Cook your favorite pasta according to the package instructions. Drain and set aside.
Start by heating a bit of oil in a large pan over medium heat. Add the chopped onion and garlic and sauté for another 2-3 minutes until fragrant.
Add the sliced mushrooms and cook, stirring occasionally, until they soften and release their moisture. This should take about 5-7 minutes. Add some salt to speed up the process.
In a bowl of vegetable broth, add the soy sauce, paprika, all-purpose flour, and salt and pepper, and mix them thoroughly.
Add it to the mushrooms and stir it all together. Pour in coconut milk, and bay leaves, and bring the mixture to a simmer.
Let it cook for another 5 minutes, stirring occasionally, until it thickens into a luscious velvety sauce.
Once the sauce is nice and creamy, toss the cooked pasta into the pan with the mushroom stroganoff sauce. Stir everything together until the pasta is fully coated.
Your vegan mushroom stroganoff is ready. Serve it hot, and garnished with fresh parsley or extra paprika for a pop of color!