Ryann’s Routine Vegan Stroganoff

Hey, veggie lovers! It’s Ryann Murray ’24, a senior in the Greenhouse! Over the years, the most scrumptious, tummy-loving, heart-filling dish I have incorporated into my cooking routine is vegan stroganoff! I first made this bad boy when I was living in the woods, but it has easily become a go-to for me ever since. I hope you enjoy! <3

Ingredients:
9 tbs olive oil

3 yellow onions

3 lbs mixed mushrooms

10 garlic cloves

12 tsp dried thyme and rosemary

5 cups of vegetable broth

1 1⁄2 dry white wine

4 cups of extra creamy oat milk

6 tbs Tamari or soy sauce

3⁄4 cup all-purpose flour or corn starch

6 tbs tahini

6 tbs nutritional yeast

2 tsp paprika

2 lbs pasta of choice

Freshly cracked pepper to taste

Tools:
Knife & cutting board

Large skillet and spoon

Large pot and stainer

Stove

Measuring utensils

Instructions:
1. Cook pasta while veggies cook; then strain.

2. Grab a large skillet and start cooking those mushrooms for approximately 10 minutes, then add the chopped onions and garlic cloves with olive oil over medium heat.

3. Add thyme, rosemary and salt, then pour in white wine until simmering.

4. Pour in mixture of vegetable broth, flour and tamari; bring to simmer. Add oat milk, tahini, nutritional yeast, salt and paprika. Cook for 10 minutes until sauce is thickened.

5. Toss in pasta, stir and top with pepper!