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- 16 oz cremini or button mushrooms, sliced - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup vegetable broth - 3 tbsp soy sauce or tamari - 1 tsp dried thyme - 1 tsp smoked paprika - 1 cup coconut cream - 1/4 cup nutritional yeast - Salt and pepper to taste - 8 oz pasta (whole grain or gluten-free) - Fresh parsley, chopped (for garnish)

Creamy Vegan Mushroom Stroganoff in the Crockpot

Indulge in the cozy flavors of this Creamy Vegan Mushroom Stroganoff made effortlessly in a crockpot. With earthy mushrooms, a rich coconut cream sauce, and wholesome pasta, this dish is a plant-based delight that appeals to everyone. Perfect for busy weeknights, it blends simplicity and deliciousness beautifully, allowing the ingredients to meld together over hours of slow cooking. Gather your ingredients and experience the comfort of a healthy, satisfying meal tonight!
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Ingredients
  

2 cups of mushrooms (cremini or button, sliced)

1 medium onion (finely chopped)

3 cloves of garlic (minced)

1 cup of vegetable broth

1 tablespoon of soy sauce or tamari

2 teaspoons of dried thyme

1 teaspoon of smoked paprika

1 cup of coconut cream (or any unsweetened plant-based cream)

1 tablespoon of Dijon mustard

2 tablespoons of nutritional yeast

Salt and pepper to taste

10 oz of pasta (whole grain or gluten-free, your choice)

Fresh parsley (chopped, for garnish)

Instructions
 

Prep the Ingredients: Begin by slicing the mushrooms, chopping the onion, and mincing the garlic. This will help everything cook evenly and enhance the flavors.

    Combine in Crockpot: In your crockpot, add the sliced mushrooms, chopped onion, and minced garlic. Stir to combine.

      Add Liquids: Pour in the vegetable broth and soy sauce (or tamari). Sprinkle in the dried thyme and smoked paprika to infuse the broth with flavor.

        Cook: Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the mushrooms are tender and the onions are translucent.

          Make it Creamy: About 30 minutes before serving, stir in the coconut cream, Dijon mustard, and nutritional yeast. Season with salt and pepper according to your taste.

            Cook the Pasta: Cook the pasta separately according to package instructions. Drain and set aside.

              Blend for Smoothness (Optional): For an ultra-creamy texture, you can blend a portion of the stroganoff sauce before adding the pasta. This step is optional but yields a luscious sauce.

                Combine: Add the cooked pasta to the crockpot and gently stir to combine everything. Allow it to cook together for an additional 5-10 minutes to heat through.

                  Serve: Spoon the creamy mushroom stroganoff into bowls, and garnish with freshly chopped parsley. Serve hot and enjoy!

                    Prep Time: 15 minutes | Total Time: 6 hours | Servings: 4