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In the world of plant-based cuisine, vegan comfort food has emerged as a delightful trend, captivating the hearts and taste buds of both vegans and non-vegans alike. Dishes that were once solely associated with meat and dairy, like beef stroganoff, are being reinvented with innovative ingredients that maintain the essence of their traditional counterparts. Enter the Vegan Mushroom & Jackfruit Beef Stroganoff – a rich, creamy, and satisfying dish that proves plant-based eating can be indulgent and flavorful.

Vegan Mushroom & "Jackfruit" Beef Stroganoff

Discover a delicious twist on a classic with this Vegan Mushroom & Jackfruit Beef Stroganoff! This comforting dish combines tender jackfruit and savory mushrooms in a rich coconut milk sauce, making it perfect for any meal. Whether you're a vegan or just looking to try something new, this recipe is sure to impress. Enjoy it over pasta or rice for a hearty meal that’s both indulgent and nourishing. #VeganRecipes #ComfortFood #PlantBased #Jackfruit #MushroomStroganoff #HealthyEating #MeatlessMeals
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Ingredients
  

1 can young green jackfruit in water (drained and rinsed)

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups cremini or button mushrooms, sliced

1 teaspoon smoked paprika

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon Worcestershire sauce (vegan)

1 cup vegetable broth

1 cup coconut milk

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

Salt and pepper to taste

1 teaspoon fresh thyme or ½ teaspoon dried thyme

2 tablespoons nutritional yeast

Fresh parsley, chopped (for garnish)

Cooked pasta or rice (for serving)

Instructions
 

Prepare the Jackfruit: Drain and rinse the young jackfruit. Pull apart the pieces using a fork until it resembles shredded meat. Set aside.

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

      Cook the Mushrooms: Add the sliced mushrooms to the skillet and sauté until they release their moisture and begin to brown, approximately 5-7 minutes.

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

          Season: Sprinkle in the smoked paprika, soy sauce, Worcestershire sauce, thyme, and nutritional yeast. Stir well to combine all the flavors.

            Make the Sauce: In a small bowl, whisk together the flour (or cornstarch) with a bit of the vegetable broth to create a slurry. Pour the slurry into the skillet, followed by the remaining vegetable broth and coconut milk. Stir to combine and bring to a gentle simmer.

              Thicken the Sauce: Allow the sauce to simmer for about 10-15 minutes, stirring occasionally, until it thickens. If the sauce is too thick, add a little more vegetable broth to reach your desired consistency.

                Taste and Adjust: Season the stroganoff with salt and pepper to taste.

                  Serve: Remove from heat and serve hot over cooked pasta or rice. Garnish with chopped fresh parsley for extra flavor and a pop of color.

                    Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings