This delightful recipe is packed with flavourful ingredients and creamy textures, sure to impress both vegans and non-vegans. The recipe is designed to make approximately 4 servings, but you can easily adjust the ingredient quantities to suit your desired portion size or the number of people you’re serving.
Ingredients
- 500g pappardelle pasta (or any pasta of your choice)
- 1 onion, finely sliced
- 3 garlic cloves, minced
- 500g mushrooms (any variety), sliced
- Pinch of chili flakes
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 1 cup dry white wine
- 1 cup vegetable stock
- 1 cup soy milk
- 2 tablespoons cornflour (dissolved in the cup of soy milk)*
- Handful of flat-leaf parsley, chopped
Instructions
Cook the pasta according to the package instructions.
Heat some oil in a large skillet or pan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
Add the chili flakes, paprika, soy sauce, and white wine to the skillet. Bring to a simmer and cook for 2 minutes, or until the alcohol has evaporated.
Stir in the vegetable stock, soy milk, and dissolved cornflour*. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
Stir in the parsley and season with salt and pepper to taste.
Serve the stroganoff over the cooked pasta.
Tips:
- For a richer flavour, use a combination of different mushrooms, such as cremini, portobello, and shiitake.
- If you don’t have any dry white wine, you can use vegetable broth or water instead.
- Serve the stroganoff immediately with a side of your favourite vegetables and/or garlic bread.
*To dissolve cornflour in soya milk, follow these instructions:
- Measure 2 tablespoons of cornflour and add it to a small bowl or cup.
- Gradually pour a small amount of soya milk (from the 1 cup mentioned in the recipe) into the bowl with the cornflour.
- Use a whisk or spoon to stir the mixture vigorously, ensuring the cornflour is fully incorporated into the soya milk.
- Continue adding more soya milk, a little at a time, while stirring continuously. This gradual addition helps prevent lumps from forming.
- Keep stirring until the cornflour is completely dissolved in the soya milk, resulting in a smooth and thickened mixture.
- Once the cornflour is dissolved, you can proceed to add the mixture to the stroganoff recipe as mentioned in the recipe instructions.
By following these steps, you’ll achieve a smooth and well-incorporated cornflour mixture that will help thicken the stroganoff sauce.