Vegan Mushroom Stroganoff with Creamy Sauce
Ingredients
- 1 onion
- 2-3 garlic cloves
- 1 tbsp vegetable oil
- 11 oz fresh mushrooms
- 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 and black pepper to taste
- 1 tbsp nutritional yeast flakes (optional)
- Fresh thyme leaves, parsley, or tarragon
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, the spice mixture, and nutritional yeast flakes (optional). 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 to your preference
Add fresh thyme leaves, parsley, or tarragon to taste
Serving suggestions
Serve with brown rice or pasta of choice
This creamy mushroom sauce also tastes great over mashed potatoes
