If the term ‘umami bomb’ wasn’t already taken, it would be a perfect descriptor for this dish. This vegan stroganoff recipe is based on a recipe from Tasty.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the diced yellow onion and cook for 3-4 minutes, until semi-translucent.
Add the 12 ounces sliced crimini mushrooms and cook until most of the juices have evaporated.
With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the 3 cloves garlic, 1/2 tablespoon thyme, 1/4 teaspoon pepper, and 1/2 teaspoon salt.
Cook for 2-3 minutes, until fragrant. Add the 1/4 cup white wine and 1/2 tablespoon Worcestershire sauce and stir until incorporated.
Add 1/4 cup flour and stir until fully combined. Add the 2 cups vegetable broth, 1.5 cups almond milk, and pasta, and stir until well-combined.
Cover and increase the heat to medium-high. Cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked, stirring the whole time to prevent burning.
Serve immediately, garnished with parsley.