Mushroom Stroganoff

Servings: 6 Prep Time: 10 Min Cook Time: 20 Min Total Time: 30 Min

Ingredients:

• 3 to 4 Tbs olive oil, divided

• 2 large leeks or 3 small-medium leeks

• 20 ounces of mixed mushrooms

• 6 garlic cloves, minced

• 1 Tbs fresh thyme leaves,roughly chopped, or 1 tsp dried thyme

• 1 tsp Kosher salt, divided

• 1 1/2 cups vegetable broth

• 2 Tbs tamari or soy sauce

• 1 Tbs vegan Worcestershire sauce

• ¼ cup all-purpose flour

• ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

• 1 (13.5 ounce) can of full-fat coconut milk

• 2 Tbs tahini

• 2 Tbs nutritional yeast

• 1 tsp paprika

• ½ tsp Dijon mustard

• 1 box (14.5oz) Barilla protein pasta

• ¼ cup fresh dill, chopped

• Freshly cracked black pepper to taste

Directions:

1. Before cooking wash mushrooms and leeks

2. Prep the leeks. Slice off the dark green tops and discard or save for making vegetable broth. Cut each leek in half vertically and then slice horizontally, but not too thinly, as they’ll cook down with the mushrooms for quite a while.

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

4. Reduce the heat to medium and garlic, thyme, and ½ tsp kosher salt. Cook for 2-4 minutes.

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

6. Pour the white wine into the pan with the cooked mushrooms. Reduce the heat as needed to simmer for 3 minutes.

7. 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, ½ 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.

8. 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.

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

10. This recipe makes 6 servings.

Calories + Macros per serving:

375 cal | 18g protein | 64g carbs | 6g fat