Creamy Vegan Mushroom Stroganoff Dinner
Ingredients
- 1 onion, diced
- 2-3 garlic cloves, minced
- 1 tbsp vegetable oil
- 11 oz fresh mushrooms, sliced
- 4 tbsp white wine (optional)
- 1 tbsp tamari or soy sauce
- 3/4 cup vegetable broth or water
- 3/4 cup plant-based milk or cream
- 2 tbsp cornstarch
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- A pinch of red pepper flakes
- Salt & black pepper to taste
- 1 tbsp nutritional yeast flakes (optional)
- Fresh thyme leaves, parsley, and/or tarragon, chopped
Preparation
Heat oil in a large pan or skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.
Add the mushrooms and fry over medium heat for about 5 minutes.
Pour in white wine (optional), vegetable broth, tamari or soy sauce, and the spice mixture. Add nutritional yeast flakes if using. Bring to a boil.
Add cornstarch to the plant-based milk or cream and stir to dissolve.
Pour the milk or cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as needed.
Add fresh thyme leaves, parsley, and/or tarragon to taste.
Serving
Serve with brown rice or pasta of choice.
This creamy mushroom sauce also tastes great over mashed potatoes.
Tips
Canned coconut milk, almond milk, oat milk, oat cream, soy milk, or soy cream can be used for the plant-based milk or cream.
