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In recent years, the demand for plant-based meals has soared, leading many home cooks to seek out delicious vegan recipes that don’t compromise on flavor or satisfaction. One such dish that captures the essence of comfort food is the Savory Vegan Mushroom Stroganoff Delight. This dish is a perfect embodiment of hearty, nourishing cuisine that appeals not only to vegans but to anyone who enjoys rich flavors and satisfying textures. With its tender mushrooms enveloped in a velvety sauce, served over a bed of pasta, this recipe is sure to become a staple in your kitchen.

Creamy Vegan Mushroom Stroganoff in a Crockpot

Discover the comforting flavors of Savory Vegan Mushroom Stroganoff Delight, a plant-based twist on a classic dish that everyone will love. This hearty recipe features tender mushrooms enveloped in a creamy sauce, served over pasta for a satisfying meal. Packed with nutritious ingredients and rich flavors, it’s perfect for vegans and meat-eaters alike. Learn how to create this delightful dish that brings cozy vibes to your dining table while promoting a healthy lifestyle.
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Ingredients
  

1 pound (450g) of baby portobello or cremini mushrooms, sliced

1 medium onion, diced

3 cloves garlic, minced

1 cup vegetable broth

1 cup coconut milk (or cashew cream for a nut-free option)

2 tablespoons soy sauce or tamari (for gluten-free)

1 tablespoon olive oil

2 teaspoons dried thyme

1 teaspoon smoked paprika

1 teaspoon onion powder

1 tablespoon Dijon mustard

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Salt and black pepper to taste

8 ounces (225g) of wide pasta (e.g., fettuccine or pappardelle), cooked according to package instructions

Fresh parsley, chopped, for garnish

Instructions
 

Sauté the Aromatics: In a skillet over medium heat, warm the olive oil and add the diced onion. Sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant. This step enhances the flavors before adding to the crockpot.

    Combine Ingredients in the Crockpot: In the crockpot, combine the sautéed onion and garlic mixture with the sliced mushrooms, vegetable broth, coconut milk, soy sauce, dried thyme, smoked paprika, onion powder, Dijon mustard, salt, and black pepper. Stir well to incorporate all the ingredients.

      Cook on Low: Cover and cook on low for 4 to 6 hours, or until the mushrooms are tender and the flavors meld perfectly. If you're in a hurry, you can set it to high for about 2 to 3 hours.

        Thicken the Sauce: About 30 minutes before serving, add the cornstarch and water mixture to the crockpot, stirring well to combine. This will help thicken your stroganoff sauce to that creamy, luscious consistency.

          Prepare the Pasta: While the stroganoff is finishing up, cook the pasta according to package instructions. Drain and toss it with a bit of olive oil to prevent sticking.

            Serve: Once the stroganoff is ready, taste and adjust seasoning if necessary. Serve the creamy mushroom stroganoff over the cooked pasta, garnish with fresh parsley, and enjoy your hearty vegan meal!

              Prep Time 15 minutes | Total Time 4-6 hours | Servings 4-6