Creamy Vegan Mushroom Stroganoff

Tap an ingredient or step to check it off.

1. 1Step 1: Wipe any dirt off the mushrooms with a paper towel or clean kitchen towel. Slice or tear them depending on the variety; oyster and maitake are easier to tear.
2. 2Step 2: Slice off the dark green tops of the leeks and discard or save for broth. Cut each leek in half vertically, then slice horizontally, not too thinly. Submerge the chopped leeks in a bowl of cold water, run your hands through to loosen dirt, then scoop out with hands or a slotted spoon and pat dry.
3. 3Step 3: Heat a large deep-sided sauté pan or Dutch oven over medium-high heat and add 1 1/2 to 2 tablespoons of olive oil. When the oil shimmers, add half of the leeks and mushrooms. Cook for 8 to 10 minutes until nicely browned, stirring occasionally but not too frequently.
4. 4Step 4: Reduce heat to medium and add half of the garlic, half of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes until browned and crispy. Transfer this batch to a plate or bowl. Repeat with the remaining oil, mushrooms, leeks, garlic, thyme, and salt.
5. 5Step 5: In a medium bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour until no clumps remain.
6. 6Step 6: Pour the white wine into the pan with the cooked mushrooms and deglaze by scraping up any brown bits with a wooden spoon or flat-ended spatula. Reduce heat as needed and simmer for 3 minutes, until the alcohol smell dissipates and the wine mostly evaporates.
7. 7Step 7: Pour the vegetable broth roux into the pan and whisk to combine, ensuring no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, 1/2 teaspoon kosher salt, and paprika. Bring to a simmer over medium-low heat and cook for 10 minutes until thickened and creamy.
8. 8Step 8: Meanwhile, bring a large saucepan of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and keep warm.
9. 9Step 9: Stir the Dijon mustard into the stroganoff sauce. Add the hot cooked pasta and chopped dill (or parsley), and toss to coat.
10. 10Step 10: Divide the pasta among plates or bowls, and top each with a handful of the first batch of crispy mushrooms and extra dill (or parsley) to garnish.