Creamy Vegan Mushroom Stroganoff

Scaled for 6 portions · 10 steps

3–4 tbspolive oil*, (divided)2large leeks or 3 small-medium leeks570 gmixed mushrooms (~560g) ((see “Ingredient Rundown” section for which variety I used))6garlic cloves, (minced)1 tbspfresh thyme leaves, (roughly chopped, or 1 teaspoon dried thyme)—Kosher salt1.5 cupvegetable broth2 tbsptamari or soy sauce1 tbspvegan Worcestershire sauce ((optional))0.25 cup(~30g) all-purpose flour**0.5 cup(~120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc1(13.5 ounce) (400 ml) can of full-fat coconut milk2 tbsptahini2 tbspnutritional yeast1 tsppaprika0.5 tspDijon mustard or coarse-grain mustard340 g(340g) pasta of choice0.25 cupfresh dill, (chopped)—Freshly cracked black pepper to taste

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