By Light Darko
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Once cooked, drain and set aside, reserving a little pasta water.
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced onion and sauté for about 4-5 minutes, or until translucent.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes, until they reduce in size and begin to release their juices.
Pour in the vegetable broth and soy sauce, stirring to combine. Allow the mixture to simmer for about 5 minutes to let the flavors blend.
Stir in the coconut milk and season with salt and pepper to taste. Allow the sauce to simmer for another 5 minutes until it thickens slightly.
Add the cooked pasta to the skillet, tossing to coat the pasta in the mushroom sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Serve the vegan mushroom stroganoff hot, garnished with fresh herbs if desired.
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By Light Darko
This recipe is ready in 30 minutes and features whole wheat pasta, mushrooms, sliced, onion, diced and other delicious ingredients. Contains 450 calories total.
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Once cooked, drain and set aside, reserving a little pasta water.
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced onion and sauté for about 4-5 minutes, or until translucent.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes, until they reduce in size and begin to release their juices.
Pour in the vegetable broth and soy sauce, stirring to combine. Allow the mixture to simmer for about 5 minutes to let the flavors blend.
Stir in the coconut milk and season with salt and pepper to taste. Allow the sauce to simmer for another 5 minutes until it thickens slightly.
Add the cooked pasta to the skillet, tossing to coat the pasta in the mushroom sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Serve the vegan mushroom stroganoff hot, garnished with fresh herbs if desired.
Calories per Serving: 450
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