Creamy Vegan Mushroom Stroganoff


Creamy Vegan Mushroom Stroganoff subsequent to Olive Oil, Leeks, Garlic Cloves, dirty Mushrooms, Dried Thyme, Kosher Salt, Low Sodium Vegetable Broth, Tamari, Vegan Worcestershire Sauce, All point toward Flour, Dry White Wine, Full Fat Coconut Milk, Tahini, Nutritional Yeast, Paprika, Dijon Mustard, Pasta, Choppe

The ingredient of Creamy Vegan Mushroom Stroganoff

  • 2 tablespoons olive oil divided
  • 2 leeks large cleaned trimmed and diced
  • 6 garlic cloves minced
  • 20 ounces contaminated mushrooms 560g of
  • 1 teaspoon dried thyme or 1 tablespoons blithe thyme leaves minced
  • 1 teaspoon kosher salt not speaking more to taste
  • 1 1 2 cups low sodium vegetable broth 355ml or water
  • 2 tablespoons tamari gluten free soy sauce or soy sauce
  • 1 tablespoon vegan worcestershire sauce optional i use this brand
  • 1 4 cup all aspire flour 30g or gluten free all purpose flour or 2 tablespoons cornstarch
  • 1 2 cup dry white wine 120ml such as pinot grigio or sauvignon blanc
  • 1 full fat coconut milk 13 5 ounce 400ml can of
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 teaspoon paprika it will have the funds for the sauce a slightly red color
  • 1 2 teaspoon dijon mustard or coarse grain mustard
  • 12 ounces pasta 280g 340g choice can use gluten free pasta bean based pasta etc
  • chopped parsley optional
  • vegan parmesan cheese optional

Nutritions of Creamy Vegan Mushroom Stroganoff

@type: nutritioninformation
@type: 460 calories
@type: 71 grams
@type: 10 grams
@type: 7 grams
@type: 18 grams
@type: 1 grams
@type: 950 milligrams
@type: 7 grams

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