Jacob Gourd, a passionate vegan cooking enthusiast, brings you this hearty and satisfying Creamy Vegan Mushroom Stroganoff. When he’s not creating delicious plant-based dishes in his kitchen, Jacob is busy running his local double glazing business, Ideal Glass, which installs windows and doors across the St. Albans area. His love for sustainability doesn’t just stop at his meals—he also helps homeowners make energy-efficient choices with double and triple glazing. Now, let’s dive into one of his favorite vegan comfort foods!
Ingredients:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 500g mixed mushrooms (button, cremini, or portobello), sliced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tbsp soy sauce
- 200ml vegetable stock
- 1 tbsp Dijon mustard
- 200ml coconut cream or full-fat coconut milk
- 1 tbsp nutritional yeast (optional, for a cheesy flavor)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- 300g pasta (tagliatelle or fettuccine works best)
Method:
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain and set aside.
- Sauté the Vegetables:
- Heat the olive oil in a large pan over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Cook the Mushrooms:
- Add the sliced mushrooms to the pan and cook for 8-10 minutes, stirring occasionally. The mushrooms will release their liquid and then start to brown. Add the smoked paprika, dried thyme, and soy sauce, stirring well to coat the mushrooms.
- Make the Sauce:
- Pour in the vegetable stock and bring the mixture to a simmer. Stir in the Dijon mustard and coconut cream, allowing the sauce to thicken for about 5-7 minutes. If you want a cheesier flavor, add the nutritional yeast at this stage. Season with salt and pepper to taste.
- Combine:
- Toss the cooked pasta into the mushroom sauce, mixing until the noodles are well-coated in the creamy stroganoff sauce.
- Serve:
- Garnish with freshly chopped parsley and serve hot. Enjoy with a side of crusty bread or a simple green salad.
This delicious Vegan Mushroom Stroganoff is a great go-to for weeknight dinners or special occasions. Whether you’re new to plant-based meals or a seasoned vegan, Jacob Gourd’s simple yet flavorful recipe is bound to become a favorite in your household.
And if you’re looking to improve your home’s energy efficiency, be sure to check out Jacob’s business, Ideal Glass, for top-notch window and door installations across St. Albans!
