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Beef stroganoff is a classic comfort food that has delighted palates for generations. Traditionally made with tender strips of beef, sautéed onions, and a rich sour cream sauce, this dish is known for its hearty flavors and creamy texture. However, as plant-based diets gain popularity, many food enthusiasts are seeking vegan alternatives that not only capture the essence of the original but also promote a healthier lifestyle and a more sustainable planet. Enter the Vegan Mushroom & Jackfruit Beef Stroganoff—a delightful twist on the beloved classic that replaces beef with jackfruit and mushrooms while retaining that luscious, creamy sauce we all adore.

Vegan Mushroom & "Jackfruit" Beef Stroganoff

Indulge in a delicious plant-based twist on a classic favorite with this Vegan Mushroom & Jackfruit Beef Stroganoff! This hearty dish features tender jackfruit and mushrooms in a creamy coconut sauce, offering all the comfort without the meat. Perfect for vegans and anyone looking to enjoy healthier meals. Serve it with pasta and a side salad for a complete meal. Experience the flavors of comfort food with a sustainable, nutritious touch! #VeganRecipes #PlantBased #ComfortFood #HealthyEating #JackfruitStroganoff #MushroomRecipe #VeganComfortFood
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Ingredients
  

1 cup jackfruit (canned in brine, drained and rinsed)

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

2 cups mushrooms, sliced (cremini or button)

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 tablespoon soy sauce or tamari

1 tablespoon nutritional yeast

2 cups vegetable broth

1 cup coconut milk (full-fat for creaminess)

2 tablespoons all-purpose flour (or gluten-free flour)

1 teaspoon Dijon mustard

Salt and pepper to taste

8 oz pasta of choice (egg-free for vegan)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Jackfruit: In a medium bowl, shred the jackfruit using two forks or your hands until it resembles pulled meat. Set aside.

    Cook the Pasta: In a large pot, bring salted water to a boil and cook your pasta according to package instructions until al dente. Drain and set aside.

      Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

        Add Mushrooms: Add the sliced mushrooms to the skillet and cook for about 7-10 minutes until they release their moisture and become tender. Stir often to avoid sticking.

          Incorporate Jackfruit: Add the shredded jackfruit to the skillet and mix well. Sprinkle in the smoked paprika and dried thyme, stirring to combine. Cook for another 3-4 minutes until everything is heated through.

            Create the Sauce: Sprinkle the flour over the mushroom and jackfruit mixture, stirring constantly for about 1 minute to create a roux. Gradually pour in the vegetable broth, stirring continuously to avoid clumps. Then add the coconut milk, soy sauce, nutritional yeast, and Dijon mustard. Bring the mixture to a gentle simmer.

              Season: Let the sauce simmer for about 5-10 minutes, or until it thickens to your desired consistency. Season with salt and pepper to taste.

                Combine Pasta and Sauce: Add the cooked pasta to the skillet and gently toss to combine, allowing the pasta to be coated with the rich sauce.

                  Serve: Divide the stroganoff between plates or bowls. Garnish with chopped fresh parsley and enjoy your hearty vegan dish!

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