Vegan Mushroom Stroganoff

Ingredients

• 1 tbsp vegetable oil
• 1 whole onion (diced)
• 2-3 cloves garlic cloves (minced)
• 300 g fresh mushrooms (sliced (white button or cremini))
• 40 ml dry white wine (optional; or substitute with 1/2 tbsp balsamic vinegar)
• 180 ml vegetable broth (or water)
• 180 ml plant-based milk or cream (canned coconut milk, cashew milk, almond milk, oat milk, or soy milk/cream)
• 1 tbsp tamari or soy sauce
• 1 tbsp nutritional yeast flakes (optional)
• 1 tsp onion powder
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 1 pinch red pepper flakes
• 2 tbsp cornstarch (for thickening)
• 1 tbsp fresh thyme leaves (chopped, or to taste)
• 2 tbsp fresh parsley (chopped, or to taste)
• 1 tsp fresh tarragon (chopped, or to taste)
• 1 tsp salt (to taste)
• 0.5 tsp black pepper (to taste)

Instructions

1. 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.

   6 min
2. 2

   Add the mushrooms and fry over medium heat for about 5 minutes.

   5 min
3. 3

   Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. Add nutritional yeast flakes if using. Bring to a boil.

   3 min
4. 4

   Add cornstarch to the plant-based milk or cream and stir to dissolve.

   2 min
5. 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.

   10 min
6. 6

   Add fresh thyme leaves and/or parsley and/or tarragon to taste. Serve with brown rice or pasta of choice, or over mashed potatoes.

   1 min

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