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In the world of comfort food, few dishes resonate as deeply as beef stroganoff. This classic recipe, known for its creamy sauce and tender meat, has warmed hearts and filled bellies for generations. But as more people shift towards plant-based lifestyles, it is essential to find ways to enjoy these beloved dishes without sacrificing flavor or comfort. Enter the Vegan Mushroom & Jackfruit Beef Stroganoff—a delightful fusion of flavors and textures that brings a compassionate twist to this traditional favorite.

Vegan Mushroom & "Jackfruit" Beef Stroganoff

Discover a compassionate twist on a classic with this Vegan Mushroom & Jackfruit Beef Stroganoff recipe! Perfect for vegans and curious foodies alike, this dish features tender jackfruit and hearty mushrooms enveloped in a creamy, savory sauce. Enjoy the comforting flavors reminiscent of home-cooked meals while embracing a plant-based lifestyle. Check out the full recipe and dive into deliciousness! #VeganRecipes #ComfortFood #PlantBased #Jackfruit #Mushrooms #HealthyEating
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Ingredients
  

1 cup jackfruit (young green jackfruit in brine, drained and shredded)

2 cups mushrooms (cremini or button, sliced)

1 medium onion (finely chopped)

3 cloves garlic (minced)

1 cup vegetable broth

1 cup coconut milk (full-fat)

2 tablespoons soy sauce or tamari

1 tablespoon Worcestershire sauce (vegan)

2 teaspoons Dijon mustard

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon nutritional yeast (optional, for cheesy flavor)

Salt and pepper to taste

Fresh parsley (chopped, for garnish)

8 oz wide egg-free pasta (such as pappardelle or fettuccine)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the egg-free pasta and cook according to the package instructions until al dente. Drain and set aside, reserving a little pasta water.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are browned and have released their moisture.

        Add Jackfruit: Stir in the shredded jackfruit and cook for another 3-4 minutes until heated through.

          Create the Sauce: Pour in the vegetable broth, coconut milk, soy sauce (or tamari), Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, and nutritional yeast (if using). Stir everything together and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Add salt and pepper to taste.

            Combine with Pasta: Add the cooked pasta into the skillet, tossing to coat the noodles in the creamy jackfruit mushroom sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

              Serve: Plate the stroganoff and sprinkle with fresh chopped parsley for garnish.

                Enjoy: Serve immediately, and relish this delightful vegan twist on a classic dish!

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4