Creamy 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 tbsp nutritional yeast flakes (optional)
- Fresh thyme leaves and/or parsley and/or tarragon, chopped
Spice mixture
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- a pinch of chili flakes
- sea salt to taste
- pepper to taste
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 if using, vegetable broth, tamari or soy sauce, and the spice mixture.
Add nutritional yeast flakes if desired and bring to a boil.
Dissolve cornstarch in plant-based milk or cream and stir to combine.
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 preferred.
Add fresh thyme leaves and/or parsley and/or tarragon to taste and serve with brown rice or pasta of choice.
