Vegan Mushroom Stroganoff
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 & black pepper to taste
- 1 tbsp nutritional yeast flakes (optional)
- fresh thyme leaves and/or parsley (and/or tarragon) chopped
- serve with brown rice or pasta of choice
- us customary - metric
Preparation
Heat oil in a large pan/skillet, add onion and fry for about 5 minutes
Add garlic and fry for a further 1 minute
Now 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
I love adding nutritional yeast flakes as well but that's optional! bring to a boil
Add cornstarch to the plant-based milk or cream (i used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve
Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens
Taste and adjust seasonings as to your preference
Add fresh thyme leaves and/or parsley and/or tarragon to taste! enjoy with brown rice or pasta of choice! this creamy mushroom sauce also tastes great over mashed potatoes!
