Creamy Vegan Mushroom Stroganoff
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), the spice mixture, and nutritional yeast flakes (optional), and 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 preference.
Add fresh thyme leaves, parsley, and/or tarragon to taste.
Serving suggestions
Serve with brown rice or pasta of choice.
This creamy mushroom sauce also tastes great over mashed potatoes.
