Creamy Vegan Mushroom Stroganoff

🥘 Ingredients

• mixed mushrooms 20 oz
• large leeks or small-medium leeks 3
• extra virgin olive oil 3-4 tbsp
• garlic cloves 6
• fresh thyme leaves 1 tsp
• Kosher
• vegetable broth 1 ½ cup
• tamari or soy sauce 2 tbsp
• vegan Worcestershire sauce 1 tbsp
• all-purpose flour ¼ cup
• dry white wine ½ cup
• full-fat coconut milk 1
• tahini 2 tbsp
• nutritional yeast 2 tbsp
• paprika 1 tsp
• pasta of choice 12 oz
• Dijon mustard or coarse-grain mustard ½ tsp
• fresh dill ¼ cup
• Freshly

1. 1

   Gather: mixed mushrooms , large leeks or small-medium leeks , extra virgin olive oil , garlic cloves , fresh thyme leaves , Kosher salt, vegetable broth , tamari or soy sauce , vegan Worcestershire sauce , all-purpose flour , dry white wine , full-fat coconut milk , tahini , nutritional yeast , paprika , pasta of choice , Dijon mustard or coarse-grain mustard , fresh dill , Freshly cracked black pepper to taste.
2. 2

   Prep the mushrooms. Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them with your hands (oyster and maitake are much easier to tear than slice).
3. 3

   Prep the leeks. Slice off the dark green tops and discard or save for making vegetable broth. Cut the leeks in half vertically and then slice horizontally, but not too thinly, as they’ll cook down with the mushrooms for quite a while. NOTE: Leeks are very dirty, so you need to wash them at this stage. Submerge chopped leeks in a bowl of cold water, run your hands through the bowl to loosen the dirt, and then scoop the leeks out using your hands or a slotted spoon. Pat dry the washed leeks.
4. 4

   Heat a Dutch oven or large, deep sauté pan over medium-high heat and add 1 1/2-2 tbsp of olive oil. Once the oil is shimmering, add HALF of the leeks and mushrooms. Cook for 8-10 minutes until the mushrooms are nicely browned, stirring occasionally but not too frequently.
5. 5

   Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 tsp kosher salt. Cook for 2-4 minutes , or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt.
6. 6

   While the mushrooms are cooking, make the “vegetable broth roux.” In a medium bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour. Whisk until no clumps remain.
7. 7

   Pour the white wine into the pan with the cooked mushrooms, and use a wooden spoon or flat-ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan. Reduce the heat as needed to simmer for 3 minutes , or until the smell of alcohol has dissipated and the wine has mostly evaporated.
8. 8

   Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, 1/2 tsp kosher salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes , until the sauce is thickened and very creamy.
9. 9

   Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.
10. 10

    Stir the Dijon mustard into the stroganoff sauce and stir. Add the hot cooked pasta and chopped dill (or parsley), and toss to coat.
11. 11

    Divide the pasta among plates or bowls, and top each with a handful of the first batch of crispy mushrooms and extra dill (or parsley) to garnish.