Creamy Vegan Mushroom Stroganoff

20oz mixed mushrooms, cleaned and sliced

2 large leeks or 3 small-medium leeks, cleaned and thinly sliced

3-4T olive oil, divided

6 cloves garlic, divided

1t dried thyme, divided

salt

1 1/2c cups vegetable broth

2T soy sauce

1T vegan Worcestershire sauce

2-3t potato starch

1/2 dry white wine

13 1/2oz can of full-fat coconut milk

2T tahini

2T nutritional yeast

1t paprika

1/2t Dijon or coarse-grain mustard

1/4c fresh dill, chopped

pepper

Heat a large saute pan with deep sides over medium-high heat and add 1-1 1/2T of olive oil. Once the oil is heated, add half of the leeks and mushrooms. Cook for 8-10mins until mushrooms are nicely browned, stirring occasionally but not too frequently.

Reduce the heat to medium and add half of the garlic, half of the thyme, and 1/4t salt. Cook for 2-4mins, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt.

While the mushrooms are cooking, make the "vegetable broth roux." In a medium bowl, whisk together the vegetable broth, tamari, and Worcestershire sauce. Slowly whisk in the potato starch to thicken.

Pour the white wine into the pan with the cooked mushrooms, and use a wooden spoon or flat-edged spatula to deglaze the pan by scraping up and brown bits on the bottom of the pan. Reduce the heat as needed to simmer for 3mins, or until the smell of alcohol has dissipated and the wine has mostly evaporated.

Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, 1/2t salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10mins, until the sauce is thickened and creamy.

Stir the mustard and chopped dill into the stroganoff sauce.

Serve over vegetable noodles or baked potato.

Adapted from a recipe by Nisha Vora at Rainbow Plant Life: https://rainbowplantlife.com/creamy-vegan-mushroom-stroganoff/#wprm-recipe-container-5567