Creamy Vegan Mushroom Stroganoff
Ingredients
- 1 onion diced
- 2-3 garlic cloves minced
- 1 tbsp vegetable oil
- 11 oz (300 g) fresh mushrooms sliced
- 4 tbsp (40 ml) white wine (optional)
- 1 tbsp tamari or soy sauce
- 3/4 cup (180 ml) vegetable broth or water
- 3/4 cup (180 ml) 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 and/or parsley and/or tarragon chopped
- Serve with rice or pasta of choice
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, and the spice mixture. Add nutritional yeast flakes if desired 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 as preferred.
Add fresh thyme leaves and/or parsley and/or tarragon to taste.
Serving suggestions
Enjoy with brown rice or pasta of choice. This creamy mushroom sauce also tastes great over mashed potatoes.
