Creamy 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 and black pepper to taste
- 1 tbsp nutritional yeast flakes (optional)
- Fresh thyme leaves, parsley, 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, and the spice mixture, and bring to a boil.
Add nutritional yeast flakes (optional).
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, or tarragon to taste.
Serve with brown rice, pasta, or mashed potatoes.
Tips
Canned coconut milk is recommended for a creamier sauce, but almond milk, oat milk/cream, or soy milk/cream can be used as substitutes.
