Creamy Vegan Mushroom Stroganoff for Two
Ingredients
- 1 onion, diced
- 2-3 cloves garlic, minced
- 1 tbsp vegetable oil
- 11 oz (300 g) mushrooms, sliced
- 4 tbsp 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 tbsp nutritional yeast flakes (optional)
- Fresh thyme leaves, parsley, or tarragon, chopped
Spice mixture
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- A pinch chili flakes
- Sea salt and 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 (optional), vegetable broth, tamari or soy sauce, and the spice mixture; bring to a boil. Add nutritional yeast flakes if using
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 needed
Stir in fresh thyme leaves, parsley, or tarragon. Serve with brown rice or pasta
