Vegan Mushroom Stroganoff - Best Recipe



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

INSTRUCTIONS : 

  1. Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.
  2. Now add the mushrooms and fry over medium heat for about 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

This article and recipe adapted from site.

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