Creamy Vegan Mushroom Stroganoff

rainbowplantlife.com

Kimberlyjo

2 large leeks or 3 small-medium leeks

20 ounces of mixed mushrooms (~560g) (see “Ingredient Rundown” section for which variety I used)

6 garlic cloves, minced

1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme

Kosher salt

1 ½ cups vegetable broth

2 tablespoons tamari or soy sauce

1 tablespoon vegan Worcestershire sauce (optional)

¼ cup (~30g) all-purpose flour**

½ cup (~120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 (13.5 ounce) (400 ml) can of full-fat coconut milk

2 tablespoons tahini

2 tablespoons nutritional yeast

1 teaspoon paprika

½ teaspoon Dijon mustard or coarse-grain mustard

12 ounces (340g) pasta of choice

¼ cup fresh dill, chopped

Freshly cracked black pepper to taste

Directions at rainbowplantlife.com

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