VEGAN MUSHROOM STROGANOFF
I wasn’t vegan as a kid, I was vegetarian though. But it’s not difficult to veganize this meal and I am sure you will love my vegan Mushroom Stroganoff as much as I do.
I adore mushrooms and vegan Mushroom Stroganoff will always remain one of my most favorite meals! The recipe is plant-based, gluten-free, creamy and flavorful. You will only need one pan to cook this easy to make comfort dish.
Vegan Mushroom Stroganoff Recipe
This vegan Mushroom Stroganoff is creamy, flavorful, and very delicious. The recipe is gluten-free, plant-based, perfect for lunch or dinner, quick and easy to make (ready in less than 30 minutes)!
Ingredients
I adore mushrooms and vegan Mushroom Stroganoff will always remain one of my most favorite meals! The recipe is plant-based, gluten-free, creamy and flavorful. You will only need one pan to cook this easy to make comfort dish.
Vegan Mushroom Stroganoff Recipe
This vegan Mushroom Stroganoff is creamy, flavorful, and very delicious. The recipe is gluten-free, plant-based, perfect for lunch or dinner, quick and easy to make (ready in less than 30 minutes)!
Ingredients
- 1 onion diced
- 2-3 cloves of garlic, minced
- 1 tbsp vegetable oil
- 11 oz mushrooms, sliced (300 g)
- 4 tbsp white wine (optional)
- 1 tbsp tamari or soy sauce
- 3/4 cup vegetable broth or water (180 ml)
- 3/4 cup plant-based milk or cream (180 ml)
- 2 tbsp cornstarch
- Spice mixture: 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp smoked paprika, a pinch of chili flakes, sea salt & pepper to taste)
- 1 tbsp nutritional yeast flakes (optional)
- Fresh thyme leaves and/or parsley (and/or tarragon), chopped
- 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 mins.
- 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!
Recipe Adapted : VEGAN MUSHROOM STROGANOFF | EASY GLUTEN-FREE RECIPE @ elavegan
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