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Creamy Vegan Mushroom Stroganoff with Thyme & Baby Spinach.

  • ½ (5 oz) pkg
    baby spinach
  • 8 fl oz
    chicken or vegetable broth
  • ½ (13.5 fl oz) can
    coconut milk
  • 6 oz
    fettuccine pasta
  • ½ small pkg
    fresh thyme
  • 2 cloves
  • ¾ lb
    white mushrooms
  • 1 medium
    yellow onion
    balsamic vinegar
    black pepper
    extra virgin olive oil
    garlic powder
    onion powder
    soy sauce
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    1 tsp salt
    6 oz fettuccine pasta
  • 2
    Meanwhile, preheat a large skillet over medium heat.
  • 3
    Peel and small dice the onion.
    1 medium yellow onion
  • 4
    Once the skillet is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 5
    Add the onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes.
  • 6
    Wash and slice mushrooms. Peel and mince garlic.
    ¾ lb white mushrooms
    2 cloves garlic
  • 7
    Add mushrooms, garlic, and spices to the skillet. Cook, stirring frequently, until mushrooms are softened, 4-5 minutes.
    ½ tsp garlic powder
    ½ tsp onion powder
    ½ tsp paprika
    ½ tsp salt
    ¼ tsp black pepper
  • 8
    In a small bowl, whisk together the coconut milk and cornstarch.
    ½ (13.5 fl oz) can coconut milk
    2 tbsp cornstarch
  • 9
    Add coconut milk mixture, broth, soy sauce, and vinegar to the skillet. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the sauce has thickened, 5-6 minutes.
    8 fl oz (1 cup) chicken or vegetable broth
    1 tbsp soy sauce
    1 ½ tsp balsamic vinegar
  • 10
    Wash and dry thyme. Slide leaves off the stems; discard the stems. Add leaves to the skillet and stir to combine.
    ½ small pkg fresh thyme
  • 11
    Wash and dry the spinach (skip if it came pre-washed). Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
    ½ (5 oz) pkg baby spinach
  • 12
    Drain pasta and add to skillet with the sauce. Toss to combine.
  • 13
    To serve, divide the pasta and sauce between plates. Enjoy!