30-Minute Creamy Vegan Mushroom Stroganoff with Coconut Milk

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1. 1Step 1: In a large deep skillet, add the onion, garlic, and coconut oil. Heat over medium heat and cook until softened. Add the mushrooms and continue cooking until the mushrooms are softened and browned, about 10 minutes. If using the plant-based ground, add it to the skillet and cook until browned, about 7 minutes. Remove from heat.
2. 2Step 2: In a small saucepan, whisk together the vegetable broth, coconut milk, nutritional yeast, tamari, lemon juice, Dijon mustard, sea salt, and pepper over low heat. Pour the liquid mixture into the skillet, reserving 1/2 cup of the liquid. Add the all-purpose flour to the reserved liquid and whisk to combine. Then add the reserved liquid to the skillet and stir everything to combine. Increase heat to a low simmer.
3. 3Step 3: Add the pasta noodles to a large pot of boiling water. Cook until al dente, about 7 minutes. Strain and gently rinse with cold water, then add the pasta to the skillet and toss together to combine.