish with chopped dill (or parsley) and freshly ground black pepper.