Easy Vegan Mushroom Stroganoff for Two Servings
Ingredients
- 1 onion, diced
- 2-3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 11 ounces (300 grams) mushrooms, sliced
- 4 tablespoons white wine (optional)
- 1 tablespoon tamari or soy sauce
- 3/4 cup (180 ml) vegetable broth or water
- 3/4 cup (180 ml) plant-based milk or cream
- 2 tablespoons cornstarch
Spice mixture
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Pinch of chili flakes
- Sea salt and pepper to taste
Optional additions
- 1 tablespoon nutritional yeast flakes (optional)
- Fresh thyme leaves, chopped (optional)
- Fresh parsley, chopped (optional)
- Fresh tarragon, chopped (optional)
Preparation
Heat vegetable oil in a large skillet over medium heat
Add diced onion and fry for 5 minutes
Add minced garlic and fry for 1 minute
Add sliced mushrooms and fry for 5 minutes
Pour in white wine (optional), vegetable broth, tamari or soy sauce, spice mixture, and nutritional yeast flakes (optional). Bring to a boil
Stir cornstarch into plant-based milk or cream until dissolved
Pour the milk mixture into the pan and simmer for 10 minutes until the sauce thickens. Adjust seasonings to taste
Stir in fresh thyme, parsley, or tarragon to taste and serve with brown rice or pasta
