Creamy Vegan Mushroom Stroganoff
Ingredients
- 1 onion diced
- 2-3 garlic cloves minced
- 1 tbsp vegetable oil
- 11 oz fresh mushrooms sliced
- 4 tbsp white wine (optional)
- 1 tbsp tamari or soy sauce
- 3/4 cup vegetable broth or water
- 3/4 cup plant-based milk or cream
- 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 and/or parsley and/or tarragon chopped
Preparation
Heat the oil in a large pan or skillet, add the onion, and fry for about 5 minutes. Add the garlic and fry for a further 1 minute.
Add the mushrooms and fry over medium heat for about 5 minutes.
Pour in the white wine (optional), vegetable broth, tamari or soy sauce, and the spice mixture. Add nutritional yeast flakes if desired and bring to a boil.
Dissolve the cornstarch in the plant-based milk or cream.
Pour the milk mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as needed.
Add fresh thyme leaves and/or parsley and/or tarragon to taste.
Serving suggestions
Enjoy with brown rice or pasta of choice. This creamy mushroom sauce also tastes great over mashed potatoes.
