Vegan Mushroom Stroganoff with Fresh Herbs
Ingredients
- 1 onion diced
- 2-3 garlic cloves minced
- 1 tbsp vegetable oil
- 11 oz fresh mushrooms sliced (*see notes)
- 4 tbsp white wine (optional) (*see notes)
- 1 tbsp tamari or soy sauce
- 3/4 cup vegetable broth or water
- 3/4 cup plant-based milk or cream (*see notes)
- 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 and/or parsley (and/or tarragon) chopped
Preparation
Heat oil in a large pan or skillet, add onion, and fry for 5 minutes, then add garlic and fry for 1 minute.
Add the mushrooms and fry over medium heat for 5 minutes.
Pour in white wine (optional), vegetable broth, tamari or soy sauce, the spice mixture, and nutritional yeast flakes if using, and bring to a boil.
Add cornstarch to the plant-based milk or cream, such as canned coconut milk, almond milk, oat milk, or soy milk, and stir to dissolve.
Pour the milk or cream mixture into the pan and cook on low-medium heat for 10 minutes until the sauce thickens, then taste and adjust seasonings to preference.
Add fresh thyme leaves, parsley, and/or tarragon to taste.
Serve with brown rice, pasta, or mashed potatoes.
