Vegan Mushroom Stroganoff By @elavegan 💚

vegan mushroom stroganoff by elavegan display image  b611fb09

Vegan Mushroom Stroganoff by @elavegan 💚
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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! [Recipe as posted on, courtesy of @elavegan]

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