Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Creamy Vegan Mushroom Stroganoff with Thyme & Baby Spinach.

  • 1 (5 oz) pkg
    baby spinach
  • 16 fl oz
    chicken or vegetable broth
  • 1 (13.5 fl oz) can
    coconut milk
  • 12 oz
    fettuccine pasta
  • 1 small pkg
    fresh thyme
  • 4 cloves
    garlic
  • 1 ½ lb
    white mushrooms
  • 2 medium
    yellow onions
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    cornstarch
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    onion powder
  •  
    paprika
  •  
    salt
  •  
    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.
    2 tsp salt
    12 oz fettuccine pasta
  • 2
    Meanwhile, preheat a large skillet over medium heat.
  • 3
    Peel and small dice the onions.
    2 medium yellow onions
  • 4
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 5
    Add the onions to the skillet; cook, stirring frequently, until softened, 4-5 minutes.
  • 6
    Wash and slice mushrooms. Peel and mince garlic.
    1 ½ lb white mushrooms
    4 cloves garlic
  • 7
    Add mushrooms, garlic, and spices to the skillet. Cook, stirring frequently, until mushrooms are softened, 5-6 minutes.
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp paprika
    1 tsp salt
    ½ tsp black pepper
  • 8
    In a medium bowl, whisk together the coconut milk and cornstarch.
    1 (13.5 fl oz) can coconut milk
    ¼ cup 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, 6-7 minutes.
    16 fl oz (2 cups) chicken or vegetable broth
    2 tbsp soy sauce
    1 tbsp balsamic vinegar
  • 10
    Wash and dry thyme. Slide leaves off the stems; discard the stems. Add leaves to the skillet and stir to combine.
    1 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.
    1 (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!