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Vegan Mushroom Stroganoff
By @elavegan .
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
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