Recipe

Reposted From @veganlunchtoday Vegan Mushroom Stroganoff By

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Reposted from @veganlunchtoday Vegan Mushroom Stroganoff by @elavegan 🥣
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Follow @veganlunchtoday for Daily vegan recipes 🌱
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đź“‹Ingredientsâ €
1 onion dicedâ €
2-3 garlic cloves mincedâ €
1 tbsp vegetable oilâ €
11 oz fresh mushrooms sliced (*see notes)â €
4 tbsp white wine (optional) (*see notes)â €
1 tbsp tamari or soy sauceâ €
3/4 cup vegetable broth or waterâ €
3/4 cup plant-based milk or cream (*see notes)â €
2 tbsp cornstarchâ €
1 tsp onion powderâ €
1/2 tsp garlic powderâ €
1/2 tsp smoked paprikaâ €
A pinch of red pepper flakesâ €
Salt & black pepper to tasteâ €
1 tbsp nutritional yeast flakes (optional)â €
Fresh thyme leaves and/or parsley (and/or tarragon) choppedâ €
Serve with brown rice or pasta of choiceâ €
US Customary – Metricâ €
Instructionsâ €
Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.â €
Now add the mushrooms and fry over medium heat for about 5 minutes.â €
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.â €
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.â €
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.â €
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! [Recipe as posted on elavegan.com, courtesy of @elavegan]

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