Recipe

Creamy Vegan Mushroom Stroganoff By @rainbowplantlife

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Creamy Vegan Mushroom Stroganoff by @rainbowplantlife

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Ingredients -2 tablespoons olive oil, divided
-2 large leeks, cleaned, trimmed, and diced
-6 garlic cloves, minced
-20 ounces (~560g) of mixed mushrooms, sliced
-1 teaspoon dried thyme or 1 tablespoons fresh thyme leaves, minced
-1 teaspoon kosher salt, divided + more to taste
-1 1/2 cups (~355mL) low-sodium vegetable broth or water
-2 tablespoons tamari (gluten-free soy sauce) or soy sauce -1 tablespoon vegan Worcestershire sauce (optional, I use this brand; omit if gluten-free)
-1/4 cup (~30g) all-purpose flour, or gluten-free all-purpose flour (or 2 tablespoons cornstarch)
-1 (13.5-ounce) (~400mL) can of full-fat coconut milk
-2 tablespoons tahini
-2 tablespoons nutritional yeast
-1 teaspoon paprika (it will give the sauce a slightly red color)
-1/2 teaspoon Dijon mustard or coarse-grain mustard
-10-12 ounces (~280g-340g) pasta of choice (can use gluten-free pasta, bean-based pasta, etc.)**
-Optional Garnishes: Chopped parsley, vegan Parmesan cheese
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