Creamy Vegan Mushroom Stroganoff

Ingredients

• 3 tbsp Olive Oil
• 2 whole Leeks
• 13 oz Mixed Mushrooms
• 4 cloves Garlic
• 2 tsp Fresh Thyme
• 1 cup Vegetable Broth
• 1 ½ tbsp Soy Sauce
• 2 tsp Vegan Worcestershire Sauce
• 3 tbsp All-purpose Flour
• ⅓ cup Dry White Wine
• 1 can (13.5 oz) Full-fat Coconut Milk
• 1 ½ tbsp Tahini
• 1 ½ tbsp Nutritional Yeast
• ¾ tsp Paprika
• ½ tsp Dijon Mustard
• 8 oz Pasta
• ¼ cup Fresh Dill

Instructions

1. In a medium bowl, whisk together the vegetable broth, soy sauce, vegan Worcestershire sauce, and flour until no clumps remain. Set the broth roux aside.
2. Heat 1 ½ tbsp olive oil in a large deep skillet over medium-high heat. Add half the leeks and half the mushrooms. Cook for 5 minutes, stirring occasionally, until browned. Add half the garlic and half the thyme, reduce heat to medium, and cook 2 more minutes. Transfer to a plate. Repeat with remaining oil, leeks, mushrooms, garlic, and thyme. Season with salt and pepper to taste.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and keep warm.
4. Pour the white wine into the skillet with all the cooked mushrooms and leeks. Scrape up any browned bits and simmer for 2 minutes until the wine mostly evaporates.
5. Pour in the broth roux and whisk to combine. Bring to a simmer, then stir in the coconut milk, tahini, nutritional yeast, and paprika. Simmer over medium-low heat for 5 minutes until the sauce is thick and creamy.
6. Stir in the Dijon mustard, then add the cooked pasta and fresh dill. Toss to coat evenly. Season with salt and pepper to taste, then divide among bowls and serve immediately.