Gradually pour in 2 cups of vegetable broth while stirring constantly. This prevents lumps from forming and ensures a smooth sauce. Add 1 tablespoon of soy sauce, 1 tablespoon of dijon mustard, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine all the ingredients.
Step 5: Simmer the Sauce
Reduce the heat to medium-low and let the sauce simmer for 10-15 minutes. Stir occasionally to prevent sticking and ensure even cooking. The sauce should thicken and reduce by about one-third, creating a rich and creamy consistency.
Step 6: Incorporate the Vegan Sour Cream
Once the sauce has thickened, stir in 1/2 cup of vegan sour cream until fully combined. This adds a creamy and tangy finish to the stroganoff, making it incredibly satisfying.
Step 7: Cook the Pasta
While the sauce is simmering, cook 8 ounces of pasta according to the package instructions. Drain the pasta and set it aside.
Serving Suggestions
Serve the vegan mushroom stroganoff over the cooked pasta. Garnish with fresh parsley or chives if desired. This adds a touch of freshness and a pop of color to the dish.
Nutritional Information (per serving, approx. 1 cup)
Calories: 220
Total Fat: 8g
Saturated Fat: 1g
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