Creamy Vegan Mushroom Stroganoff

Bahan-bahan (6 porsi)

• 3 to 4 tablespoons olive oil*, (divided)
• 2 large leeks or 3 small-medium leeks
• 20 ounces of mixed mushrooms (~560g) ((see “Ingredient Rundown” section for which variety I used))
• 6 g arlic cloves, (minced)
• 1 tablespoon fresh thyme leaves, (roughly chopped, or 1 teaspoon dried thyme)
• Kosher salt
• 1 1/2 cups vegetable broth
• 2 tablespoons tamari or soy sauce
• 1 tablespoon vegan Worcestershire sauce ((optional))
• ¼ cup (~30g) all-purpose flour**
• ½ cup (~120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 (13.5 ounce) (400 ml) can of full-fat coconut milk
• 2 tablespoons tahini
• 2 tablespoons nutritional yeast
• 1 teaspoon paprika
• ½ teaspoon Dijon mustard or coarse-grain mustard
• 12 ounces (340g) pasta of choice
• ¼ cup fresh dill, (chopped)
• Freshly cracked black pepper to taste