Vegan Mushroom Stroganoff

biancazapatka.com

Gail McCullough

10,6 oz pasta of choice 300g (use gluten-free pasta, if needed)

2 tbsp canola oil or olive oil (divided)

1 onion chopped

4 cloves garlic minced

18 oz cremini mushrooms 500g (thinly sliced, *see notes)

⅓ cup dry white wine 80ml (optional)

1 ½ cups vegetable broth 360ml

3 tbsp soy sauce or tamari sauce

3 tbsp all-purpose flour or gluten-free flour or 2 tbsp cornstarch

2 tsp dijon mustard optional

2 to 3 tbsp nutritional yeast flakes optional

1 tsp paprika powder optional

salt and pepper to taste

1 ½ cup non-dairy milk 360ml (*see notes)

subheading: To garnish (optional):

Vegan parmesan

fresh parsley or thyme

Directions at biancazapatka.com

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