This Vegan Mushroom Stroganoff
Ingredients
- 1 onion diced
- 2-3 cloves of garlic, minced
- 1 tbsp vegetable oil
- 11 oz mushrooms, sliced (300 g)
- 4 tbsp white wine (optional)
- 1 tbsp tamari or soy sauce
- 3/4 cup vegetable broth or water (180 ml)
- 3/4 cup plant-based milk or cream (180 ml)
- 2 tbsp cornstarch
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- a pinch of chili flakes
- sea salt & pepper to taste
- 1 tbsp nutritional yeast flakes (optional)
- * Fresh thyme leaves and/or parsley (and/or tarragon), chopped
- * Serve with brown rice or pasta of choice
Preparation
Heat oil in a large pan/skillet, add onion and fry for about 5 minutes
Add garlic and fry for a further 1 minute
Now add the mushrooms and fry over medium heat for about 5 mins
Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that's optional
Bring to a boil
Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve
Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens
Taste and adjust seasonings as to your preference
Add fresh thyme leaves and/or parsley and/or tarragon to taste
Enjoy with Mash,brown rice or pasta of choice
