Vegan Mushroom Stroganoff with Rice
Ingredients
- 2 tbsp oil (olive oil, rapeseed, sunflower)
- 1 large chopped onion
- 4 minced garlic cloves
- 18 oz thinly sliced cremini mushrooms (500g, or use Portobello or chestnut)
- 1/3 cup dry white wine (80ml, optional)
- 1 1/2 cups vegetable broth (approx 400ml, I use Swiss marigold bouillon)
- 1 tbsp gravy granules (bisto or Swiss marigold gluten free)
- 3 tbsp soy sauce or tamari sauce
- 3 tbsp all-purpose flour or gluten-free flour or 2 tbsp cornstarch
- 2 tsp dijon mustard (optional)
- 2-3 tbsp nutritional yeast flakes (optional)
- 1 tsp marmite (optional)
- 1 tsp paprika powder (optional)
- salt and pepper to taste
- 2 cups non-dairy milk (around 400-450ml)
- Optional plant-based single cream such as Alpro or vegan Elmlea for refining or garnishing
Preparation
Sauté the vegetables in oil.
Add dry ingredients except gravy granules.
Add liquids and simmer for 10-15 minutes.
If the sauce is too thick, add more plant-based milk.
In the last two minutes of simmering, add a small amount of gravy granules to thicken.
Season with salt and pepper to taste.
Serve with rice, potatoes, or pasta, and optionally garnish with sprigs of parsley.